This has been a busy time for me, what with seeing to things at home, and taking in the occasional college football game (Go Hawks!). I travel to Holland for Halloween in Amsterdam, and a cruise up the Rhine to Switzerland. And then poof it’s Thanksgiving! This post, and my next, will be about planning and preparing a Thanksgiving dinner that may come early this year so that my nephew, who will be home on leave from the Marines, can celebrate with us.
In my previous post I talked about experimenting with the sous vide method of preparing Cod with Olives and Herbs. A really delicious dish I dare say. My water bath was a stock pot on the stove with my candy thermometer attached. Up until now home sous vide appliances have been prohibitively expensive but recently my partner sent me a NY Times article about a new generation of sous vide devices that attach to the side of the vessel of your choosing. You set the desired temperature and they circulate and heat the water to that setting, usually well below the boiling point. Again, the point of sous vide is to bring the food and seasonings to the temperature of the water. Since the food can get no hotter than the water it will not overcook and will stay at that temperature for a long time – a huge help for the home cook when serving guests.
The sous vide appliance that looks the most attractive to me is the Anova Precision Cooker that at about $175 is a lot more affordable than the insanely expensive commercial appliances. I don’t know whether I will be successful at hinting for an early Christmas gift but various vendors such as Amazon.Com would be happy to rush one to me should I decide to uhhh – take the plunge. Two years ago I prepared a Thanksgiving turkey by cooking the legs and thighs en confit, and roasting the breast. I highly recommend this sensational, but labor-intensive, method. This time I am leaning toward a similar method where I use a sous vide preparation for the legs and thighs, and a seasoned dry brine, and slow-roast method for the breast. More about this in the next post.