Yeah honestly I either sousvide or use a control freak.
Salt 1.5% or 3% equilibrium brine. I pound the breast about 3/4 of an inch thick and set the control freak to 160c 5 min a side. It won’t be completely done in the center but a 5 min rest will get it there.
Yeah honestly I either sousvide or use a control freak.
Salt 1.5% or 3% equilibrium brine. I pound the breast about 3/4 of an inch thick and set the control freak to 160c 5 min a side. It won’t be completely done in the center but a 5 min rest will get it there.