I never rounded a spine and wonder if it really increases the comfort by cutting with "pointed finger grip" technique.
I'd do this on naturals at around this range, but sometimes quick strokes won't do much unless there's already some slurry, and so will quickly generate
So as it turned out I'm making Tandoori chicken roulades topped with tzatziki, tabouli on lavish bread.
I SV 4hr/140 boned dark meat chicken
This is probably my favorite that I've seen from Andy. Great lines and everything goes together so well.
Thanks to take the time for this exhaustive answer. I had read somewhere on the forum that ch5000 and ch10000 had to be paired (probably one of your older