"Can't quite get away from a whole bird in this family yet." — @bbum
We decided to forgo the whole bird this year and Sous Vide a few sets of breast - totally new experience (easy, no attention) and a wholly shit level of moisture. All around - intrigued with new techniques.
We had 15 people, and did 3 “pairs” of breasts. No dark meat, but the family all said they’d prefer this every year. Easiest prep ever, easiest carving ever. Sear, herbs, cook, sear. We spent less than normal, and will probably only do 2 next year - way too much left over.
Another sous vide turkey this year. Unreal - so tasty. We cooked it at 132 for 18 hours this year. The convenience is awesome. We also introduced some cajun rubbed to go along side the traditionally seasoned.
But for thanksgiving, timing is the real game changer. You can’t really overcook things with the sous vide. Our turkey was ready at ~8 hours, but we left it until the rest of the food was ready. Then it’s just 20 min of sear, cut, and serve.
A friend was curious about sous vide turkey for Thanksgiving
Last year was the first time we tried it. We did breast only, at the risk of mutiny from my family over dropping the dark meat. They were so happy, they said “forget the dark meat, this is better”.
My wife makes amazing bread on the regular. During pandemic times, we decided to establish a couple sourdough starters again, and we’ve had a lot of baking to do to keep up.
Tonight, I take my very first stab at making a bread product - sourdough english muffins.
A friend was showing off a cooking project and asking about equipment
We got a refurbished 6 quart on sale for $200, so honestly, it will be really hard to not get our value out of it. Our tilt-head served us well, but volume for bread/pizza dough pushed us over on getting a new one.
I LOVE how serviceable the classic tilt-heads are.
