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Pork stock mystery

Forum topic

I'm probably missing something obvious here, but I was trying to make Pork Glace out of the stock I produced from the bones of a suckling pig I snagged a week ago.
Now when I made the stock, I let it cool, put it in a plastic container and put it in the freezer, unseasoned, undedicated.
Yet when I thawed it out today and tasted it, it was salty and bitter.

What did I do wrong?

wild goose

Forum topic

Any ideas on how to treat a wild (canadian) goose?  Should it be used as a duck ?  It is duck and goose hunting season here in michigan, so I'm looking for some help.

Venison

Forum topic

I've wanted to experiment with venison for a while now, but admit that I'm somewhat intimidated by it.  I also have concerns that my wife may think it's too gamey tasting.  I can live with that, since I can just make something for her and the venison for me.

Can someone post a tutorial on how to debone a chicken & or game hen?

Forum topic

I'm looking for a clear video on de-boning a chicken. Anyone have ideas?

Prime Rib

Forum topic

Chef,

I read your notes on cooking Prime Rib and am prepared to do a 5 rib small end cut some justice on Sunday for my wife's family.  I am buying an aged piece of meat (at least 30 days) and my butcher is planning to cut the bones off and to tie them back on for cooking.  Will plan on a fat cap of no more than 1/2 inch and he said he would give me one if they have to trim too much off after the aging process.

Coq au Vin

Forum topic

Has anyone made Coq au Vin with a really old bird (not the type of bird you typically get from a supermarket)?

I’m looking for comments from those who may have used truly authentic methods and ingredients (especially the bird).

Whole Roasted Chicken

Forum topic

I had a lot of fun with our grilled cheese discussion, and as I sit here writing this, I have a whole roasted chicken in the oven, about 5 minutes out from being done. I usually whole roast at least one chicken every few weeks. It's a great "Sunday Dinner" (which is usually my Monday or Tuesday), but it is also inexpensive and an ever evolving art form. There are many ways to roast a whole chicken and I want to know how you do it. I've done high temp, low temp, a mixture of the two and other obvious techniques like brining.

Medium-Rare Burgers - Safety

Forum topic

Hi folks,

I've been surfing the internet attempting to find some answers on how I'd most safely produce a medium-rare burger in my home. I watched Alton Brown's "A Grind Is A Terrible Thing To Waste" (S02E11) and he suggests that the majority of e.Coli issues come from meat ground in factories or stores. As such, grinding the a whole cut in your home, he says, minimizes any potential e.Coli contamination.

Top Chef S9 Ep01 - Pork Loin Butchery

Forum topic

So for kicks and laughs I decided to watch some episodes of Top Chef's latest season. The reason I laugh at Top Chef is because the conditions they work under are pretty incredibly distant from a real kitchen. I would kill to have that much space instead of working ass to ass with the grill/fry guy. Seriously, some nights we could hold a greased spatula between us. I even have to call out low-left or low-right when I'm going for a reach-in so he knows which cheek to turn so we don't squeak.

Let's Talk Fried Chicken

Forum topic

I've been playing around with fried chicken a lot lately and I've discovered it's pretty much like pizza; even when it's bad it's still pretty good. But there's so many different ways to approach fried chicken, and a great recipe is absolutely sublime.

So...do you brine or buttermilk marinade? Do you batter or bread? What type of seasonings do you use? What are your favorite sides to serve with fried chicken?

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