This is not a recipe… but rather an idea. For your Thanksgiving Turkey. To save it for blandness and bordom. To elevate it’s flavors. To surprise your friends and family with the flavors of south east asia, the elusiveness of tur-duck-en.
Truth be told, I don’t like tur-duck-en. The concept of minimizing surface area of perfectly good poultry skin that would roast or fry up nice and crispy doesn’t make sense. That said, I was recently reviewing a new immersion circulator from Anova and needed a solid recipe to test the unit… with the season in mind, I turned to tur-duck-en.
Tur-duck-en is inherently flawed. The duck is traditionally in the middle due to the size of whole birds, but placing the delicate duck in the middle means that it’s overcooked before the chicken is cooked through. Also, if I eat poultry it’s preferably legs and thighs. So if I were to ever make a tur-duck-en it might look something like this…
I was recently contacted by Anova Culinary to evaluate their new offering on the home immersion circulator market. They were nice enough to send me one of their Sous Vide Circulators which I’ve been using for a couple of weeks now. Can a $200 circulator stand up against the old guard? How does it compare to the DIY builds detailed here at eatdrinkEXPERIENCE.com and SeattleFoodGeek.com? Find out after the jump!
I like fajitas. Recently, I was in the grocery store and the flank steak was speaking to me. It’s rare that meat speaks to me these days but for some reason, this flank was singing. A walk through the produce department and I knew I wanted to make fajitas, but a plated version. Here’s what I came up with…
My grandpa is 93 years old. He drinks a glass of brandy every night. Since purchasing my rotoary evaporator, I’ve wanted to make him some brandy… here’s what happened.
A roatary evaporator (rotovap) is basically a still… as in distillation, as in moonshine. Of course, like many modern cooking apparatus, it got it’s start in laboratories. Mostly scientists use it to boil off solvents thus purifying what remains.
For much more detail on how the system works, read this. But here’s the quick nitty gritty.
In my early days of traveling for work, I’d often find myself at some crappy bar and grill (one of many chains that all serve the same terrible food) debating between ordering wings or ribs… about a year ago I came across an idea in the comment section of a web blog. In fact, it was this blog post… one of the BEST Blog posts of all time! The idea was to take chicken skin, wrap it around a rib, fry it, and toss in buffalo sauce.
So, you want to cook “Sous Vide”… GREAT! I can’t think of an easier way to increase the quality of you cooking by a factor of 10. Actually, hold up- if you can’t use an oven or frying pan without the smoke detector going off or the fire department showing up you may want to work on some classic techniques first. However, if you’re comfortable in a kitchen, and are ready to pursue new flavors and textures in your favorite foods… proceed.