OFFICIAL THREAD: General Cookery and Discussion

[Van Veen]

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...

I think you know where this is going...

 

[Blake Stitched Blues]

Cassoulet!

 

[Piobaire]

Cassoulet!

 

[Joffrey]

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]

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

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]

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.

 

[Piobaire]

Looks pretty excellent.

Make your own sausage with natural intestines.

 

[Van Veen]

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]

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]

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 **** 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]

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]

Planning to take my first shot at okonomiyaki this Friday.

 

[vdubiv]

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 **** 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...as-chef-shares-the-three-mistakes-we-all-make

 

[Van Veen]

Chef’s rewards.

 

[Coffandcig]

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.