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Recoil Rob

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Posts posted by Recoil Rob

  1. 2 minutes ago, liuzhou said:

    Seems to me that rather defeats ther point. It is normally partially poached, the left to finish in the residual heat of the cooling poaching medium. 


    Also, until very recently, few domestic kitchens and many commercial kitchens wouldn't have had the ice for an ice bath. 


    I agree, probably a simplified process. How long would you actively poach a 5lb chicken and how long would you let it rest in liquid?

  2. No rotisserie setup. To me rotisserie is a cross between grill and roast. I spatchcock for the grill and truss for the roast.

    I'm leaning towards the Canton white, may experiment a little....

  3. 15 minutes ago, liuzhou said:

    Cantonese white cut chicken.

    Hmmm. The recipe I just read says to cool chicken completely in a ice water bath. Is it served cold or at room temperature? Can it be made a day before?

  4. Organic, free range from the farm next door. They do about 3 kills a year and we stock up, this one's been thawing in the fridge for 2 days. About 5-6 lbs.


    I done spatchcocked on the grill with many different rubs/marinades/herbs, most recently with shio koji, all wonderful.


    I've roasted with salt at high heat in the oven ala Keller, again, a splendid meal.


    We've butchered into pieces and fried, stewed, sheetpanned, cacciatori'd, oven baked with fruits, eastern spices, western spices, some better than others.


    I have smoked chicken, seems a waste of time that would be better spent with a brisket.


    Anything I've missed for a summer meal?

  5. Hopefully straightforward. I wish to make a gamebird terrine for the holidays, being a hunter I have pheasant, duck and grouse in the freezer. Since game is not as popular here in the US as in the UK most of the interesting recipes I am finding through Google are coming from the UK.

    They all list as a primary ingredient roughly 500-600g of sausage meat or sausagemeat.

    Here in the US sausage meat is uncased, spiced, ground pork, such as Italian sausage or breakfast sausage. But I am thinking the Brits use the term to mean un-spiced ground pork with fat, as this is an essential ingredient  for most terrines and pates.

    Am I correct, is UK sausage meat plain ground pork shoulder or pork with fat put through a meat grinder, unspiced?




  6. I'd like to try this recipe from Saveur for Hazelnut Sbrisolona. It calls for three 6" Springform pans but I really don't feel like shelling out $35 - $45 for three 6" pans that I may only use once..

    The total area of three 6" Springforms is roughly the same as one 9" Springform, other than aesthetics do you foresee any problems doing this?

  7. Late to the party.....


    Venison, dried cherry and pistachio from CHARCUTERIE by Polecyn. The small medallion at the top is Shenandoah Valley whitetail deer,  the main forcemeat is Maine moose. Last of the Christmas leftovers but I made two, one's in the freezer.


    I have a lot of moose...mous vide steaks for dinner tonight.





    • Like 5
  8. I received a Bron 20638 Pro model about 20 years ago, it came with the 303000 safety guard.


    I have never taken it from the box, still wrapped like new. I always enjoyed knife work so never felt a need to go to it.


    That has changed recently and I see all the recommendations for new Japanese mandolines, Benriner, Kyocera, the Swiss Borner, etc. and I wonder if they are better or just cheaper? If better I can sell my Bron setup and buy a newer style with cash left over.


    However, if the Bron is still the best it just might be time to take it out of the box and use it.



  9. Not a reference to bahn mi, more a comparison of how when I learned to cook I was browning the onions. About 15 years ago I learned I was caramelizing the onions. Now I subject the onions to the Maillard reaction....

    • Like 1
  10. I see a couple refernces to making a confit bhan mi.


    Bahn mi apparently means bread in Vietnamese so wouldn't it just be a confit sandwich?


    "Banh mi"....is this the new "Maillard reaction=carmalization=browning"?


  11. I'll add that this is a major fault of newly produced black iron cookware. Notice the pebbly finish to these new pans, they tend to hold burn food and not season as well as the older pans.


    Vintage pans were turned to a smooth finish on the interior, facilitating seasoning and cleaning.


     I hear there are some small ,boutique makers of cast-iron pans finishing them smoothly on the inside, but they cost in the hundreds of dollars.


     Probably from Brooklyn...

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