Turbo for other proteins?

Does anyone know if they plan to add more proteins to the new joule turbo functionality, such as chicken, turkey, or larger roast type cuts of meat like pork shoulder or chuck roast?

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montebello1964

Good question.

Might be useful for chicken. But the minimum time to reach pasteurization of chicken rears its ugly head (for chicken, unlike intact steaks, you need to pasteurize the center, just not the surface). If you are cooking a chicken breast to 140°F core, you still need to maintain that core temp for 27.5 min (see graph in other thread). So 15 min chicken breasts are a no go at that temp, no matter how fast the core heats up. At higher temps, there is more feasibility.

I'm not clear if you need to use a recipe to use Turbo? Mine arrives today...

With something like a pork shoulder or chuck roast, which are tough cuts, it may not be very useful. You need time to tenderize the meat, so reaching the desired core temp is not the only thing that matters. It could cut the time somewhat, but if you are going to cook something for 24 hours, doing it in 12 may not give you the result you want.

For an intact portioned steaks, where searing contributes to pasteurizing the surface, it makes more sense, despite the even lower temps being used. It doesn't for non-intact steaks (like Costco blade tenderized steaks). See my comment in the other thread.

Definitely a question to ponder more...

I'm not a fan of their advertising. They make is seem like a general solution, when 21/22 recipes using the Turbo function are steaks.

Of course, steaks probably account for at least 50% of the things people sous vide, I'm guessing.

mconcannon

Hi Stephen, we will be adding more proteins and will share more updates when we have them! A new chicken recipe is there today, with more to follow.

montebello1964

I actually just conducted a poll on the Reddit's sous vide group as to how much sous vide cooking is for steak. The result is pretty steaky:

https://www.reddit.com/r/sousvide/comments/13jlwzo/poll_what_percentage_of_your_sous_vide_cooking_is/

montebello1964

The CS Live on sous vide today gets into some of this. As we speculated, Turbo is for tender cuts, and they specifically mention steaks, pork chops, chicken, salmon (so I presume we'll eventually have a salmon recipe). Not for tough cuts that need a long time to tenderize (like some roasts).

No mention about pasteurization, which is still a concern for me for chicken (but I haven't looked at that recipe yet).

https://www.youtube.com/watch?v=v-QOfFAgqmQ

montebello1964

OK, I've discovered a MONSTER problem with Joule Turbo.

Looking at the pork and chicken recipes (you can only use the Turbo function by using an included Turbo recipe), it insists that you cook pork chops to 145°F, and pork tenderloins to 145°F or 153°F and there is no other temps possible. Sorry, 145°F is over-cooked (I want 137°F).

Similarly, and even more bizarrely, it insists that I cook chicken breasts to either 162°F or 165°F, and no other temp is possible (I want to do 147°F, and many people want 140°F). Who in their right mind sous vides chicken breasts to 162°F or 165°F???? I can only blame this on Breville trying to satify the USDA/FDA recommendations so they don't get sued if someone gets sick. As I mentioned earlier, it wasn't clear to me whether Turbo would work for chicken breasts given you want to pasteurize to the center for chicken (unlike intact steaks). So apparently, you can use it for chicken breasts, but only if you reach a flash pasteurization temp, which is not a temp that anyone wants to cook to. I was right to think it wouldn't work.

How about we sue them for over-cooking our chicken breasts?

Even for Filet Mignon, it only allows 118°F, 127°F and 136°F. What if I want 131°F??? Ribeye is a bit more flexible at 118°F, 127°F, 136°F, 145°F, 154°F. But still useless if you want 131°F.

As far as I can see, this Turbo function is totally useless for anything but steaks, and even that isn't very flexible.

montebello1964

Also, the water bath at the start must be no hotter than 95°F. This was actually something I was wondering about, since everyone uses the hottest tap water they have to give cooking a head start, which would affect the delta-T cook. But I imagined it was something that the software could adapt to. Apparently not. So forget using your 125°F tap water. They actually specify "cool" water.

So to start, you are slowing down the cook by using cooler water, when you are trying to speed up the cook by heating the water above the desired final core temp. A bit incongruous.

Thankfully, the Joule heats water very fast, so this is probably not a major issue. But still, shouldn't the software be able to account for a higher starting temperature?

When you are cutting the cooking time by "up to 50%" this is assuming you are starting with cool water, when that is not what most people do, So that 50% may not be a realistic number.

ipreferale

@BostonBestEats_14584, excellent review of the Turbo function. I am in complete agreement with everything you point out as being an issue with it. I have only made two steak with the Turbo and I believe it overcooked them. Cooked it to 118°F, removed from the bath, blotted dry, let it rest for 10 minutes, and after 30 seconds on the grill it looked like it was cooked to 135°F. I'll use a probe to monitor the interior of the steak next time.

mconcannon

Hi there! We'd love to hear more about this if you'd be willing to reach out! Either through the app, at askus@brevilleusa.com or mybreville.force.com.

mconcannon

For Turbo cooks, we do need to start with cool water because with hot water we don't know how much energy has gone from the water into the food before the program starts; so if it hangs in 125 F water before the program starts, the food will get overcooked because it can't account for that energy; by starting with cool water, we know that not too much energy has gone from the water into the food, yet. One of the constants in the algorithm is water temperature, so starting cold allows us to control for this better!

mconcannon

Great feedback thank you! The initial content that has been launched with Joule Turbo Sous Vide include safe, recommended temperatures, and the team is hard at work continuing to improve the offer on what and how Joule Turbo can cook. They cooked so many chicken breasts to nail this down, and are constantly in testing mode to add more proteins! Cooking with Turbo followed by a pasteurisation step is something that we are currently looking into in order to lower the set temperatures for some of the proteins.

The development teams goals is to add recipes on a regular basis as well as improvements on what Turbo can do whenever available. Feedback like this is helpful, and we are listening and working on adding more recipes all the time!

montebello1964

Could you specify that people only add the food to the heated bath when the program starts?

ipreferale

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NolanAvor_1619078

It's g reat to hear that you're enjoying the new joule turbo functionality. As for adding more proteins to the mix, I'm not sure about their specific plans, but it would be awesome if they expanded the options to include chicken, turkey, and larger roast cuts like pork shoulder or chuck roast. It would definitely give us more delicious options to cook with the turbo feature.

If you're looking for more information or updates on this, you can check out this website at https://jacksonstbbqhouston.com/cooking/how-much-clearance-grills-need/ which provides insights on grill clearance for different types of meats. It's always good to have that clearance knowledge to ensure a smooth and tasty cooking experience.