Go to the Recipe: Adobo Chicken Thighs With Jasmine Rice and Bok Choy
All theses recipes look great, but the issue I encounter is vacuum sealers hate liquid in the pouch. The traditional fix (besides a chamber vacuum sealer) is to freeze, but--as you say--it could split it. Any hot tips on how to have sauce in a sous vide and not fill the vacuum sealer?
Don’t use a vacuum sealer. Use the water displacement method.
Edit - adding a link in case you’re not aware:
https://www.seriouseats.com/2016/08/how-to-seal-food-airtight-without-vacuum-sealer-water-displacement-method.html
How do I use the app to find the time for this? There’s an entry for chicken thighs, but it doesn’t account for the bucket load of sauce in he bag which I presume must increase timings?
I use the reusable heavy duty, thick silicone bags and displacement as Faraz suggests. Single use plastic zip bags come apart at even moderately high temps.
The 900g of chicken thigh at the top is incorrect. This is adding the 450g chicken thigh from the "sear" step, and the 450g thigh from the "Bag it Up" step. Was confused when I first read the recipe as how only 200g of sauce is needed for 900g (~2lbs) of thigh.
There is also no listed cook time for the chicken thigh, ands the temp is wrong. 65C is for breast meat, thigh is 75C.
thanks for the catch on the incorrect weights, it is fixed. as for the temp. 65c is correct. We follow our ultimate chicken thigh time and temps for this one and preferred the 65c when cooked in the sauce. but choose your own adventure as you like
I still don't think this is fixed. It says 900 grams (2 lbs) of chicken thighs for 2 people (serving size).
