Toufas

Thank you both. I have a mangalitsa shoulder in my freezer and I would like to give it a try and treat it like a steak.

Guys I still can't find a proper recipe for medium to medium rare tough cuts of animals. For example medium lamb shoulder, short ribs, pork etc.

No their main stove top is not induction. I don't work anymore with one so I couldn't tell you a brand!

The oven is MKN Are we gonna have the battle of the chickens for the banquet?

I am pretty sure that this year's brief has confused the chefs. What if someone was using modernist techniques before? Should they go back to classical cooking because that's outside their comfort zone now?

I prepare all tender cuts of ibérico at 55ºC, time as needed for heat to reach core according to tables/apps (or longer for pasteurization), then quick sear. Works well with loin, tenderloin, and presa (pictures on dinner thread). Ibérico cheeks have become my all-time best meat for sous-vide, 36 hours at 65ºC, pictured on the dinner thread. What about collar? We used to do a foie gras burger with it but I don't have a mincer at home (or trade prices foie!)

I am back with my access of frozen/fresh iberico meat at trade prices! Hou would you guys approach it? It is served usual medium/ medium well Ι have a whole loin (well, the trimmed peace after they make lomo, presa, cheeks and a piece of jowel which looks very promising. I ve' done the pressa before in a watervbath and went for a beef ribeye method cooked meium rare on sous vide dash (iirc)

How did Phil do his jelly? Was it gellan?

Anyone? And I meant filling!

Does anybody else think that some of these chefs forage anything?

was it similar to eating jamon or parmesan?

the bag that they used to immerse the eggs into the water looked weird. Was it just a plastic bag without a seal? Why not put the eggs straight in?

I am also interested in this! But to take it a step further, i want to make the oxtail faggots from Heston at home book. He braises them in stock at 90c for 9 hours, but that's in the oven. How should I do them SV? or should i confit them?

I was actually on the fence for it. Aiden didn't come as a nice guy during his past 2 attempts, but this year he seemed more mature to be honest. Both menus looked really good.

Guys is the juan roca book any good?