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Sous Vide New Use

GregW
GregW Posts: 2,678
in Off Topic
This year I'm doing two of the smaller Fresh Li’l Butterball turkeys that they have started selling. They come in the 6# to 11# range for the frozen birds. The ones I purchased were around 8#
Unfortunately, I was only able to find the frozen ones at my Publix. I hate dealing with frozen turkey.
I thought about how to simplify the thawing without resorting to the multi water change method.
What I have came up with is using my Polyscience Sous Vide Professional circulator.
I set the temp at 35 Degrees and the water pump speeds the thawing process.
The heater solves the issue of having to change the water and greatly reduces the thawing time, while maintaining safe temperature.
I'm sure somebody else has already figured out this use for the water bath, but it's the first time I have used the method.
Thawing simply in the refrigerator is not a good choice for me. I'm running out of time to get it thawed and be able to do a dry brine.


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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    pretty clever, I'll store that nugget 
    ______________________________________________
    I love lamp..
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  • vb4677
    vb4677 Posts: 686
    Love this type of ingenuity!  Great idea!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • thetrim
    thetrim Posts: 11,375
    Smaht man!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GregW
    GregW Posts: 2,678
    This experiment was a success. Some of the assumptions that I made going turned out to be incorrect.
    I had thought that placing a frozen 8# mass in the water bath would lower the water temperature to well below 40 Degrees, necessitating the use of the electric element. In reality, the water bath never dropped below 56 Degrees. The pumping process may have generated this unexpected heat.
    The water circulation pump did help speed up the thawing process. I didn't replace the water during the thawing.

    The method was a success, it just worked a little differently than I had anticipated.
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  • danv23
    danv23 Posts: 956
    Well done, and never found a use for mine.  Now I'll keep it!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • GregW
    GregW Posts: 2,678
    danv23 said:
    Well done, and never found a use for mine.  Now I'll keep it!
    It's awesome for reheating pulled pork.
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  • Canugghead
    Canugghead Posts: 12,073
    edited November 2018
    Apology for thread jacking.
    Three years ago I used aquarium pump.  Added ice cubes to keep temp below 40 all the time. Had a thermometer set at 40 to alert me when it was time to add ice. Covered the lid with towels to minimise the need for more ice.  I defrosted turkey too. 
    https://eggheadforum.com/discussion/1189388/defrosting-frozen-meat-with-aquarium-pump

    canuckland
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  • YukonRon
    YukonRon Posts: 17,075
    Another example on why this forum is so valuable. It is not always about the pictures of a cook that makes this one of the best cooking forums ever.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lkapigian
    lkapigian Posts: 11,117
    YukonRon said:
    Another example on why this forum is so valuable. It is not always about the pictures of a cook that makes this one of the best cooking forums ever.
    Totally agree, I learn teqnique and fun projects that add to my personal arsonal...
    Visalia, Ca @lkapigian
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