Turkey Ragu , via iPot // VacMaster

[rotuts]

I sometimes make Turkey Ragu , when the Turkey is on sale .

 

I use this turkey , as its more than a lbs and works for baking etc because its thicker , thus easier to bake ' rare-er '

 

 

Ive made this many times in the past , and this time decided to try canned tomatoes , rather than prepared sauce.  I was looking for minimal added salt 

 

 

 

Tj's used to have a no-added salt can , but no longer .  tired MarketBasket NAS , and Tj's Cento SM's.

 

MB has about 1/2 the salt of the SM tomatoes.  both tasted tomato-ey to me , with little difference.  the SM had a slight citric acid bite , but none

 

mentioned on the label .  MB did add CA , but it was not pronounced .  SM had a ugly large sprig of basil .  removed.

 

This time I finely minced 1 lb of brown button mushrooms , a la cuisinart , and reduced

 

 

deglazed and reduced w a red wine from TJ's

 

 

remarkably nice.  full body and mouth feel , no benzine , and not bone dry ,l but quite nice .  $ 4.99.  I bought 4 cases.

 

 

the dreaded basil , SM , was removed.

 

 

the two cans of tomatoes , the mushrooms , reduced wine  ( 1/3d bottle , 1/2 bottle next time ) and Penzey's Tuscan seasoning  .  it has some anise in it.

 

which I like for ' Italian Taste '  otherwise , anise is not for me.

 

 

turkey added.  not browned ,  on purpose .  less work.

 

 

mashed together w a hand masher.

 

decided to add a little Benton's bacon.

 

 

I cut the 1 lbs packs of BB in 1/2 , then Vac and freeze .  its very potent so I use it as a flavor enhancer

 

 

I lightly saute , about 1/2 cooked and add the bacon and fat to the iPot

 

 

iPot'd for 40 min , on HP.  it takes 20 minutes to get to pressure , initial use of the iPot.

 

Natural release , as Im in no hurry  , and this prevents tomato splatter on the top

 

 

mash the mass again w the hand masher

 

 

then I add some cream cheese , sort of a late panade , but I like the flavor.  this is 1/4 lbs , but Ill use 1/2 lbs  next time.

 

I add it now as it might scorch on the bottom of the iPot.  20 more minutes or so .  not critical

 

 

almost final result .  note the bacon fat , and a globule of CC.  as cooking is finished , I add Dorot Fz basil

 

 

 

 

now I cool the pot in a deep sink , w cold water 

 

 

eventually the pot floats

 

if you leave the cold running water unattended , the pot , once floating , will slowly swim over to the water , and get dunked.

 

 I don't advise that.

 

Bernoulli's Principle.  

 

https://en.wikipedia.org/wiki/Bernoulli's_principle

 

as Bernoulli was French , not Itallian , the principle was probably discovered while cooking .  but it applies to Airplanes it seems.

 

after cooled , added to plastic containers

 

 

 

refrigerated  , then frozen , then VacBagged for later deliciousness

 

 

this is very easy to do , as each step is not time dependent .  Why go to this effort ? because ...

 

 

new full sized Micro 

 

which fits the

 

 

FastaPasta , resulting in

 

 

 

and this result  is delicious .

 

Green Salad ? Campari tomatoes   Garlic Bread ?

 

didnt get to that part , but will .

 

Bon Appetit , as Bernoulli  would have said.

 

P.S.:  there were actually 6 containers .  I kept one refrigerated 

 

and have been enjoying that one for a few days.

 

 

 

 

Edited January 22 by rotuts (log)

[Alex]

Yeah, I'd eat that.  I like the vintage silverware, too. Is it something you inherited?

[Smithy]

I thought perhaps you disliked basil (how could you?) but I see you added some in later. What is it about the San Marzona basil that you don't like?

[rotuts]

@Alex

 

Yes.  From my grandparents.  circa 1900 .

 

from Tiffany's  Im told . based on the silver stamps on the back.

 

said to be best at the time.  service for 12.

 

nice mahogany  box.   mahogany not from Honduras.  

[rotuts]

@Smithy

 

love basil .  grew all types back in the day .

 

the canned basil was over cooked.  and ugly.

 

I add the Fz basil after all cooking is done.