Cooking with my Sous Vide

A few weeks ago I bought a dozen chicken thighs, sucked the air out of you few bags, seasoned some thighs one way, some another. Then dropped then in a big pot of water, set the Sous Vide to cook to 160 degrees, and went about my day. Wen we took them out, we freed up the skin, made a gravy and yum…

Then a few of the remaining bags went into the freezer. Tonight, before I left for the movies, I pulled out a bag, dropped in the water, set the Sous Vide to 157 degrees, and came home to some truly good chick, ready to have the skin fried to a crisp in a hot pan in butter. I think Im finally finding a great use for the sous vide.



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