Another day, another question.
We are developing a process for cooking chicken breast with an immersion circulator.
As many are familiar, the USDA requires 165°F for safety.
They are saying texture is better at 72°C or 161°F, but I am reluctant to sign off.
The chicken breasts will be kept in the hot water bath for 5 hours, so reaching the center of each breast reaching the water bath temperature is not an issue.
Is anyone aware of a lower temperature/longer time that would also be safe?