SV chicken thigh

[scubadoo97]

I routinely bag chicken thighs with a bit of fresh herbs and freeze for latter use

Tonight I placed a 4 pack of frozen thighs in the bath 165 x 4 hrs. When out of the bath they were rapidly chilled down then dried off and seared to reheat and most importantly get some crispy skin. Pan sauce made from the jelled collagen in the bag and a little butter. Served with mashed peas with mint and green onion tops from the garden



Very little active cooking time on my part

[Mark R]

Why do you chill them before searing them?

Looks good!

[Slanted88]

well... was it good? ...pic is fine tasty lookin! i'm still in the learning stages of me SV doofer...Cheers!

[scubadoo97]

Why do you chill them before searing them?



Looks good!

Chillin allowed me to get the crispy skin without over cooking the meat

[scubadoo97]

well... was it good? ...pic is fine tasty lookin! i'm still in the learning stages of me SV doofer...Cheers!

Excellent. Good meat texture and a real crisp skin. The meat got some herb flavor while SV bathing and what clung to the meat while searing

Keep at it. It's a wonderful method of cooking. Although there is a long passive cooking time with SV it makes for quick(active cooking) tasty meals

[Slanted88]

Cheers!...on the learning gig...think i'm out of turn two...looking for the back stretch for more knowledge...

[Richtee]

Interesting. Like the theory.

[Fishawn]

Looks good! Makes sense to me

[HawgHeaven]

That looks awesome!!

Here's another reason for fast chilling, straight from Douglas Baldwin's website:

"If you’re not going to eat all your food immediately, then you need to know that some bacteria are able to make spores. Spores themselves will not make you sick, but they can become active bacteria that could. Cooking to kill active bacteria like Listeria, Salmonella, and E. coli will leave these spores unharmed. If you keep your food hot, then the spores will not become active bacteria. But when you cool your food, the spores can become active bacteria: if you cool your food too slowly or store it for too long, then these active bacteria can multiply and make you sick. To keep these spores from becoming active bacteria, you must quickly cool your food – still sealed in its pouch – in ice water that is at least half ice until it’s cold all the way through. You can then store your food in your refrigerator for a few days or freeze it for up to a year."