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Home Made Sausage, Cured, and Smoked Meats - Page 42

post #616 of 1013
I just heat them up in a pan. It really isn't possible to cook them much further if they have already been cooked to 176. I take them out when the center is warm and the skin is crisp. Meat is really such a bad conductor of heat that unless you leave a piece of whatever (steak, duck, chicken) in the pan for a good long time after taking out of the bag and letting it rest a few minutes, you won't be in real danger of overcooking. Just my opinion. To be really careful, let the food rest outside the sous vide for ten minutes and then sear to your heart's content. Just to clarify, sous vide confit doesn't really improve from aging. Eat it right away. The lack of oxygen means that the fat won't go slightly rancid, which is what brings the complex flavors to traditional, aged confit. Also, it does taste great right away, but if you make it the traditional way, just a week gives a world of difference.
post #617 of 1013
Thread Starter 
You put them skin side down in the pan?
post #618 of 1013
Well, I generally take them out of the bag cold, scrape off most of the fat, then start them skin side down, flip and take them out when they are warmed, just like I would heat normal confit. I don't heat it back up in the sous vide first.
post #619 of 1013
Quote:
Originally Posted by CDFS View Post
I made a chicken leg rillete (for lack of duck leg) and a chicken liver mousse for last nights dinner.

Both excellent, but duck leg would have been better.

No pics, but think 'grey'.

Pic of awfully coloured but tasty greyness:

post #620 of 1013
Quote:
Originally Posted by CDFS View Post
Pic of awfully coloured but tasty greyness:
Eat da poo poo?
post #621 of 1013
Quote:
Originally Posted by iammatt View Post
Eat da poo poo?
Carefull now, this time I made it myself. Also the consistency looked better newly made. But the colour...I truly wonder how one can make such part of an attractive looking starter. Just to be clear, the 'thing' depicted is the liver mousse.
post #622 of 1013
Electric smoker for sale as low as $91.58 shipped:
http://slickdeals.net/forums/showthread.php?t=3013415

you have to add a filler item to get the total over $100 so you can use the coupon..you can either go with the cheapest thing on the site and get the total down or just buy something you already want (like some wood chips)
post #623 of 1013
Thread Starter 
Doing some ribs. About to flip them so maybe I'll snap a quick pic. Edit: pic from just now.
post #624 of 1013
Smoking ribs tomorrow. Going to make a garlicy dry rub. Can't decide if I should have a mop sauce, mainly because I can't figure out what that sauce should be.
post #625 of 1013
Thread Starter 
I do a finishing sauce. Wrap in foil for the last hour.
post #626 of 1013
Quote:
Originally Posted by Piobaire View Post
I do a finishing sauce. Wrap in foil for the last hour.

I can't believe you're taking direction from that failsack. But welcome to America!
post #627 of 1013
Quote:
Originally Posted by Piobaire View Post
I do a finishing sauce. Wrap in foil for the last hour.

Hmm what's in your sauce?
post #628 of 1013
Thread Starter 
It is in this thread. Gotta run.
post #629 of 1013
I cant wait to see this thread this week...Tomorrow should produce some true gems
post #630 of 1013
So ribs were great. Didn't get a good smoke ring but they got about 2.5 hours of smoke, had a good smokey flavor.

Finishing sauce was good. Wasn't sure how much to make so I just heated a bit of bourbon, brown sugar and butter in a pan, threw in salt and pepper and I think some other spices from the rub. Too sweet so I added red wine vinegar and...I can't remember what else. Had a real good kick to it. Went well with the ribs' sweetness. Had about a quarter cup, maybe less for two, 7 bone racks.
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