I'm not convinced by his 350° searing temperature for steaks and his idea about searing from frozen doesn't turn out well because there's no time for the salt to penetrate.
His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though.
Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have heard great things about them.
Salt won't penetrate much in even an hour unless it's very thin, overnight dry brining is better though.
You can’t actually do it in 60 minutes. It takes longer to reach pressure and then release pressure even with his tricks. At least with an instapot.
But I do generally follow this method. I put the chicken meat in a soup sock though, so I can pull it out and add it to a soup or whatever instead of throwing it away. It will be kind of dry chicken though.
Yeah, I do the same. Soup sock in a vacuum cooker. It's the chinese way to make soup. The chicken does turn out dry. Perhaps it's worth taking the chicken mear out (leaving the bones) after an hour and adding it back after the soup is done.