What Are You Cooking Sous Vide Today? (Part 3)

[TdeV]

On 3/6/2025 at 6:49 AM, TdeV said:

@rotuts, I've just discovered they overcharged me $20 on $91 meat, so I'm going to take them back for adjustment (and not unwrap them). Will let show you soon.

 

@rotuts, I went back. I elected to take the difference in meat. They ended up giving me about $30 worth of meat!

[TdeV]

Defrosting a 4.2lb whole chicken in the fridge at the moment.

 

I'm interested in cooking the whole chicken sous vide in the Anova oven, unbagged. All recipes online* mention preparations for bagging before immersion. And none* mention whole chickens. So not a lot of help to be found.

 

Anyone have time/temp recommendations?

 

Now that I think about it, I roast (Romertopf) whole duck but first remove the breast (which is sous vided at a lower temperature later). Maybe I should listen. 🙃

 

 

* from my several hour perusal of google, eGullet, Anova recipes, Judy Rogers, Heston Blumenthal at home, etc.

 

 

Edited to add:

I found this https://anovaculinary.com/pages/sous-vide-chicken-guide

 

 

Edited May 7 by TdeV (log)

[Steve Irby]

The last two stuffed porkchops from the freezer.  I cooked them last October in my sous vide circulator and seared them off today in a smoking hot steel pan.   

 

 

Edited May 8 by Steve Irby (log)

[ElsieD]

2 hours ago, Steve Irby said:

The last two stuffed porkchops from the freezer.  I cooked them last October in my sous vide circulator and seared them off today in a smoking hot steel pan.   

 

 

They look good.  What are they stuffed with?

[Steve Irby]

On 5/8/2025 at 4:03 PM, ElsieD said:

They look good.  What are they stuffed with?

I stuffed them with a fresh Spanish sausage that I have been making for years.  http://lpoli.50webs.com/index_files/Longaniza-Spanish-fresh.pdf .  The stuffing was bulk sausage leftover from the linking up process.  Next time I'll add some bread crumbs to bind the mixture and give it a better  mouth feel.

[YvetteMT]

Wondering if anyone had advice on SV of wild turkey breasts?

 

Deboned and I plan on smoking them as well. 

These are not the giant butterballs of the world. Quite flat actually. 

 

My current plan (quite changeable!) is to SV 6 hours at 142.5F and then smoke for 2 hours post cool down.

 

Bird in question- (Merriam and a young Tom from last year)

 

 

[Dr. Teeth]

8h @ 140 is what I have used with good results.   Not sure how to adjust for the smoke.   What smoke temp are you using?   
 

Beautiful bird btw.

[gfweb]

Those temps are fine.  Longer times (like 6H) make sense for a potentially tough bird.

[YvetteMT]

27 minutes ago, Dr. Teeth said:

8h @ 140 is what I have used with good results.   Not sure how to adjust for the smoke.   What smoke temp are you using?   
 

Beautiful bird btw.

I have a Traeger,180 is the lowest setting. Or, i can use a smoke tube for a true cold smoke experience.  I'm open to either option.