FeChef

http://www.modernistpantry.com/moo-gloo-gs-transglutaminase.html

It actually says on the MP website not to apply the GS dry. This would not have been and issue if i was not trying to wrap the skin around the reversed breast halves. Im pretty sure the skin slipped off the one breast side...oh well it will still taste good just wont look as pretty. This wont be an issue for the chuck roasts im glueing together since there flat.

Holy crap did i underestimate how difficult it was going to be to meat glue the turkey breasts together. I used the activa GS which suggests a 4:1 slurry. It made the two halves so slippery i could not get them to stay together while i wrapped and tied them. Luckily this stuff does not set really quick otherwise i would have been in real trouble. I dont know how good its going to turn out since they kept shifting. I think im going to buy a small 16lb turkey as a backup. This holiday has been nothing but stress so far.

I had some beef short ribs come out of after 48 hours at 133F that smelled like doo doo, but there was no way in hell i was taste testing that $hit...lol I dont know if i should applaud you, or wonder if you have issue in the closet.

If they were above 132F for more then 2-4 hours i personally would eat it. Ive had a similar situation where a cooler sprung a leak and i had a pork butt in for 6 hours @ 155F and then 3-4 hours as low as 125F. Got the leak fixed and finished it off for another 24 hours back at 155F. I served this to 10-15 family members and nobody got sick.

Tell that to Tyson, and just about every other major US breaded chicken company. Then go read the label on a box of bread crumbs and tell me what the first 3 ingredients are.

The package I got was in the frozen section, and, after reading your post, I checked to see it the pkg said not to freeze. It didn't. Why Louis Kemp? I find louis kemp to be far better quality/taste then any other brands ive tried. Im picky about paying $6/lb for fake crab meat when i can sometimes get real lump crabmeat for $9/lb. I have bought frozen before and noticed when thawed it was dry and somewhat freezer burned. Even louis kemp has on the label for best quality do not freeze, and most other brands that are frozen will say on the label do not refreeze. In my experience imatation crab is a product that doesnt freeze well. Sure its safe to eat, but not the best taste/texture. Its already bad enough its fake and doesnt even come close to real crab, then you go and freeze it. this site needs a facepalm smiley.

Well, I can tell you this...On some packages it clearly says "do not freeze" That said I only buy louis kemp brand.

Im not saying you're wrong, but in all my readings and watching tv/video recipes , I have never heard what you speak of. I actually remember watching a episode of good eats where alton puts the coated chicken back into the fridge to let the breading set before adding another coating. And that was my problem the whole time.

I finally found the problem. Chicken needed to go straight from brine into buttermilk then let drip on cooling rack. Then one single coat in breading. Then the most important step was to let the breading set at "room temp" for 30 minutes or longer. So the main problem i was having is my chicken was too cold.

Tofurky?

I read Kenji's recipe. The link was already posted in this thread, and i already touched base on his method. I am however, keeping both breast halves whole and reversing them so to make a round cylinder. I will be using activa GS to glue everything together, including the skin. It will then be Sous vide till it reaches 145F and then rapid ice chilled till serving time the following day. Because of this, and the extra time to retherm, I do not want to cook it any longer then i need to reach 145F. The following day there will be many things being retherm'd but only to 135F to accommodate the chuck roast im also serving. Im also planning to retherm the stuffing, mashed potatoes, ect..ect all in this 135F water bath inside a huge 75 quart cooler i use for 12/lb briskets and 10lb pork butts.

I would try 135F-140F for 36 hours for a steak-like filet. My last stint was 135F for 24-26 hours and it was tender but still had alittle bit too much chew for my likeing. Ironically we had some leftovers the next day and a quick 1 min in the microwave seemed to give it a better texture with less chew..lol

Yeah thats roughly 3 inches. Im almost certain this turkey breast roll will end up atleast 4 inches. I can see im gonna have to buy a cheap meat probe and hope it holds out. MC apparently used a cheap oxo brand inside a ziplock bag but i does not appear liquid got near where the metal probe met the cable.

2 1/2 - 3 1/2 hours just seems too short for two large turkey breast halfs sandwiched together into a roll. Im guessing its going to be atleast 4 inches in circumference, maybe more.

Problem with that article is that theres no mention of the size of the breast, or if it was cooked whole (with both halfs). Judging by the chart with 1 hour being the best result, Im wondering if the breast was even a full half size.(even a small chicken breat half takes longer then an hour)

Thanks for the link! This is almost exactly like what im planning for my thanksgiving turkey breasts. In the link it says to sous vide @ 140F for 4-5 hours. But i cant reference the circumference of his roll to what mine will be (I am starting with a 22lb turkey). I know I need to invest in a thermometer with a waterproof probe but budget is tight this time a year. Does anyone know at what point in cooking duration does turkey breast start to get an unpleasant texture? Would 6 hours be too much? I would rather be safe then sorry.

I was given a turkey to make for the holiday and its one of those pre seasoned turkeys in a 8% turkey stock,salt and sugar solution. I usually brine my turkeys in a 4.5% salt solution. Im wondering if I brine it wih my 4.5%, will it reduce the 8% brine it already has, or make it more salty? Should i just leave it as is? Im going to be removing the breast and sous vide the pieces individually.

I think im going to try sous vide directly in the springform pan, inside a jumbo size ziplock bag @ 176F for 3 hours, then finish in a 425F oven till the top browns. I think starting with a recipe that makes a NY style will give me the texture im looking for. My wife wants me to make it a pumpkin cheesecake.

New york style is a very tall with a bottom crust and a light dusting of crumbs or nuts on the sides, or plain on the sides and gets browned ontop and the sides to have a semi hard thin shell and a rich thick,dense,creamy, tangy inside. Its best i can explain. I dont care for those soft, light texture cheesecakes that seem to sag in the middle of the slice.

Problems Ive had in the past using my (very old) oven are #1 cracking.#2 rising too high around the edges and sinking in the middle.#3 done on the outside still soft in the middle. Those are the 3 main reasons that have alot to do with my old oven and the fact that its built into the wall and is slightly off level so i have to rotate cake pans every 10 minutes so the batters dont pool into one side. I rent so replacing the oven is not an option unless it completely breaks.

I realize this is an old thread but there really isnt much information out there for making cheese cakes sous vide. Im wondering if making a thick, dense (no air bubbles) new york style cheese cake could be done in a bag and piped into a springform pan to brown in the oven and then left to set up in the fridge? Or must this be done directly in the springform pan (bagged and submerged)? Would the filling set up in the bag, or does it only set up after cooling down? Also, aside from a vacuum chamber, whats the best way to remove any air in the filling before cooking?

Sounds more like karaage: a wet marinade followed by a flour (or flour & cornflour) dredge. It gets especially bulletproof when they fry the hell out of it and it'd dry and overcooked. At this point, If overcooking the hell out the chicken makes the breading stick so well, its atleast a step in the right direction.

Regarding KFC, or any commercially breaded chicken there must be something beyond any household binder like egg or milk. Ive had breaded chicken where you can tug on a large area of breading and he chicken meat just shreds off along with the breading. And when i say tugging, i mean really pulling on it. Theres no way normal flour or breadcrumbs and a simple egg wash is going to bind that well to the meat or the skin.

This is interesting and VERY helpful. Thank you.