good question .
I rarely work w dark meat chicken.
' traditional ' thought is that dark meat chicken // turkey is cooked to an internal temperature [ at equilibrium ? ]
to a higher temp than white meat. reason : its unclear , but probably because
1 ) its always done that way 2 ) dark meat is tougher 3 ) who knows why
the value of carefully managed SV is that you get tenderness w time and temp is ' doneness ' i.e. rare , medium , etc
picking a higher temp will further contract the meat , leaving more jus in the bag , not the meat .
so I picked a ' white meat ' temp , added more time for the ' dark-ness '
just to see what happens .
lets say a reasonable time to get tenderness is ( pick your time HERE )
I added a few hours , which I don't think will ruin the CkLegs.
( reviews of this time // temp pending )
I'll be happy w underdone-ish ( rare , etc ) as the meat is going to be used in future dishes
where it might further cook . so that's the story , so far.
temps for dark meat , via the internet ( variable signal // noise ) are
Ill take a pic of the meat when I use some , and comment on the results
F.D.: no copy and paste was used , then claimed as my own original work, for any of the above work .
