Sous Vide BBQ chicken skewers
At the Fine Food Australia 2012 trade show we had a group of Asian chefs that ran two high volume food court restaurants stop past and have a chat about how sous vide might help them speed up turning over those delicious glazed chicken skewers. They were already vacuum packaging the skewers when the were made to accelerate the infusion of the marinade. One hour at 70°C in the 28 litre Cambro powered by the ever so accurate Sous Vide Professional – Classic series by Polyscience and their chicken skewers are precooked deliciously tender and ready to power through over the hot yukatori grill and bliss.
We cooked this recipe from the CSIRO cook book and it came out tender and very flavorsome.