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Sous Vide Thanksgiving Turkey

Here’s how you Sous Vide a Thanksgiving Turkey!

The cooking liquid that results from this method can be used to make amazing gravy, stuffing, or anything else that uses broth or stock.  That is why it is a very basic spice mixture.  You can easily overpower and ruin the liquid with too much spice.  The turkey would likely still be alright but you will be missing out on one of the most important benefits of this method, which is the broth.

 

Ingredients:

  • Turkey (I’ve done up to 20.77 lbs bird using this method!)
  • Sous Vide Device + Cooler
  • 2Lb Carrots
  • Large Bunch Celery (with leaves)
  • Turkey or Chicken Broth
  • 1 Can or Bottle Quality Craft Hard Cider (not flavored, something drier prefered)
  • 1 tsp Peppercorns
  • 1 tsp Coarse black pepper
  • 2 Tbsp Salt
  • 1 Tbsp Kirkland No-salt seasoning (or another brand, perhaps Ms. Dash)
  • 2 Tbsp Granulated Sugar (raw preferred)
  • 1 Bay Leaf
  • 1 Tsp Celery Seeds
  • Expandable Foodsaver bags (pleated, AKA Game-Saver)
  • Mayonnaise
  •  
    Salt and Pepper
  • 20-24 hours of time
  1. Check to make sure your turkey fits in the cooler
  2. Fill the cooler to just above the minimum mark for the sous-vide
  3. Set the sous-vide to 150F
  4. Prep carrots and celery:  Peel, wash and rough cut into pieces that will fit in the turkey’s cavity.  Celery leaves can be left on, or set aside and put in the bag with the turkey.
  5. Optional: Roast (or air-fry) carrots and celery for 20-25 min at 400
  6. Prep a workspace big enough for your turkey.  You will want a colander or some other sturdy bowl big enough to set the turkey in vertically
  7. Add 1 can or 16 ounces of broth to a jar or small bowl (I like a jar that can be sealed and shaken)
  8. Add peppercorns, pepper, salt, no-salt seasoning, sugar, bay leaf, and celery seeds
  9. Mix well (don’t worry the peppercorns will float and coarse salt will settle, just mix it up quick before you add to bag)
  10. Measure bag roll against turkey, you will want a bag length 15-20″ longer than the length of your turkey.
  11. Open the turkey, remove giblets from the front and back ends (if your turkey is still a little frozen, do not worry! If it is too frozen to remove packets, set in sink in colander and run lukewarm water into it until you can remove the packets)
  12. Stuff front and back cavities of Turkey with the carrots and celery pieces.
  13. Prepare an area for vacuum sealing.  You want to elevate your vacuum sealer about as high as your turkey is tall. (this is so you have less trouble with the liquid). If you can seal from the counter while the turkey is in the sink, that is a bonus for you!
  14. Prep vacuum bag.  Seal one end in 3 places (i like to double seal over each on moist setting, for a total of 3×2=6 times)
  15. Fold vacuum bag open end outward over itself 6 inches
  16. Put turkey vertically in the colander or large bowl
  17. Slide bag over turkey as far as possible
  18. Grab turkey firmly on outside of bag and invert so the whole turkey goes into the bag
  19. Wash colander and set bagged turkey back down vertically with the bag’s open end now up
  20. Add 1 can cider
  21. Add 1 can broth
  22. Mix or stir spice mix and add to bag
  23. Grab the bag and pull it upwards gently to pull it closer to the turkey.  See how high the liquid rises.
  24. Add more broth until the liquid is just about to the top of the turkey when the bag is being pulled up
  25. Pull the folded ends of the bag back up
  26. Re-form pleats on the open bag end
  27. Seal on moist putting a little extra material through the sealer so you have enough room for multiple seals.  Watch the liquid rise and hit the seal button just as it is about to get to the vacuum sealer.
  28. Make a total of 3 seals (I like to seal each twice for a total of 3×2=6 seals)
  29. Put turkey on a tray to carry to cooler
  30. Insert in cooler and check water level.  Add water to get to Max mark on sous vide if necessary
  31. Cover cooler
  32. Cook 20-24 hours
  33. 1 Hour prior to serving – Heat oven to 450
  34. Remove turkey from sous vide bath (IMPORTANT: Be very careful and lift turkey gently onto a tray.  The 24 hours will weaken the seals and the bag can burst open at this time if stressed by picking the bag up and the turkey weight against the seals)
  35. Drain liquid through fine-mesh strainer and reserve.  This broth will make the most delicious gravy and stuffing!
  36. Pat turkey dry
  37. Place turkey in roasting pan on roasting rack
  38. Massage with a light coating of mayonnaise
  39. Roast until golden brown approximately 20 minutes
  40. Remove and let set for 15-30 minutes
  41. Carve and serve

 

