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Relegating the unassuming dark meat to the kids' menu while adults eat "gourmet" entrées is a culinary paradox. Thighs have much to offer.
Sous vide gives us one more reason to take advantage of competitive pricing on the alternative to breasts and wings.
The laborious task of "rubbing" the ribs is supplanted by a simple but effective "sprinkle.
The combined flavors of chicken and buttermilk evoke fond memories. The introduction of sous vide processing makes things easier than ever.
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
This method facilitates application of a rub/crust/flavoring to sous vide processed proteins.