I bulk cooked chicken thigh sous vide style with a quick sear for my entire week's worth of protein. They taste amazing after everything is done. I then stored all the chicken in a tupperware bowl and put it in the refrigerator immediately. The next day, I took a few out and reheated in the microwave at 50% power for about 1 minute and 30 seconds. However, they ended up tasting like death (almost like chicken breast). What can I do to get it as close as possible to sous vide quality when reheating?
Submitted May 10, 2016 at 12:50AM by Axsuul http://ift.tt/278uani sousvide
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