Tenderloin at 84 degrees: Sasami karaage

Pull the white tendon out before cooking by gripping it and scraping the meat back with a knife; it never softens. It is thin enough that residual heat alone can finish it — pull it from the pan the moment it turns opaque. Should be small, even strips with no tendon sheath left attached after trimming.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Sasami karaage.” Use 84 degrees and 84 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Tenderloin to 84 degrees and serve it as “Sasami karaage.” The other figure to watch is 84. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and

Cook Tenderloin to 84 degrees and serve it as “Sasami karaage.” The other figure to watch is 84. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. The small strip lying under the breast, attached along a tough white tendon. It is the most tender muscle on the bird and cooks in a fraction of the time, which is why it is the natural candidate for skewers, goujons and