Re: Sous vide
Did boneless skinless chicken thighs tonight.
Light salt and pepper, EVOO, and some dried oregano. 160 degrees for 100 minutes. Finished in a cast iron skillet.
Fantastic! Juicy, tender, and very flavorful.
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are.
-John Wooden
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