Dovrei arrostire un pollo
https://i.redd.it/maruzkvkotef1.png
di Prestigious-Media948
Dovrei arrostire un pollo
https://i.redd.it/maruzkvkotef1.png
di Prestigious-Media948
4 commenti
Is the chicken dead or alive?
Peking duck…
slap it some more.
You can’t roast at 51°. But you can put it into a zipbag, into water, and call it Sous Vide. But for a safe chicken, it should be at least 64°. You can go a bit lower, but for much longer time.
My favorite combo is:
* 30 minutes at 46°
* Cool with cold water
* 2 hr at 64°C
It become tender, juicy, and nicely chewy.