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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 ...



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


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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