We showed the crowd how to sous vide a bone-in turkey breast then deep fry it, yum. Tender, juicy and delicious! We also pushed the new "Smoking Gun" made by the same people who make the Immersion Circulator to smoke some of the cooked turkey. Fantastic. There were a couple more toys I got to play with; cryovac machine, a couple sweet knives, and more. I love being a chef. After it was all said and done, I went down the road and had a meal with my wife and relaxed at home, not bad for my "day off".
As a result of this last class, a customer had asked me to come to their beautiful home and show them a few ways to use the immersion circulator. We had a blast.
We did salmon with a simple orange vinaigrette, acorn squash with butter, brown sugar and cinnamon and 48 hour short ribs (which are cooking right now). Here are a couple pictures I took.