Chicken on a string!


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  • @Lance There are a couple of stores in my area that sell an excellent landjaeger but it’s pretty spendy. Both of them definitely get them from the same supplier. While neither of them have divulged the exact source one did mention they are from Seattle. I suspect it is from Bavarian Meats.

    https://www.bavarianmeats.com/

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  • @Jonathon I would agree that in most cases the texture has been more tender with Sous Vide vs. Reverse Sear. That said, I tend to lean towards the texture of the latter. Taste wise I think both were so close that we would be splitting hairs though again it’s that caramelization that in my opinion the reverse sear edges out Sous Vide.

    I can be picky when it comes to the texture of food. For example…I love the flavor of every member of the melon family but I can’t eat any one of them. Same goes for bananas. I do like mashed potatoes and cooked mushrooms though!

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