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 Post subject: Adding spices to Sous Vide turkey breat.
PostPosted: Wed Nov 26, 2014 2:47 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1153
Location: Chico, CA
Any reason why I can't add herbs and spices to a rolled turkey breast I'm doing sous vide. The recipes I've seen call only for salt and pepper. TIA

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 Post subject: Re: Adding spices to Sous Vide turkey breat.
PostPosted: Wed Nov 26, 2014 3:24 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2150
Location: Regina, Saskatchewan, Canada
I do it all the time with my steaks - works well!


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 Post subject: Re: Adding spices to Sous Vide turkey breat.
PostPosted: Wed Nov 26, 2014 3:39 pm 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1522
Location: Ottawa, ON
You certainly can! However, there will be select cases where they get stronger or change character (or strength). For example, many people find raw garlic to end up weird in SV (I use garlic powder instead). I'd say use a light hand until you get a feel for the effects of them.

I use thyme a *lot* in the bag, love the flavour.


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 Post subject: Re: Adding spices to Sous Vide turkey breat.
PostPosted: Thu Nov 27, 2014 12:19 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
Thanks Paul, added some ground cumin, granulated garlic and a bit of rubbed sage. Sealed it in the middle of the night, so too lazy to go outside to get herbs. Did put some lemon slices in the bag per Logsdon's recipe. Will see how it turns out.

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