Paul_C
-
Posts
12 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Paul_C
-
-
We went out last night for a modernist take on Indian cuisine...
Onion bhaji
Sourdough naan bread
Scallop tartare, pomegranate, gunpowder seasoning and a scallop samosa
Mixed vegetables
Butter chicken and tori
Chukkandar gosht (Beetroot and Lamb) with tarka daal
Rhubarb and tea
Ananas crumble (pineapple & black pepper) with white chocolate powder & sauce
-
3
-
-
may I ask how you cured the CkBr ? and your times and temps.
C.B's are one of my 'most useful' SV starting points: $ 1.77 / lbs on sale. Skinless /Boneless. All I
do is remove the tendons and then do some sort of SV with them. they do need a bit of help
I used a wet cure - water, salt, sugar, thyme, bay, peppercorns, star anise, cinamon, clove, fennel seeds. I left them in the cure for 12 hours and then sous vide at 60c for 1 hour.
I made up a juniper based dry cure as well which i'll hopefully try this week.
-
1
-
-
Dinner this evening.....
Cured and sous vide chicken, potato terrine, caramelised carrot purée and asparagus.
-
2
-
-
Yesterday's dinner:
Sous vide rack of lamb
-
5
-
-
Braised in cider and chicken stock with a few aromats and then deep fried. Tender meat and the crackling was like shards of glass. Hmmm.
The intention was to sous vide it rather than braise but I was too impatient to wait the 2 days. When you want pork, you want pork now!
A not too large pork belly like yours should respond well to pressure cooking 1 hour or less. The collagen, fat, and skin will soften and the meat will not overcook, as it is subjected to 240 F steam heat similar to enclosed oven heat for an hour.
Finishing by deep frying should crisp the skin. (I rarely deep fry).
Noted, thanks.
-
I made this a few weeks ago.
Braised in cider and chicken stock with a few aromats and then deep fried. Tender meat and the crackling was like shards of glass. Hmmm.
The intention was to sous vide it rather than braise but I was too impatient to wait the 2 days. When you want pork, you want pork now!
Seeing as though I had the fryer on the go I did a black pudding and apple croquette with it as well.
-
2
-
-
All lovely Paul - did you dip the kale in very hot oil or? Makes an inviting presentation.
No, just tossed in olive oil, salt and pepper and baked in a low oven (130c) until crisp.
-
1
-
-
Paul_C, that stuff looks lovely. Was this a special occasion?
Thanks. It wasn't a special occasion, just had a few days off for the first time in a while. Thought i'd spend a day in the kitchen
-
Dinner on Saturday.....
Crispy kale, horseradish, chicken skin and truffle oil
&
Celeria puree, caramelised fennel and bacon
Thomas Keller's truffle custards
Hake, beetroot and radish
Chicken and clams a la plancha with caramelised kohlrabi
Coconut panna cotta and passion fruit
Chocolate delice, salted caramel, peanut butter ice-cream, hazelnut crumb
-
4
-
-
Great, thanks. 24 hours at 70C it is.
What's the issue with the texture? Is it just that it 'feels' raw at lower temps?
-
Hi All, forum newbie here. I'm just taking my first steps into the world of sous vide and i'm working my way through all the reading on this site so apologies if this has already been answered somewhere else.
I want to make a ballotine out of the turkey legs. From what i've read a temperature of 60c is considered safe but as it may have a pink blush to it so a higher temp of 70c was suggested in another thread. Knowing some of the guests i have coming they'd probably freak at being served pink turkey.
On that basis does anyone have any recommendations for temps and times?
Dinner! 2014 (Part 2)
in Cooking
Posted
A few meals from the last 10 days. Having put together this post I realise it was quite heavy on the pig!
Juniper cured ox cheeks, SV for 36 hours, with creamy polenta.
First attempt at a ramen w/ Chinese pork belly.
Sumac & cumin crusted sea bass, crispy spiced pork belly w/ lemon, pomegranate & coriander couscous
Pork cheek, black pudding, curried lentils
Pork tacos, pineapple salsa, guacamole and chicharrones
Popped across to Munich for a few days and had this pork knuckle in beer sauce with potato dumpling