Monday, January 30, 2012
Well I tried out the Thermal Circulator the other day by cooking my chicken thigh-forcemeat-thigh concoction. The result was quite good and both the forcemeat and the thigh meat were cooked to perfection and retained moistness. But I did have one problem, I seared the pressed meat to crisp up the skin on both sides, the skin shrunk quite a bit. So unfortunately I ended up with the crispy skin being half the size it was and only cover the center portion of the block. I think perhaps next time I will remove all the skin completely, crisp up the skin separately and served in small shards on the finished plate. Learning though doing, in most cases, is the best way to learn.