You will need an independent witness of course!
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Hahahaha sweet as,you're on bro, when are you up next to try? Gimme a heads up, the one downside about sous vide is it takes longer than 2 minute noodles to do. I usually go for 3 -4 hours. Longer is better, but the sweet point in effort/time vs omnomnomnom seems to be about that long. @Rushy we can hook you up to a video link as you're so far West you're nearly in Sydney hahaha
@Beaker, @stretch needs info on how to deep fry an entire turkey too. Pics are the go nudge nudge
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Generic chicken casserole recipe, made with last night's turkey. Tastes alright so far.
So far the "not in a month with an R in it" seems like bullshit. My take is that so long as the bird hasn't been chowing down on abundant crickets and circadian, you're good.
Take one turkey, apply flour salt pepper etc, dust off.
Drop into 15 liters of hot oil, above one seriously hot turbo gas burner -
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Wait 35 to 45 mins -
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Eat!
The best way to cook turkey!
(Stainless Steel Turkey cooker set imported from USA, cabellas, was about 140 landed on special.)
The shittest yearling red fillets I have ever had.
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Dont bow shoot deer threw the guts and track them round 2000 hectares and expect too eat them.[emoji107]
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Sous Vide is definitely the way to go. You can create a "silk purse from a sows ear" so to speak. Its turns the toughest cuts of meat into gourmet delights. You just can't go wrong. Tough cuts like blade steak come out like fillet.
Day 5 of Venison steak for tea.
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Was all bloody good except that one fillet.
Got a heap out of the freezer for a bbq that we then couldnt attend.
Still enough for me tomorrow night.
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Looks very yummy VC,you could have some steak sandwiches too
Workshop won a smoker. Put lunch on at 7am hahaha
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It looks broken. Where is the smoke Tommy?