Made chicken legs in the sous vide, but at the end of the cooking time realized that the bag wasn't sealed properly, and the bag took on quite a bit of water. I assume the texture of the legs, and taste, will not be great (essentially, it's poached chicken), but just want to check -- any risk of illness given the poaching was at 160 degrees?
Submitted December 31, 2016 at 02:00AM by csgnyc http://ift.tt/2hyP7C4
No comments:
Post a Comment