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 Post subject: Re: Don't yell at me...need advice
PostPosted: Mon Feb 14, 2011 4:04 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1058
Location: PA
Just curious; what's the advantage of SVing chicken this way?


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 Post subject: Re: Don't yell at me...need advice
PostPosted: Mon Feb 14, 2011 9:47 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Pete,

The meat remains more succulent and tender by doing SV first. I will say it was some of the moistest fried chicken I've ever eaten.

Amy


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 Post subject: Re: Don't yell at me...need advice
PostPosted: Thu Feb 24, 2011 4:02 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Restaurant review in the morning paper featured a restaurant that prepares Crispy Berkshire Pork "sous vide". Sounded delicious. If it ever quits snowing, we'll go. Amy, you've really piqued my curiosity.
fitzie


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 Post subject: Re: Don't yell at me...need advice
PostPosted: Thu Feb 24, 2011 4:32 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Fitzie,

Pork is an absolute natural for SV. I've done it and been really, really happy with the results.

Amy


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 Post subject: Re: Don't yell at me...need advice
PostPosted: Thu Feb 24, 2011 6:21 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
Hear hear. Already had some this week!


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 Post subject: Re: Don't yell at me...need advice
PostPosted: Thu Jun 21, 2012 9:56 am 
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Joined: Fri Jun 15, 2012 11:31 am
Posts: 11
Location: Zionsville, PA
Sorry to dredge up an old thread, but...

How funny! A while back, I wanted to try the Ad Hoc fried chicken recipe, but having had bad luck with chicken that browned long before it was fully cooked inside, I decided to sous vide it first. It was very time consuming, but worked quite well. 8-)

For what it's worth, I didn't care for the non-traditional lemon-herb flavor of the Keller brine, but the sous vide idea did cook the chicken perfectly.

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- Lisa


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 Post subject: Re: Don't yell at me...need advice
PostPosted: Thu Jun 21, 2012 10:04 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
Yah, the ad hoc recipe definitely tends to have the problem (browning; the brine I very much like). I think the 'trick' is using quite small chickens (as they recommend) which can be difficult to get. Here Halal chickens tend to be very small so I use them. I'd be curious as to the size you used.

And indeed fried chicken and SV go together very well.


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