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Recipe Thread - Page 19

post #271 of 456
This sounds pretty good. I guess I'll have to make rilettes and confit soon...
post #272 of 456
Quote:
Originally Posted by mordecai View Post

thank you. any recommendations on the best cut to use?

shoulder or, if you can find it, neck. Cut it into serving sized pieces and do more than you think you might want. That way you can store them in the fridge, covered in fat, for 6 months to a year and eat when you like. Best is to pick up some of those glad plastic containers and then cut the sizes so that you know they will fit.
post #273 of 456
Sorry to be annoying, but does the quality of the meat matter or does the confit process render ingredient quality sort of irrelevant, as with tomatoes?
post #274 of 456
Thread Starter 
I think the process will tender up most anything. It's basically a braise with fat as the braising liquid.

FWIW, I've done Matt's suggestion of using stackable little plastic containers. It's so rich even I can't eat much so the portions need not be big. Also, there's a killer pork belly confit recipe in Ruhlman's book. I'll try and type it out this weekend or maybe I'll scan the pages and email to you.
post #275 of 456
Quote:
Originally Posted by mordecai View Post

Sorry to be annoying, but does the quality of the meat matter or does the confit process render ingredient quality sort of irrelevant, as with tomatoes?

Quality as in from a good pig? Yeah, it matters because a good pork will have less shrinkage and more flavor, and it is less likely to get mushy. I should have, as Piob did, mentioned pork belly. I find it to be too rich and prefer shoulder, but belly certainly has its fans.
post #276 of 456
I need a go-to method for candied orange zest.
post #277 of 456
I made it similar to this: http://www.foodnetwork.com/recipes/food-network-kitchens/candied-orange-recipe/index.html
It's really not that complicated and I don't think you can do much wrong.
Just remove as much pith from the peel as possible. At least that's what I did - I think some people use all of the peel and pith. The syrup is great, too.
post #278 of 456
I made a puree from the piths of lemons a few days ago. With fish. It was actually quite good.
post #279 of 456
350



How does one adjust the pt size?
post #280 of 456
http://www.amazon.com/Fat-Guys-Manifatso-Celebrating-Substance/dp/1596911603/ref=sr_1_1?ie=UTF8&qid=1328119454&sr=8-1
post #281 of 456
Pizza dough
Quote:
Originally Posted by iammatt View Post

5 g active dry yeast mixed with a pinch of sugar
80 g warm water
240 g cold water
55 g olive oil
500 g 00 flour
salt
So, mix the yeast/sugar with the warm water and let it sit five minutes. Mix together the flour and salt, then add the yeast mixture, cold water and oil to the flour. Knead. Rise 1 hour. Then rise again in fridge until you need it.
post #282 of 456
Matt, did you post your beef tartare recipe somewhere?
post #283 of 456
Quote:
Originally Posted by mgm9128 View Post

Matt, did you post your beef tartare recipe somewhere?

No, but you just dice tenderloin then mix it with shallots, capers and cornichons all chopped. Then add some egg yolk, dijon and olive oil, season and top it with a bit of gold leaf.
post #284 of 456
Quote:
Originally Posted by iammatt View Post

No, but you just dice tenderloin then mix it with shallots, capers and cornichons all chopped. Then add some egg yolk, dijon and olive oil, season and top it with a bit of gold leaf.

My butcher cut the cap out of a whole ribeye for a customer, and he gave me the rest cut into thin slices. Would that still be good, or is tenderloin always the best for tartare?
post #285 of 456
Too much fat, IMO.
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