Thread: Sous vide
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Old Wed, Oct-14-09, 18:37
bike2work bike2work is offline
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Quote:
Originally Posted by Nancy LC
I have a turkey breast I need to sous vide, to practice for thanksgiving. I think I will use onion/garlic powder, lemon juice (frozen into a cube so I can vacuum pack the bag), some bacon fat and some fresh herbs (rosemary, perhaps sage). Just need to figure out a good cooking temperature... I think 145 is what I saw somewhere. And what I read they had deboned the breast but maybe I'll leave it in for the extra flavor.

I'm also thinking about how to make gravy. In one of the articles I read they made fish stock from sous vide salmon by cooking it at 180-185 and putting a lot of water into the ziploc bag. Then to get the stock, they punch a whole in the bag and let the salmon water drain out. So maybe I could buy some turkey drumsticks and do that and get a nice turkey broth.

Nancy, I just remembered -- have you seen Grant Achatz's Thanksgiving videos on youtube? Take a look if you haven't.

wiki on Grant Achatz

part 1

part 2
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