Kosher Dosher...“I am a culinary Heretic"

I've only owned my Chamber-Vac for about 5-weeks, and it occurred to me that I could do lots of meal prepping.  The other day I was planning on making Chicken Thighs for dinner, and mind you, they would not be anything special. I planned to toss them on the BBQ and serve them with Potato Salad and all the fixings, but nobody was in the mood for BBQ. So what to do? I did not want to freeze, and I did not wish to SV them to set aside for later use. But then it occurred to me. Meal prep using my Chamber Vac . This is no special recipe, and I plan on doing this again with my own sauce, but this was on hand. My next batch will be huge using my own recipes. I am thinking about these Two- Thai Curry with Chicken and Panang Curry w/ Sous-Vide beef .  I love Indian food, and I had some of this on hand. It does not contain salt. I add the Garam Masala and some salt to the chicken. I let it Dry-Brine in the refrigerator for about 6-hours, but I prefer overnight.    This is the sauce I plan o

  Most of us like Thanksgiving leftovers, but I love them!!! I am not sure if I prefer the actual Thanksgiving dinner or what I make with the leftovers. I do this every year. From Thanksgiving quiches to fried balls,  I do everything!! What you do with these leftovers is only limited to your imagination. These leftovers were made into burgers (different sizes) and medallions.  Let's begin....... After everyone has gotten their fill, I take equal portions of the dressing, potatoes, and turkey. Note: I chop up Turkey in small bite-size pieces. Mix it up very well and refrigerate it overnight. Chilling everything will solidify and help you determine how many eggs to add based on feel.  Using molds is a great way to form Burgers or Medallions. In these pics, I have chosen several different sizes. I also used cooking spray in each mold too to help prevent sticking. Place a piece of parchment paper underneath and on top and place in refrigerator until ready to use.  Set up a standard br