Modernist Cuisine - Sous Vide Turkey Breast

[Davertude]

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.

[jellystoma]

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.

[Gourmet_Goon]

“Unwanted skin”?? That’s the beat friggin’ part!!!!

[Chefselecta]

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

[kunt]

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

[dupdl]

Avez-vous des cours par internet ou vidéo sujet sous-vide

[Yodaismycopilot]

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?

[kunt]

Obviously you have not tasted food cooked sous vide

[Davertude]

I've been making these for the last few months... but i didn't use the oil or temperature probe...

[Skelldr]

Why use a probe? Doesn’t it defeats the purpose of Sous vide?

[kunt]

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

[MM-obti]

How long does the turkey breast stay in the sous vide bath for at 54ºc?

[stevenrozo]

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!!!!

[StrikeForte]

Finally a youtube channel to appeal to my deep hatred of self and morsels.

[foxteldyl]

...except that this is Turkey, not Duck.

[kunt]

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.

[nickmontanaro]

Set the temp WAY above 2⁰ target temp. You have a meat thermometer. The goal is to get the meat up to target temp. Crank that sous vide up as high as it can go. Just make sure to take the meat out once it comes to temp.
Congratulations, you just cut your sous vide cooking time in half. You're welcome.

[Tornbjergs]

@p3rs0nan0ngrata Keep the tempreture over 54, 4 c :P

[DanieleGiorgino]

@p3rs0nan0ngrata
By having fresh meat and keeping your kitchen clean.

[mesahusa]

LOL my bad. i didnt read and assumed based on what it looked like