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– Say goodbye to uncooked centers: By sous viding the chicken first, you may assure it’s absolutely cooked before deep frying. – Taste explosion: Sous vide cooking intensifies the “chicken-y” taste of the meat. – Tender and juicy: Cooking low and sluggish with sous vide results in fall-off-the-bone texture. – Now, I know this technique …

Buttermilk Fried Rooster – Sous Vide – Honest Cooking Read More »