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Things that are making you happy*******food and drink edition****** - Page 228

post #3406 of 3414

So the sous vide removes the need to confit completely submerged in duck fat?

post #3407 of 3414
Quote:
Originally Posted by t3hg0suazn View Post

So the sous vide removes the need to confit completely submerged in duck fat?

Sort of. Remember, the volume inside a vacuum sealed bag is pretty small, and duck renders fat like crazy. Put a nice knob of fat in to start off with and you'll get plenty of fat for confit via sous vide. Additionally is this: I store in the freezer and just pull out as needed. One hour in a sous vide bath for the frozen but cooked stuff is all that needed. Pull the legs out to crisp (I use the broiler) and then stand the bag up in the fridge. Jus and fat will separate out and you can just peel the duck fat off the top to reuse.
post #3408 of 3414

^This alone makes me want to get a sous vide cooker and vacuum sealer :nodding:

post #3409 of 3414
Dat homemade chicken tikka masala...



post #3410 of 3414
Thermapen 3 (classic superfast) for 30 €. smile.gif
post #3411 of 3414
Never cooked with thai chilis before. I put a whole green one in with some stir-fry. Put it in with the oile when I wanted to brown the garlic before throwing other things in. It did not have much of an impact on flavor. What's a good chili to use for stir fry?
post #3412 of 3414
Birdseye
post #3413 of 3414
Just discovered this youtube series from Zagat:



I would have edmorel-style spaghetti dinner with her any day.
post #3414 of 3414

Chef's Table: France, S1E1 is Alain Passard!

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