Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: The most succulent chicken I've ever had the pleasure of tasting

  1. #11
    I agree jelly-like is not sous vide. It should still have the same texture as usual. Perhaps it was exaggeration.

  2. #12
    Also, Sysco (food supplier for many hospitals/chain restaurants etc) sells frozen sous vide meat & fish.

  3. #13
    A pressure cooker will get any kind of meat tender in a short time. Many restaurants and BBQs precook ribs, briskets, etc. before they smoke and sauce them. I do spareribs like this at home.

Similar Threads

  1. Busy tasting cookies
    By SCIfor55+yrs. in forum Food
    Replies: 13
    Last Post: 05-16-2011, 10:58 AM
  2. For your laughing pleasure
    By Patty41 in forum Life
    Replies: 9
    Last Post: 02-02-2011, 10:36 AM
  3. Wine tasting party
    By nick in forum Food
    Replies: 42
    Last Post: 12-14-2007, 01:54 PM
  4. Wine-tasting fundraiser
    By Chris Chappell in forum Funding, Legislation, & Advocacy
    Replies: 0
    Last Post: 07-17-2002, 01:17 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •