As an OG fan I love this video! I think we should all recognize how important this channel and the chefsteps team is! You intrepid heroes of modern cuisine and food futurists, you have singlehandedly made chefs and home cooks forever better just by making these videos and guides. You’re bringing food into the modern century, making new food styles and creating new worlds of flavour and experiences of food! You have changed cooking forever, and that is no easy feat.
Yeah, I don't follow the recipes outright. I say I never followed a single Chefsteps recipe to the letter, but I have applied the little bits and pieces I learn from this channel to everything I cook.
Great video. And thanks for calling out some of the related stuff you've put on the website, I hadn't visited in a while and it brought me back. Tons of good stuff on there!
Just made this for Thanksgiving dinner and it was amazing!! Reheated perfectly in the oil and had an amazing crunch! Thank you Chefsteps for another great recipe
Gonna make it this thanksgiving can you explain how you reheated it and how long? And how early in advance you fried the turkey? Need as much advice on this one as possible haha
@@joeymejia794 Had it dry overnight in the fridge after the sous vide. I then portioned and breaded (while the oil was heating up). After breading I tossed them in the oil and until golden brown. The inside was warmed up perfectly just from the fridge to the oil. Prep plus cooking was around 30 mins
Thank god the gospel of sous vide is back. Chefsteps videos doesn't really feel like a chefsteps video without sous vide. And yes, I'm one of the OG chefsteps fan. Lol
I'd be afraid of them burning in the oil. Add them to the poultry before sous vide and right out of the oil would get so much good flavor I'm not sure it would be necessary.
I take that back, looking at the Ultimate Guide to Fried Poultry on the CS website, they do add 5g to their dredge. www.chefsteps.com/activities/the-ultimate-guide-to-fried-poultry
The first round of dredge you can add it in, but the last round of dredge you only want to add S&P because the spices will burn very quickly and become bitter
baking soda: not only it creates a lacy texture due to the air bubbles, but it also promotes browning as it accelerates the Maillard reactions (browning, which are tasty and complex flavors)
That thermometer comes with the Breville Control-Freak Induction Burner. If you'd like one like it, the Thermopen dot is great. www.thermoworks.com/DOT
Searing doesn't ever 'lock in' flavour. It simply creates a crust via a maillard reaction which could help develop more flavour before deep frying. Best way to tell is make some with and without presearing to see if there's a difference
Unfortunately when you fry meat that is already cooked the coating is not as good as the standard process. Out of the Anova the meat is firm so the pickup of flour is very low and the final result is a bald coating. For sure is a "quick" method that guarantee safe cooked meat and it permits a comfortable organization of the meal cause you need just a couple of minute of frying
As an OG fan I love this video! I think we should all recognize how important this channel and the chefsteps team is! You intrepid heroes of modern cuisine and food futurists, you have singlehandedly made chefs and home cooks forever better just by making these videos and guides. You’re bringing food into the modern century, making new food styles and creating new worlds of flavour and experiences of food! You have changed cooking forever, and that is no easy feat.
Yeah, I don't follow the recipes outright. I say I never followed a single Chefsteps recipe to the letter, but I have applied the little bits and pieces I learn from this channel to everything I cook.
Yeah, until they became greedy
Every year you guys always find a better way to do up turkey! Awesome!
chefsteps super cute and really good video
Great video. And thanks for calling out some of the related stuff you've put on the website, I hadn't visited in a while and it brought me back. Tons of good stuff on there!
Congrats on the 1 million subs! Yall deserve it 👏 😊👍
Why only 720p :(
uP
lot of questions , why not use the small wing drums aswell , lel....or at 14 :57 why not show us a wing or thigh aswell , bruh =))) the cringe
Just made this for Thanksgiving dinner and it was amazing!! Reheated perfectly in the oil and had an amazing crunch! Thank you Chefsteps for another great recipe
Gonna make it this thanksgiving can you explain how you reheated it and how long? And how early in advance you fried the turkey? Need as much advice on this one as possible haha
@@joeymejia794 Had it dry overnight in the fridge after the sous vide. I then portioned and breaded (while the oil was heating up). After breading I tossed them in the oil and until golden brown. The inside was warmed up perfectly just from the fridge to the oil. Prep plus cooking was around 30 mins
I like that your sous vide isn't in anything fancy or complicated and cheffy
Shout out to chefsteps. The Joule is one of the best culinary purchases I've ever made. It has transformed food for me.
Thank god the gospel of sous vide is back. Chefsteps videos doesn't really feel like a chefsteps video without sous vide. And yes, I'm one of the OG chefsteps fan. Lol
Would there be any advantage to adding some of your "KFC seasoning" to the flour you're using when frying the turkey?
I'd be afraid of them burning in the oil. Add them to the poultry before sous vide and right out of the oil would get so much good flavor I'm not sure it would be necessary.
I take that back, looking at the Ultimate Guide to Fried Poultry on the CS website, they do add 5g to their dredge. www.chefsteps.com/activities/the-ultimate-guide-to-fried-poultry
Ya, I've been doing that for 20 plus years. It makes it better for sure.
The first round of dredge you can add it in, but the last round of dredge you only want to add S&P because the spices will burn very quickly and become bitter
Where can I get that thermometer?
@ChefSteps, I have a question! How long can you keep them in the oven before they turn "soggy"? Keep up the great videos guys!
Ii love all the little details you let us know. It goes real fast, the way I like it. It makes it easy to not dream off. Good stuff!
nice. this is my 5th year cooking turkey sous vide and it gets better every time.
You should see what happens when you add some garlic confit and shio koji to the sous vide bag. Wow.
