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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It is great if you want to gag on that soft fatty flabby skin.
uh you may want to fix the title to FRIED CHICKEN not Fries Chicken
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!
I wanna give it a try!!!
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