Last Thursday was Thanksgiving, and in the words of Arlo Guthrie , we had “a Thansgivin’ dinner that couldn’t be beat.” Along with all the traditional Thanksgiving fare at Casa Eades, we had dueling turkeys: one cooked the traditional way and one cooked sous vide. And let me tell you, there was no comparison. I’m not saying this just because we’ve got a sous vide cooker for sale, either. I’ve never had turkey that tasted so good. Because I’m not really a big fan of turkey, I eat turkey on Thanksgiving, and Thanksgiving only. I found our sous vide turkey to be so good, because it didn’t really taste like turkey. At least not turkey cooked in the traditional way that I’m used to tasting. It was like a different meat entirely. MD has posted on how she cooked both turkeys on her blog and on the Sous Vide Supreme blog , giving precise recipes for both. As you can see when you read the posts, cooking a turkey the traditional way is a major pain (both figuratively and literally). It’s just not worth it when the taste and texture outcome is so much better using sous vide. Especially since the sous vide method is so much easier and less time consuming. Vastly easier, in fact. Lest you think this is another post cleverly designed to promote and sell the Sous Vide Supreme, let me disabuse you of that notion. I’m going to show you how you can try the sous vide method at home without having to purchase a machine to see if it’s really for you. Not long ago I wrote a post on how MD and I came up with the idea for what ultimately became the Sous Vide Supreme. We wanted to try cooking sous vide, but there were no sous vide units available for the home cook, and we weren’t about to fork over $1500 for a commercial unit just to give the technique a try.

Original Source of DIY sous vide