Sous Vide
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Heh! Horace is a Wanker!
Success is measured by your discipline and inner peace. – Mike Ditka
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@doctor-phibes said in Sous Vide:
Heh! Horace is a Wanker!
Don't call him that, or he may sous!
Bravo, sir, bravo.
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Just bought an Anova Sous Vide cooker.
Should have done this a long time ago. Chick breasts the first night. Juicy and tender. Great flavor.
Skin on Salmon tonght. Amazing. 125 degrees for 60 minutes.
I'm sold.
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I am doing the Turkey in a rubbermaid tub and the Anova. It's taking some time to get to 150 degrees F. I put the liver, and other parts in their own ziplock bags. They say 24 hours at 150 will do it. Probably a 30 minute browning in the oven before serving. The water is sitting at 142.3 and climbing slowly, There is a lot of water in that tub. A tub that is shorter would be optimum but I don't have anything that size so I went with what I had.
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I am doing the Turkey in a rubbermaid tub and the Anova. It's taking some time to get to 150 degrees F. I put the liver, and other parts in their own ziplock bags. They say 24 hours at 150 will do it. Probably a 30 minute browning in the oven before serving. The water is sitting at 142.3 and climbing slowly, There is a lot of water in that tub. A tub that is shorter would be optimum but I don't have anything that size so I went with what I had.
@mark OK, this will be an interesting thing to follow.
Tomorrow, I'm making just turkey and gravy - we're going to D4's for the meal, and everyone is bringing something else.
However, Mrs. George and I really enjoy turkey, and I have a 16 lb one in the freezer.
What did you put into the bag beside the turkey - what aromatics, etc?
Please keep us posted!
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@mark OK, this will be an interesting thing to follow.
Tomorrow, I'm making just turkey and gravy - we're going to D4's for the meal, and everyone is bringing something else.
However, Mrs. George and I really enjoy turkey, and I have a 16 lb one in the freezer.
What did you put into the bag beside the turkey - what aromatics, etc?
Please keep us posted!
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The results were amazing. The process was not so much. I overtaxed the unit by a large amount. The rubbermaid container is a 25-30 gallon as a best estimate based on my experience with Aquariums.
The unit struggled to bring the water to temp of 150 degrees. I put the Turkey in a 2.5 gallon zip lock bag with 48 oz of chicken stock. The water temp of the bath was 130 when I put the Turkey in. It then took 3 hours to reach 150 degrees. It held 150 for about 6 hours before I notice that the temp had fallen to 140 and I needed to top off the water level. The water from the tap is 118 degrees so it cooled the bath a bit and once again it took a couple of hours to bring it back to 150. I upped the temperature to 155 for a few hours and for the next 6 hours or so it was fine but it suffered more evaporation in the middle of the night. I should have topped it off before going to sleep at 2:00 am. but I fell asleep and when I woke up at 7:00 am, the water temp had fallen to 120. I added more water and let it climb back up until 11:00 am when I made the decision to put it in in the in a roasting pan and set the temp for 350. For 2 hours I let it
dry outroast to assure I had an good internal temp. It ended up at 200+ degrees so I set the oven to warm and started the sides.It was incredibly tender and moist in the center. The outer layer did dry out a bit but the meat just fell off the bones.
Will I do it again? Yes, absolutely. However, I will deconstruct the turkey and put each leg in a separate bag. The breast would also get it's own bag, maybe two. A much smaller bath tub. Less headaches on evaporation and loss of heat. Maybe use two Sous Vide baths which would require the purchase of another unit.
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Doubling the units would be my suggestion too. Also find something to cover it. It will reduce evaporation and help hold temp. They sell 22 qt tubs that should hold a turkey, especially if you cut it up and bag the parts separately.
Still, a noble experiment. Glad it turned out well.
