Quote:
Originally Posted by Rverge
cool! i do not use so much. not even in the kitchens i worked. Keller uses it a lot. or he used to. and i do think the Troisgros bros started to use it for their Foie.
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I have Keller’s book but it is far above my head and alot of ingredients are not obtainable for the layman. Been to alot of resurants that use it for chicken. It is magical for chicken. Simple Costco skinless deboned chicken breasts for 2 hours at 150 is something I have several times a week. Again recipe from SeriousEats.