Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.
Did you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!
13 posts in this topic
Wikipedia defines pork wings as: a pork product made from the fibula of a pig's shank - a single bone surrounded by lean, tender meat.
Images from the internet look like a finger-size bit of meat around a bone.
Mine, however, look more like the meat (lots) which surrounds a bone. My butcher called this cut pork wings.
You can see on the right that there's a small amount of bone.
My butcher said he regularly ate SEVERAL of these. But this one measures 15 oz (425g).
He also said it had to be cooked slowly.
So, if I cook these sous vide, what temp and for how long?
Long story short: I am doing a spin off the coconut/chocolate/almond candy (almond joy), and trying to create a specific shape out of the almond. My hands are cramped after a couple dozen failed attempts whittling roasted almonds, so now I'd like to try a different approach, and instead, create some kind of sub-candy or cookie with roasted almonds that I can put into a mold or use a mini cookie cutter. I'm fairly new to sweets, my knowledge in this area is pretty slim. Some ideas so far, I don't like any, but it might help turn some gears:
1. dusting almond over a stencil, but that's not enough almond nor crunchy enough
2. almond brittle, but that's too hard and sweet, I'd like it more of a soft crunch, and bringing the almond flavor forward
3. meringue with almonds (sort of macaron-ish), however, weather has been humid and raining here, and I'm ending up with a gooey mess instead of that soft crunch
In addition to having almond-forward taste and soft crunch texture, it'd be fun to explore something modernish - I have a accumulated a few tools and ingredients not customarily found in homes.
There are dietary considerations I will have to account for, however, no need to worry about that now, I am just looking for ideas and a place to take it from there
Thank you for your time in reading!
I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bitches for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since.
Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag.
It's staring at me. And calling my name.
I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
Questions/Factors I'm Considering:
- Does pork confit keep for as long as duck confit?
- Does vacuum sealing have any effect on the length of preservation?
- Does sous-vide cooking method affect the length of preservation?
I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
The NY Times has a current article in the science section "A Universe of Bubbles in Every Champagne Bottle".
The article asserts that it is better to serve Champagne at warmer than refrigerator temperatures so that the bubbles are larger and convey more flavor. Also to serve in a narrow glass.
However Gerard Liger-Belair (who is referenced as an authority in the Times article) points out in his book Uncorked (forward by Herve This) that the colder the wine the more viscous and the more dissolved CO2. Liger-Belair also prefers a goblet to a flute. I bought Uncorked after reading about it in Liquid Intelligence from Dave Arnold.
I made a Gellan based fluid gel that I think is 'too thick'.
(One could say, I'd like more fluid and less gel!)
Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick.
Could I add water and blender it again?
or is there another idea?
thanks in advance.
Recently Browsing 0 members
No registered users viewing this page.