jmolinari

I thought i understood, but nathan confused me with this sentance "Use a thin cut of salmon - this temperature is so low that a thick piece will take so much time to come to tempertaure that there would be food safety concerns." I thought that keeping the fish/meat/chicken at a low temperature is ok as long as it is kept long enough to sterilize the meat? For example, a roast at 125 deg. F sous vide can be cooked for 24-36 hours b/c it is long enough to sterilize. Why are you saying the salmon has to cook quickly? jason

for pancetta you'll be ok. For other things it will be too low.

Richard, what you're saying is true, and i use that effect to in my chamber, but that is only true for "frost-free" fridges. These mini fridges use cooling coils, meaning the humidity that is in there, stays in tehre, and never gets pulled out.

If he can make something that controls humidity and temperature for $200, i'd be rather surprised. He needs a humidifier in there to bring humidity up, and also a dehumidifier or drier for when it gets too high. Either way, it would be interesting if this can be done. I think $200 is a good price to get people interested, although that size is a bit small. You couldn't hang much more than 3 or 4 pieces i think. Keep up informed if he makes any progress with the project.

I could be persuaded to test out a new hotdog recipe!

i may try the lard next time as i've found the bresaola dries very quickly (it has no fat), in only about 3 week. More time for flavor to develop would be nice.

I would actually freeze it and keep it frozen for, i think, 3 weeks. This is done to kill trechinea which is found in wild hogs. Take a look at the chart herE: http://home.pacbell.net/lpoli/page0001.htm

thanks everyone

Made some stock last night. I can't believe i've never thought about reducing it way way way down to make storage easier. That is frikkin' brilliant!! Anyhow, anyone know how long the reduced chicken stock will last in the fridge? Are we talking weeks or months? thanks jason

Potormo, i have a couple different olive oils..that is a good idea. A sort of olive oil tasting with teh heirloom 'maters.. .

pontormo, you meanjust blend the oil with some herbs? How would you make the oil the consistancy of whipped cream? jason

Thinking of serving an heirloom tomato tasting with olive oil gelee. But i'm wondering how to make the olive oil gelee. Is gelatin oil soluble? Would i just bloom it in the oil and then warm the oil? I don't immagine this would work. Don't feel like wasting time and oil trying it..but i guess i might have to. Ideas? jason

Thanks Ah Leung, i've been searching for a good version of this recipe!! You're awesome! Please keep doing these pictorials.

how do you guys recommend prepping the belly? Just salt and pepper and some herbs, or brine it first?

Ok...i'll try 36hrs then... thanks! If it is too soft, next time i'll do 12. jason

When i made pastrami (not from the book), we ate it right from the smoker. Flavor was outstanding, but not too tender....will try steaming next time.

Thanks Dale. I'll do 12.

thanks nathan. I'll use a pan, and handle it gingerly! 180 for 12 hrs it is.

Need a little help with my next sous vide project. I'm going to make a pork belly. I've read above that it should be cooked at 190-200 for about 12 hours. This seems really high...is this correct? Also, after taking the belly out of the bag, what are the thoughts on putting it under a broiler to crisp the skin? Can this be done in a hot pan instead? Am i going to ruin the meat by putting it under a broiler for a few minutes? thanks jason

I've thought of doing this for shops and restaurants. The requirements are insane. Basically everything the meat touches has to be stainless steel, and properly inspected. Basically you need a commericial kitchen. Good luck Dave. I've had a few people sample my stuff, and all have been interested. I'm sure your friend will be too!

Fatback keeps almost forever frozen. I've had some for about a year, and it is perfect once defrosted and used. jason

Cooked my chuck roast for 28 hours, for anyone interested. It was outstanding. Quite similar to a short rib sous vide, but not as rich and fatty. Served with sweet potato rosti and braised mushrooms. Excuse the poor focus! http://forums.egullet.org/uploads/1154307654/gallery_15167_2548_1994.jpg

Found a nice looking boneless chuck roast yesterday at the market. Seems like a good piece to sous vide. Tough if cooked fast, but tasty if braised. I'm thinking of doing it for 24 hours. Do you guys think this is enough? or should i do it for 36 like short ribs? thanks jason

i made my lardo using a brine solution. this is Arnad style, not Colonnata, since to be Colonnata it has to be done in marble. No matter...Arnad style is similar and equally fantastic. Make a 25-30% salt solution (250g salt to 1000g water). Boil the water, and add your herbs. I used sage, rosemary, juniper, bay leave and some garlic cloves. Turn off water, cover and let steep for a few hours. Use this solution to cover your lardo that is held in a plastic tupperware or metal pan in the fridge. Cover. Flip the lardo every month. Do this for 3 months. Take out of brine, rinse quickly, and eat. It is fantastic. Look in teh charcuterie thead for my pictures. jason

i think i've said this in a previous post, but you can make pancetta tesa in a regular frige. Just salt it as normal (for a week or 2 or whatever), then don't roll it. Put it on a cake cooling tray over a plate (so air can circulate around it), and put it in the fridge for about 20-30 days. It'll become rather hard. then wrap it in moist paper towels and put in a ziplock bag to re-hydrate the exterior a bit, for a few days. Then use! It works just as well as a curing chamber. I did a head to head, and did not taste any difference. It may be because pancetta is thin, and has lots of fat, so it doesn't have a chance to case harden. jason