1/ 10 days ago: cut up two chickens, used 2/3 of the meat, stuck the other 1/3 in bag, vac sealed it, froze it. Last night: into sous vide.
@SaucercrabZero that's a great idea. I was vaguely thinking in that direction, but hadn't fully thought it through.
Leaning towards >
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@SaucercrabZero Chicken Paprikash, which dredges chx in flour, fries, removes from heat, then later adds to sauce to cook for 20-30 min. -
@SaucercrabZero my thought: * already cooked, but fry anyway (for flavor ) * add to sauce * serve immediately: no further cooking needed
End of conversation
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