a while back , I SV'd some plump CkLegs , from a S&S sale
https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/
here they are , pre-SV. didnt take a pic p-SV. they look pretty much the same , except for some very flavorful gel in the pacs:
one drum w some of the meat sliced off Note the chicken jelly .
more meat sliced off . the upper L is for MC . he goes crazy for it. Ill scape off the bone later , and add that to MC's portion. Id give him
the bone , which he would enjoy , but it coated w jell , and he would carry the bone around to find the exactly perfect place to enjoy it.
A rug usually .
My standard Campari // Spinach // pecan // EVOO plate , w Penzey's Pico & Fruta on the Campari's
TJ's Coastal Chard // demi-glace // a little Wondra lower pyrex bowl . in a hot pan goes the wine/demi
and the chicken. very briefly Placed :
Eating
this was very very good . the SV CkDrum meat was very tender , pick , and moist. a winner way for me to set up
CkDrums. the wine/demi can be varied each time w other flavors : Curry powder ? etc ? etc ?
the base of Campari // spinach is a staple of dinners here.
Tonights dinner will be the same , but Ill try my TJ's red table wine .