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Chicken Cutlets 20180228


Ingredients:

  • 3-4 chicken breasts
  • 2 eggs
  • 2 Tbsp. milk
  • 1 cup Progresso Italian Breadcrumbs http://amzn.to/2rfChTf
    or
    1 cup Progresso Italian Panko Breadcrumbs http://amzn.to/2DfwzT2
    Tip: Use Italian breadcrumbs without dried cheese.  Progresso are the go-to here at easier4.me.
  • 1/2 cup olive oil

Instructions:

  • Cut chicken
    • Cut off 1/3 pointy end
    • Butterfly remaining 2/3 section
  • Pound chicken
    Tip: Optional, but highly recommended for best results!
  • Heat oven to 225 F
  • Heat oil in large frying pan or electric skillet to medium high ~ 335 F, at least 1/8″ oil coating entire surface
  • Combine eggs and milk, mix well
    Tip: Blend if you have time
  • Coat chicken with egg mixture
    Tip: You can coat them one at a time or coat them all in a large bowl
  • Coat each side of chicken with breadcrumb mixture
  • Add to pan trying to leave at least 3/4″ between pieces
  • Flip when you can see the outer edges beginning to turn whitish and the bottom is golden brown.
    Tip: Wait a few seconds between picking up the cutlet and putting it back down to let oil distribute below it
  • Cook until internal temp hits 165
  • Place on paper towel lined plate, uncoated paper plate, or perforated drying rack
  • Store in oven until all cutlets are cooked
  • Serve
  • Enjoy!

Implements used:

 

 

Leftover ideas:

  • Chicken parmigiana
  • Cold as-is
  • Heated as-is
  • In a sandwich
  • On top of a salad

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How to clean a ceramic glass cooktop using Norwex products

Instructions:

  1. Removed loose residue using your EnviroCloth + water
  2. Rinse off EnviroCloth
  3. Put some cleaning paste on the EnviroCloth
  4. Scrub surface
  5. Use the Mighty Mesh Scrubber for any stubborn spots
  6. Wipe one more time with the EnviroCloth + water
  7. Buff with the Window Cloth for a streak-free finish!

Implements:

 

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Audi Q7 2017+ Seat Back Covers


Instructions:

  1. Get a 1 yard square piece of fleece fabric
  2. Tuck it in around the edge of the hard plastic seat back
    Tip: Use a nylon scraper or plastic card to help
    Make sure it is taut
  3. Tape off around the perimeter of the hard plastic with painters tape or Scotch tape **
    Tip: Don’t electrical or duct type tapes as these can leave a gummy residue on the fabric
  4. Remove the fabric
  5. Cut out approximately 1-1.5 inches around the outside of the tape
  6. Use the first piece as a template for the second
    Tip: If your fabric is directional or has words make sure that you are cutting the correct orientation. The second seat may need to be a mirror image of the first, so flip the template over
  7. Line the cover up with the hard plastic
  8. Tuck edges in all the way around
    Tip: The bottom may be difficult. You can tuck it in, trim it so there is less to tuck, or leave it untucked

** Optional:

  1. In step 3 feel for the top of the seat-back pocket
  2. Tape along the top edge of the seat-back pocket, coming in 1-2 inches from the sides
  3. Use a razor blade or box cutter to make a slit in the fabric the length of the tape
  4. You can now access the seat-back pocket while still protecting the seat-back

If you aren’t handy and want a set made or made and installed just message us on Facebook!

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Gnocchi with mushroom cream sauce

Made this scratch recipe off the cuff for Valentine’s Day. It came out incredible.
Next time I might try dry-pan roasting some of the mushrooms while retaining the sous vide cooking liquid.

Enjoy!

Ingredients:

  • 1 pound gnocchi
  • 3 Tbsp. Butter
  • 3 Tbsp. Flour
  • 4 garlic cloves
  • 1 Tbsp. Extra virgin olive oil
  • 1 tsp coconut oil
  • 1/4 tsp salt
  • 2 tsp salt
  • 1/8 tsp white pepper
  • 1 Tbsp. Local honey
  • 1 mushroom bouillon cube http://amzn.to/2HjsfEO
  • 1.5 cups Pinot Grigio
  • 1 cup milk
  • 1/4 cup grated Parmesan

Instructions:

  1. Add salt, coconut oil, and olive oil to a pan on medium heat
  2. Press 4 cloves garlic into pan
  3. Sauté 1 min then remove pan from heat
  4. Start to heat 3 quarts water with 2 tsp salt
  5. Combine butter and flour over medium low heat to form a roux
  6. Add honey
  7. Add garlic mixture from pan
  8. Stir in wine until blended
    Tip: Any sweet wine should work, use a white or a cooking wine.
  9. Stir in milk until blended
  10. Add grated cheese
  11. Add white pepper
  12. Add bouillon cube
    Tip These can be hard to find in many store locations, order from the link above!
  13. Stir until dissolved
  14. Pot of water should be at rolling boil
  15. Add contents of mushroom pouch to sauce
  16. Stir until blended
  17. Add gnocchi to water
  18. Cook approximately 3 min until most of  gnocchi are floating
  19. Drain
  20. Stir into sauce
  21. Serve and enjoy!

