Jenny my OP described my successful experiment with Sous Vide turkey breast. I'm still eating on it, had a turkey breast sandwich (on a bagel) for dinner last night, if I blindfolded you, you wouldn't be able to tell the difference between my Sous Vide turkey breast and supermarket deli turkey breast. Particularly, I'm okay with a really big, sharp knife and can slice it almost as thin as them, the sandwich was perfect!
The turkey thigh 150F for 4 hours was a bit overcooked, perhaps a shorter time at 170F? Maybe I'll try that.
Tonight is my second run on beef short ribs. Last time it was 3 days 150F, salted + peppered & browned the short ribs first, added butter and ... fresh thyme? Lemon thyme? (Does that make sense?) Texture was great but taste was a bit off.
Tonight I just put in my second beef short ribs, same salt + pepper & browning, but I put a healthy amount of my favorite barbecue sauce (KC Masterpiece) in the bag before going in the Sous Vide at 150F. Today is Sunday so this is dinner for Wednesday, 72 hours minus a few from now, because I got focused on something else after dinner tonight and just realized, now 11 p.m., that the ribs had been sitting on the counter for about 5 hours and the Sous Vide at 150F for the same amount of time.
BTW it doesn't really get that hot on the outside so the insulation must be good. After a few days at 150F you can still hold hour hands on the outside for as long as you want and it feels warm but not uncomfortably warm. I wish I knew how much electricity it uses, I'll have to get one of them watt measuring thingies.
Anyway I've done almost the same BBQ short ribs of beef in a crock pot, with sauteed onions (which I didn't add this time, something for a future experiment) and I'm pretty sure I'll have a nice short ribs dinner on Wednesday night. I plan to put them under a broiler on high for a few minutes to finish them off before serving.
Anybody interested in the Sous Vide Supreme, list price is $500, available at Bed, Bath and Beyond, sign up on line and you can get a 20% off coupon via email good for on-line orders, brings the price to a reasonable $400. I get frequent emails from them (and everybody else) and have seen numerous offers of free shipping, although myself I get free shipping anyway because I have them sent to the BB&B store about 2 miles from home (free shipping to store). Note, not stocked at their stores, must special order.
And well worth it! Other than my Wolf oven and cooktop (don't ask what it cost) the Sous Vide was my best spent cooking gear money since I bought my Henckels full block knife set a dozen years ago.
Next up? Calphalon or Ironclad? I'll start another topic for that!