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THIGHS Cook Using The Temp Sensor

Elliot Bernstein photo
Elliot Bernstein
90 custom cooks


About this Custom Cook

THIGHS Cook Using The Temp Sensor

This is the standard BRAVA chicken thigh cook with the addition of the temp sensor and a couple of other minor tweaks.

The temperature will appear on your screen display so you can monitor the cook progress.

I prefer to use the temp sensor for most of the proteins I cook since this insures the doneness is exactly as I like it. I know some will not agree but use of the temp sensor in my opinion is essential to gourmet cooking.

I also like my chicken skin a bit browner so I added a bit of extra time at the start of the cook.

And since different sized/thickness of chicken thighs could need a bit more or less time, I have set the Brava to stop cooking at 164°

REMEMBER, follow the normal Brava directions, which is skin side down. I do recommend applying ghee to the tray. I normally coat the entire tray with a light coating of ghee and then put a generous amount where the thighs are going to be positioned (I usually only make 2 in zone 2) and season the ghee with salt and pepper.

It is also very IMPORTANT to pat the skin dry prior to placing on the tray using paper towels.