Grant Achatz, chef of Chicago’s Alinea, spends some time in the kitchen of his business partner, Nick Kokonas, showing how he would cook a Thanksgiving turkey. En sous vide. In a zip-lock bag, at that. With stuffing on the side — cooked in a bag, too. This is way too cool.
This entry was posted on Tuesday, November 25th, 2008 at 5:48 pm and is filed under Cooking, General. You can follow any responses to this entry through the RSS 2.0 feed.
You can skip to the end and leave a response. Pinging is currently not allowed.
Did I hear correctly? Does the great Grant Achatz not know what a crock pot is?
He makes some good points about getting so tied up in tradition that we don’t think. I love the idea of cutting up the turkey before it’s cooked, and I might try it next year. I mean, it’s going to be carved anyway. However, I would still want to keep the breast intact. Otherwise, you just end up with less than stellar dressing, as opposed to fabulous stuffing. It can’t be stuffing if it hasn’t been stuffed into a bird.
Alan tried this yesterday and it turned out really well! He only did a turkey breast. He did the dressing in the over, old school style. But the turkey, that really was good. I know his brain is now swirling around, thinking of ways to use this process and improve a turkey even more. He seared off the skin at the very end and it was fantastic! The duck fat probably helped.
@chanlea Yup. Tobacco Road. Have signed up for NYC Marathon for 2nd year in a row -- hopefully lottery gods are kind. Only one I want to do! 22 hours ago
Running a half marathon next month. Attempting to break personal record. Sponsor me to benefit the Lucy Daniels Center. http://t.co/lLl5zzso23 hours ago
Did I hear correctly? Does the great Grant Achatz not know what a crock pot is?
He makes some good points about getting so tied up in tradition that we don’t think. I love the idea of cutting up the turkey before it’s cooked, and I might try it next year. I mean, it’s going to be carved anyway. However, I would still want to keep the breast intact. Otherwise, you just end up with less than stellar dressing, as opposed to fabulous stuffing. It can’t be stuffing if it hasn’t been stuffed into a bird.
Alan tried this yesterday and it turned out really well! He only did a turkey breast. He did the dressing in the over, old school style. But the turkey, that really was good. I know his brain is now swirling around, thinking of ways to use this process and improve a turkey even more. He seared off the skin at the very end and it was fantastic! The duck fat probably helped.