davet58's Journal, 16 May 2018

I usually view chicken as a vegetable but this wasn't terrible. Sous vide chicken thighs seared in blazing hot avocado oil(high smoke point).

One thigh done at 150°F and the other at 165°F. Imo, the 165°F had a better texture/mouth feel. Either way, both were very moist and tender!
on diet davet58's own diet  

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Awesome Meal !!! Great Work, thanks for sharing the visual.  
16 May 18 by member: wright2018
I Agree! 
17 May 18 by member: Damaris Berdut

     
 

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