Gravy's Cooking Thread

ToeMissile said:

Rounding down? I only see $95 for the 800 watt

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Yes, 95.00 I was too excited and made a quick post.

ToeMissile said:

lol. Well I went for it too, picked up an 18 qt container and lid. Won't be here in time to make anything for Thanksgiving, but will definitely practice for Christmas.

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Yeah, that really chapped my hide. Anova will be here today but the rest won't be here til after Thanksgiving, I was totally going to make like 12 briskets.

Hell, break out the


though you may need to jigger something up for a mount to keep everything stable over hours.

It's that time of the year boys, time to get ready for Christmas. Only had enough Rum and Bourbon for 1 batch, will be making another 2 or 3 this weekend.

Alton Brown's Aged Eggnog Recipe

I have no problem drinking eggs. Some of my favorite cocktails use egg whites.

Egg whites can really elevate a cocktail.

I let it age for a full month last year and sampled week to week. As it ages it gets more mellow and thicker. No cooking involved but the alcohol content ensures that there is no bacterial growth to induce spoilage.If you can handle your booze with little to no mixers then this is the nog for you.

I would totally make some this year for next year but I unfortunately do not have the fridge space for it.

Xarpolis said:

I'm going to Sous Vide myself a Turkey for thanksgiving. I had to go with the Li'l Butterballs (in the 7-9 lb range) in order to fit the turkey into a very large ziplock bag, but I have a 5 gallon water pot. I should have no problem cooking 2 turkeys this way. I'm going to do a test turkey for Friday and give most of it away to my neighbor. That way I can see if I like setting it at 135 degrees (softer but more moist meat) or going up to 145 (a little firmer and a little less moist). Time will tell. I'm pretty happy about trying this.

The Food Lab Sous Vide Turkey Guide

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We ended up celebrating a little early. Last Friday, to be specific. The turkey was awesome. I cooked at at 135 degrees, but it stayed in the bath for almost 2 full days. I know this is REALLY overkill, but it didn't bother me. And holy shit did it taste great. The turkey was covered in a crushed garlic paste, salt, pepper, thyme & paprika. It was so good.

Here's a quick picture of the container. I have a 5 gallon stainless pot. There are 3 things in it. an 8 1/2 lb turkey in a 2 gallon bag, then two different 3 lb "turkey bakes" that had both white and dark meat. They were each in 1 gallon bags. The texture and flavor of the turkey was excellent. Absolutely no problems there. Sous Vide is the best. Not in the picture is the plastic wrap I had to cover the pot with. After 2 days of cooking at 135 degrees, I ended up losing only around 1/2 an inch of water due to evaporation. The wrap kept in everything else.

The texture was fine even at 135 degrees? I've done chicken at 145 for 4 hours in a sous vide bath and it was fully cooked but the texture was really... really off putting.

I gotta be honest with ya. A lot of the kenji sous vide experiments that he claims are "perfect" or "great" I find kind of disgusting. Like said chicken. Or his perfect sous vide eggs. Those eggs are viscous and gross. They even look gross in his pictures.

Buy a small thing of raw turkey meat from the store and try it. I promise that you will NOT be disappointed. It was the best turkey I've ever had, and my Grand Mother used to make a damn good turkey. Years ago, and I still remember it. But this was better by far.