Implements:

  • Anova
  • Silicone whisk
  • Santuko knife
  • Small strainer

 

#pasta #irenelovescookingvideos #foodstagram #cookingvideos #cookingvideo

#easier4me #icookwhatiliketoeat #yummy #foodvideos #youcancook

#ilovefood #food #foodporn #italianfood

#italianfoodbloggers #instafoodporn #cucina #italiansdoitbetter #buonappetito

#anovafoodnerd @sousvidesupreme @sousvidenation #nomnom

@joule #sousvide @sansaire #sansaire @anovaculinary

#mushrooms #gnocchi #evoo #localhoney

 

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Reheat leftover broccoli and pasta


Breath life back into your broccoli and pasta with this reheating method.

Ingredients:
• Leftover Broccoli Pasta
• Extra Virgin Olive Oil http://amzn.to/2Cn2T6F
• Grated Cheese
• Roasted Sunflower Kernels http://amzn.to/2GzdCfZ Tip: We like Planters the best.

Instructions:
1. Heat oven to 375 F
2. Put leftovers in microwave and oven safe dish
3. Cover
4. Microwave 45 seconds
5. Stir
6. Add extra virgin olive oil
7. Cover with aluminum foil
8. Bake 8 minutes
9. Remove foil
10. Stir well
11. Bake 5 minutes uncovered
12. Add sunflower kernels
13. Add grated cheese
14. Enjoy

#pasta #irenelovescookingvideos #foodstagram #cookingvideos
#cookingvideo #easier4me #icookwhatiliketoeat #yummy #foodvideos
#youcancook #ilovefood #food #foodporn #foodstagram
#foodblogger #italianfood #italianfoodbloggers #broccoli #cavatappi
#sicilianfood #instafoodporn #leftoversfordays #leftoversforlunch
#cucina #italiansdoitbetter #pranzo #buonappetito

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15 Minute Actifry Mushrooms

Never fail with these simple, delicious Actifry mushrooms!

You can make this recipe in 10 minutes by adding everything to start, however the flavor will be much less intense.

Dry roasting the mushrooms for the first 10 minutes actually intensifies the umami flavor profile.

Yield 2 servings (4 small servings)

Ingredients:

Instructions:

  1. Wash and quarter mushrooms.
    Tip 1: We prefer to slice the bottom of the stem off. You can also remove the stem.
    Tip 2: You can slice the mushrooms and they will cook slightly faster, or leave them whole and they will take more time.
  2. Cook in Actifry for 10 minutes
  3. Add remaining ingredients: butter, salt, black pepper, garlic powder, wine, and oil
  4. Cook in Actifry for 5 minutes
  5. Serve
  6. Enjoy

Implements:

#cookingvideo #cookingvideos #irenelovescookingvideos #icookwhatiliketoeat #easier4me

#yummy #fresh #foodvideos #youcancook #recipe

#recipes #ilovefood #food #foodporn #foodstagram

#foodblogger #actifry #evoo #extravirginoliveoil

#oliveoil #mushrooms #mushroom #airfryer #feedfeed

#eeeeeats @cookingvideos #nomnom #sidedish

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Sous-vide Beef Braciole – Test Kitchen

 

We’ve been craving beef braciole and the local go-to restaurant hasn’t had it on special in a long time.  easier4.me never made braciole before, but figured it was a perfect application for sous-vide.

This braciole came out amazing and will be a regular dish from now on.

 

After about 5 minutes of ad-hoc internet searches and a call to Chef Joe we got to work. We asked Chef Joe for any pointers and specifically if eggs belonged in the braciole. His response was “no eggs, the simpler the better; throw some prosciutto in there.”

 

 

When Chef Joe sliced into it he asked right away if it was butterflied. It wasn’t, just pounded.  I told him I had only looked at a couple ideas on stuffing and not how to prep the steak, but thought it seemed a bit thick.  Regardless I didn’t have a knife that might butterfly it easily. Chef Joe reached into a drawer and presented us with a 14″ slicing knife for future use.  Because it was cooked sous-vide, the thickness did not affect the taste or tenderness at all.

 

Yield: 2 beef braciole (enough for 2-6 adults, depending on appetite!)

