As the holiday season begins in full swing we would like to take a moment to give thanks for good friends and good fortune over the past year as well as a look forward to the coming year.
In the spirit of Thanksgiving we recently tried a couple things out in the lab.
We wanted to share something out of 'the binder', our go to repository of tested recipes and those that have peaked our interest but remain untested. Lindsay chose to feature a cranberry sauce over at Scoop Adventures in the form of a Cranberry Sauce Shake. An excellent use of left over cranberry sauce. If you have never made your own sauce you really should. Quick, easy and no can shaped ridges.
Since I have been playing around with the Sous Vide technique I had to try it out on some Turkey. A little over an hour at 63.5* C returned a fully cooked turkey breast. With the turkey sealed in the bag you never have to worry about the meat getting dry and rubbery. I would recommend, after removing from the vaccum pouch, drying off the breast followed by 5-7 minutes under the broiler to crisp up the outside while reducing some of the excess moisture.
When Thanksgiving is over don't forget to check out our post from last Thanksgiving about what to do with all of those leftovers!