Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

On Thu, 20 Feb 2025 0:49:39 +0000, S Viemeister wrote:

On 2/20/2025 12:41 AM, Dave Smith wrote:
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A sous vide leg sounds interesting.  We tend to have a hard time getting
then right. They are often either over cooked or under cooked. If it is
under cooked we work on the outer pieces that are more done and than use
the under cooked part to make curry and figure it will be cooked through
in the braising liquid. If it is overcooked  we keep the outside stuff
and aim for the less cooked inside meat. The over cooked stuff will be
tenderized with the low and slow braising.  It would be nice to get it
right the first time.
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That's what I like about sous vide - set the temperature you want, and
that's exactly the degree of doneness that you get.

I've made sous vide chicken thighs. It was so juicy as to be a little
gross. Cooking the chicken while suspended in water caused the thighs to
take a queer, puffed up, appearance.
https://photos.app.goo.gl/G7o65ustkhDmYficA