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gelatinous, unappetizing!

Michael_Fremer_511105

So far I've tried sous vide twice with what I thought were easy foods: turkey breast and salmon. I have a vacuum sealer. I followed the salmon recipe on the ChefSteps app. and cooked at the recommended temperature. Then I seared at the end as suggested. What I got were two gelatinous textured, not particularly tasty pieces of salmon.

Then I tried turkey breast. I've not seen turkey breast sold as in the app picture. So I bought a whole breast, which is how I've always seen it. I split it in two, then cut each in two so I had four pieces. I seared and vacuum bagged.

What I got was a gross, not particularly tasty, but pleasingly tender turkey breast that didn't seem all that different had I just poached it in water minus the bag...

I know that kind of cooking is popular so I'm assuming I'm doing something wrong but I don't know what it is....

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Comments

Brandon_Byrd_40557

I can't comment on the salmon, as I'm not big on low-temp fish, but the turkey recipe produced the best white meat I've ever had; I served it on both Thanksgiving and Christmas (for those who didn't want prime rib) and keep one or two on hand in the fridge for sandwiches or impromptu weeknight meals. Did you put any herbs in the bag? Salt/sugar? Pepper? What time and temp did you use?

brian_martin2001

Which recipe for the salmon did you use, along with time and temperature?

With the turkey breast, I'm not sure you're going to find a single turkey breast for sale, as it says I. the recipe to but a whole bird, and break it down. Next, what time did you choose to cook it at? Did you add the1.5% by weight sugar and salt mixture? Did you add the oil and sage?

And lastly, and this is honestly because I'm curious, why would you take a turkey breast and poach it in water, without a bag?

fisher23

It sounds to me like it wasn't seasoned. For the salmon a quick dry cure works wonders. It adds flavor and firms up the texture. For the turkey, salt/sugar and pepper, pre sear and add some herbs to the cooking bag, then post sear. If it was poached the turkey flavor would have been much more diluted and had even less flavor.