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Page 344 of 844

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11-22-2017 , 02:02 AM

#8576

ninefingershuffle

Pooh-Bah

Join Date: Aug 2009 Posts: 3,544

I use this one for green bean casserole: https://www.google.com/amp/www.foodn...pe-2012920.amp

Quote

11-22-2017 , 11:02 AM

#8577

c0deman11

grinder

Join Date: Apr 2010 Posts: 590

Thank you guys! I'll let you know which one I go with.

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11-23-2017 , 05:24 PM

#8578

econophile

Carpal \'Tunnel

Join Date: Jul 2005 Posts: 11,319

Happy Thanksgiving OOT cooks!

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11-23-2017 , 07:29 PM

#8579

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Hear hear!

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11-24-2017 , 12:00 AM

#8580

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Happy thanksgiving OOT,

Most of this was cooked by my sister and BIL, but I did a few:

Serious eats butternut and cheddar dip with rosemary flatbread:

Foie gras!

Scallops!

Serious eats sous vide Turkey breast (with crispy skin not shown):

Turkey, gravy, waffle ironed stuffing, cranberry sauce, green bean casserole:

Momofuku crack pie!

Quote

11-24-2017 , 12:36 AM

#8581

5 south

Carpal \'Tunnel

Join Date: Aug 2008 Posts: 6,688

I was going to say lol at having el Diablo as a brother and not having him cook but I guess it runs in the family.

Everyone's pics look great.

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11-24-2017 , 01:44 AM

#8582

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

My sous vide turkey that the family wasn’t happy about.

Until they ate it.

Really great.

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11-24-2017 , 01:53 AM

#8583

MeLoveYouLongTime

Not a difficult personality

Join Date: Jun 2014 Posts: 13,159

Home alone with no Thanksgiving leftovers. I just have a bunch of random ingredients and nothing put together to cook, so I grabbed some things and I'm making a pizza. Fingers crossed.

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11-24-2017 , 02:08 AM

#8584

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

M: That looks like it should come out pretty good, assuming that's balsamic vinegar and not chocolate sauce.

Hoagie: Nice! How'd you finish it? Blast in the oven?

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11-24-2017 , 02:10 AM

#8585

anonla

Cause and effect

Join Date: Feb 2012 Posts: 5,487

Hoagie, one part of the green leaves I can recognize as thymine, what are other leaves?
MLYLT, how did you make the dough?

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11-24-2017 , 02:13 AM

#8586

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,929

meloveyoulongtime what do you with all of those lemons?

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11-24-2017 , 02:14 AM

#8587

MeLoveYouLongTime

Not a difficult personality

Join Date: Jun 2014 Posts: 13,159

Dangit, I didn't think about chocolate sauce! I could have made a dessert pizza.

This one turned out well though.

Quote

11-24-2017 , 02:24 AM

#8588

MeLoveYouLongTime

Not a difficult personality

Join Date: Jun 2014 Posts: 13,159

Quote:

Originally Posted by lapka

Hoagie, one part of the green leaves I can recognize as thymine, what are other leaves?
MLYLT, how did you make the dough?

I didn't have any yeast, so I mixed 2 eggs, flour, salt, sugar, baking powder, oil, water until I got a good dough consistency. Turned out crsipy and good.

Quote:

Originally Posted by txdome

meloveyoulongtime what do you with all of those lemons?

Just random things, mostly cooking fish.

-Cleaning
-Flavoring for water
-Lemonade
-Face scrub
-air freshener/steam

Hoagie,
Your pic looks like the cover of a cooking magazine.

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11-24-2017 , 03:30 AM

#8589

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Diablo,

I stole your yorkshire pudding recipe today to serve with sous vide prime rib! They were a huge hit! Salute!!

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11-24-2017 , 08:19 AM

#8590

DuckSauce

Carpal \'Tunnel

Join Date: Apr 2011 Posts: 11,756

Turkey almost is always too dry for my preferences whenever I've gone elsewhere for Thanksgiving. Did the kenji sous vide turkey and hot damn best turkey I've ever had. For the others that did it, you got any tips for rolling the turkey up? I failed miserably at that part.

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11-24-2017 , 09:13 AM

#8591

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

El d

Finished the breast’s in a pan. The legs went under the broiler.

Lapka,

That’s sage and rosemary.

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11-24-2017 , 10:14 AM

#8592

Rococo

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 18,220

Quote:

Originally Posted by El Diablo

Momofuku crack pie!

I make two of these every Thanksgiving.

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11-24-2017 , 10:35 AM

#8593

Rococo

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 18,220

Assortment of pies

Last edited by Rococo; 11-24-2017 at 10:49 AM.

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11-24-2017 , 10:48 AM

#8594

Rococo

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 18,220

Quote:

Originally Posted by El Diablo

One key is to use Barilla no-boil lasagna noodles. If you use fresh or regular dried lasagna, you are going to be working with layering soft pasta. With the Barilla no-boil noodles, you just use three hard pieces for each layer. That saves you some steps and makes assembly a lot easier.

No boil noodles certainly are easier, but i feel like they result in a denser, more compressed lasagna, which isn't optimal. Maybe if I stacked the layers more gently?

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11-24-2017 , 10:51 AM

#8595

Rococo

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 18,220

How the hell long does it take to sous vide a turkey? We have been deep frying for several years with good results.

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11-24-2017 , 11:41 AM

#8596

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

You cut it up so not long. I followed the chef steps recipe and they had me do the legs and thighs for 12hours at 151. And the breasts 8 hours at 131. (While leaving the legs in the water)

That’s way longer than necessary but there seemed to be some sort of weird turkey alchemy that took place. The meat was super firm and not what I would call “juicy” but it certainly wasn’t dry.

I was worried and somewhat expecting a slimier texture and got the exact opposite.

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11-24-2017 , 11:49 AM

#8597

miajag

Carpal \'Tunnel

Join Date: Jun 2003 Posts: 17,328

That’s some fine looking crack pie

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11-24-2017 , 03:57 PM

#8598

DuckSauce

Carpal \'Tunnel

Join Date: Apr 2011 Posts: 11,756

Quote:

Originally Posted by Rococo

How the hell long does it take to sous vide a turkey? We have been deep frying for several years with good results.

I did 3hours at 145 then seared for like 10 min came out great.

Quote

11-24-2017 , 07:35 PM

#8599

KJS

Pooh-Bah

Join Date: Sep 2002 Posts: 5,109

Do I have to have a vacuum sealer to use an Anova? Those are more expensive than the circulator.

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11-24-2017 , 07:52 PM

#8600

ChrisV

Carpal \'Tunnel

Join Date: Jul 2004 Posts: 40,336

Quote:

Originally Posted by KJS

Do I have to have a vacuum sealer to use an Anova? Those are more expensive than the circulator.

Nope. Using ziploc bags with the water displacement method works fine. I have a vacuum sealer and there are still plenty of times I use ziploc bags, namely when I want to include a marinade in the bag. Only way to do that with a vacuum sealer is freeze the marinade with the meat in an open bag then seal it after it's frozen. Bit of a pain.

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