Anova’s Sous Vide Fries Chicken

Jeff Wu shows John Biggs how the recently successfully Kickstarted Anova sous vide device works in creating a juicy and crunchy fried chicken.

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Comment (4)

  1. Do different chicken parts ideally need to be cooked at different temperatures? For example, would we perhaps want more temperature for thigh meat than breast meat? Also (a related question) can one cook a whole chicken sous vide? And lastly, how much deep frying can one apply without cooking the meat too much, yet still getting an optimal crunchy exterior? Thanks!


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