Cooking from raw can result in a beautifully delicate interior. The key is to start at a lower temp and then raise it to your normal temp after a certain temp is hit. I did my turkey this way this year all because of this video. In case you don’t know who Chris Young is, he was the science consultant at The Fat Duck, co founder of ChefSteps, inventor of the Joule, and co-author to The Modernist Cookbook.
Yeah honestly I either sousvide or use a control freak.
Salt 1.5% or 3% equilibrium brine. I pound the breast about 3/4 of an inch thick and set the control freak to 160c 5 min a side. It won’t be completely done in the center but a 5 min rest will get it there.
Cooking from raw can result in a beautifully delicate interior. The key is to start at a lower temp and then raise it to your normal temp after a certain temp is hit. I did my turkey this way this year all because of this video. In case you don’t know who Chris Young is, he was the science consultant at The Fat Duck, co founder of ChefSteps, inventor of the Joule, and co-author to The Modernist Cookbook.
Yeah honestly I either sousvide or use a control freak.
Salt 1.5% or 3% equilibrium brine. I pound the breast about 3/4 of an inch thick and set the control freak to 160c 5 min a side. It won’t be completely done in the center but a 5 min rest will get it there.