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I'm sous viding and deep frying a turkey. I'm almost

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I'm sous viding and deep frying a turkey. I'm almost done deboning it, then I'll break it down into sections for individual preparation. I have meat glue and msg. Any suggestions while I continue to hack away at it?
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are u chinese op ?
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>I have meat glue and msg
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>meat glue
build, lad. do a sculpture
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>>7115935
I'm gluing the skinned breast halves together, then wrapping that loaf in the skin with glue, then gluing, sous viding, and frying
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>>7116034
but why
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>>7116034
They look like lungs
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am watching pls continue
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You should've just glued everything to make a heroic turkey pose, like it's flexing its muscles or something
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Here's the breast loaf all glued up ready for the sous vide
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The sous vide set up getting up to temp
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>>7115913
>sous vide
>meat glue
/ck/ incarnate but with less alcohol
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>>7116156
It's the same type of crutch like sous vide that no talent hacks have to use to cook.
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>>7116164

More like basic modern cooking techniques...
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Msg on the drumsticks for that serious turkey flavor
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>>7116184
WAIT

do americans add glutamate as flavoring?
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>>7116202
I'm not OP, but I have a bag of it I add to savory dishes. It's not much different from adding a bit of salt. It's just a flavor enhancer.
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>>7116209
same
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>>7116209
>>7116309
what is wrong with you guys?

this is the kind of stuff you pay NOT to have in your food.

isn't salt enough?
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Here's everything bagged up. Starting in the top left and going clockwise:

- Turkey breast loaf glued together with the skin glued on, going to be deep fried
- turkey filet with garlic butter and thyme
- turkey wing with crushed red chili pepper (comparison experiment)
- turkey wing with crushed red chili pepper and msg (comparison experiment)
- turkey legs with msg and orange peels, also going to be deep fried
- turkey thighs with garlic butter and thyme, flattened out, going to be pan fried/seared in a cast iron
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And here's stuff cooking. Got the legs, breast loaf, and filets cooking right now. I'll check back in in 2 hours when the breast loaf comes out
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>>7115913

why is this meme still alive
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>>7116323
>boiling meat in a zip lock bag
what the fuck am I seeing here
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>>7116318
never enough for amerifats
https://www.youtube.com/watch?v=VJw8r_YWJ9k
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>>7116318
> pay NOT to have in your food
oh yah bc I'm so worried. thx lawd for whole foods bro.
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>>7115913
Why the fuck would you sous vide and then deep fry a turkey? Deep frying already cuts the cooking time down to like 30-45 minutes and keeps it moist.

This just seems like useless extra work, or just a lame attempt at trolling.
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>>7116320
i did the same thing when i first bought 'accent' seasoning to taste the difference.
It's not immediately noticeable. One just 'tastes' better than the other

>>7116318
it's not like msg is naturally occurring and your whole "MSG free" just means it isn't added in. either way, you're getting it in your system.
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>>7116368
deep fry to get that crisp af crust
I've done the same to sous vide bison burgers
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>>7116164
Just wait for the spherificated cheap vodka.
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>>7116318
better not eat tomatoes then faggot
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We ate the filets, they were so good but the garlic and thyme made them taste a little fishy. Here's the breast loaf and drumsticks pre frying
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its pretty cool what you're doing OP, I look forward to the money shots
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Loaf came out
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>>7116336
Sous-vide is cooking in a temp-controlled hot-water bath for the sake of getting a perfectly-cooked interior piece. However the bag is there to prevent the food from being basically boiled.

Typically post-immersion cooking, they'll be seared/fried for the crust and flavor.
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>>7116601
Looks pretty good.
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>>7116607
>for the sake of getting a perfectly-cooked interior piece
It does the same thing a low oven does in most cases. It was put to use in restaurants so that cooks didn't have to juggle 100 pieces of protein at once.
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OP
what about the wing comparison?
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>>7116628

Unfortunately I'm not doing this tonight, I will be cooking the rest of the turkey tomorrow night. I did do the msg drumsticks however, and this came out deliciously. Here's the cut loaf
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Here's the drumsticks
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Here's the best bite
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And here's how I regulated frying temp
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>>7116318

you can actually use msg to reduce the amount of sodium in your food dude
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>>7116646
i fucking hate turkey breast but I think i would enjoy that
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>>7116646
Looks good, maybe a little dry. It's hard to tell from the picture.
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>>7116712
Wasnt dry, super juicy and rave reviews among my friends
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damn OP invite me next year
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Now I'm saving oil for tomorrow with my roommates coffe filter thing and cheese cloth
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This one looked nice
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>>7116712
that's well rested meat, meat shouldn't be dripping juices when you cut it mah nigga
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Looks great, >>7117210 !
I was gonna say the transgutanimase is unnecessary for the breasts, but to get the skin to stick like that, I'll but it was.
I did that with breasts last year, just using twine (sous vide), and then crisped the skin in the oven between two sheet pans and served on the side.
This year I just made poutine. Sous vide the fries in brine until very tender, then low temp fry, freeze, high temp fry. Curds and gravy.
Nice job! Looks real pro.
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>>7116768
And since I appreciate you effort, I'm going to share a secret of mine for filtering.
I'm sure you've seen the micron bags that are on the market, think they're called super bags or something.
And I've read about people buying paint straining bags for the same purpose.
My secret is... pantyhose. They are cheap as fuck and machine washable. Cheesecloth/muslin are pretty much throw away after one use.
I've used pantyhose to hang duck breast prosciutto for drying as well.
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bumping so I can post thigh and wing comparison pics later
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>>7117933
Nice thread OP please continue, thought this was a joke at first but you appear to be serious af
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>>7116168
cooking is all about making good food. why wouldnt you use technology to achieve that
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>>7115913
>meat glue
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>>7116336
polymerphobe bigot!
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>>7116683
monoSODIUMglutamate

nigger, you high?
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>>7117210
that does look pretty good

