Fuel & Sous Vide

[Vaughan]

Fuel's Polderside Chicken is described as "cooked sous vide in buttermilk." Does it make a difference? Maybe I don't properly understand sous vide, but I thought it was in a sealed plastic bag, so theoretically shouldn't matter whether it's buttermilk or 10W30. Is there some permeability? Is it marketing? Perhaps someone could educate me on why buttermilk makes a difference. Thx.

[mtigges]

Fuel's Polderside Chicken is described as "cooked sous vide in buttermilk." Does it make a difference? Maybe I don't properly understand sous vide, but I thought it was in a sealed plastic bag, so theoretically shouldn't matter whether it's buttermilk or 10W30. Is there some permeability? Is it marketing? Perhaps someone could educate me on why buttermilk makes a difference. Thx.

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I would presume there is buttermilk in the bag.

[slkinsey]

Exactly.

In fact, I just did the same thing as part of my "semi-sous vide" fried chicken: sealed chicken thighs with buttermilk and seasonings; cooked to 60.5C for a few hours; chilled; next I'm going to do a 3-stage coating of white flour, then reduced bag liquid (buttermilk and chicken juices), then a combination of panko and corn flake crumbs; then flash fry.

[Vaughan]

OK, makes sense...why didn't I think of that?

Thanks.

[Fat Guy]

To your credit, the wording was ambiguous at best.