Chamber vacuum for drying chicken prior to frying?
Posted 28 July 2012 - 09:22 AM
But, I'm concerned that the fridge dries slowly from the outside, and the vac may do something entirely different along with disrupting the texture of the meat.
Has anyone tried this? I'm getting some wings ready for tomorrow so I will have time to fridge dry overnight and will set some aside to try the vac approach but it seems there are several reasons (above) this is a bad idea and don't want to waste any chicken or spend the time if it's an obvious no-go.
BTW, I sous vide the wings prior to drying/frying in place of David Changs steaming method, only crisping the skin in the fryer that way.
If I don't get a definate no then I'll give it a try tomorrow and report back.
Posted 30 July 2012 - 03:49 AM
Didn't notice any appreciable difference in the wings, but that's probably because I was using a new electric fryer for the first time and it doesn't recover temp as well as my lodge logic cast iron wok on the stove top does. The wok wins in that department, but the wings better be dry with no lid, makes a mess.