KennethT

4 more duck legs confit - 175 for 12 hrs. Chilling in ice water now.

Gorgeous skin. What did you rub it with?

It's like $20 on Lodge's site, but they're on back order....

I don't need it desperately - so I put my email on their website so they can email me when it's back in stock.

Do you mind taking a photo of your 2 handled 10" pan? I can't seem to find it...

Did you have that for Champagne Day?

I can't find turmeric leaves anywhere to make rendang the typical West Sumatran way.... sigh... maybe I need to grow something else now?

Thyme would be a good addition... as is some black pepper. But I usually don't like to flavor the duck before it goes in the bag because I like to save the duck jelly that results. I can use it for more things if I don't pre-flavor it.

salted. will cook 2 packs tomorrow...

temp/time?

I actually made some last week or so - when I brought my first batch of legs home, I froze 3 packs and salted overnight and then SV'd 2 packs at 144F for 12 hours then chilled and refrigerated. One was turned into duck noodles and the other was then finished in the CSO at 250F steam bake for like 30 minutes then put on top of par boiled potatoes to convection bake at 425 until brown and crispy. Unfortunately both my wife and I forgot to take photos... Also unfortunately, the precook at 144 barely rendered any fat and wasn't quite as tender as I wanted it to be so I have to reconsider my technique. Maybe I'll go for a higher more common confit texture SV at like 180F for a while and then crisp in the oven. I used to do that all the time and it always worked out ok. But I was looking for more of a tender and juicy duck (like the duck legs come out with peking duck or cantonese roast duck) rather than the kind of stringy confit texture so I'm always looking for a new way to do it.

picked up 5 more pairs of duck legs for $5 a pair. Duck rendang will be on the menu tomorrow....

My typical sauce for orzo was garlic simmered in olive oil with a splash of white wine, and some of the pasta cooking water.. not very saucy, but it kept the orzo from sticking together into a giant block. The texture was more like a risotto than a pasta with sauce

Your last method is how I've done it. I use basmati rice, which is cooked via boiling rather than steaming. I parboil the rice until it is about75% done, then drain well and layer the pot with rice, spices and the marinated meat - BUT, I don't braise the meat first - I put the meat in raw. After the layering is done, I seal the top and cook on the stovetop - this steams the rice and meat the rest of the way... I didn't use this recipe, but the technique is similar: https://www.indianhealthyrecipes.com/hyderabadi-biryani-recipe/

I'm not @liuzhou but I used to make orzo quite often. I would always cook in boiling salted water - usually about a minute less than the package recommends for al dente. Then I'd cook for about a minute in the sauce and plate - so basically I treat it like any other pasta.

Raised beds are good to improve drainage - especially if you live in an area with a low water table

That is some crazy weather! Is that common in your part of the country to have such wild swings??

How do you do your faux confit?

@dtremit This may be the winner!

Unfortunately no. The handles would make it way to big to fit. I'm looking for something with either no handles or handles that stick up vertically from the pan.

Thanks. That makes sense. Unfortunately, debuyer doesn't seem to ahve the no handle option in the US. I can only find it on the French site...

@dtremit according to what I read, the biggest pan that will fit is 10-1/2 x 10-1/2, so I can see how the 10" lodge pan will fit - the opposite corners of the 10.5x10.5 pan are 14.84" apart (hypotenuse) - this is the pan dimensions, and the pan doesn't fit exactly edge to edge but I can see how the 16+" dimension of the lodge could just barely squeak through. I don't think anything bigger than that will go - so I think the 14" matfer is a dream and I really wonder about the 12" lodge because the handles have width which can't fit in the corner like a single handle could.

I have no intention of making paella in the CSO - but I had wanted something sturdy that I could start on the induction hob and then finish in the oven - so carbon steel or cast iron it is. The only type of pans available that either have no handle or very short handles are paella pans. Ideally, I'd like a carbon steel griddle about the size of the CSO pan with about a 1" raised lip around it so juices don't spill out. I started thinking about this the other night when I was making my hybrid-cooked duck legs (first SV then chill, then reheat/crisp in the CSO) along with potatoes (parboil, then crisp in the CSO in some duck fat while the duck legs sit on top and crisp the skin). The pan included with the CSO doesn't give good browning for the potatoes. I figured I could get a carbon steel or cast iron griddle hot on the stovetop, start the potatoes frying there, then stick the whole thing in the CSO to finish.

Thanks - I found them online in my searching but didn't realize they were in Brooklyn. The problem with the stuff I've found on their website is that the handles stick out really far, which makes it hard to fit in the CSO without cutting the handles off, which I'd rather not have to do. The Darto looks great because the handles stick straight up - and the Lodge would be ok too since the long handle gets stuck in the corner - but it does decrease the pan size a bit....

Kuhn Rikon