Quote:
Originally Posted by frozenchief
You can try veggies as well. Throw in some baby carrots with honey, ginger and butter. cook at 183 for 45 minutes and they're really good.
Pork chops or ribs can be great. I will add a little butter or fat with pork chops because those cuts are frequently really lean. Cook at 140 for about an hour or so.
Chicken can be really tender, which is nice for white meat, but it can be hard to get the skin crispy. If I want really crispy skin, I use the techniques found here:
https://www.seriouseats.com/2015/07/...ken-thigh.html
One thing that works really well is to sous vide fried chicken. season your fried chicken, seal and sous vide. I like 150 for 1-1.5 hours. Save the juices. Use a standard 3 place breading: seasoned flour, buttermilk and then panko or other crumbs. Put on a rack to dry for a few minutes while the oil heats up. You can pan fry easily, which doesn't require as much oil. Once oil has reached temperature, put in 3-4 thighs and fry for about 1.5-2 minutes and then flip. Fry for another minute or so. Drain on a rack while you fry any remaining thighs. The outside is really crispy and warm while the inside is cooked perfectly. No more raw inside/brown outside or black outside/done inside. |
I tried this a week ago w thighs. I used flour > buttermilk > Panko for half and just double flour w buttermilk in between for the other half. It was so damn good. Panko was better (Crispier). Definitely use the methods to dry out the skin or it’s a weird texture and ruins the batch.
I also cooked chicken thighs sous vide the same method as for frying then grilled for 2-3 mins w bbq sauce brushed on. Came out really good.
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