I'm sous viding a turkey again
Deboned a whole turkey but I'm only working with the breast, thigh, and wing meat really. I took the skin off the bird in one piece so I'd have the most usable area for wrapping the loafs. I meat glued together two loafs, one dark and one light. Should be out in a couple hours, then they're getting deep fried
Why don't you invest in decent quality cooking equipment essentials before splurging on something like sous vide?
>>7254426
Mine is a temperature controller from amazon and an electric hot plate I already had. Cost me $17
>>7254426
Maybe he wants to make something good and doesn't have the money to blow on new cookware that shit ain't cheap
Dude not again
>>7254426
I've done sous vide with an electric kettle and thermomenter before
>>7254429
link the temperature controller please
>>7254789
http://www.amazon.com/Inkbird-All-Purpose-Temperature-Controller-Fahrenheit/dp/B00OXPE8U6/ref=sr_1_3?ie=UTF8&qid=1452473042&sr=8-3&keywords=temperature+controller
Just came out of the bags, gotta deep fry now
>>7254911
>>7255055
Don't question him.
If this is the same guy who sous vided two turkey breasts glued together, it gets better.
>>7254911
>Just came out of the bags
sous vide will never be appetizing to me
it's like microwaving yesterdays dinner in an old yogurt container
Both fried up, cross section pics coming in 20 min, waiting on sides to come out of the oven
OP, please explain how you use a $17 temp controller and a hot plate to sous vide. Is it as easy as setting a temp and walking away?
I've been using hot water and adding it to a cooler to sous vide
>>7255174
not op but,
you run the hot plate power through the temp controller. It cuts off power if the temp gets too high, and turns it back on if the temp gets too low.
Done. The white meat has sage, garlic, and cayenne. The dark meat has orange zest, pistachios, and garlic. The orange zest tasted weird, pretty good otherwise
>>7255209
Looks delicious
like straight out of a foodwishes video
I should start making deli meats like this
>>7255220
So juicy looking.
>>7255220
What's that side? Doesn't quite look like mashed taters.
>>7255247
It's stuffing dumbass
>>7255259
s-sorry, not american desu
>>7255247
Brussel sprouts
>>7255247
Cornbread stuffing.
>>7255220
>white meat
bretty gud
>dark meat
what the shit
>>7255426
yeah I felt weird about it. It tasted pretty pistachio-ey, which was interesting. Unfortunately, also excessively orangey
>>7255215
>like straight out of a foodwishes video
stop
t
o
p
>>7255220
OP I must commend you on your well tended thumbnail. Usually whackos like yourself have such disgusting hygiene.
Looking good, OP. I've been wanting to sous vide for a while, but your setup sounds like something I can afford. I'll look into it when I have a little more disposable income.
>>7255220
I love those roasted Brussel sprouts.
>>7255198
My world has changed. Thanks anon!
>>7254426
>splurging
it really isn't very much money.
what temp did you circ the breast at
>>7255925
roasted vegetables are so fucking unfairly delicious
>>7257067
150f for 2.5 hours. Google "michael vultaggio sous vide turkey" for the guide I used
