Sous vide chicken thighs
I picked up a Searzall Pro to help out my ribeyes, waiting fory paycheck to come to test it out properly, but I've been testing it on some sous vide chicken thighs we've made a few times this week.
I accidentally bought the non pro originally and returned it. The OG model is useless, but this pro version, with the jet nozzle and MAP-PRO gas is a total game changer. I cannot wait to try it out on some steaks this week.
by r2doesinc
1 Comment
Looks like you were a little excited to try it and didn’t give it quite enough time and maybe didn’t dry out the surface in a freezer first. That should take you an honest 4-5 minutes, constantly moving your torch back and forth very slowly. You can sprinkle a little baking powder on the skin too which will help. What you did is a good start, just needs a little tweaking and more time.