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OFFICIAL THREAD: General Cookery and Discussion

Van Veen

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There’s a great butcher that’s about an hour away, so I never go. I found out they opened up at a local food hall, so I checked it out today. Didn’t find any beef I was looking for (wanted hanger steak or tri-tip for the rest of my red wine jus), but I did pick this up from the freezer...

1321807


I think you know where this is going...
 

Joffrey

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That looks incredible. Thanks for reminding me to try to hunt one down here in DC. May even make one before winter is through
 

Van Veen

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It's cassoulet day. While it was in the oven I broke the rest of the duck down into skinless breasts for an interpretation of this Rick Bayless recipe, carcasses/wings/necks for stock, and skin to render fat (and make cracklins). I didn't get all the offal, and anyway I'm not feeling that ambitious this go around, so that's the only thing I'm wasting.

I also saved the leftover salt pork/duck fat from the first steps of the cassoulet recipe :slayer:

My biggest mistake so far was that I forgot to poke holes in the sausage before I browned it, so a couple of them cracked/exploded.
 

Van Veen

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Finished the cassoulet. Two mistakes: didn’t top off the liquid diligently enough, and I should have salted the duck legs. (Kenji’s recipe specifically said not to, but I used homemade stock with no salt.) In retrospect I don’t think I could have done anything to stop the sausage casing from breaking. It’s a very loose/lean grind.

1324386
 

Piobaire

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Looks pretty excellent.

Make your own sausage with natural intestines. ;)
 

Van Veen

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Looks pretty excellent.

Make your own sausage with natural intestines. ;)
This is from a fancy butcher, so I bet it's natural casing. I'll ask next time. But the stuffing doesn't hold together like I think it should. It's kind of like when a hamburger is too lean and just crumbles apart.

I want to get into sausage making. Have to put that on the back burner until I move, though. Running out of kitchen space.
 

nootje

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Any of you guys have a steam oven?
In the kitchen in our new place we currently have 2 full size ovens planned. The wife is doubting whether we should convert one to a steam oven. It will be used, wife used to bake pastries/pies/bread in a store before turning into a vampire/lawyer. But it’s yet another 2k to spend, and even though we know it’s utility we are doubting how much we will use it..
 

Piobaire

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This is from a fancy butcher, so I bet it's natural casing. I'll ask next time. But the stuffing doesn't hold together like I think it should. It's kind of like when a hamburger is too lean and just crumbles apart.

I want to get into sausage making. Have to put that on the back burner until I move, though. Running out of kitchen space.
Couple things here. First, fat is not supposed to be rendered out of good sausages. Brown them gently and put them into the bean/broth mixture hoping all the fat won't render out in that environment. Dry, crumbly meat can be caused by the fat getting rendered out while cooking. I cringe when I see people poke a ton of holes, or even worse, slice it length wise and grill the fuck out of it.

OTOH, it could just be he didn't add enough fat. Should be about 20% fat. I use 1# backfat to 4# meat.

Lastly, and I don't do it for most fresh sausages, but you can add soy protein concentrate to the mix and it will help keep things moist, fat incorporated, and smooth out the texture.
 

jcman311

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Couple things here. First, fat is not supposed to be rendered out of good sausages. Brown them gently and put them into the bean/broth mixture hoping all the fat won't render out in that environment.
THIS! Even though you are browning, it should be done at a relatively low temp. People see brown and think high heat and that is what ends up bursting the casing and losing the juiciness.
 

Piobaire

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Planning to take my first shot at okonomiyaki this Friday.
 

vdubiv

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Couple things here. First, fat is not supposed to be rendered out of good sausages. Brown them gently and put them into the bean/broth mixture hoping all the fat won't render out in that environment. Dry, crumbly meat can be caused by the fat getting rendered out while cooking. I cringe when I see people poke a ton of holes, or even worse, slice it length wise and grill the fuck out of it.

OTOH, it could just be he didn't add enough fat. Should be about 20% fat. I use 1# backfat to 4# meat.

Lastly, and I don't do it for most fresh sausages, but you can add soy protein concentrate to the mix and it will help keep things moist, fat incorporated, and smooth out the texture.
According to a British Chef who has cooked for the Queen herself you should never poke holes in quality sausage!

https://twnews.co.uk/gb-news/how-to-cook-sausages-the-right-way-as-chef-shares-the-three-mistakes-we-all-make
 

Coffandcig

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Making rouladen for the second time tonight. Really liked it last time and going to match it up again with seasoned smashed spuds. I probably posted the youtube I based my version before but here it is again. I really recommend you give it a try.

I made this last night with mashed potatoes. Holy smokes, folks, pretty damn tasty.
 

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