over here
https://forums.egullet.org/topic/167372-turkey-ragu-via-ipot-vacmaster/#comment-2442590
ive posted how I make turkey ragu , using the iPot.
ive made several batches , and improved the Rx by using a bit more garlic , a bit more turkey ,
and a Tj's Cote du Rhone , table wine . I thought pork might be worth a try . I remembered country pork ribs
had a lot of pork dark meat , that's tastier that the ' white meat ' found this @ Market Basket :
I cut the meat into smaller pieces , and decided to brown , for added flavor
note these three pieces :
the white meat is part of the top slice . almost all of this package was dark.
Fond in the Fond-less ( a bit of fun .. )
all the steps are the same as the main post on turkey ragu . I mentioned I use 6 Dorot fx garlic pucks and 6 Dorot basil pucks
the basil goes in off the heat .
the finished pot. those are basil pucks , melting .
the pot cooling off in the sink. w my new refrigerator//freezer , its easy to make ice bricks the day before
to more the cooling along . I used to change the water several time s, but no longer. Less is Better.
this is what a portion looks like , ready to reheat . it separates , but comes back together for the dish :
Ive found , for my tastes , after the FastaPasta is done , drained , I add the hot pasta to my plate , add in some EVOO , and some pasta water.
this keeps the pasta fully hydrated , and has a better mouth feel than if under hydrated . I know more experienced pasta chefs
can do this w/o the liquid you see in the upper R of the picture above . Im hit or miss on that , so the above.
this was mighty tasty .
However , as in any meat braise , the meat stands , while tender , were by them selves , dry.
this is common w a braise . the meat jus gets squeezed out into the stock, as the proteins contract at braise or higher temps.
next time I see pork like this @ MarketBasket , Im going to try something Ive thought about for a while :
cut the meat into small cubes ( probably w a Chisinart , very sharp blade , and deeply chill until firm , then pulse , etc )
and place the small cubes , w seasoning , in a bag , vac-seal , and SV @ 130.1 F until tender 24 ? 36 ? hours .
chill
than add that meat to the completed meatless ragu , using the iPot and all the above ingredients
and see how that turns out.
a lot of steps , but none neat to be done at the same time , and all steps keep refrigerated , separately
when using ground meat for the above ragu's the meat is so fine , you don't notice the dryness.
but you don't get the visuals of whole meat , nor the chew .
