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!cooking@lemmy.world - A general communty about all things cooking.
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Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it's become a staple for me whenever I get the craving.
Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.
I'm going to look into that a little more, I get how it would work by making the skin on the breast contract but I feel like a quick pan fry before sous vide would give you the same effect with their application?
I feel like it should work? I'll try it next time and get back with results. I'm wondering if leaving it with salt (the same way you would fake dry age a steak) would pull enough moisture out to crisp it without breading.
Thanks for giving me something to play with!
I should be thanking you for the interesting concept! Looking forward to your results!