CHOICES We will first hot smoke the beef brisket FIRST, and finished via sous vide. We rub. Some people put on the Dr. No gloves and give the brisket a full Swedish massage, but I mostly sprinkle and pat sternly. We stage the brisket into the largest LIPAVI rack…and then… Hot smoke the brisket @225F/107C […]
Traditional low and slow smoking methods typically use weight to calculate cooking time. Sous vide cooking depends less on weight, and more on the largest distance measured across the narrowest thickness. It is rarely more than 2 hours for cuts of this size. WHY SOUS-B-Q? SPEAKING OF STALLS Low and slow barbecue/roasting takes care not […]
PROCEDURE: This first step applies to all three treatments: Sous vide process the Magret in a sealed bag@ 129F/54Cx4 hours. This will pasteurize and preserve the duck breasts. Shock cold in iced water to 70F/21C to prevent autolysis; refrigerate @40F/4C. NOTE: I caution against using manufacturers’/markets’ packaging for sous vide processing. They are not necessarily […]
Procedure: Cut the pears into quarters; do not worry about the stems or seeds yet. Combine them with everything EXCEPT THE BUTTER in a Ziploc Gallon Bag. Squeeze out the excess air. Does not have to be perfect. Process via Sous Vide @ 183Fx2 hours. Shock to 70F/21C, refrigerate to 40F/4C. Remove mixture from bag and run through […]
Procedure: sous vide processed @140F/60Cx24 hours, cold shocked to 70F/21C, and refrigerated @40F/4C until day of use. Remove ribs from packaging and pat dry. Sprinkle with S+P, I always add a little dried parsley to help me measure… Sprinkle the ribs with a little flour, just to absorb any remaining moisture. Then spread one egg […]
Sous vide process the Boar Ribs @140F/60CX18 hours.Shock cold to 70F/21C in ice water. Refrigerate to 40F/4C before continuing. RECIPE #1: Hot Smoked Boneless Spare Ribs Steamed Asian Flatbread, Onion Complements Lay the processed boar ribs on a flat surface, and remove the bones. They will “almost” come out by pulling with the fingers. I […]
How to: Combine ONE CUP of the flour, salt, yeast and saffron in a Kitchenaid type mixer bowl with the paddle attachment. Start the mixer on low, mix the dry ingredients, and add the hot tap water. The dough will form immediately. Stop the machine, pull the dough off the bottom of the bowl, and […]
Part II Gardemanger is not dead, but it is definitely on life support… Gardemangers learn to “feel” 70F/21C, and the rest of us have to bounce back and forth between heating a little and cooling a little to get the aspic the right consistency. Once you figure that out, you pour a layer of gelatin in […]
Curing the Duck Breast Not all curing formulae are exactly the same, but they differ only slightly from each other. Measurements must be carefully taken to get the correct results. Click HERE to learn more about basic cure. It may seem tedious. Keep in mind that proper curing kills not only common bacteria, but botulism as […]
NOTES ON SMOKING RACKS: Using a rack to hold food upright while smoking ensures that the smoke comes in contact with the entire surface of your product. Racks also save space and facilitate transportation of food. The racks need to be food safe, and the higher quality the material, the better. Carbon steel can be […]
Procedure: Seal skirt steak in vacuum or Ziploc Freezer bag and process sous vide @ 129F/54Cx36 hours. Cold shock to 70F/21C in cold/ice water, and refrigerate @40F/4C. Once chilled, remove the skirt steak from the bag. Save the juices, which can be processed according to the method linked HERE. Sprinkle the steak with the listed spices, […]