On Monday, January 29, 2018 at 5:15:09 AM UTC-10, Gary wrote:
>
> Looks very good to me. When I used to use a grill to cook
> chicken, I would always blacken the hell out of them. Just one
> last generous brush of bbq sauce would turn them right ant so
> delicious.

Chicken with so much honey in the marinade would be tough to make over the grill. Sous vide allows one to use extra sugar without creating a bitter, burnt, chicken. The chicken skin came out crispy and chewy. Sous vide can make chicken skin that's highly caramelized yet not burnt. That's pretty special.

My daughter made some wontons filled with cream cheese and fake crab. It's young people food.

https://www.amazon.com/photos/share/...z17SdSheScjOJP