I’ve thought about doing this for a while, and finally got around to it. 2 hours at 155, and finished in a 500F oven until the skin crisped up.
by lingbird
9 Comments
gpuyy
And how was it?
Full-Librarian1115
Looks fantastic!
OneManGangTootToot
What do chicken thighs gain from cooking sous vide?
ibided
Isn’t this a roulade?
pensotroppo
Chicken pork?
scarby2
That looks great but if you want to keep it up get some glass containers. Assuming your re-heating in the plastic containers they leach chemicals into your food.
9 Comments
And how was it?
Looks fantastic!
What do chicken thighs gain from cooking sous vide?
Isn’t this a roulade?
Chicken pork?
That looks great but if you want to keep it up get some glass containers. Assuming your re-heating in the plastic containers they leach chemicals into your food.
I’m stealing this
You got a nice molcajete
What’s your container and rack setup?