The Food Group

My friends Jack and Adrian cooked a turkey “sous vide” for a post-Thanksgiving feats. Sous-vide cooking often yields tasty, flavorful, and tender food, achieved by immersion in a temperature-controlled water bath for a precise amount of time.

CAUTION: Sous-vide is low-temperature cooking/long-duration cooking method, and can be risky if you don’t carefully regulate water temperature and cooking time. This turkey was cooked for 30 minutes AFTER the internal temperature reached 140°, which took a couple hours. Do your research and homework carefully before trying this at home.

A few resources:
More information about this particular cooking experiment:
jackcushman.org/sousvide

Jeff Potter at Cooking For Geeks suggested sous vide turkey on his blog:
cookingforgeeks.com/blog/posts/perfect-thanksgiving-turkey/

Kenji at Serious Eats developed the beer cooler hack:
seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

Time/Temperature chart via:
seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html

Shot on a Canon 60D with 50mm f/1.8 and (stock) 18-135mm f/3.6-5.6 lenses. I rigged a 500 watt Tota in each room for extra illumination.

j vimeo.com/17270867

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