His sound effects r so wholesome lol
No! I want the old chefsteps back, the impossible recipes!
You deserve 10 million
Good luck getting your hands on trisol
Hey chef! This is cool. Can you hold the cooked turkey in the buttermilk overnight til service? Thanks sir
Of course. That is what we do in restaurants.
I never knew Keanu Reeves was such a good cook! 😋
The whole time I was just like hmmmmmmmmm. Okay I'm curious. I'll try this
We miss you guys
Man, I thought I was hot shiz when I sous vided, smoked, and fried my turkey. THIS, I gotta try.
fried turkey this way, i never thought of that... 🤔
I miss these sous vide videos. Awesome cook😀
I love you guys!
Double fry fried chicken makes chicken more crispy, but after sous vide fried chicken, can we double fry it or not?
Yes you can - in the studio pass they expand on this - few tweeks to process (speed mainly) but go for it
*Glen & Friends Cooking channel has a great recipe for KFC spices (with real, serious experiments and effort).*
Can I assume you could do this the exact same way with thick cut pork chops?
So what is the ingredient Grant mentions at 6:45 ?
Cornstarch, baking soda and trisol
baking soda: not only it creates a lacy texture due to the air bubbles, but it also promotes browning as it accelerates the Maillard reactions (browning, which are tasty and complex flavors)
What is a good holding temp for the oven?
What is trisol ?? 🔥
What Dutch oven is that? Looks like the new Misen one
5:27 Puppy dog hopes something falls off of tray. 100% would boop-the-snoot!
MASTER! So freaking amazing Grant! 🤩
Could you tell me what seasons to use please
would chicken have different sous vide settings/cooking times?
I've never heard of Trisol.
Its basically wheat dextrin, you can substitute for any types of dextrin (corn, tapioca, rice, potato dextrin etc.)
I need that thermometer. Do you have a link to a shop for it please?
That thermometer is part of the Breville Control Freak electric stove he's using. it plugs into the machine.
That thermometer comes with the Breville Control-Freak Induction Burner. If you'd like one like it, the Thermopen dot is great. www.thermoworks.com/DOT
@@williamshum5064 thank you for the info. Cyber 🤚
I wonder if it would be worth smoking instead of sous vide, then deep frying?
Why is it 720p only?
Would presearing the turkey before sous viding lock in more juices?
Searing doesn't ever 'lock in' flavour. It simply creates a crust via a maillard reaction which could help develop more flavour before deep frying. Best way to tell is make some with and without presearing to see if there's a difference
what is that stuff he keeps mentioning? tri sal? try sol? the thing that keeps the batter crunchy?
Trisol
this is incredible. great work!!
Love your videos!!!!
epilepsy warning at 9:34 to 9:41
Does anyone know what temp to keep em warm, without drying em out?
It says 125 on the oven in the video
Can you do an egg wash instead of buttermilk?
what about adding some panko to the dry ... wouldn't that amp up the crispiness?
Thank you for sharing your experience and ideas, definitely we will make it soon.
Well this is new to me good one brutha.
720p uploaded on Nov 15, 2020. jebaited. still liked though looks good
I love this recipe. Definitely going to try a Sous vide and sear method before the flour though...
Could you do a recipe for a “Korean Fried Turkey”?
GREAT STUFF
Please post the dredge ingredients and temps in the description
the full recipe can be found here: www.chefsteps.com/activities/extra-crispy-fried-turkey
@@bmartin2949 Thank you very much
great vid
What is trisalt?
yes
Could you please send me the recipe for akc chicken
Love this❤️
Thank you!
Very good!
I got nervous for cross contamination when you grabbed the cooked chicken with your floured up hands lol
Fire kills everything.
Found what im doing this yesr
Hey so, now you guys are owned by an Australian company. Why can I still not buy a joule in Australia?
good cook Wick
WTF john wick you can cook too ...jk
so did he regret it? lol was it too spicy?
Sad thing they already put a subcription fee :(
the ad-libs go crazy bro
5:26 Doggie!!!!
what is " trisol " ?? i cannot translate .. what is that material ?
wheat dextrin.
this is actually kinda why people in japan eat kfc for Christmas, its the closest thing they have to turkey
Lovely ♥️♥️ want to eat 😋😋😍
Why is this is only 720p?
Unfortunately when you fry meat that is already cooked the coating is not as good as the standard process. Out of the Anova the meat is firm so the pickup of flour is very low and the final result is a bald coating. For sure is a "quick" method that guarantee safe cooked meat and it permits a comfortable organization of the meal cause you need just a couple of minute of frying
5:23 between those CHEF steps???
Nice chicken dutch
Great 👌👌👌👌
If your cutting a bird is it still counts as butchery?
This looks good, but you lost me at removing the skin. Fried chicken - or turkey in this instance - needs skin. 😅
720p??
Why do i need the studio pass to view the recipe -_-
Excelente video,saludos desde Honduras
I want Grant to prep my turkey
so it's Ken-Turkey Fried?
Come on man... One Wet hand, one dry hand
Can you make a subtitle？
Why is he so fine!?😍
Gross..
@In Da Cut Media 😭
I am too thirsty after chef
I'll come back when it is HD.
the carcass is crab bait
Did he say, "Tri-salt?" Or, what did he say?
Trisol
@@ivylee42069 Copy that. Many thanks!
@@josephmarciano4761 no problem :)
I am so thirsty for Grant. Bye cruel world
its not the same coating you create in first. you change the outcomes lol
That is literally a vat of oil. Delicious
I love the idea, but that breading look boring
I will never be able to muster the care, effort, or maintain the kind of momentum needed to put in this much work on food.