I smoothed this Poulet @ 72 Degrees for 3H15 to get a done-ness but once it was oven’nd I was called away, so I couldn’t monitor the core temperature. Not ideal really but it looked nicely and later I scorched it with a torch going in and out quickly not to leave any residual gas flavors ro burn the skin’s surface. I would have preferred to glaze it with honey and sho-yu and some paprika for a rosy-red coloration. This should be done in the last 0h45.
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