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Anise, Ginger, Cinnamon, and Tamarind provide identity for this Asian/Tandoori influenced dish. An emulsified tamarind sauce westernizes!
Feral pigs are smaller and leaner than domesticated ones. Even so, we process using the same time/temperature formula we use for pork.
Magret duck breasts have grown in popularity and can be treated similarly to beef or even pork--cured, for example.
Calling this specialty cut a "steak" presumes extremely thin slicing to overcome the inherent toughness. Fortunately, sous vide is able to meet the challenge.
In our first burger recipe installment, we showed how ground beef patties cooked sous vide made perfection easily achievable. Determination of safety becomes a foregone conclusion. The patty comes out of the tank cooked to a precise appearance of doneness. This subsequent treatment demonstrates how to introduce natural smoke into the equation.
This is a utilization of two recipes already posted on this site--Stovetop Espagnole sauce and JerkiTerrAsian Cool Rub.