Sous Vide

November – Sous Vide Turkey Thighs
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November – Sous Vide Turkey Thighs

I have edited and am reposting one I did in April of this year, just after the shut down here in California. I think it will be very useful at Thanksgiving 2020. Most of our holidays are going to look very different this year. Certainly they will be smaller and, and maybe because of that, less elaborate. In our household of three a whole turkey is out of the question. Turkey parts are the answer. Everyone has their favorite part so you can choose which you will serve. Some families will only consider the white meat of the breast, others the dark. We are all thigh folks in this family so that’s the way we’ll go.

I was able to score some organic bone in turkey thighs at the grocery store and immediately seasoned them with salt, pepper, and herbs de Provence. I then vacuum packed them and put them in the freezer for Thanksgiving. They will cook away starting the day before with no fuss on my part. I can concentrate on the dressing and side dishes and the birthday cake since it coincides with a family members significant birthday.

You can sous vide food directly out of your freezer. You don’t need to defrost it, just add some additional cooking time. The flavor and quality of the meat will not suffer one tiny bit. You may need to do some browning once it is cooked, but that is a last minute thing.

I generally cook the dark meat for 24 hours (yes, no mistake) at 150 degrees F. This time, because the thighs were going to be cooked while frozen solid, I added another 3 hours to the cooking time. This recipe would also work for whole legs.

I know that 27 hours sounds like a lot, but almost all of it is unattended. Just add the vacuum packed and frozen thighs or whole legs to the preheated water, let it go overnight. If you start in the afternoon of the day before, they will ready for dinner the next day. The turkey comes out tender and juicy, almost the texture of pulled pork, and it can be used in similar recipes.

Sous Vide Turkey Thighs

Sous Vide Turkey Thighs – Looks Like Pulled Pork

Since my sous vide machine doesn’t like 150 degrees for some reaon, I used a temperature of 149 degrees F/65 degrees C for 24 hours (not frozen). I added an additional 3 because they were still frozen. So a total of 27 hours cooking time.

Be sure to cover you sous vide water with plastic wrap or a lid to cut down on evaporation. Otherwise you could wake to a pan or container with the water gone or a beeping and complaining machine.

Sous Vide Turkey Thighs

Sous Vide Turkey Thighs – After Cooking, Before Browning

You can use the turkey meat immediately for chili, or tacos, in a salad or brown the skin and have them as a holiday meal.

Some recommend browning them before vacuum packing, I sometimes do that. It does add an extra layer of flavor and it is easier to press the meat into the hot pan for uniform browning when they are raw. You then can crisp them in a hot pan or the broiler as well after they finish cooking sous vide. I didn’t pre brown them this time as I was intent on getting them into the freezer. I do find that once cooked they are more solid and it’s difficult to uniformly brown all the skin unless you deep fry them. I don’t think it will be a problem at this dinner because the raisin and sausage dressing will have plenty of crispy bits.

Here they are post sous vide cooking and browning in a hot cast iron skillet.

Sous Vide Frozen Turkey

Sous Vide Frozen Turkey

They were sliced and served with mashed potatoes, a side, and dressing. You won’t believe this is turkey, the texture and taste is more similar to duck confit.

Finished baked Dressing

I am taking this to Fiesta Friday #354 as it may be useful to some members of the party just before the holiday. Fiesta Friday is hosted by Angie. Click on the Fiesta Friday link to get all kinds of ideas for the coming holiday.

Happy Thanksgiving everyone.

In My Kitchen – June 2020
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In My Kitchen – June 2020

How are you doing? I realize that is mostly a rhetorical question – although I would absolutely welcome replies from all of my almost 300 readers.

Who wouldn’t be distressed right now? It seems frivolous to talk about events in my kitchen, even though it is a source of great comfort. I can (mostly) control things there while around me everything feels out of control and falling apart.

“The beauty of anti-racism is that you don’t have to pretend to be free of racism to be an anti-racist. Anti-racism is the commitment to fight racism wherever you find it, including in yourself. And it’s the only way forward.”

– Ijeoma Oluo

We all have hidden biases and prejudices. Knowing and examining them is the first step to having an open heart.

Covid still silently stalks us In the midst of demonstrations against police brutality and racial injustice. I understand the anger and frustration of the marchers, and the feeling of solidarity in joining together. We have all been separated during the shelter-in-place orders. But Covid-19 is still out there, we won’t know who or where it will strike for another few weeks. Where do we go from here? I really don’t know.

So, I will go to my kitchen.

