I’m going to look into that a little more, I get how it would work by making the skin on the breast contract but I feel like a quick pan fry before sous vide would give you the same effect with their application?
I feel like it should work? I’ll try it next time and get back with results. I’m wondering if leaving it with salt (the same way you would fake dry age a steak) would pull enough moisture out to crisp it without breading.