Harold McGee says “Beware of recipes that call for an oven temperature over 180°F/80°C” “To braise or stew tough cuts of meat in a few hours, heat them at 180°F/80°C”. I fancy trying this, but can’t however find any recipes anywhere that cook this low, or any idea of how long it would take to braise chicken thighs in a sauce at this temperature Thoughts?
(I don’t cook meat often enough to justify a sous vide- if I did, I would have one already I’m sure )