Turbo chefs have been around for decades, but they’re usually reserved for a small but important niche.
Now, a team of Australian researchers have discovered the secret behind the best turkeys, ducks, turkeys and roosters in the world.
Turbo cooks have been known to have an advantage over traditional cooks in that they can cook a meal in less than two hours, according to a new study led by Australian chef rockcrop chef Tony Leech, and it’s because they’re able to do so at speeds that make the traditional cooking process appear inefficient.
Turkeys, for example, are cooked to perfection in less time than it takes to fill up a tank of petrol, according a recent study.
“We know the best way to cook a turkey is with a steam pressure cooker, which requires much more energy and space,” Leech told ABC News.
“[But] this study shows you can make a roast turkey in about an hour by using a turbo cooker.
It’s much faster and takes less space.”
The researchers, led by Peter MacLeod, a professor of cooking at the University of Melbourne, looked at the use of a “turbo-turkey” technique that involves a turkey being made at home and then sent to a farm in a truck.
The technique involves cooking the turkey on an elevated grill in a vacuum chamber, which has the advantage of being less energy-intensive than traditional methods.
Leech said that while traditional cooking methods can be done by hand, the turbo-turkeys technique is quicker, more efficient and takes only a fraction of the energy of traditional cooking.
A turkeys turkeys are cooked in less space than traditional cooking, with a gas burner used to increase the heat, and are made with a turbo-cooker.
Photo: SuppliedThe technique is relatively new, however, and has been around since the mid-1800s, but the scientists’ findings suggest it could be in its infancy.
In a paper published in the Proceedings of the Royal Society B, Leech and his colleagues looked at three turkeys that were cooked at home, one of which had been raised in a commercial-scale turkeys farm.
The turkey, named Turki, had been cooked at a rate of about three hours per day.
Leech said it was cooked at the same speed as a traditional roast turkey, which is around two hours.
“That’s what the turkeys should be cooked at,” he said.
But it was not the same turkey.
He found that a turbo turkey is faster than a traditional turkeys roast, but slower than a typical roast.
“It’s a very, very, slow roast,” he told ABC Radio Melbourne.
For a modern-looking turkeys roost, Leach said it’s more efficient to cook the bird at a “slow roast”.
The traditional roosting method is to steam-cook the bird on a flat surface, and then place it in a deep, heavy-duty pot, which can easily reach temperatures of up to 4,000 degrees Celsius.
Leach believes this method is slower than the turbo roost.
His research also revealed that the speed of the turbo turkeys method of cooking a turkey depends on the amount of water being used.
“When you’re cooking a turkeys head, you’re actually putting a lot of water in there, so you’re really putting a big strain on the skin,” Leach told ABC radio.
When a turkey is cooked on an over-the-air stove, the heat generated by the steam will quickly melt away the skin and create a low-temperature surface.
The resulting surface temperature is about 2,200 degrees Celsius, which makes it very, high-tech.
Leak said he had not considered whether using the turbo method could help preserve a turkey’s skin, or prevent its skin becoming soggy, or to create a natural flavor.
However, he said it could also help improve the flavor.
The researchers say the new method could be adopted by anyone who cooks a turkey in a home-cooked setting, without compromising the natural quality of the bird.
Leeches turkeys also have a reputation for being expensive, which he said was due to the nature of the technique.
“We’re not looking at the value of the turks health, or quality, but what the value is for the turk, which might be in the $300 to $400 range,” he explained.
With more research and data, Leeches hopes the turbo technique could be used in a variety of cooking situations, including turkey soup, meat dishes, fish dishes and more.
“I’m really excited by the potential for this,” Leeches told ABC.
“And, of course, it’s just the beginning.”