Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

but if you deconstruct your turkey, and sous vide the breast, how will get that little red button to pop up when it's done????? :wacko::raz:

Posted
Funny You should ask Bill.....

I have actually decided to completely deconstruct a turkey this year.

Really just out of boredom.

Turkey 2 Ways.

Involtini with the breast and sage, rolled like a torchon and cooked SV.

Escabeche the legs with tons of garlic and pimenton dulce.

Orange and Miso Glazed Sweet potatoes

Cranberry "Caviar" with calcium lactate and Sodium alginate.

Turkey jus with porcinis and rainwater madiera.

Puree of Marron.

Got a Rebel XT now so expect good pics.

Sounds really pretty.. Can you do anything with the insides or does that go into the jus..

  • 3 weeks later...
Posted

Lots of photos, no leftovers.

Thoughts.............ultimately ended up making a ballotine CSV/Activa which was quite good.

Will post pictures at some point, getting usd to the new camera.

Posted
Lots of photos, no leftovers.

Thoughts.............ultimately ended up making a ballotine CSV/Activa which was quite good.

Will post pictures at some point, getting usd to the new camera.

Are you used to the camera yet V?

  • 3 months later...
Posted

Hey Vadouvan -- any turkey pictures that you can share?

John Deragon

foodblog 1 / 2

--

I feel sorry for people that don't drink. When they wake up in the morning, that's as good as they're going to feel all day -- Dean Martin

×
×
  • Create New...