Was watching triple d last night and one of the restaurants had duck on the menu. The chef sous vide cooked the cut-up duck at ...83 degrees Celsius if I'm not mistaken. For a few hours. He had seasoned and marinated it previously. Now 83C is about 181F.
Then after the sous vide he lightly floured it then deep dried it.
I'm going to marinate a whole cut-up chicken tonight and sous vide it tomorrow. Then grill it on the charcoal Weber and crisp it up.
I'm hoping it will be similar to a brine where the chicken will be very juicy.
I'll post pics tomorrow.
Then after the sous vide he lightly floured it then deep dried it.
I'm going to marinate a whole cut-up chicken tonight and sous vide it tomorrow. Then grill it on the charcoal Weber and crisp it up.
I'm hoping it will be similar to a brine where the chicken will be very juicy.
I'll post pics tomorrow.