Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

TdeV

TdeV


Clarity

Does anyone sv boneless chicken and then grill an edge on it? Yesterday I was planning an outdoor dinner event, so I wanted to keep the edibles bite size. I thought Margaret's Teriyaki chicken skewers a good target.

 

I vacuum sealed frozen no-hormone boneless skinless chicken thighs with soy sauce, honey and granulated garlic, then sous vided at 155°F for 2.5 hours. I thought this meat would fall apart if I attempted to cut into cubes, and that the meat could not have been cooked further, even just a flash in the pan.

 

Here Jon uses sous vide prior to deep frying chicken but, surely, that's not the only treatment possible.

 

Does anyone else sous vide chicken thighs? What marinade? How do you finish them?
 

TdeV

TdeV


Clarity

Does anyone sv boneless chicken and then grill an edge on it? Yesterday I was planning an outdoor dinner event, so I wanted to keep the edibles bite size. I thought Margaret's Teriyaki chicken skewers a good target.

 

I vacuum sealed frozen no-hormone boneless skinless chicken thighs with soy sauce, honey and granulated garlic, then sous vided at 155®F for 2.5 hours. I thought this meat would fall apart if I attempted to cut into cubes, and that the meat could not have been cooked further, even just a flash in the pan.

 

Here Jon uses sous vide prior to deep frying chicken but, surely, that's not the only treatment possible.

 

Does anyone else sous vide chicken thighs? What marinade? How do you finish them?
 

TdeV

TdeV

Does anyone sv boneless chicken and then grill an edge on it? Yesterday I was planning an outdoor dinner event, so I wanted to keep the edibles bite size. I thought Margaret's Teriyaki chicken skewers a good target.
I vacuum sealed frozen no-hormone boneless skinless chicken thighs with soy sauce, honey and granulated garlic, then sous vided at 155®F for 2.5 hours. I thought this meat would fall apart if I attempted to cut into cubes, and that the meat could not have been cooked further, even just a flash in the pan.
Here Jon uses sous vide prior to deep frying chicken but, surely, that's not the only treatment possible.

Does anyone else sous vide chicken thighs? What marinade? How do you finish them?
 

×
×
  • Create New...