temery
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I plan to marinade in teriyaki sauce, sous vide, then vacuum seal and freeze individual portions. I'll thaw when needed, then grill each side quickly for texture and a little added flavor.
My plan is to marinade the raw chick for an hour or two, then sous vide at 155° for an hour.
Is there any benefit to leaving the marinade in with the chick while cooking?
I'm assuming I should dry the chicken before vacuum sealing and freezing.
Any suggestions?
My plan is to marinade the raw chick for an hour or two, then sous vide at 155° for an hour.
Is there any benefit to leaving the marinade in with the chick while cooking?
I'm assuming I should dry the chicken before vacuum sealing and freezing.
Any suggestions?