I wouldn't.

no, put that money towards an electric vacuum sealer.

Inmem

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Hell yeah!!!!!

Thank you man. Rep!!!!

So I have a ham roast that is not cured. Just looking for a good recipe to cook it and a time and temp for the sous vide. Anyone have any suggestions?

Fresh ham?

Deboned?

Throw it in a water bath! Victory!

God, Joel Robuchon must be loving this thread...

Or slowing dying from associative osmosis negative reaction.

Tried the chef steps fried chicken on Friday, no pictures but it was hands down the best fried chicken. The breasts came out so juicy.

We are going out of town for thanksgiving but my parents have a turkey breast we are going to do sous vide when we get back.

I used a combination of the chef's steps method and a Hatty B's recipe to make fried chicken sammiches for a tailgate and it couldn't have worked any better.

I cooked boneless, skinless breasts at 150 for about 2 hours; 6 per bag. I didn't mess with any seasonings but I probably should have put some salt in there. Then I took them to the tailgate with my big dutch oven on a turkey friar burner.

I used my trusty ol' bass pro fish fry breader that I highly recommend:



I'd open a pack, toss 6 of them in there for a coat, roll them in egg then put them back in for a second coat. Put them in oil until the outside is brown and you're done. Then you take some oil from the fryer, put it in an aluminum pan and throw a shitload of cayanne in there with some brown sugar and garlic powder to create a bloom. After it cools a bit, you put it in a plastic squirt bottle and set it alongside for people to make their chicken as hot as they want. Throw some pickles and some provolone on there and you're golden.

The method worked extremely well for 2 reasons - the first is the most obvious one; since they're cooked, I don't have to be nearly as finicky with the oil temp because I don't have to worry about the outside burning before the inside is cooked. This allows a slightly higher oil temp, faster evaporation from the inside and thus 'seals' the chicken better to keep the grease from getting to it. So in the end, the chicken is less greasy.

The second reason didn't occur to me until I was cooking but because it's already cooked, you can dump 6 of them in there and not crash your oil temperature. The meat goes in much hotter so you're not sacrificing heat to get it up to temperature. When your oil doesn't crash and the cook time takes 3 minutes, you can knock out 20 sandwiches in about 15 minutes. The timing is great because at about 425 degrees, it takes the batter just as long to brown as it takes me to batter 6 more and then hot swap.

Really couldn't have gone any better.

That's awesome. And that breader looks pretty nifty. Part of the reason I hardly ever deep fry is because of the mess it makes. That would take some of that away.

yeah, my dad's buddies would use them for massive fish fries at the lake; they're outstanding. Set your fish/chicken in the top, flour mixture in the bottom, give it a couple of shakes and you're set. I keep my eggs to my left and use my left hand only to roll them so I can grab towels with my right to clean that hand off and then shake. Keeps things from getting nasty.

The grate is a bit of a pain in the ass to clean later but if you have a shop sink, you can just fill it and set it in there for an hour or so to break anything apart, then hit it with a hose to blow it out. Take it upstairs and give it a quick soap wash with the rest of the dishes and you're golden. It's plastic so the soak doesn't hurt it at all.

I'm thinking of doing the turkey sous vide for Thanksgiving this year. Anybody done this?

I've read a bit and the recommended way is to carve the turkey ahead of time. Tie the breasts together in a roll and cook the skin separately. Certainly sounds doable and if it is anything like chicken breasts I sous vide it would turn out really well. If someone has done this and has any tips, suggestions, cooking times, whatever, please post them. And if this works out, I'll post about the results.

A turkey? I'm far from a sous vide expert, but that would seem like a pain in the ass. Would the water evaporate?

Never done it, but expect 145-150 for 4-6 hours would be plenty to cook without denaturing the protein. I've done the skin like you suggest, and it's great that way.

You don't do the turkey whole. Carve the turkey, separating the breasts, thighs, wings and legs into separate parts. Remove as much skin as possible. Season and package the thighs, wings and legs for sous vide. Season the breast portions and place them with the large end of each breast portion next to the small end of the other breast portion. Tie the breast portions to make a 'roll' and sous vide the roll.

Once this is done you can either sear the turkey portions or smoke them. I haven't decided which I will do yet.

For skin, I read to put parchment paper on a cooking sheet. spread the skin over the parchment paper and put another piece of parchment paper over the skin. Put another cooking sheet on to weigh it down. Cook at 350 and it will crisp the skin.

But I figure you're going to carve the turkey anyway. I always present the various pieces on a platter. This gives me the carcass ahead of time so I can roast it and use it for stock for my sauce. I can also better season the turkey parts and the sous vide will make them moist.

Merry Christmas to me!!!!

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