In my kitchen I have the remainder of a jar of lemon/lime curd. There isn’t much left and I will soon make another batch. We love it on toast or an English muffin for breakfast, or on a cracker with a cup of tea as a mid afternoon pickup.

Lemon and Lime Curd

Lemon and Lime Curd

Here’s the strange thing, the yellow colored citrus fruit is a lime and the green ones are unripe lemons. If you leave a lime on the tree long enough it turns yellow even though it still tastes like a lime.

I made the curd sous vide which ensures you don’t actually curdle the eggs. It’s a perfect batch every time.

Makes about 1 1/4 cup

Lemon Curd

  • 4 egg yolks
  • 1/2 cup of sugar
  • 1/3 cup of freshly squeezed lemon juice or a combination of lemons and limes
  • 1/2 stick (4 tablespoons) of unsalted butter, melted
  1. Preheat your water bath to 180 degrees F (82 degrees C)
  2. Sterilize a 1 pint canning jar, lid and ring (I just pour boiling water into the jar and let it sit until the water bath is heated or put it through your dishwasher)
  3. Place the egg yolks in a small food processor
  4. Add the sugar and pulse until it dissolves and the mixture thickens slightly
  5. Add the lemon juice and melted butter, pulse to incorporate. Don’t over process or it will turn frothy.
  6. Pour the mixture into the prepared jar.
  7. Seal the jar, finger tight, in immerse in the water bath for 45 minutes to an hour.
  8. Remove the jar from the water, open the jar and stir to mix. Reseal.
  9. Cool in an ice/water bath and refrigerate.

This will store for up to 2 weeks if it lasts that long. You can also freeze it.

The weather has finally warmed enough to sit outside with a glass of wine in the early evening. I made pizza with a crust of puffed pastry, perfect for alfresco dining.

We’ve also dusted and uncovered the grill. These Turkish lamb chops were delicious.

A cloudy chilly day brought me back indoors for slow baked salmon with a charred broccoli pesto.

We’ve had lots of salads from the garden and the first zucchini squash.

zucchini

Zucchini

I am looking forward to snap peas and green beans, it will probably be a few more weeks until they are ready to harvest. Meanwhile I have been enjoying vegetables out of the Nye Ranch CSA box.

Nye Ranch CSA

Nye Ranch CSA

In my kitchen I have flowers. Our rhododendrons are blooming, also poppies and many other flowers. I always have a fresh bouquet nearby.

Poppies and Rhodies

Poppies and Rhodies

This post is part of virtual blogging party, In My Kitchen, hosted by Sherry of Sherrys Pickings.

The link above will allow you to read stories of kitchens around the world, written by accomplished cooks and travelers. Please join us, and if you are a blogger, add your own linked post about your own kitchen adventures.

 

 

December – Gifts From the Kitchen
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December – Gifts From the Kitchen

This year I am having fun making many of the gifts I am giving during the holidays. As well, it is wonderful to have something ready for hostess gifts when invited to a party. Wrap any of these in a pretty tea towel for a personalized gift.

Here are some ideas, most have been posted on my blog over the past few years.

II didn’t realize I had so many recipes for lemons! Skip past this section if they are not available to you. But, if you are lucky enough to a backyard lemon tree (or don’t know what to do with ALL THOSE LEMONS), here are some options, make:

Meyer Lemon Confit

Confit Meyer Lemons in Olive Oil

Candied Meyer Lemon Slices (would work with regular organic lemons, wash and maybe add more sugar as Meyers are sweet):

Candied Meyer Lemon Slices

Meyer Lemon Indian Spiced Pickle

What about preserved lemons? Use some holiday spices such as cinnamon, cloves, and allspice in the preserving process.

Preserved Lemons 

Preserved lemons

There is Lemon Marmalade

Meyer Lemon Marmalade

Just the thing for Christmas tea.

Meyer Lemon Marmalade, Toast and Tea

There is Meyer Lemon Aigre-doux. This is an Italian sweet and sour preserved lemon recipe, wonderful blended with olive oil for a lemony salad or roasted vegetable dressing.

Meyer Lemon Aigre-Doux,
Preserved Lemons

And lastly Lemon-Lime Curd, amazing on any kind of holiday bread or toast. You could also make this all lemon curd or even all lime curd. Panettone anyone?

Lemon Curd

Lemon Lime Curd

What about homemade applesauce? Apples are readily available in many areas. Add a few cranberries to the simmering apples to color them pink or red. Homemade applesauce is so much better than any commercial one you can purchase.

Gala Applesauce

Consider a pretty crock of cheddar beer dip or spread. Use a sharp cheddar and one that is the darkest orange for the best color (I used a white sharp cheddar which wasn’t as pretty).

