Grant Achatz Thanksgiving -- Part 1
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Chef Grant Achatz comes by my house to teach me how to cook a moist turkey en sous vide for Thanksgiving.
Recipe posted at www.alinea-mosaic.com. Free sign-up... posted in the Food in the Media section of the Forums.
I just finished Life on the Line. I too had an ear tumor and surgeries (no radiation). The book was soo well depicted that I felt like I was right there with Achatz. This book has now become one of my favorites along with, Stronger (Jeff Bauman Boston Bombing survivor) and On Fire (John O' Leary boy severely burned on 100% of body as 9 yo child...grows up to do amazing things). The most amazing inspirational books I have read and for all different reasons and journeys, I recommend them!
I've only just heard of Grant Achatz but he's fast becoming one of my favourite chefs... he's like the next Thomas Keller.
Oh my God... If you only knew his pain(when it comes to Thomas Keller)
Grant is THE KING!!!
-Eric Chicago
Achatz is so awesome. Dude is Mr. smooth in the kitchen lol
I see the vids are a couple of years old, but thanks a lot for taking the time to make them.
They are well done and explain very well. Because of you two I made my own Sous Vid controller and crank out great food.
Mike
this was so cool to watch! might actually give this a try, which is....outrageous, my thinking that i could ever create something like chef achatz, but a girl can dream!
Best Thanksgiving recipe out there
I don't know Who you are sir, but i think this is probablly The Best video with Grant achatz on TH-cam!
It's the co-owner of Alinea
You're right, thanks
grant is such a smart ass. I love that guy. "well, yah could! Meat glue!"
@scottohscott Those are the freezer bags, which are made of Polyethylene, which has a breakdown temperature of 225F to 240F. I don't really see any reason to doubt a chef like Grant Achatz, either. He's won pretty much every award that can be won, holds 3 Michelin Stars, and had his restaurant ranked sixth best in the world by Restaurant Magazine. He's also had a very strong hand in making Chicago the center for modern experimental cuisine in America.
As of now he says he's cancer free now!
He was diagnosed with tongue cancer. Crazy for a chef. The Cooking community took a huge blow when they heard this ..it was big news. But through some heavy treatment, he is cancer free!
well, that is interesting if not accurate. Because on the box it says this: For Defrosting and Reheating: open slider one inch to vent. Place Bag on microwave safe dish. Handle with care: bag and contents may be hot.
Sandwich bags are not appropriate as they are too thin. But you need to do your research before you post... and note as well that we are not "boiling"... we are at 170F.
You guys can have Chef Achatz come to your house too... just go travel back in time and back him $500,000 in the creation of his dream (but unknown) restaurant, then stand by him as a friend as he battles cancer, and then one holiday you can ask him to come cook for yall family :)
If you were to sous vide something in a vacuum bag with some form of fat present, wouldn't that be more similar to a very low and slow confit?
A rectangle is square but a square can't be a rectangle. In the same sense - you can cook to preserve (confit) with or without vacuum (sous vide)... So the answer is that it's both in this case. Good question.
Hey Nick, I signed up on alinea-mosaic. Thanks for the recipe!
One question: how big was the turkey in this video? And how many people would it serve?
Thanks!
I know he squeezes most of the air out, but is that enough (compared with vacuuming all air out)? That'd be great if it was, since I don't have a foodsaver.
I like how people are on here giving their advice on how to make something better than Chef Achatz... I'm not ballsy enough or cocky enough to pretend I can teach Chef Keller's most promising son :) He is definitely a man who knows and can respect food on levels i can't yet grasp.
@MrJoeyp52 Yeah I read about that, he holds Thomas Keller in great esteem, as he should. I just love Grant Achatz's philosophy and attitude to food. He's mild mannered, considered and seems like he has all the time in the world to discuss any aspect of a piece of food. Reminds me a lot of a young Marco Pierre White, but... you know... Grant's not crazy lol.
expertly edited to maximize comedic effect
I wish I could have GA in my kitchen.
One note about the sous vide: The aromatics will actually flavor more effectively without any butter in the bag.
@SethHesio he worked for keller at the french laundry
Only person I know that can "carmalize" protein.
Also, how much would the time of cooking change for a larger turkey. I need to feed about 15-20 people.
joekimusic that's going to depend on the size of pieces you cut it into. weigh them on a scale and then Google the cook times for the individual weights.
@nickkokonas
Some people can't tell the difference between warm water and a ruptured steam pipe; don't waste your time.
I think it was tongue cancer or throat. Something in which doctors thought he won't be able to taste anymore.
That is not correct. Some are OK to heat, some are not. Just look on the box.
Additionally, these are being heated to only 170 F surrounded by water (as opposed to dry heat). The bags suffer no damage, nor do any "chemicals" leak into food or anything like that. Millions of food items are transported, heated, cooked, and eaten from this method daily... just think of Kraft!
Right..
sous vide = under vacuum. No vacuum equipment, no sous-vide.
Even Foodsaver claims that their bags are only safe to 170F. And the USDA recommends cooking all your poultry to 175F. And Advil tells you "do not exceed 6 tablets in 24 hours." And all cookware always says not to use it over high heat.
I'm not saying there aren't any reasons behind these warnings, but why be a stickler about this one and not all the others? Thousands of people eat sous vide food every day and don't complain. Get over it.
Clearly Thomas Keller invented sous vide cooking and just wait until he finds out that Grant stole it!
Wow.... he must have been still recovering from radiation. Which meant he still couldn't taste.
well actually the french have been doing this for decades so nobody stole anything here
@iSven08 You have to be his partner at Alinea ;)
Step 1: get a friend and business partner who goes on to the same level of fame as Achatz. Step 2: profit.