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Confit

Forum topic

In the charcuterie series, chef Jacob shows how to make duck confit.

My first question is: Can different proteins be used to make confit?

My second question is: Can different cuts of protein be used to make confit? In the video, chef Jacob uses leg and thigh portions, and I want to know what the possibilities can be.

Thanks guys!

Mexican chorizo recipe?

Forum topic

Do any of you have a good, reliable, tested recipe for making Mexican (not Spanish, not Portuguese, etc.) chorizo? I've seen lots of recipes on the Web, and have tried a couple of them, but they have never matched the flavour I'm seeking. Unfortunately, it is NOT covered in Ruhlman's Charcuterie.

To save time, please don't just google a recipe and post it: I've already googled plenty and am looking for a recipe YOU have actually tested and that YOU already know tastes like the real thing from personal experience.

Thanks!

Side Dish??

Forum topic

Yo,

Once a week I take a day and make myself an awesome meal. It is a nice break from beans and rice that I have to eat all week. This week I'm going to do a duck breast sous vide with a peach (or maybe raspberry) reduction sauce. I am feeling confident with the cooking the duck, but i've never actually had duck. S,o I need some help with a side dish. Any ideas?

Chers
Brad

oven baked chicken wings - can it be done without sticking?

Forum topic

I want to do chicken wings in the oven, because of the cost and hassle of dealing with oil. Every single method I have tried though leaves me with the nice crispy skin bonded to the pan and mostly mutilated wings on the plate.
I've tried oiled pans, oiled foil, parchment.. I think I tried glass (but I'm not entirely sure) 
I usually preheat, clean/separate the wings, oil the wings then bake them at around 424F, turning halfway through cooking. 
They are always ruined during turning or removing from the pan at the end of cooking.

Braised Beef Short ribs question

Forum topic

Hi All, I have a question I hope someone could help me with.  I am working on a recipe for Braised beef Short Ribs from Chef Keller's cookbook Ad Hoc at Home. In the recipe it is stated that one is to trim the sinew from the boneless ribs, but to leave the layer of fat and silverskin on the meat.  I just wanted to see what people thought about the statement that the silver skin should be left on. I usually trim off the silverskin from my meats when i cook them, but as this is the first time I'm trying boneless short ribs, I wasn't sure it there is a good reason to leave it on.

Alligator and Kangaroo

Forum topic

I've recently come into a piece of kangaroo and alligator. Not really big pieces, but I'm sort of clueless on what to do with them, or even how to go about cooking them. Anyone with any experiences with these proteins care to chime in?

Talking Turkey (Roasting Pans)

Forum topic

I’m looking for comments for those who have used or compared:
 
(1) Traditional roasting pans (aluminum, stainless steel or triply stainless steel)
 
(2) More exotic and expensive options such as cast iron (oval 12 to 16 quart) or more rectangular (12 quart).
 
The more detailed the better (both good and bad experiences).

Pastrami

Forum topic

After 12 days on the cure I finally got done with this little project. Brought it up to 150 degrees, and will braise it tonight, cut thin and pile it high on some rye with mustard.

Shaved Beef Heart Crostini

Forum topic

Well, this was a first for me.  Would never have considered eating beef heart before, but took a class with Chef Sam Monsour of JM Curley here in Boston all about American Snackology.  Great guy and great class.
We made Shaved (grilled) Beef Heart Crostini.  Made with an Andoulille Rub, Garliky Red Bean Puree and Shaved Trinity (Cajun mire poix).
Here is a photo.  Sorry for the focus and the remnants of the roasted pumpkin puree we made for a grilled cheese.  Actually, really good.  Glad I tried it.

Pulled pork for kids football team

Forum topic

Good morning looking for a pulled pork and sauce for a pee wee football team.
Thanks in advance

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