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sous vide tandoori experiment, Wow!

CanuggheadCanugghead Posts: 3,632
edited February 2013 in Poultry
Have heard how good chicken is in sous vide buy never tried it, so I saved a piece when I did a large batch on the egg last week.

1.5 hour ...

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Brushed with ghee and seared with super heated CI pan, not enough grill marks due to convex shape of the leg...

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The texture and flavour profile is simply Wow! Have mostly done tandoori with bone-in skinless legs. Gonna try using boneless breasts and not have to worry about it being 'dry'; may even try some with skin on!
Vaughan, ON, Canada

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