I did butter chicken and it was a bit odd... the chicken was delicious, but the texture was tender to the point that I found it almost off-putting. It's probably because I'm just used to the chicken in that dish having a bit of a bite to it.
Quote:
Originally Posted by Jacks
On a different note, sous vide really works great for brussell sprouts.
Put them in a bag right from the freezer with a little bit of olive oil, salt and pepper.
1 hour at 183 degrees
Leave them in, turn down the temperature and do your meat.
After you sear the meat keep the pan smokin hot, pour in the sprouts and toss them a bit to char the outside. They turn out tender and juicy. Only problem is that they really want to float so I use a pot lid to hold them under the water.
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I'm debating buying a rack for this reason alone. For me the water displacement method in a ziplock + alligator clip is all I need for most things. Veggies are a different beast and I wrestle with them constantly.