thomasevan
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Posts posted by thomasevan
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The wine Establishment on Front and Sherbourne IIRC. They supply alot of restaurants in T.O.
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I'm working on a couple of projects which I'm planning to serve this weekend. The first is a Duck and Cured Ham Pate from Tapas by Penelope Casas, which I've made a few times in the past. However, this time I decided to apply the method conveyed in Charcuterie to it and I'm thrilled with the results. The assembly and cooking are described in much greater detail in Charcuterie and because of that, I was able to take a lot of guesswork out of the process and, I think, improve the final product (keeping in mind that what is shown below is actually the 'little buddy' terrine I made with the extra pate filling I had and some bacon I'd made a few weeks ago, which I had sliced pretty thick). . .
Casas' Duck and Cured Ham Pate a la Ruhlman and Polcyn. Instead of cooking at 350 F for 2 hours, I cooked it for 90 minutes at 300 F. The results are noticeably superior.
You can see the chunks of prosciutto in the pate and some pistachios which I added because, well, I had them on hand. The bacon here is a little thick but again, I was using a vacuum-sealed package I already had on-hand. I think the proportions on the actual terrine will be just about perfect. Since it is deeper, the prosciutto chunk-size will make more sense and I sliced the bacon for its exterior 'to order' on my slicer, so it'll be a bit thinner.
I'm also in the final stages of making my first Pastrami. For this I used an 11-pound Wagyu brisket, which my butcher ordered for me . . .
Cured whole Wagyu brisket which was smoked to an internal temp of 150 F over hickory wood (took about 6 hours at 215 F).
A few pieces 'fell off' during the smoking and they tasted fantastic. The brisket is now steaming/braising gently in the oven. I hope to post some internal pics by later tonight or tomorrow at the latest.
=R=
Succulance!!!!!!!
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I am beginning to see Staub all over the place. The availability really depends on the piece you are looking for. Costco was carrying a Staub two pack (3.5 Qt and 1.5 Qt I think) for really good price in red for awhile. You could also consider other enameled cookware such as Le Creuset, Chasseur, and Fontignac.
Mark
Winners, also has a selection of enameled cookware from time to time. You could also consider some Lodge cast iron cookware? Doesn't have the cachet, but does a fantastic job after seasoning!
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Salami and Chorizo after one Month, Very, Very pleased! I did 2 sausages without bactoferm, and my wife and I actually prefer them!
The salami is basically Salame-finocchiona with nutmeg and cinnammon.
Chorizo contains only Pimenton de la Vera, Garlic, nutmeg, oregano, salt, nitrite.
http://i7.photobucket.com/albums/y282/thom...od/P7070017.jpg
http://i7.photobucket.com/albums/y282/thom...od/P7070019.jpg
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Another version of my Kielbasa from further upthread, this time with the mustard seeds left out but with the addition of a garnish of Brisket Bacon. managed to control the temperature better this time and the result, no cavities in the sausage!
My apologies if this all seems like simple stuff to you more experienced guys but for me it is still magical!
Regards,
Richard
That looks delicious Richard! I have some trepidation in attempting the european style sausages, as I believe they require a greater degree of difficulty to perfect them. Good on you!
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Just to verify my doubts about not being able to make proper cured sausages in Houston without a curing chamber, I made ahalf batch of Peperone. I hung it in my extra refrigerator in the garage. The problem is, we actually need to use that fridge for normal uses, so it is not just for curing. The temperature and humidity are both lower than ideal. This resulted in a peperone that is dried on the outside and still "mushy" in the center
. 
It does taste great though. So what can I do with it? slice and cook on pizza and such?
In the meantime I am sticking with stuff that does not require dry curing (bacon in all its guises, smoked/fresh sausages, terrines...).
I had to put my foot down with my wife about the extra fridge, and convvince her that we just have to go shopping more often!
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I think that the safest method for all of us hobby curists, is following the curing instructions given in the book in regards to temperature, relative humidity, and cleanliness. These instruction will give all of us the best possibility for success. 50 to 55 deg. and R.H. at 70%, bleach solution, gloves! The nose knows and if green or fuzzy mold appears, discard for your safety.
As far as curing in your garage, closet, over the kitchen sink, this will work for some of us depending on where you live (Terroir!). In Toronto, my basement one day is 60 deg. the next day 80 deg. then to 55 deg. the next. Humidity fluctuations all over the place. I wish I lived in Jabugo Spain, but I don't.
So if you have room at your dwelling, do yourself a favor and go and buy yourself the following: Used fridge, computer fan, 12 volt adapter, and a plastic bucket. Turn your fridge to the lowest setting, hook up your fan, and fill your bucket/container with 50% salt and water. Place your Thermometer/Hygrometer in the fridge for 24 hrs and you have a great starting point to creating and controlling your environment for happy and relatively safe curing.
I have do crack my fridge door open from time to time to bring down the humidity.
Cheers!
P.S.
My Chorizo and Salami after 2.5 weeks. No Bactoferm (Delicious!). They still require about a week. I made some with bacto and some without, will post tasting notes next week.
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That looks divine Abra, and the pancetta is gorgous mbasile. Great work!
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Wow, nine days is a long brine! Was that a pretty weak solution, like 1 cup to a gallon? Did you use sugar, herbs, or just salt?
That's a really nice catering menu you have. I'm especially craving that Brazilian chicken app. And a cool mobile smoker. You really need to join in on the famous ang long-running Behold My Butt thread. A lot of serious home smokers hang out there.
