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5 posts in this topic
I've just cooked two lamb shanks sous vide for 72 hours at 141F in separate bags. When I opened the first bag, the shank looked and smelled great.
The second bag, however, smelled bad (to me). The shank was covered in gelatinous red stuff. My husband is less smell-impaired than I, so he ate that one.
The two shanks were purchased from the meat market associated with the Department of Animal Sciences at the local university where the students will have butchered the animals.
I'm wondering if what's possible is that one of the shanks did not have all the blood drained out. And that the smell which I've associated with "bad" is actually the smell of blood.
Everytime I make Coq au Vin or similar chicken dishes the recipe calls for browning the chicken (creating a nice crispy skin) and then removing it only to return it to the dish to finish by braising in liquid. Unfortunately, when cooked in liquid, my chicken ends up losing its crispiness and turning grey and soggy.
What am I doing wrong, or what can I do to retain then crispy factor?
So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it. I thought it might be fun to try.
This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same. Again in French, and as a bonus in a heavy southern accent.
I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning. I'll see if I can get my better half to take a couple of photos or videos
If anyone has done this before, or anything like it, I'd love to hear any advice you might have. As for now, I have a couple of questions for more experienced eGulleteers before I start:
1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat. Is this a decent alternative?
2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare. Would it be better to do it after taking it out of the cooking liquor? Once it's rolled and chilled? Removing each small piece from each slice - but before or after it's reheated? I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
So any input would be gratefully received. In any case, I'll try and document the process as much as possible for future information/hilarity.
just wondering if anybody has a favorite way to cook their brulee.
I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW.
Good texture inside. Just a bit wierd on top.
I welcome any input.
By ulterior epicure
Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
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