What Are You Cooking Sous Vide Today? (Part 3)

[TdeV]

16 hours ago, blue_dolphin said:

You really can’t beat an immersion circulator for that cold water bath. I routinely use my Anova to thaw all sorts of stuff.  I set it to 40 - 45°F and add ice to the bath if the water is warm.  You can choose a warmer temp to move things along more quickly if you’re planning to cook right away but I like to keep things cool until I’m ready to start cooking. 

 

Frustratingly, the minimum temperature for Joule Sous Vide (ChefSteps) is 68ºF / 20 ºC. ☹️

[Steve Irby]

It's turkey time again!  I had a 24# butterball turkey in the freezer that was competing for storage space with the sausage that I made at the first of the year.  I solved that issue by roasting the legs and thighs and prepped the breast and tenderloins for the circulator.   One breast half was seasoned with Cavender's Greek Seasoning, kosher salt, lemon slices, rosemary, sage and olive oil.  The second breast half was seasoned with a mystery green spice blend that my sister brought back from Istanbul.  The fragrance and flavor  is similar to a spice blend from Spicewalla that includes curry leaf, fenugreek, dill, tamarind, cumin, coriander, onion, garlic and S&P.  I added orange and lemon slices along with a little olive oil.  The tenderloins were seasoned with Tony Chacere's and Cavenders seasoning blends, dusted with transglutaminase, and bacon wrapped.  I cooked the batch at 141 for 4 hours plus.  The breast halves were a little less than 3 lbs and the tenderloin was 1.75 lbs.  I split the breast lengthwise and resealed after chilling. I also cooked two 8 oz pork steaks for about 2 hours

 

 

 

 

 

[Smithy]

Very nice, @Steve Irby! I love the seasonings you describe. The mystery seasoning (and its analog) sound especially tantalizing.

 

One question: why the transglutamase dusting on the tenderloins? To make the bacon stick better?

[Steve Irby]

2 minutes ago, Smithy said:

Very nice, @Steve Irby! I love the seasonings you describe. The mystery seasoning (and its analog) sound especially tantalizing.

 

One question: why the transglutamase dusting on the tenderloins? To make the bacon stick better?

I try to use lean bacon and the meat glue helps in the finishing process which is browning the roll in oil.   I've certainly had better luck when using it.  Here's a photo of a ready to serve tenderloin roulade from 2022.