Sous Vide Adventures, Part 2/ by guest blogger Bruce Miyahara of Seattle Foodies
What do you do with post Thanksgiving sales on turkey, a jar of Rub with Love Turkey Rub (photo bottom), leftover duck fat from Poultrygeist, and an idle immersion circulator (photo second from bottom)? Sous vide turkey confit. I brined legs and thighs in a mix of rub, sugar, and salt overnight. Patted dry and sealed each piece in Foodsaver bags with two tablespoons of duck fat…note: only two tablespoons of duck fat!
Then into the immersion circulator at 175ºF for 36 hours.
Sear and use! It was extremely flavorful! (middle photo)
The first test was on pizza. Caramelized onions, delicata squash, and turkey confit.
That was so good, I decided to try it on another pizza the next day. This time with caramelized onions and eggs. (photo second from top)
Finally, David Chang inspired pinch buns. (top photo)
(Editors note: check out Seattle Foodies under “Blog Buddies” to your right.)
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January 11th, 2010 at 2:08 pm
Good work Bruce!