Hello everyone, and welcome to this edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Tagged With duck
Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Scoring the skin of a large cut of meat like a ham is a great way to render out all of that tasty fat and crisp up the skin, and the same principle can be applied to chicken by poking it with needles.
