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Finishing chicken thighs under broiler
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Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?
chicken
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Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?
chicken
asked 12 hours ago
SaraSara
111
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Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?
chicken
asked 12 hours ago
SaraSara
111
New contributor
Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?
chicken
chicken
asked 12 hours ago
SaraSara
111
New contributor
Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 12 hours ago
SaraSara
111
New contributor
Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 12 hours ago
SaraSara
111
New contributor
Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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asked 12 hours ago
SaraSara
111
asked 12 hours ago
SaraSara
111
111
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Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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New contributor
Sara is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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Sure you can broil, however consider this: Sous vide cooking does not render any of the fat. So a quick broil might char the outside of the skin, but the fat could remain more rubbery. Some of this will depend on the nature of your chicken thighs. I've noticed that, depending on the chicken (organic v. non...brand to brand), some chicken is more fatty than others. One way to deal with this would be to do a good pre-sear, before you sous vide. Then cook sous vide. Then post-sear (or broil).
answered 12 hours ago
moscafjmoscafj
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1 Answer
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1 Answer
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Sure you can broil, however consider this: Sous vide cooking does not render any of the fat. So a quick broil might char the outside of the skin, but the fat could remain more rubbery. Some of this will depend on the nature of your chicken thighs. I've noticed that, depending on the chicken (organic v. non...brand to brand), some chicken is more fatty than others. One way to deal with this would be to do a good pre-sear, before you sous vide. Then cook sous vide. Then post-sear (or broil).
answered 12 hours ago
moscafjmoscafj
26.1k13874
add a comment |
Sure you can broil, however consider this: Sous vide cooking does not render any of the fat. So a quick broil might char the outside of the skin, but the fat could remain more rubbery. Some of this will depend on the nature of your chicken thighs. I've noticed that, depending on the chicken (organic v. non...brand to brand), some chicken is more fatty than others. One way to deal with this would be to do a good pre-sear, before you sous vide. Then cook sous vide. Then post-sear (or broil).
answered 12 hours ago
moscafjmoscafj
26.1k13874
add a comment |
Sure you can broil, however consider this: Sous vide cooking does not render any of the fat. So a quick broil might char the outside of the skin, but the fat could remain more rubbery. Some of this will depend on the nature of your chicken thighs. I've noticed that, depending on the chicken (organic v. non...brand to brand), some chicken is more fatty than others. One way to deal with this would be to do a good pre-sear, before you sous vide. Then cook sous vide. Then post-sear (or broil).
answered 12 hours ago
moscafjmoscafj
26.1k13874
Sure you can broil, however consider this: Sous vide cooking does not render any of the fat. So a quick broil might char the outside of the skin, but the fat could remain more rubbery. Some of this will depend on the nature of your chicken thighs. I've noticed that, depending on the chicken (organic v. non...brand to brand), some chicken is more fatty than others. One way to deal with this would be to do a good pre-sear, before you sous vide. Then cook sous vide. Then post-sear (or broil).
answered 12 hours ago
moscafjmoscafj
26.1k13874
answered 12 hours ago
moscafjmoscafj
26.1k13874
answered 12 hours ago
moscafjmoscafj
26.1k13874
answered 12 hours ago
moscafjmoscafj
26.1k13874
26.1k13874
add a comment |
add a comment |
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