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As long as you carmalize on high heat really quickly after the fact--like you would for a sous vide protein--microwaves are the best way to almost instantly cook chicken and shortribs perfectly every time.
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Sep 30, 2017 18:06
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| # ¿ May 12, 2024 03:07 |
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Loutre posted:how far are you microwaving the chicken before the sear? I want to try this solely out of curiosity. Mid to mid-well-ish with a rest after sear. And if you don't give a gently caress about sear because you just want a butterfly breast in a salad or something then take it all the way to well. Factory chickens have so much water in them that you're literally just poaching the meat with radiation.
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Oct 1, 2017 19:01
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