Entries tagged with 'immersion circulators'
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Dave Arnold's Immersion Circulator Turkey

[Photographs: Cooking Issues] Leave it to mad scientisty chef Dave Arnold to think, forget the oven, I'm going to prepare my Thanksgiving turkey in a double immersion circulator. Here's how it worked, as explained on the French Culinary Institute's blog Cooking Issues: He filled a stock pot with duck fat and butter, and jammed the cavity with herbs. He then used two circulators set at 65°C. A hose was attached to one of the circulator's spouts and pushed into the cavity of the bird so that hot fat was not only circulated on the outside of the bird, but also injected into the center. It was circulated for two hours, chilled in a blast freezer, and then packed it...

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1 Comment | Posted by Erin Zimmer, November 18, 2009 at 3:45 PM
Tagged: Dave Arnold, French Culinary Institute, immersion circulators, science, Thanksgiving, turkeys