How to Sous Vide a Turkey with Chef Michael Voltaggio Part 1 | Williams-Sonoma скачать в хорошем качестве

How to Sous Vide a Turkey with Chef Michael Voltaggio Part 1 | Williams-Sonoma

A well cooked turkey dinner is a must for a truly successful and warm Thanksgiving! In this video from Williams-Sonoma, featuring Chef Michael Voltaggio, you can watch the basics of preparing a scrumptious sous vide dinner. Cooking sous vide uses a unique method of slow cooking of food items in a vacuum-sealed pouch, inside a water bath. In this first part of the series, the chef shows you how to first split the turkey into smaller parts. To cook a turkey in this gourmet style, first split the thighs and legs of the turkey. Next, split the rib cage and pop it back. Make sure the skin is intact. Then, split the inside right on the rib cage. Save all the pieces for the sauce later. Cut out the wings. Next, flip the bird over. Use a cleaver to flatten the bird and separate the breasts of the turkey. To cook a turkey sous vide, drop the remaining, un-chopped turkey piece into the brine. Separate the legs from the thighs and drop the legs into the brine as well. Then, remove the bones from the thighs. Bag and season all remaining parts. Take a look at the subsequent parts of this video to learn more about sous vide cooking and how to sous vide a turkey. To explore further, visit our Williams-Sonoma website: http://www.williams-sonoma.com/ Get free recipes at the Williams-Sonoma website: http://www.williams-sonoma.com/recipe... Find the right sous vide cookware from the Williams-Sonoma website: http://www.williams-sonoma.com/search...