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

  These past few weeks, I've written no less than 5 posts on Turkey and Thanksgiving. The last one kind of corresponds to this post. I tried a 24-hr cook with Turkey Breast dry-brined at 1% , and it was freaking amazing.  This is the 6-th Turkey I've made in about 7 weeks. I've been playing around with different seasonings, times, temps, and leftover recipes .  With this Turkey, I decided to try out two things. I Faux-Aged all the proteins with a Fish-Salt and wanted to try a new dark meat time. I find Fish-Salt easier to apply than the Fish-Sauce. I've been Fauxing proteins for at least 7-yrs, and I've yet to do it with poultry.  The Turkey Breast was processed at 130f at 24-hrs. This T and T produces a flawless Breast Texture and moisture level I've never encountered. If you were to feed someone blind-folded, they would deduce that they were eating dark meat from the flavor and mouthfeel. The amount of Salt applied is the percentage of the weight of the prote...

I've written about this before, but it's worth mentioning again.   I LOVE TURKEY!!!   To date, I've already made 5-Turkeys ( Nov 15- Dec 28, 2020) . I always make a few extra Turkeys every year to play around with  Times and Temperatures (SV) and use them, of course, for Leftovers.  This Frittata or whatever you want to call it is not a recipe, but more of a procedure to take leftovers and transform them into something delicious and different.  As long as you have leftovers, this method is easy peasy. Instead of the traditional mashed  potatoes, I went with roasted potatoes for texture and taste.  I love these potatoes and use them in other recipes and an awesome treat for big breakfasts. Follow the instructions in this recipe HERE to make the Potatoes. For the potatoes, I added poultry seasoning, salt, and pepper to taste.  Use whatever Turkey Leftovers you have... I had this magnificent breast. You need to try this new method and Time and Temp f...

(OP-2019) I love Turkey, and there's no other Holiday I can think of that preoccupies my time for an entire month, if not more. Morning, Noon, and Night "Turkey" becomes my focus and muse. From cooking the Thanksgiving meal to coming up with unique  leftover  dishes, I can never get enough Turkey. So far this year, I've processed three whole Turkeys and Two Whole Breasts. But here I go again with another Breast (Note- I have a 14 lb bird sitting in the refrigerator). Over the years, I've dialed in what I think are great Time and Temps for Turkey, but then it occurred to me why not try an alternate T &T. For the last few years, my go-to Temp & Time for White Meat has been 146f at 6 Hours, and for Dark Meat is 149f at 8-Hours. This has always produced moist, delicious Turkey, but something happened last week. I decided to Cook the Breast a little lower and a little longer to see what would happen, and to my surprise, it came out well. I was expecting somethi...

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...