While vacationing in the Outer Banks last week, we visited a new restaurant. I seldom buy a chicken dish when we eat out, (except for fried chix), because most places seem to overcook it. But this place, (The Village Table and Tavern in Duck, NC) had a dish called "chicken and gravey". It sounded good, so I took a chance and ordered it.
It came out very juicy and tender with a crisp skin and was very good. I mentioned to the waitress how good it was and she said that it was cooked in a plastic bag first, then the skin was browned. I said sous vide and she said yes.
I may have had sous vide before, but I could not tell. It was good enough that I actually thought about getting a SV machine - for a second or two.
It came out very juicy and tender with a crisp skin and was very good. I mentioned to the waitress how good it was and she said that it was cooked in a plastic bag first, then the skin was browned. I said sous vide and she said yes.
I may have had sous vide before, but I could not tell. It was good enough that I actually thought about getting a SV machine - for a second or two.
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