I’m somewhat new to the sous vide adventure, but my first filet mignon turm=ned out beautifully.
So, next on the list is chicken. I want to cook bone in skin on pieces about 4-5 at a time.
- Do I bag each piece individually, bag white and dark meat separately, or just go for a large bag?
- How do I calculate the cooking time> Is it based on weight, number of pieces, or some sous vide secret handshake ritual into which I have not yet been initiated?
Thanks in advance for any help.