Kathleen
Cupcake
I've been trying to eat healthier, and I have developed a major interest regarding how my food is made and from where it comes.
I really like deli foods. Unfortunately, I have found that many deli meats no longer like me. I do not know whether it is preservatives or what. (Even the "fresh oven-roasted turkey breast" seems to make me a bit queasy of late.) So this weekend, we used a sous vide to make a turkey breast for lunch meat.
I wanted the turkey to be moist and not to crumble when sliced. I also wanted something flavorful. Since we were not roasting the breast, we simply dropped the frozen breast into a food saver bag. Then the following items were tossed in:
We put it in an ice bath immediately after removing it from the sous vide and then into the refrigerator until cold. Then we opened the bag and drained the juices before removing the skin and slicing.
It was very juicy and sliced beautifully. Even the next day, it remained moist and delicious. I think it measured up to anything made by the local deli - even the good one.
My sandwich had turkey, a bit of mayo, and avocado slices. It would have been near perfect with bacon too.
Does anyone else make their own lunch meats?
~Kathleen
I really like deli foods. Unfortunately, I have found that many deli meats no longer like me. I do not know whether it is preservatives or what. (Even the "fresh oven-roasted turkey breast" seems to make me a bit queasy of late.) So this weekend, we used a sous vide to make a turkey breast for lunch meat.
I wanted the turkey to be moist and not to crumble when sliced. I also wanted something flavorful. Since we were not roasting the breast, we simply dropped the frozen breast into a food saver bag. Then the following items were tossed in:
- 1 teaspoon of kosher salt
- 1 tablespoon of dried herbs de provence
- 1 teaspoon of hot shot (medium ground red/black pepper mix)
- 1 teaspoon of sweet paprika
- 1 teaspoon of cumin
- 1/8 teaspoon of onion powder
We put it in an ice bath immediately after removing it from the sous vide and then into the refrigerator until cold. Then we opened the bag and drained the juices before removing the skin and slicing.
It was very juicy and sliced beautifully. Even the next day, it remained moist and delicious. I think it measured up to anything made by the local deli - even the good one.
My sandwich had turkey, a bit of mayo, and avocado slices. It would have been near perfect with bacon too.
Does anyone else make their own lunch meats?
~Kathleen
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