I've been making these for the last few months... but i didn't use the oil or temperature probe... I just put it in the bath at 147F for a few hours. The other thing I do is stick that in a 500 degree oven for 5 minutes to crisp up the skin. It comes out so great.
@troutbum9060
8 ай бұрын
This comment is literally all I needed to do this. Thank you
@Gourmet_Goon80
Жыл бұрын
“Unwanted skin”?? That’s the beat friggin’ part!!!!
@itsthepens
Ай бұрын
Right?! That would be going straight into a hot pan to crisp up!
@jellystoma
3 ай бұрын
One of the reasons to use sous vide is maintaining the precise temperature without fear of over cooking. If you need to use an external temp probe you probably need a new immersion circulator.
@MavrikUSMC
3 ай бұрын
That's for water temp and estimated food temp. The probe is perfect for larger portions of meat, especially when you want to cook white meat in a rarer setting than normal.
@Davertude
12 жыл бұрын
I've been making these for the last few months... but i didn't use the oil or temperature probe...
@Chefselecta
12 жыл бұрын
well if this was in a restaurant item, the turkey breast would get a shot of heat from a pan to crisp up the skin, the breakdown from that nice slow cooking actually makes getting a crispy skin a lot faster as apposed to the traditional, raw turkey into hot pan into oven method. But dont take my word for it, just speaking from experience =P
@dupdl
2 жыл бұрын
Avez-vous des cours par internet ou vidéo sujet sous-vide
@Yodaismycopilot
7 жыл бұрын
Very nice video. The circulator has it's own temperature sensor, so I'm curious as to why we need a second probe to go into the bag?
@theSnowpup
6 жыл бұрын
Instead of using a timer, they are monitoring the internal core temperature, when this hits the target temperature it is cooked through.
@theSnowpup
2 жыл бұрын
@@brianciesemier2616 I'm sorry, you misunderstand what I said. I wasn't implying the turkey would rise above the set temperature. I was saying, by using an internal probe you can tell when the turkey reaches equilibrium, and thus is cooked through. Otherwise you're pretty much guessing at worst or estimating at best when to remove the turkey. By using a probe you know exactly when it's done. Some meats are more sensitive than others to prolonged cook times, even at sous vide temperatures, and the textures start to get weird if left in too long.
@jamesreichert
2 жыл бұрын
@@brianciesemier2616 You should pay more attention before you admonish others.
@brianciesemier2616
2 жыл бұрын
@@jamesreichert thanks for pointing that out. Enjoy your thanksgiving!
@kunt1969
11 жыл бұрын
No chemicals will not leak from the plastic as the bags you use are 5 ply vacuum bags,plus the fact you are cooking at low temperatures, and you really should be using a vacuum chamber packer to guarantee losing all the air out
@kunt1969
11 жыл бұрын
Obviously you have not tasted food cooked sous vide
@Tornbjergs
12 жыл бұрын
@p3rs0nan0ngrata Keep the tempreture over 54,4 c :P
@MM-ob8ti
9 жыл бұрын
How long does the turkey breast stay in the sous vide bath for at 54ºc?
@theimben
8 жыл бұрын
+Kinshun Mui until the probe temperature reaches 54 degrees.
@6248walker
7 жыл бұрын
The recipe says for (at least) 2h17m: modernistcuisine.com/recipes/thanksgiving-stew-2/
@DanieleGiorgino
12 жыл бұрын
@p3rs0nan0ngrata By having fresh meat and keeping your kitchen clean.
@kunt1969
11 жыл бұрын
This method requires searing the product after you sous vide cook it, and this way of cooking gives you the best results, far better than a traditional oven because all the nutrients and flavours stay in the bag and can't escape, Also the meat is cooked evenly all the way through perfectly with no dry areas around the edge as you would get if you cooked the turkey traditionally
@mesahusa
11 жыл бұрын
LOL my bad. i didnt read and assumed based on what it looked like
@StrikeForte
6 жыл бұрын
Finally a youtube channel to appeal to my deep hatred of self and morsels.
@foxteldyl
11 жыл бұрын
...except that this is Turkey, not Duck.
@kunt1969
11 жыл бұрын
Pathogens are killed at temperatures above 57.5 degrees celsius, however the food needs to be held at this temperature in the water bath 4 times longer than it needs to cook, this method is very safe if your refrigeration is set at 3.3 centigrade or below and as I said pasteurize the protein product first. This is the industry standard that is set by the food Standards Agency.
@CRISNCHIPS12398
12 жыл бұрын
I think I'll stick to the stove...
@Joe1729
12 жыл бұрын
For heaven's sake, cook something with fire for once!
@stevenrozo
4 жыл бұрын
Damn way to make yourself look elitist modern cuisine just discarding the most delicious part of the turkey, crispy skin. It’s a feast of ancient proportions you gotta bring the Maillard reaction to the table!!!!
@BB-kw5bz
Жыл бұрын
How come you use the plastic box with this sous vide stick rather than a decent sous vide machine? They are not really expensive anymore and the result is so much better than a plastic box that is not made for keeping the temperature. In other videos you use ridiculously expensive machines to cook your food but save a few bucks on a 150$ piece of equipment even I as an amateur use constantly?
@RTD1947
5 жыл бұрын
Probe is not necessary, 135 for 2hours... that’s all they had to say!!
@22helpless
11 жыл бұрын
Don't chemicals leach out of the plastic bag in the hot water and give you cancer? I heat my cup a soup noodles in the microwave so I am always thinking about dying from plastic chemicals... ;)
@NGC6144
12 жыл бұрын
How unappetizing to eat meat this way. And your throwing the most interesting part away, the skin if it is roasted to a golden brown. Bland!
@ratlips4363
4 жыл бұрын
You have a lot to learn about cooking. I'd postpone any more videos until you know how to brown and why
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