Comments
silentimprisonment21 t1_iu6mziu wrote
Look so yummy.
viciousadoption93 t1_iu6puud wrote
So delicious
PreschoolBoole t1_iu6vup6 wrote
Skin on or off?
geoffardy OP t1_iu6z3bj wrote
Skin on all the way!
Rojelioenescabeche t1_iu74xrb wrote
Not Diggin’ that chicken.
iammjuan t1_iu79t24 wrote
It's around 20°C here and i'm packing a solid 3 inches
geoffardy OP t1_iu7k5py wrote
TEMPERATURE AND TIMING FOR CHICKEN THIGH
Texture: Firm, very juicy, slightly tough
Temperature: 150°F / 66°C
Timing Range: 1 to 4 hours
Texture: Tender and very juicy
Temperature: 165°F / 74°C
Timing Range: 1 to 4 hours
Texture: Fall-off-the-bone tender
Temperature: 165°F / 74°C
Timing Range: 4 to 8 hours
hurty_gurty t1_iu7stxa wrote
Serious question.. is that what you would eat for dinner? Maybe I’m just fat but i would be starving after this!
geoffardy OP t1_iu7x8i5 wrote
I was indeed starving after this haha
Salary_Mediocre t1_iu85fq1 wrote
Looks very professionally presented
supermom721 t1_iu9akil wrote
Did you use butane blowtorch? That’s how we char up the meat after sous viding.
hurty_gurty t1_iuchbsh wrote
Lol ok, not just me then
geoffardy OP t1_iud4ian wrote
I finished it on a gas grill actually. I’ll try using a blowtorch next time!
geoffardy OP t1_iud4k93 wrote
Thank you, I love the colours on the plate.
geoffardy OP t1_iud4sf8 wrote
I actually broke a whole chicken down and had the sous vide breast for dinner the night before. I did enjoy the breast very much as well.
supermom721 t1_iuhovf2 wrote
You’ll be happy with the results. Nice dark char. Careful!
[deleted] t1_iu6mm60 wrote
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