Cheddar-Beer Dip

Or a jar of homemade mustard, there are two recipes on my blog. Choose the one that fits your schedule. Here is the second for hot and sweet mustard, it’s quick and easy.

Hot and Sweet Mustard

Give it in a pretty container for a special treat.

What about spice mixes? Most of the commercial spices are full of sugar, preservatives and other ingredients you don’t want to put in your food.

A popular mix with my friends is the Fennel Spice from Michael Chiarello. Although it is easy, I find most folks would rather receive a jar than make it themselves. I have given it many times in the past and it is always a much appreciated gift. He also has an excellent toasted chili spice. I use it to coat port tenderloin (or a slow cooked shoulder of pork) before I cook it sous vide. It’s also great on grilled chicken. For a vegetarian or vegan option it is wonderful coating slices or wedges of sweet potatoes.

Fennel Spice Before Being Blended – Can’t you just smell those fennel and coriander?

Pork Tenderloin Coated with Vinegar Then Coated with Toasted Spice Rub

There are other bloggers who have amazing spice mixes, Mollie from the Frugal Housewife has a delicious “smokin’ Chipotle Taco Seasoning‘. Any Mexican food fan would love a jar. She has a number of other spice mixes and blends, all of which don’t contain any preservatives or additives you don’t want to feed your family. Plus, they taste better than commercial blends. The Foodbod is another source of various spice blends, focused on vegetarian cooking. She is also the queen of sourdough. She sells her own starter on her bread website, which is full of tips and instructions.

You’ll also find a number of spice mixes on my Pinterest page.

I am taking these last minute ideas to Angie’s Fiesta Friday #254. Join the party by adding your own link. The co-hosts this week are Antonia @ Zoale.com and Kat @ Kat’s 9 Lives

January – Sous Vide Frozen Turkey Breast
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January – Sous Vide Frozen Turkey Breast

One of the wonderful things about sous vide is that you can cook your food while it is still frozen…yes, frozen solid. You only need to increase the cooking time by half. For example, if something takes 4 hours normally, cook it for 6 if frozen. Even better, the maximum timing is flexible. Need to be out of the house for 8 hours? No problem.

Cooking things frozen allows you to take advantage of periodic sales, like the one recently for post holiday season boneless turkey breasts. After all it would still take at least overnight to thaw in your fridge, no waiting for that thaw time. And it comes out as if it had been cooked fresh.

I purchased an organic boneless turkey breast just after New Year’s with the intention of cooking it sous vide at some future time. Before putting it in a bag for vacuum sealing (you can also use a heavy duty ziplock bag), I browned it and rubbed it well with salt and herbs de Provence. Then I vacuum sealed it in the bag and froze it. The day before I planned to serve it, I  placed it in my sous vide water bath (yes, still frozen) which had been preheated to 134 degrees F. Normal cooking times for a fresh and non-frozen turkey breast are 8 to 24 hours. The frozen breast will take longer, I usually add half the cooking time again. So if frozen it could be done in 12 hours at a minimum (8+4) but can go much longer. It will become even more tender with longer cooking time, but don’t go overboard as it will turn to mush. I cooked mine for about 28 hours.

Browned Turkey Breast

Turkey Breast Vacuum Sealed and Ready to Cook

We Are Cooking

Be sure the water covers the top of your bag and cover your container with a lid or plastic wrap. 24 hours is a long time and the water will evaporate otherwise. You don’t want to have to get up in the middle of the night to check the water level.

It turned out tender and delicious. If you are serving it warm, I would brown it again. But because this was intended for sandwiches and cold meals I didn’t bother.

Overnight Sous Vide Turkey Breast

Sous Vide Turkey Breast – Fresh or Frozen

  1. Preheat the sous vide water bath to 134 degrees F
  2. Brown the fresh or frozen turkey breast in olive oil, concentrating on the skin side
  3. When cool, rub with salt and your herb of choice (I used herb de Provence)
  4. Seal in a vacuum bag or place in a heavy duty ziplock bag.
  5. Immerse in the water bath, using the water displacement method to force out any air in a ziplock bag. Make sure the turkey breast is covered by the water.
  6. Cover your water bath with plastic wrap or a lid.
  7. Cook for 8 to 24 hours if fresh, 12 to 30 if frozen.
  8. If serving warm you may want to brown it again.
January – Overnight Oatmeal – Sous Vide or Slow Cooker
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January – Overnight Oatmeal – Sous Vide or Slow Cooker

Have you ever cooked your oatmeal in your slow cooker? If so, you know what a cleanup mess it is. Ta da! Here is the solution…cook it in individual serving jars or larger jars for 2 servings or cook it sous vide overnight. Why didn’t I think of that? This helpful tip came from a neighbor and friend. Thank you Josh and Juliette.

