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.
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Replying to @MorlockP
2/ not even sure what I'll do w it tonight, but the chickens were stewing chickens (big, tough), so long slow cooking = win.
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Replying to @SaucercrabZero
@SaucercrabZero that's a great idea. I was vaguely thinking in that direction, but hadn't fully thought it through. Leaning towards >1 reply 0 retweets 0 likes -
Replying to @MorlockP
@SaucercrabZero Chicken Paprikash, which dredges chx in flour, fries, removes from heat, then later adds to sauce to cook for 20-30 min.1 reply 0 retweets 0 likes
@SaucercrabZero my thought:
* already cooked, but fry anyway (for flavor )
* add to sauce
* serve immediately: no further cooking needed
2:59 PM - 19 Aug 2015
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