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Ted Hudgins

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  1. I'm goint to try stone crab claws sous vide and see how they turn out. My local fish monger has agreed to sell me 5 pounds of "green" claws off their boat and we will then begin the experiments. First, there's the cooking times & temps. Is 113F internal temp enough? I'm thinking that quick chilling it in a super saturated brine solution should get the little buggers cooled off pretty quickly. I've been warned that if we try & freeze the claws after they've been cooked, the sharp points of the shells usually puncture the bags and they get freezer burnt. Those little "napkins" that the butcher ships put under individually wrapped steaks at the grocery store are suppoed to help a little, but probably not enough. My friend Jacques' bottom line on this is that if we can figure out a way to do this and keep the claws frozen, we may be able to supply claws on a year round basis and make a buck or two out of it. I'll post updates as we learn more.
  2. I have made countless "wellingtons" and have eaten even more, none of which has made me appreciate what should be a very sublime dish. IIRC, Andre Soltner made a "simple" fillet of boeuf en croute and served it with a truffle sauce. The fillet looked to be about 6oz and he dispensed with the foie gras & duxelles altogether which kept the pastry crisp. My thought is to cut the fillet into slices about 1 1/2" thick, sear them, then cut a small pouch to insert a piece of foie gras bloc & a slice or 3 of black truffle, then wrap in thin puff pastry. Has anyone doe something like this recently and were you able to keep the beef rare-med. rare and the puff crisp? What temp did you roast it? Is brioche better like Julia Child suggested and will it cook quickly enough?
  3. Ted Hudgins

    Confit Duck

    I'm addicted to dark meat poultry so my next project will likely be a sous-vide turkey thigh confit. I'm figuring around 14 to 16 hours at 180 degrees should get the job done, but I will probably pull my first sample out after 8 - 10 hrs just to see how its coming. Since rendered turkey fat will be harder to come by I figure I'll use the duck fat & live with the differrent flavors.
  4. Ted Hudgins

    Steak at home

    I ahve been buying the ersatz Kobe (Weygau) top sirloins from my local butcher and doing them like most of you here: preheated 450-500 degree oven, seared with some neutral oil, etc. However, my next foray will be a 10-12 hour sous-vide experiment at 131 degrees and then seared just before service in the same very hot black iron skillet. I'll report back after the "experiment."
  5. Hello world! For my first post (ta dah!) I though I'd ask if anyone has done a rack of venison this way. Its farm raised, 5 ribs, the eye is about 3" in diamater and I was wondering if cutting it into chops would work better than cooking the whole thing as a single piece. FWIW, I plan on adding a little veal jus and some juniper berries to give it more of the "classic" flavors of a Grand Veneur sauce.
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