We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?
Hi chef Jacob and all forum users.
First I would like to say thank you for such a website. I really enjoy your videos and podcasts.
I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?
I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.
There is an option under my profile where I can list links to all topics I've contributed to.