[DerHusker]

Originally Posted by SoCalWJS

Thanks!
Been looking at various sous vide recipes for BS this morning and I'm seeing 180 for an hour or so, but they didn't appear to cut theirs in half first and I'm not sure how big of a factor that is.

Trying to figure out a way to do Sous Vide Chicken and SV BS for dinner.

I wonder if I can water bath the BS early and let them sit for awhile while the temp comes down and the chicken takes a bath, they fry them up while I grill the chicken..... not sure if they'd just turn to mush.

That sounds more like what it will take to really get them to cook in the Sous Vide bath. As I said Next time I'll try a much higher temp as what I did really didn't do much.

I cut them in half ti try and cut down the cooking time. The little sprouts are tougher and take longer to soften up. Bigger ones seem to soften up faster, at least that is my experience. I assume that is because they are less dense. See below for size comparison.
Smaller ones.

Bigger ones.