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58986c52 c95d 4dbf 8046 af80dcf37205  2016 11 23 23 01 42
thirschfeld
thirschfeld

This year I decided to do a modernist cuisine Thanksgiving. I am doing so because I realize it is time to quit living in the past and be more progressive with my cooking. Living in the past is easy, moving forward is difficult. I deboned one of the turkeys I raised, I left the skin on, and then used meat glue on the darken meat and the inside of the breast. I rolled it into a roulade and vacuum sealed it. Tomorrow I will sous vide cook the breast and the seat the skin befofore serving it. @food52 #f52grams #instafood #thanksgiving2016 #turkey