Go to the Article: ChefSteps LIVE Episode 1: Talking Turkey
At the one minute mark: Wednesday, October 11, 2020?!?!
This is November.
Thank you for your live program yesterday. Helpful.
With the covid-19 restrictions on traditional family gatherings I would like your comments on a thanksgiving dinner menu for two in that we are advised not to gather for family events. I am thinking turkey breast, sides, etc. Dishes we can vacuum pack, freeze leftovers. Normally we are 10-15 family members for Thanksgiving, Christmas, New Years and four birthdays November-December. We are just North of Seattle and have experienced a huge increase in virus cases. Stay safe.
Thanks for your suggestions
Dr Stambaugh in Bellingham
Per your request, please do more! If chef Chris can come back, more the better.
Always great information from you folks. One critique, and it may be my computer, but the music was way too loud compared to your speech. My favorite detailed cooking website, by far!
Thanks.
Hi, A short question. Can you join the wet and dry brine to make it the perfect brine? In example, can you injection brine it and after that do a 24h dry brine? That way you get the moisture and crispy skin. Would this work? Best, Anze (Vienna, Austria)
Hey guys, where could I buy that Glass Cooking Pot you are using to SV the Turkey???
here is a place that has it in stock right now. https://www.abchome.com/p/1597675/the-glass-pot?utm_source=google&utm_medium=pla&utm_campaign=newengen_-_Shopping_-_Smart_Shopping_-_Dining&utm_term=pla-921636737466&gclid=Cj0KCQiA-rj9BRCAARIsANB_4ACVJJpH1_buN437uNexWuQmrMlaGnCkat4-L1Xe0jokNpI4xC2qOvAaAmVmEALw_wcB
Really enjoyed the live event Grant, I hope you can do more of them. I would like to learn more around the science of sous vide cooking, specifically the time/temperature ratios for inactivation of specific organisms that are commonly identified in food borne illness. For example the KFC turkey recipe cooks at turkey at 131*F for 18-24 hours, has me questioning it's safety. Can you provide more information about the safety of cooking foods at such a low temperature for such a long time?
Loved this. Do it again
Nothing?
Sorry about the wait, this is per Dr. Douglas Baldwin
While our common understanding is that bacteria, especially salmonella, is killed at high temperatures, it turns out that low temperatures for longer periods also do the trick. A paper (PDF) published in the Journal of Food Science by researchers with the US Department of Agriculture shows that it takes 142 minutes to pasteurize turkey at 55°C. Even including the time that it takes to heat through, 8 hours (our recommended sous vide cook time) is much longer, and will kill the salmonella.
Audio only for some reason
Pah Pah Pah Pleaseeeeee do this again
Would love to see another one of these.
We are going to jump back into doing them monthly as soon as some of the work from home restrictions get lifted here in Seattle. We are trying to reduce the amount of people here in the studio and the live productions take the entire team in close quarters.
How about a show that takes "comfort food" to the next level utilizing techniques not commonly used in most recipes?
Under Dry Brining above, it says: "Suggested salt percentage: To do this, we recommend mixing a basic dry cure by combining five parts sugar and two parts salt." You mean five parts salt and two parts sugar, correct?
