In an earlier post, I asked about Sous Vide skin-on chicken thighs. A couple posters said not to bother.
I agree with that assessment. Don't get me wrong, they came out great!
I dry-brined the night before, sprinkled on, and rubbed under, the skin, sealed 'em up and circulated them the next day at 165 for an 1 hr 45 minutes.
Since I wasn't eating them the same day, I shocked them in ice water, for 30 minutes.
The next day, I patted them dry, and seared them on the old GrillGrates equipped gasser. I forget how long, I took 'em up to 175 and pulled them off the heat.
They were moist, juicy, tender and flavorful. They pretty much turned out the same as if I had just grilled them in the first place, so probably not worth the extra time and effort involved with the Sous Vide. Like I stated in the earlier post, I had time to mess with them, so I did. Next time, I'll just toss 'em on the gril.
Thanks, again, everyone, for the great tips!
I agree with that assessment. Don't get me wrong, they came out great!
I dry-brined the night before, sprinkled on, and rubbed under, the skin, sealed 'em up and circulated them the next day at 165 for an 1 hr 45 minutes.
Since I wasn't eating them the same day, I shocked them in ice water, for 30 minutes.
The next day, I patted them dry, and seared them on the old GrillGrates equipped gasser. I forget how long, I took 'em up to 175 and pulled them off the heat.
They were moist, juicy, tender and flavorful. They pretty much turned out the same as if I had just grilled them in the first place, so probably not worth the extra time and effort involved with the Sous Vide. Like I stated in the earlier post, I had time to mess with them, so I did. Next time, I'll just toss 'em on the gril.
Thanks, again, everyone, for the great tips!
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