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Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.
I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying. So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
Best regards and bon-appetit,
I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
Some cooks advocate garlic powder; I'm hoping to not resort to that.
Recently cooked whole bone-in lamb shoulder sous vide for 8 hours @ 80°C. The results were like a typical braise. More interestingly, I weighed the different components after cooking for future reference. Here is the breakdown:
2.1 kg lamb shoulder – whole, bone-in, untrimmed
621 g liquid
435 g bones and fat
1044 g meat
Almost precisely half of the total weight was meat. Hopefully this will be helpful if you are trying to calculate portions.
As an aside to this: we've been cooking our tough cuts (sous vide) whole, without any trimming at all, and removing fat and bones after cooking. It is so much easier and faster than trimming everything beforehand. The excess fat comes off in large pieces and connective tissue peels away cleanly. Lamb shanks, for instance, are tedious to trim before cooking but easily cleaned up after they come out of the bag. It's luxurious to have big, clean pieces of shank meat although some may prefer on-the-bone presentation. We have tried this with pork shoulder, too, and the unwanted fat is easily removed after cooking with lovely hunks of tender meat remaining for slicing, dicing or shredding.
I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bad boys 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.
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