Red Mosquito

durdencommatyler wrote:

Kaius wrote:

durdencommatyler wrote:

Kaius wrote:I worked with an older food prep lady back in my Applebee’s days that enjoyed eating raw chicken

Oh my god.


You worked at Applebee's?!

I did. From 2002-2006.

The one on Haggerty?

Yeah I think I saw you eat some raw chicken once.

Kaius wrote:

durdencommatyler wrote:

Kaius wrote:

durdencommatyler wrote:

Kaius wrote:I worked with an older food prep lady back in my Applebee’s days that enjoyed eating raw chicken

Oh my god.


You worked at Applebee's?!

I did. From 2002-2006.

The one on Haggerty?

Yeah I think I saw you eat some raw chicken once.

How come you didn't stop me?

durdencommatyler wrote:

Kaius wrote:

durdencommatyler wrote:

Kaius wrote:

durdencommatyler wrote:

Kaius wrote:I worked with an older food prep lady back in my Applebee’s days that enjoyed eating raw chicken

Oh my god.


You worked at Applebee's?!

I did. From 2002-2006.

The one on Haggerty?

Yeah I think I saw you eat some raw chicken once.

How come you didn't stop me?

the lulz

washing machine wrote:chicken tartare. Nice.

AL

LoathedVermin72 wrote:You’ve got a fun week ahead of you

I'm feeling good

It’s alive!!!

platypuses are not supposed to consume undercooked poultry

After seeing a place do it on Diners, Drive Ins, and Dives, I think I'm going to try sous vide fried chicken. Anyone got any recommendations for a spice blend/batter for the crust?

I'm gonna use this, which a friend recommended to me: https://riehlfood.com/chef-johns-butter ... d-chicken/

I think I will use the seasoning that would normally be mixed in the with buttermilk to season the chicken while it's in the sous vide. Then once that's cooked, I'm going to deep it in buttermilk on its own, and then dredge through the spice/flour mix and fry it. I'm thinking I sous vide to 160 and then the little bit of time in the oil to get it crispy will get me to the 165 degrees I want.

Norris wrote:I'm gonna use this, which a friend recommended to me: https://riehlfood.com/chef-johns-butter ... d-chicken/

I think I will use the seasoning that would normally be mixed in the with buttermilk to season the chicken while it's in the sous vide. Then once that's cooked, I'm going to deep it in buttermilk on its own, and then dredge through the spice/flour mix and fry it. I'm thinking I sous vide to 160 and then the little bit of time in the oil to get it crispy will get me to the 165 degrees I want.

So the beauty of sous vide is you can actually go lower in temp because of the amount of time it spends in the water. I usually go 155 for white meat and 170 for dark.

Couldn’t you refrigerate the meat after it’s out of the water bath to bring the temp down so you don’t risk overcooking it while your coating fries up nice and brown?

Regardless of what you do, I really curious how this turns out. Please keep us up to speed. Good luck.

Ps - I brine my chicken in a mixture of buttermilk, crushed whole garlic, paprika, sugar, and kosher salt.

epilogue wrote:It takes a long time to get over bad chicken.

I wholeheartedly second this.

I'll second paprika! I prefer smoked, but regular is still bomb.