There is a backstory to this recipe. We locked ourselves out of the house a few mornings ago, seriously we had just installed a fancy new front door lock and not gotten around to hiding a key. Dumb eh? Thank goodness our neighbor was up, had coffee ready as well as good conversation which turned to sous vide oatmeal. We had an hour to wait until someone with a key showed up. I can talk about food anytime and the two of them are definitely foodies. You might ask, what were we doing out in the yard in our pajamas (without our cell phones) in the early morning? Well, if you are a regular reader of this blog you will know that we are getting ready to sell our Oakland house. This has been difficult for us all but even harder on Casey and Quinn, or dogs. Quinn is a bit of a nervous nelly anyway and she started drinking huge amounts of water. We feared the worst and spent many hundreds of dollars in tests at the vet, which were all negative. But, the last test for diabetes required a first morning urine sample. Yep, that is what we were doing out in the yard while it was still dark, collecting pee. What we do for our furry friends! The lock out seemed symbolic in a way, the house saying “You want to leave me? Then I will kick you out!”.

Warm and friendly neighbors with coffee and cell phones are priceless.

I digress, back to food. This recipe will work on a slow cooker set on low, or with your sous vide machine. You will need to add water to the slow cooker – just up to an inch below the rim of the jars. Then set it on low for overnight.

My sous vide maker decided to give up the ghost and I had to order a new one from Amazon. Sorry that this has delayed the posting of the recipe. I will make these in single (1 cup) serving sizes, each in a pint canning jar. That way there is room for you to stir in milk, butter, or some other flavorings after it is cooked. I found all that was needed was a sprinkle of cinnamon.

Steel Cut Oatmeal

This is a life changer as far as oatmeal is concerned. The oats come out creamy but with a tiny bite of texture in the middle, much as you would want in a great risotto. The freeze dried fruit melted in and gave a slight hint of sweetness and flavor, the oats were the star however.

The directions below are written for steel cut oats. You can certainly use rolled oats (I will try them next and let you know) or another type, check the package directions for the oatmeal to liquid ratio before beginning, it could be different from those given below.

Sous Vide Overnight Oatmeal with Strawberries

Overnight Sous Vide or Slow Cooker Oatmeal

For each 1 cup serving:

  • 1/4 cup steel cut oats
  • 1/2 cup water, oat milk or rice milk or regular milk or even half and half
  • 1/2 cup water
  • pinch of salt
  • optional – freeze dried fruit (I used strawberries and blueberries)
  1. Set up the sous vide machine, fill a pan with water to what will be an inch below the rim of the canning jars. Make sure that the water is above the minimum of your sous vide machine.
  2. Or, add water to your slow cooker to the same line. You want the water to be higher than the oatmeal but about an inch below the rim of the jars.
  3. Preheat your sous vide machine to 155 degrees F.
  4. Set you slow cooker to low.
  5. Add 1/4 cup of steel cut oats to each jar (add any optional freeze dried fruit)
  6. Add 1/2 cup water, oat milk or rice milk to the jar.
  7. Add another 1/2 cup of water on top.
  8. Add the pinch of salt and stir. Screw on the jar lids and settle the jars in the water.
  9. Cook for at least 8 hours or overnight (mine cooked for about 10).

Note: You can make a larger portion in a gallon freezer bag if you have a lot of mouths to feed, it will work in both the slow cooker and sous vide. Make sure the bag’s top stays above the water level.

Sous vide water bath set up with 2 canning jars

Sous Vide Overnight Oatmeal

I am telling you, I am not a huge oatmeal fan but these were a game changer. Just the right consistency, creamy but not heavy.

2 phase 1 breakfasts already cooked. I will reheat the other tomorrow morning.

Update: I did an experiment last night with cooking other types of oatmeal sous vide, and varying amounts of liquid. I found that the overnight cooking did not require a change in the package recommended oats to liquid ratio. And, I much prefer the steel cup oats to regular rolled oats (even the more expensive organic type). Another recommendation is to try and find unsweetened oat milk and replace half the recommended liquid with oat milk. Of course you could also use regular milk or half and half (rice milk didn’t do much) or coconut milk…oh my the possibilities. But in phase 1 stick to oat milk. This time I didn’t add any fruit. The freeze dried fruit is definitely the best choice. If using any other type (including raisins) add them after the oatmeal is cooked. The possible exception would be apples which will dissolve into an apply saucy oatmeal mix.