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Shelby

Shelby

18 hours ago, rotuts said:

I did 4 turkey breasts in the CSB yesterday as part of the Freezer Clean Out program ,  these came from two frozen TB's about 8 lbs each.

 

I removed the two tendons from each breast and tied the up.  as you can see I didn't spend a lot of time on the Tie-Up :

 

TB 1.jpg

 

both sets looked like this going into the CSB  one has Penzey's Chicago Steak Rub on it and the other two had Sauer's  Prime Rib Rub on them

 

these are two of my favorite rubs.  Steam-Bake  30 - 35 minutes @ 350 F  I check at 30 with the thermapen , and pull them at bout 135 F.

 

TB's CSB'd.jpg

 

decided not to use bacon.   Pale and Flabby you say ?  Moist and Tender I say. 600 gms + for each of them.

 

Ill cut three in half, and vacuum bag and freeze for later use.  one stays out for now :  sandwiches and a turkey dinner or two

 

CSB's steam baking rivals SV in a way.  much quicker if you pay attention to the internal temp , as it can easily get away from you

 

Stock 1 & 2.jpg

 

the jus on the R is from the two steam-bake's tray   I just combined them for later use.

 

 

 

I hadn't read this until just now--we were twins yesterday!  Well, almost.  We had some turkey quarters in the freezer that needed to be used.  A couple days ago we thawed them out and brined them.  Decided to roast them in the CSO.  I did them at 350F with the intention to pull them at an internal temp of 165F (that's what the manual that came with the CSO suggested).  I went for 45 mins and tested--was a bit over 165F but I wouldn't have known it.  Very very moist and tender.  Kind of like a mini turkey day dinner lol.  I, too, have the jus from the tray to use today when I make stock from the bones.  (the meat looks pink/red due to the brining...I promise it's not raw lol)

Also, I don't have quite as much jus as you do because I used some to make gravy last night.  

photo 1.JPG

Shelby

Shelby

18 hours ago, rotuts said:

I did 4 turkey breasts in the CSB yesterday as part of the Freezer Clean Out program ,  these came from two frozen TB's about 8 lbs each.

 

I removed the two tendons from each breast and tied the up.  as you can see I didn't spend a lot of time on the Tie-Up :

 

TB 1.jpg

 

both sets looked like this going into the CSB  one has Penzey's Chicago Steak Rub on it and the other two had Sauer's  Prime Rib Rub on them

 

these are two of my favorite rubs.  Steam-Bake  30 - 35 minutes @ 350 F  I check at 30 with the thermapen , and pull them at bout 135 F.

 

TB's CSB'd.jpg

 

decided not to use bacon.   Pale and Flabby you say ?  Moist and Tender I say. 600 gms + for each of them.

 

Ill cut three in half, and vacuum bag and freeze for later use.  one stays out for now :  sandwiches and a turkey dinner or two

 

CSB's steam baking rivals SV in a way.  much quicker if you pay attention to the internal temp , as it can easily get away from you

 

Stock 1 & 2.jpg

 

the jus on the R is from the two steam-bake's tray   I just combined them for later use.

 

 

 

I hadn't read this until just now--we were twins yesterday!  Well, almost.  We had some turkey quarters in the freezer that needed to be used.  A couple days ago we thawed them out and brined them.  Decided to roast them in the CSO.  I did them at 350F with the intention to pull them at an internal temp of 165F (that's what the manual that came with the CSO suggested).  I went for 45 mins and tested--was a bit over 165F but I wouldn't have known it.  Very very moist and tender.  Kind of like a mini turkey day dinner lol.  I, too, have the jus from the tray to use today when I make stock from the bones.  (the meat looks pink/red due to the brining...I promise it's not raw lol)

 

photo 1.JPG

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