Anonymous Modernist 2103

Well, I gave it a shot. Cooked it at 136 F for 12 hours Sous Vide after brining the turkey wing for a day. It was good, but it was a little saltier than I would like, probably because 1 day was too long for brining just a wing? As far as the texture goes, it didn't really fall apart like I thought it would, it wasn't mushy or anything, more like a deli meat maybe or corned beef. I wasn't able to debone the turkey wing either... I'm going to try this again, but this time I'm going to try the recipe on 4-33, with a cure instead of a brine.

I don't know much about smoking, but I am going to do the basic brine(3-168) as suggested on 3-172 for a whole turkey. It says inject with 14% brine and immerse the turkey in the remaining brine. I'm doing a test right now, however I just used a Jaccard Tenderizer instead of actually injecting the brine. For determining when the brine is done, well, I'm still sorta trying to figure that out... http://modernistcuisine.com/cooks/forum/traditional-techniques/determing-when-a-brine-is-complete/#p1293 Sorry I don't have more info on the smoking, but that sounds like a great idea! Hope I helped

Hello! I was hoping someone could sanity check my work here on the calculation for determining when a brine will be complete using the equation on page 3-171 (6-101). The example uses a 1,000 g of pork chops as an example with 7g for salt and 100g for water, I am assuming this is using Scaling no. 2 with the basic brine based on the percentages...But my question is, If I am using Scaling 1 of the basic brine, how do the numbers correlate for equation. Here's what I did using Scaling 1: Weight of Meat: 275g Weight of water: 523g (water almost 2:1 based on recommendation from 3-170) Total: 798g (meat + water) 1% of total = 7.98g .4% of total = 3.192g So, according to the equation, S = 100 x 7.98 / (7.98 + 523) = 1.503 Then,assuming a final salinity of .7%, T = 275 + (.7 x 275 / 1.503) = 403g!!!! The weight of the meat can't possibly gain 128g right? After doing that, I tried using scaling 2 for determining the calculation (even though I originally used scaling 1). With doing that, I came up with the following result: I set 523g (the weight of the water) to 100%, and used 36.61g for the weight of salt (7% of 523g): S = 100 x 36.61g / (36.61 + 523) = 3,661/559.61 = 6.54 (which interestingly matches the example in the book)... and T = 275 + (.7 x 275 / 6.54) = 304.434g. This seemed like a much more realistic number, so I'm going to use this one. So I guess I'm asking, are my calcuations correct? Is what I did ok? Using Scaling 1 for brining the meat, and then using scaling 2 for determing when it will be ready? Thank you!

Hey Everyone, Looks like there may be a new competitor in the sous vide equipment realm at a more reasonable price. I bought a Polyscience Sous Vide Circulator, and I LOVE it!!! If you're like me, you want another circulator but can't justify spending that much for a second one. This might be an option, check it out: http://www.theverge.com/2012/6/21/3105754/nomiku-home-sous-vide-cooker-kickstarter The product is still looking for some support though, here's the link if you wanna help kick start the company. http://www.kickstarter.com/projects/nomiku/nomiku-bring-sous-vide-into-your-kitchen Just thought I'd share!

I just ordered that Experimental Kit Artistre from Amazon.com, so I hope it is good! While continuing to search for ingredients, I stumbled acrosshttp://www.modernistpantry.com. I haven't used the site yet, but they seem to have most of what it is required. There are a couple kits, but most of the items are individual.