 

Ingredients

  • (2) 2 pound flank steaks
  • 1 Tbsp. olive oil
  • 4 cloves garlic, chopped
  • 3/4 cup Italian breadcrumbs
  • 1.5 cups grated parmesan / asiago blended cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp. dried parsley
  • 2 Tbsp. chopped fresh parsley
  • 1.5 quarts tomato sauce, divided
  • 4 slices prosciutto di Parma
  • 1 pound pasta

 

Instructions:

  1. Heat sous-vide bath to 131 F
    Tip: User preference for doneness of beef. Next time we might go down a degree or two.
  2. Put chopped garlic and olive oil in small pan and turn to medium-high heat
  3. When garlic starts to sizzle, cook for 2 min stirring regularly
  4. Set aside
  5. In a mixing bowl combine breadcrumbs, cheese, dried parsley, fresh parsley, salt, pepper, and garlic
  6. Mix well
    Tip: You can divide at this point if it helps you to evenly distribute
  7. Pound one side of the flank steak to tenderize
  8. Flip
  9. Pound reverse side of flank steak
  10. Repeat for second steak
  11. Spray with olive oil
  12. Sear with torch
    Tip: A torch works best, but a screaming hot pan would also do the trick.  Because it is not very thick you do not want to end up cooking the steak through.  If you are going to use your broiler, it may be better to either just do one side (the outside) or to brown it after it is rolled.
  13. Flip, repeat with second side
  14. Repeat for second steak
  15. Lay steak out
  16. Pat the top dry
  17. Tenderize one side
    Tip: The steak will shrink during the searing process, we still had the tenderizer out and figured a quick touch up couldn’t hurt. It seemed to help with the elasticity for the next step.
  18. Stretch the steak out
  19. Lightly salt and pepper the side facing you
  20. Apply a thick coat of stuffing to the steak, approximately the thickness of a pencil
  21. Lay prosciutto on top of stuffing
  22. Roll the steak tightly, ending with the flap under the steak so it does not unroll
  23. Tie with 3-5 pieces of twine
    Tip: The ties do not need to be super tight, if they are snug it will keep the shape just fine.  You do not absolutely have to tie it up but it will come apart when you cut it if you don’t.  See images / video below for untied.
  24. Repeat for second steak
  25. Put steaks in vacuum bag
    Tip: We divided into two vacuum bags because we attempted one braciole not tied.  Dividing would also be useful if you plan to save one for later.
  26. Add tomato sauce
  27. Seal on moist
    Tip: When sealing with a liquid it helps to elevate the vacuum sealer and be ready to manually hit the seal button. When cooking alone, an easy way to do this is by resting the bag in a drawer below the counter. Another option would be having a second person hold the bag below while you operate the sealer
  28. Cook 16 hours
    Tip: If your braciole are suspended vertically in the bath, you can flip the bags one or more times during the process.
  29. Transfer to a pot or pan large enough for the braciole to lay flat
  30. Start your pasta
  31. Put braciole on stove until the sauce begins to steam
  32. Once the sauce is steaming, it’s ready to serve
  33. Enjoy!

 

 

 

 

Implements:

 

 

#irenelovescookingvideos #foodstagram #cookingvideos #cookingvideo #easier4me

#icookwhatiliketoeat #yummy #foodvideos #youcancook #ilovefood

#food #foodporn #foodstagram #foodblogger @cookingvideos for a feature

#braciola #flanksteak #anovafoodnerd @sousvidesupreme @sousvidenation

#steak #pinwheels #nomnom @joule #sousvide @sansaire

#sansaire @anovaculinary #involtini #roulade #thafoodheavenz #feedfeed

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Clean eggs off your stainless steel


Hate when eggs stick to your stainless steel?

This is the method easier4.me uses to clean up with the least amount of pain possible.

It works for eggs, sauces, and a wide variety of other things that get stuck in your stainless pots and pans.

Instructions:

  1. When you are done cooking, put some dish soap in the pan and fill with water.
    Tip: If you have a ceramic glass cooktop, just put it back on the warm burner. You don’t even need to turn it back on.
  2. Put back on the burner on low for 5 minutes.
    Tip: At least 5 minutes is good.  After it has heated you can turn off the heat and leave it until you are ready to finish cleaning, typically after you enjoy your eggs.
  3. Remove and dump the water.
  4. Scrape with a flat edge to remove debris from bottom of pan.
  5. Scrape with a corner to remove debris from edges of pan.
    Tip: You don’t need to get 100% scraped off, just break it up well so there are no patches wider than the width of a pencil.
  6. Rinse
  7. Put a little soap on a non-scratch scouring pad.
  8. Scrub away any remaining debris.
  9. Rinse!

Implements:


#eggs #cleaning #dirty #cleanup #kitchenhack
#cleaninghacks #kitchenhacks #noeggs #youcanclean
#irenelovescookingvideos #easier4me #youcandoit #youcandoittoo
#kitchentips @kitchen.tips @cleaningideas
#eggslut #eggsforbreakfast #eggsnthings #scrambledeggs