Medium rare chicken?!?

[Saregama]

There’s a well known 72-hour method for tough cuts.

I liked 50-60h a bit better after a few iterations.

You can also start with a few chunks and leave them in for varying lengths of time if you want to compare them as an experiment.

How do YOU cook ribeye cap steak?

I assume this is the 48 to 72h chuck roast that eats like prime rib. As I’ve said before I think this is one of the more effective uses of SV. We liked 55-60h best, but 36-48h worked too. I also like it for short ribs, other ribs, duck, pork chops, and bacon by the pack. And recently for consistent yogurt. Here is the most recent SV thread with discussion of what people like it for:

Sous Vide Cooking...who does it, what do you cook, how do you do it?

I think you can also blanch the meat before a long cook to kill the surface bacteria, if that bothers you. Iirc it also prevents the outer graying. (I haven’t, but also wasn’t bothered by the smell) Btw re 72h short ribs — see my comment about the Chuck roast, same idea, we ended up liking it shorter, if you haven’t experimented with that yet (and it’s easy enough to throw back in for a longer cook if you don’t).