Achatz ThanksGiving Part 2

Part 2 of -- Chef Grant Achatz comes by my house to teach me how to cook a moist turkey en sous vide for Thanksgiving. Recipes with free-sign up at www.alinea-mosaic.com. Go to the "food in the media" section of the Forums.

Recipes now posted... including the finished gravy

Category:

Howto & Style

Tags:

• Achatz
• Alinea
• alineabook.com
• chef
• cook
• cooking
• Grant
• how
• sous
• thanksgiving
• to
• top
• turkey
• vide

[lapptom12]

Too much plastic bags. He talks like those plastic bags are safe to heat. They are not good for your health. I am not going back to Alinea after I have seen how he cooks food.

[nickkokonas]

That is not true. Cooksafe plastic in no way transfers to the food... and most 4-Star restaurants in the world use sous-vide cooking for some of their food. Google and educate before you criticize. And check out Thomas Keller's new book "Under Pressure"

[locoxoco]

Did GA gauge the water temperature? How long did the sous vide components cook for? Thanks for posting ... very fun to watch. :-)

[nickkokonas]

we have a Polder digital thermometer in the water... 175 degrees F.

[nickkokonas]

2.5 to 3 hours depending on size.

recipe available on the AlineaMosaic website ---> forums ---> food in the media

[blondee47]

I'm loving the way grant is wiping the crumbs right onto the floor - only someone whose job it is to clean the kitchen would notice that!

[nickkokonas]

that is not accurate... the guy is a neat freak and is sweeping them into his hand and throwing them into the bowl. He cleans the kitchen at Alinea as much as the next chef.... and they are all responsible for keeping it spotless.

[TheIcefire72]

Aprilcalldispatch... Read the memoir, you'll understand the egg crack then.

[rjfr76]

Did anyone get the temp of the H2O? and for how long?

[BDubJazz]

I know this is a dorky question on such a great video with such a masterful chef but still, I wonder what kind of knife he's using lol? I've heard he uses the slicer, like Thomas, for most stuff but this almost looks somewhere in-between a chef's knife and a slicer. Just curious. But what an amazing chef with some really insightful things on such a classic meal.

[greatgooglymoogly12]

i feel like achatz is one of those people that you can tell is a genius just by the way he acts. that guy is like a sly wizard scientist.

[aprilcalldispatch]

"well...i've cracked a few eggs" i hope his CIA chef instructor watches this, and hears that. What was her name...

[FlipSnipeZ]

@lapptom12 calm yourself dude, do you think Alinea would be as elite as it is if they didnt know what they were doing? It's a technique that many chefs use. damn

[TheDionysis]

crocpot-----πες του γαστρα να το καταλαβει......χαχαχαχ πλακα κανω...just kidding....he surely knows hes stuff

[jtothe100]

This video is hilarious.... I enjoyed it when Grant rejected the tongs. (because they are rough on food) the best chefs never use tongs.

[tokajilover]

drunk it woun'd be possible to cook at tghis level

[coco9419]

160 f for 4 hours.perfect turkey.