Hey, I'd wipe those sausages down with vinegar in a hot second. Fuzzy mold is a no-no, and vinegar seems to nix it if you get it fast.
I used brown sugar, nitrite, packaged pickling spice, fresh garlic, and nutmeg, and a few more allspice berries. I have done some other research on other sites where they have called for a 3 week cure? I would image that it would be way too salty!
I have wiped the sausages with the vin solution and gonna Brave it! I will post pics at the end of the curing process, and we can all have a "Should I or shouldn't I eat or toss discussion"!
Chris! that ham and duck look scumptious!
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Small white spots (slightly fuzzy?)on my Chorizo and Salami!
Smells fine.
Any help here?
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Thomas, that's a gorgeous brisket. Will you tell us more about how you made it?
Thanks everyone!
Here you go:
I wet brined this brisket for 9 days, then soaked it for one day with 4 water changes. Let it air dry in my fridge for 6 hrs. Coated with deli mustard and rubbed coriander and cracked pepper. Smoked over hickory for 6 hrs, then I wrapped it in foil and let it rest until it cooled, refrigerated over night and them steamed (Gently!) for 3hrs. I checked every 1/2 hr. to find the best texture and found that 3hrs. produced the what you see in the pics!
I am documenting in more detail in my link below.
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Jim, welcome to eGullet. We're so pleased you're here. Are you baking bread for pleasure, or professionally?
I can't recall where I last heard about fresh yeast, but I'll see what I can remember. In the meantime, perhaps some of our other GTA people will have an idea or two.
You could try some bakeries if you are just going to use at for home use. I have spoken with St Johns bakery and they seem to be really wonderful and receptive. Give them a try!
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I like to make hassleback potatoes:
Wash and peel potatoes. Cut in thin slices without cutting quiet through; the potato
should remain whole at the bottom. (You can place the potato over two wooden spoons that are laid flat on your cutting board placed about 2 inches apart, and slice them this way! This will prevent you from cutting through the potato. It should sort of look lik an acordian.)
I then place the potato on a foil square, drizzle with EVO, a glob of smoky fat, a few garlic slivers, Kosher salt, fresh ground pepper, Fresh rosemary sprig or thyme, Wrap and bake or place on the grill or bury in the coals of my smoker!
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I have also been working on trying to replicate Montreal style smoked meat or as i say BBQ Pastrami! This is my first attempt which I am proud to say that it is quite close to shwartz's. I split the brisket in half and did two cures. One was brined and the other was dry cured. Here are a few shots of the brined version which I had smoked over hickory for 6 hrs and steamed for 3hrs. I had tested for texture at 1/2 hr periods and found that 3 hrs. rendered a extremely succulant brisket.
The dry cured brisket was smoked for 8 hrs but I am suffering from mouth over stimulation and rather lethargic and sleepy at this point, so I will steam tomorrow and post pics.
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Does anyone have sheep casing tips? They'd been soaking for a couple of days, and we were using the smallest nozzle.
I have never completed a tear-free run with sheep casings (in 4 or 5 attempts). OTOH, all those casings were from the same supplier and same package. Based on other runs I've completed successfully using hog casings, my guess is that another package from another supplier (or even the same supplier) could produce better results. That said, even my butcher tells me that they (sheep casings) are the bane of his existence and that F-bombs have been known to drop when he tries to fill the breakfast links in his shop.
=R=
I will ask my uncle who is owns Rowe Farm Meats. They have switched to collagen casing as most have, but Trevor his sausage guru will be able to help you from dropping the F-Bomb!
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I am going to cure and smoke 4 bellies next week time permitting with different regional cures, and smoking woods. One of them I would like to try using Corn cobs! I am wondering if anyone has experience using cobs for smoke?
Do they need to be dried?
Cow corn or peaches and cream?
Kernals or sans kernals?
Thanks in advance
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I agree with what pedrissimo says above. Hickory works great in certain cases. For me, those are primarily with beef, pork butt or more heavily-spiced sausages (with the exception of andouille). For bacon, my favorites are apple, cherry or a combination of the 2. The combo has pretty much become my default fuel for most pork and smoked sausage.
The differences imparted upon finished product by the various woods is surprisingly profound. Not only do certain woods seem to pair better with certain foods, but I think there's also a sensory memory aspect to a successful pairing as well because we get used to certain aromas accompanying certain foods. When they change, it can really affect our satisfaction levels. As this applies to our own projects, finding the right wood is part of "perfecting" a recipe and it can definitely be a challenge.
=R=
Another consideration with woods I have experienced over many trials is over not to oversmoke. Meats/Protiens can only take on so much smoke before the smoke will impart a bitterness and overpower instead of enhance.
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Welcome, Thomas! Glad that your first foray is in the Charcuterie topic.
Thank you!
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Hi everyone!
Well after a year of perusing the forum, I have finally to start sharing and learning with all you wonderful foodies.
Here Goes!
I attempted to make spanish style chorizo a few weeks ago with mixed results, though one sausuge was left to air dry in my basement after stuffing and it was fantastic (20 days!), the rest of the ten pounds I fermented/sweated a little too long (4 days!) and they were rather ripe smelling after a week, so I discarded them. I had misread fermenting instructions off a website.
I am now on my second batch which are properly fermented and are curing in my fridge downstairs.
Chorizo and Salami.
They have been curing since late friday.
The Salami and chorizo in the centre do not have bactoferm and were not fermented. I am curious to do a comparitve tasting in about 15 days.
Cheers
Lobby Resto reviewed in the Star
in Ontario: Dining
Posted
I believe he has landed at Eight on brant st.