Cookaholics Bulletin Board

*Bump*, Article today in NYT: http://www.nytimes.com/2014/11/20/techn ... d=20412903

Since there are only 2 of us, I'm doing just a turkey breast and I'm doing it sous vide per Kenji's directions. Just got the new sous vide book today from Jason Logsdon. I got it in PDF form so I can easily copy the recipes to my Living Cookbook. Beautiful illustrations which always help.

Alina,
Let me know how you like this cookbook. Pete wants one for xmas & this is the first rec. I have seen.
TIA

Kathy check your pm. For the record, I've not made anything yet, but upon first quick reading, I've picked up several tips. I also have his siphon book which was really helpful.

Has anyone done turkey necks sous vide? My dad *loves* turkey neck for his Thanksgiving light lunch, but his teeth aren't so great anymore and even if I simmer them in water for four hours he says they are tough. I was thinking I could sous vide them tomorrow (Wed) and just reheat on Thursday morning and they should be much more tender.

The only thing I found online remotely similar was turkey thigh confit which was recommended 12 hours at 200.

Any ideas on time / temp?

Thanks,

--Lisa

Sorry Lisa, never even heard of turkey necks. I am doing a boneless turkey breast. at 145 for 2.5 hours. I read that Michael Voltaggio did an episode where he cooked the necks, but I did not see it.

If you want it really tender, have you considered a pressure cooker instead?

I'd think something like 165 or 170 (more conventional confit temperatures in SV) would work out better, especially if you want a sort of 'flakey' texture. I'd bet it would take at least 8-12 hours, maybe 24+ to get it very tender, if simmering for 4 hours didn't do the trick.

I did them at 170 for 24 hours (longer than anticipated) which was a bit too long. They were super tender and one fell apart as it came out of the bag. Dad loved them, as did my MIL and BIL because they were ready right when they got in from the airport today, so it was a good lunch snack.

Bonus was the 16 oz of stock I got from the three bags (I had four large necks cut in half) that jellied fully solid in the fridge after straining. It went into the gravy which was nice.

The smaller neck ends are in the fridge and will go into my poultry stock when I make it.

Thanks for the guess on the temp.

--Lisa

I am so lost with this thread... Are you eating the entire neck - bones and all?

You don't eat the bones (??). But there is a lot of meat on the neck, but it tends to be tough and need long simmering to be eaten.

My father's family sold poultry to survive during the depression, and he enjoys the neck meat as a morning snack on Thanksgiving.

--Lisa