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133 posts in this topic
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.
By Gary Burns
This is my first post here -- apologies if I'm making any mistakes on protocol -- I have spent some time checking prior posts but this seemed the best place to jump in.
I have a 13lb skin-on, loin attached pork belly I'm going to cook for Christmas dinner. Coincidentally I also have an Anova sous vide circulation heater and a new plastic tub with a lid.
The recipes I've saw mostly call for seasoning, a water bath for 36 hours and then a deep or pan fry to crisp. Now I have the setup, and look at the combination of the roast and the container I realize I have some questions about what I'm doing -- I've attached a picture below of what we're starting off with.
Here are those questions:
The fit seems a little tight to me -- is the container size fine? I was planning on seasoning, tying and double bagging it in large ziploc bringing bags ( water displacement, no vacuum sealer ). I've convinced myself the ziplock method is fine, but is standing the meat vertically in a space close to it's dimension for a 36 hour cook ok? After the 36 hours in water, it is Ok to refrigerate? The main recipe I've been using as a base calls for removing it, shocking it and then removing the liquids for sauce before deep frying -- would it be ok to shock, refrigerate for several hours, then bring to temperature in the bath again before proceeding with browning/bringing to temp? If this isn't a bad idea, how long would you keep in the water bath after refrigeration? Deep frying vs. a quick hot oven? I'll rub baking soda on this, and I'll fry if need be -- but does anyone have experience or thoughts on whether you'd be defeating the purpose of using sous vide in the first place if you just used a suitably hot oven to crisp the skin after cooking sous vide and drying the skin beforehand? I'd prefer not to to do an inside stove top fry for something this large right before dinner if it wasn't sacrificing too much.
Thanks for any help, would also be great to hear any other useful advice from anyone that's went through a similar process.
I'm here for a bit of advice. We are building a house (in Croatia, Europe), and finally have a chance to build a kitchen as i want it
We would like to get a professional combi oven, something like this new Rational (a bit pricey) or this UNOX (better price) so that we have a long term solution for our needs.
The reason we are going for the professional oven is that, for example UNOX, is cheaper than "home combi ovens" from brands like Miele, Gaggenau, etc. and are much better than those.
Does anyone have any experience with pro combis at home? i have only seen a couple of people, at least on the internet, that have them at home. I guess that setup would not be a problem, because we designed a water inlet and outlet for the oven, and the voltage is OK. is there anything we didnt think of? Will that oven have higher maintananace cost, even if its used only couple of days a week?
Thanks for help
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