>>7117294
>pantyhose
do you take them off first? homo
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>>7118220
But you use less.
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Ok boys the flattened thighs (put under a weighted pan overnight) and wings just went in, I'll update in ~2 hours
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Here's the thigh right out of the sous vide bag
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>>7119623
That color doesn' t look healthy.
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>>7116156
https://www.youtube.com/watch?v=OrEqMeWIVcA
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>>7116619
Also to prevent the meat from drying out
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>>7115913
holy shit what a hack job. what did you cut it with a chainsaw?
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>>7119623
that looks disgusting desu.
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>>7119623

rip in peice
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rofl wait have you been cooking things in ziplock bags? LOL enjoy your cancer, those are not made for this.
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>>7119740
http://modernistcuisine.com/2013/03/is-it-safe-cook-plastic/
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>>7119752
>http://modernistcuisine.com/2013/03/is-it-safe-cook-plastic/
It's almost like you didn't read that article.
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>>7119759
>The bottom line is that bags made expressly for cooking sous vide are perfectly safeas are oven bags, popular brands of zip-top bags, and stretchy plastics such as Saran wrap.

???
What's wrong with Ziplock then?
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>>7116318
>this is the kind of stuff you pay NOT to have in your food.
Please tell me what's so bad about it. Do tell me please.
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>>7119967
My cousin's roommate's former lawyer's uncle always felt hungry again 3 hours after eating Chinese food so you KNOW it's real.
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>>7119623
Sorry guys thought I uploaded the "after" pics but I guess not. Here's the skin side of the thighs after the cast iron
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>>7121371
And here's the meat side and a cutaway. The thigh meat was super juicy and delicious, I went a little heavy with the garlic but the gaminess of the meat counteracted that a bit so it came out great. The meat was extremely juicy
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>>7121376
Also, I did sous vide the wing msg test but I did not finish it in the cast iron, as I already had dinner and that would have been way too much food. I'll get around to doing that some time today
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>>7119623
>>7121371
Salvaged / 10

I hope your guests didn't have to see that monstrosity before you browned it
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>>7121371
>>7121376
Definitely looks better now it's been browned a little.
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>>7119726
That's the same kind of BS people regurgitated about searing.
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>>7119726
If the meat gets too hot the fibres are gonna squeeze out moisture regardless
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>>7119623
I know that's how it's supposed to look but freshly cooked sous vide meat never fails to astound me with how nasty it looks.
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>>7121526
But you can control the temperature a lot better with sous vide. Also I'm certain that the vacuum sealing process blocks the moisture from leaving?
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>>7115913
Did you bone through the crown? Jesus.
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>>7119709
This is not a fair representation. Yes, it can be used underhandedly but it also has a lot of great applications. As long as you are not using it to sell something as something it isn't I fail to see the issue.
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>>7122540
The juices that are going to exit the tissue are going to exit the tissue regardless. A plastic bag under vacuum isn't going to stop that, and the vacuum pressure will increase it. It does essentially baste whatever is in the bag continuously. That's an advantage on that point, but also a disadvantage as you don't get the same result as you would basting while roasting or rotisserie. It's along the same lines of people perceiving brined meat as more moist. So 6 of one 1/2 a dozen of the other IMO. A decent convection oven will control temperature as good as a decent sous vide set up, unless you're using extremely low temps that some ovens won't register.
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>>7122663
Actually I posted it just to show how an extreme example of how it can be used. I think it's pretty cool and just wanted to show an application, didn't mean to imply that it was bad.
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>>7122555
Followed the Jacque pepin chicken debone video. I mostly tore it apart by hand
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>>7122858

>pepin chicken debone video

He makes it look easy.
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>>7122870
Especially when doing a larger partially frozen bird
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Nice work Anon, that looks like it came out great!

I actually did my bird Sous Vide this year too. Didn't go for the meat glue though, kept it simple.

For the legs, thighs, and wings I did them at 140F for 24 hours sealed with some fresh rosemary, thyme, butter, and brown suger. Breasts 140F for 3 hours sealed with just herbs and spices. After it all was done I crisped the skin under the broiler.

Definitely the best turkey I've ever had! Pic related.
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>>7122663
the guy at the end literally said I dont think this is good... how about you watch the fucking thing before spouting uninformed misrepresentations about his beliefs
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>>7115913
>meat glue
Dr. Frankenturkey, pls.
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>>7116168
Sous vide is a crutch
Says the faggot using an oven to prepare meals instead of rubbing a couple of sticks together in the woods.
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Please deliver bonus cat
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>>7126111
Here's bonus kitty
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>>7123254
This looks great anon good job. Better than OP/10
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>>7126217
This kitty looks way under cooked.
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>>7126217
cute cat :3
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>>7118220
he obviously meant salt = NaCl = Sodium Chloride
fucking americans...
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>>7131247

Even if he was talking about sodium rather than NaCl he is still correct. MSG has a stronger flavor than normal table salt, therefore less of it is required to flavor the dish. For example you might only use a half-teaspoon of MSG in place of two teaspoons of table salt (NaCl)
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>>7115913
>No one commented on the cross contamination.
Shitty knife skills and poor decisions are what I expect when I come here, but you guys don't give a shit about health risks huh??
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>>7117210
gorgeous skin and that breast looks perfectly cooked, did it taste as good as it looked?

>>7123254
that looks lovely, nice carving work!
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>>7132042
It tasted amazing, juiciest turkey breast I've ever had
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>>7116202
>do americans add glutamate as flavoring?
Of course we do. Don't you like meat, cheese, soy sauce or tomatoes?
Thread posts: 104
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