Marinade

Dec. 7th, 2015 10:42 am
akienm: (Default)
[personal profile] akienm
This was originally noted as being "for beef", but turkey is also amazing with it.

Prepare at least a day before hand: Put ingredients into gallon ziplock bag. Put meat into bag. Seal bag. Slosh and shake until well mixed. Vent all the air from the bag. Put into freezer.

4 tablespoons soy sauce (gluten free)
4 tablespoons Worcestershire sauce (I use Fish Sauce)
2 tablespoons red wine vinegar
2 tablespoons teriyaki sauce (I use coconut aminos)
2 tablespoons lemon juice
2 garlic cloves, slightly crushed
1 tablespoon Dijon mustard

And, depending on the shape of the cut(s) of meat, possibly a little water, just enough so there's marinade and/or plastic bag in contact with the entire surface.

3 to 4 hours before serving:

Beef: Put frozen bag into sous vide. Set to 120F. 15 mins before serving, remove from bag. Pat dry and coat lightly with oil. Add salt and pepper to taste. Place onto broiler. Check every 5 mins until golden brown and delicious. Optionally turn over and repeat for other side. Serve. NOTE: Beef that cooked using a sous vide does not need to rest before serving.

Poultry: Put frozen bag into sous vide. Set to 145F. 15 mins before serving, remove from bag. Pat dry and coat lightly with oil. Add salt and pepper to taste. Place onto broiler. Check every 5 mins until golden brown and delicious. Optionally turn over and repeat for other side. NOTE: It's recommended that poultry is cooked to 165F for safety, that is because 165F will kill everything in about 60 seconds. 145F also cooks to a safe temperature, if cooked at that temp for 35+ minutes. There's a curve of time and temperature. As you go up in temp, the time to kill everything is reduced. SOUS VIDE IS A VERY TIME INTENSIVE COOKING PROCESS. COOKING TO 145 IS SAFE WHEN COOKED FOR 3+ HOURS, AND WILL RESULT IN A MUCH MORE MOIST END PRODUCT.

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Akien MacIain

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