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After GBG? You sick fuk.I'd hit it
Problem with internal temp "rules" is that it assumes the temp based on the worst case scenario. If you cook it to whatever number is recommended by whoever doesn't want to get sued at one of the coldest corner of the bird, your breast will already be overcooked.
The 165 value cited above is arguably correct from a food safety perspective (pvssies) and an absolute max. I'd shoot for 155, based on a thermometer straight down through the breast. Some of the joints might be a bit under, but you can always throw some pieces back under the broiler if need be. Remember that secondary cooking will raise the bird another 5-10F.
Juicy ftw!145° in the sous vide. Guaranteed it will come out perfect. The back, legs and wings I'll roast in the oven because it's hard to mess those up.
it's probably terrific, like pretty deep fried anything, but i just can't do it in my own kitchen. submerging food in oil is a bridge too for me...tho i'm sure i'd eat it in an irregular heartbeat.Juicy ftw!
Anyone ever fry ‘em up or is that a southern thing? I had a friend from bumfuck, La. that turned me onto that method. It takes a little gear but the results are worth it.
If I remember right, 3 minutes per pound, smaller birds better, juice up the breasts with a cattle hypo and marinade of your choice. We used peanut oil for cooking.
I was surprised how moist it turned out.
The oil is hot as you can get it without smoking. It sears the exterior and no juice loss. As in what kelly posted, the key is maintaining the temperature at the right level. Just different. When done properly you’d never guess how it was cooked. You’re in the cacilaca region right? I have friends from there that cooked them up like that.it's probably terrific, like pretty deep fried anything, but i just can't do it in my own kitchen. submerging food in oil is a bridge too for me...tho i'm sure i'd eat it in an irregular heartbeat.
That is the only way to do it as far as I am concerned. A family friend hooks us up with one every year.Juicy ftw!
Anyone ever fry ‘em up or is that a southern thing? I had a friend from bumfuck, La. that turned me onto that method. It takes a little gear but the results are worth it.
If I remember right, 3 minutes per pound, smaller birds better, juice up the breasts with a cattle hypo and marinade of your choice. We used peanut oil for cooking.
I was surprised how moist it turned out.
You may be a redneck...That is the only way to do it as far as I am concerned. A family friend hooks us up with one every year.