Sousvide in convection oven

Bj_rnar_Bj_nness_Waage_62093

Earlyer this week I had a discussion With Grant Lee Crilly about sousvide turkey necks..

Next question. At this point I have two Polyscience circulators. That is hardly enough for 250 turkey necks.
I hava a big 22 GN Convection oven. Will the result be good enough if I vacuum the necks in good stalk, and steam them at 75 C for 8 - 16 hours in a Convection oven? Or will the temperature be to unprecise?
I understand that a 0,01 degree precise waterbath will make a difference on f.ex. foiegras og other delicate meats. But will a expencive and Advanced Convection oven do the same job when we are talking about tougher cuts of meat?

Thanks for all the help so far :=

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Comments

Tim_Sutherland_52834

I have set two Polyscience circulators in one large bath and SV ~13kg of brisket for 72 hours, which worked very well.

Chris_Young_80640

Bjørnar_Bjønness_Waage — Is the combi-oven gas fired or electric. Gas is likely to be very erratic for precise temperature control, but above 65 °C most electric combi ovens can acheive +– 2°C, which would be fine for a braised texture.

Bj_rnar_Bj_nness_Waage_62093

Its electric

Chris_Young_80640

I would think you'll be fine then.

lfmichaud

I didn't have any problems doing around 8-10Kg of confits at 80C with a single circulator when I used a well isolated container. Naturally don't plug your two circulators in two plugs connected to the same electrical circuit. You will blow the fusible!