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Top Round Stuffed Beef Roll

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Ok so I found this recipe in an old cook book from the 1800's.  I made some modifications to it and came up with the following recipe after experimenting.

The result was wonderful and I highly recommend it.

Slow cooker roast chicken

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So yesterday, I decided to try a roast chicken in the slow cooker. I stuff it with a bunch of clothes of garlic, lemon, Bayleaf, dried rosemary, coated the bottom of the cooker with onions and garlic, and rub the chicken with season salt, pepper, and olive oil. I threw it on high for about an hour, and then on low until it was 180. I try the chicken, and it is delicious, however it doesn't really taste like any of the stuff that I put in it. How aggressive do you think you would have to be with the seasoning of this?

Can duck legs be frenched, stuffed & steamed like chicken?

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I would like to try the CKS 431 technique with duck. Any suggestions on seasoning?
Thanks in advance.
Keith

How to avoid dry turkey sausage w/o just adding fat?

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Now that I'm back in the States, I'm helping my mom with a lot of things.

She really likes the Jimmy Dean breakfast sausage, but wants to cut down on fat, so she uses their turkey sausage.  It's good, but not quite as flavourful as the regular, pork sausage.  In addition, it costs almost $4 for a 9.6-ounce package of patties.

How Do I Not Screw Up Leaf Fat to Make Tallow?

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Hi All,

As you can see in the pic below, I have about 3# of some beautiful, full grass fed (no grain introduced at the end) leaf fat that I saw my butcher remove from the kidneys this morning. I have a new butcher and this shop gets a full steer with offal in tact every Sat morning. They let me watch them break down a whole steer, innards and all, which is pretty cool to see.

I'd like to make tallow from it and I'm after the best technique(s) to achieve a nice clear rendering. This ingredient is not easy to come by so I don't want to screw it up if I can help it. 

Leftover Beef and Pork

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As you know, leftover roasted pork or beef takes on an 'off flavor' after it has been refrigerated.  I don't like reheated steak, or beef tenderloin roasts, or pork roasts.  Even leftover smoked pork butts take on that yucky, almost 'steamed' flavor.
What's going on there that causes the off flavor and do you have any recommendations on reheating to prevent the off flavor?

Thank you for your service,
Carl Jones

Roast Goose

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Does anyone have any tips on roasting a goose? I've been trawling the internet and coming up with the usual contradictions. Some say tie the legs, some say pull them out a little. Some say dutch oven, some say roasting tin. And so on.......

Uses for leftover turkey carcases

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I’m looking for ideas and comments on leftover turkey carcasses... especially large amounts that might come from company Thanksgiving events. Some ideas to get started:

 

1) Put bones and turkey juice into a 12 quart stock pot and simmer for a few hours

 

2) Remove the turkey from the bones and strain the liquid through a chinois fine mesh strainer. Do not remove the fat cap.

 

Vacuum tumbler and pork belly

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i own a 50lb vacuum marinator/tumbler and am looking for advice regarding making bacon. In many recipes for homemade bacon, there are curing salts, etc used in what appears to be a week to ten day process of marinating and rotating/flipping in a refrigerator. Is the purpose of this process simply to impart flavor, with the curing salts used to make the length of marination possible without bacteria buildup?

Chicken: (How age, breed, breeding mechanism and size affect flavor)

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On the final audio of our confit discussion, Jacob mentions his preference for jumbo chicken wings. I found this to be a divisive issue. During my limited culinary experience(summer jobs), I heard that the smaller the chicken, the better. That big chickens have no flavor and are not tender.
Small chickens are where it's atlaugh   
Anybody else hear about this theory,

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