|
I heard a few times that modern factory farmed pork in the USA is using pigs bred to be really lean (not just surface fat but in the flesh itself). Then I was told this 'kurobota' pork is some special old school pig breed thats nice and fatty. I get this pork along with American 'kobe' beef at my favorite Shabu Shabu place. Seems fatty. Any truth to this?
|
#
?
Apr 21, 2016 01:49
|
|
|
|
| # ? Apr 28, 2024 02:12 |
|
|
When pork people called it The Other White Meat they were really loving themselves
|
|
#
?
Apr 21, 2016 01:56
|
|
|
Ranter posted:I heard a few times that modern factory farmed pork in the USA is using pigs bred to be really lean (not just surface fat but in the flesh itself). Then I was told this 'kurobota' pork is some special old school pig breed thats nice and fatty. I get this pork along with American 'kobe' beef at my favorite Shabu Shabu place. Seems fatty. That's pretty much it. Look for heritage pig breeds when you buy pork. Berkshire pork is the same breed as Kurobuta but raised in the US/UK.
|
|
#
?
Apr 21, 2016 01:59
|
|
|
Any reason I shouldn't use mason jars to cook some chicken thighs in enchilada sauce? Seems a lot easier than trying to bag the liquid
|
|
#
?
Apr 28, 2016 01:36
|
|
|
BraveUlysses posted:Any reason I shouldn't use mason jars to cook some chicken thighs in enchilada sauce? Seems a lot easier than trying to bag the liquid I think you'll just need to make sure that you're filling the jars completely so you don't have a big air pockets screwing up the heat transfer. That sounds plausible, right?
|
|
#
?
Apr 28, 2016 02:16
|
|
|
Yeah that's what I figured. I've used them for creme brulee and garlic confit but never anything with meat.
|
|
#
?
Apr 28, 2016 02:41
|
|
|
BraveUlysses posted:Any reason I shouldn't use mason jars to cook some chicken thighs in enchilada sauce? Seems a lot easier than trying to bag the liquid Ziplock bags are easier and will cook faster.
|
|
#
?
Apr 29, 2016 23:44
|
|
|
Mikey Purp posted:I followed this dude's recipe and it was a huge success. Will I be able to sear this on my cast iron or is a torch really necessary to avoid burning the hell out of the mustard/spices? I might be able to steal a propane torch from work for a day but I've never seared stuff that way before and don't really want to ruin it.
|
|
#
?
May 4, 2016 08:07
|
|
|
I did mine in a cast iron without issue. As long as it fits in the pan it should be ok, just make sure you have the tools and enough room to flip it.
|
|
#
?
May 4, 2016 13:33
|
|
|
BraveUlysses posted:Yeah that's what I figured. What is the secret for garlic confit that doesn't turn deadly?
|
|
#
?
May 6, 2016 04:37
|
|
|
ShadowCatboy posted:Also on the menu, 72-hour red-cooked pork cheeks: I hate to drag something up from two months ago, but I've just been catching up with this thread and I need a recipe (or at least a temperature to go with the time) for these. I'm having some pretty strong feelings towards pig cheeks right now.
|
|
#
?
May 6, 2016 10:28
|
|
|
Ultimate Mango posted:What is the secret for garlic confit that doesn't turn deadly? I don't think there's any risk of it being deadly if you sous vide it. I think I followed the modernist cuisine method using a shitload of pre-peeled fresh garlic from h-mart.
|
|
#
?
May 6, 2016 16:15
|
|
|
Ultimate Mango posted:What is the secret for garlic confit that doesn't turn deadly? Uh, refrigeration?
|
|
#
?
May 6, 2016 17:19
|
|
|
Hauki posted:Uh, refrigeration? You still risk botulism that way I'm pretty sure, but some food scientist should tell me if I'm wrong. Garlic confit is made over low heat, with a bunch of garlic in a pot--basically roasting it. It happens over heat and so comparatively quickly that there's no risk of botulism. This Saveur recipe shows the difference between confit and an infusion.
|
|
#
?
May 6, 2016 17:34
|
|
|
Came by to let you guys know that Anova has an EU deal: €150 w/ free shipping for the wifi model. http://anovaculinary.com/ I just ordered one myself.
|
|
#
?
May 9, 2016 20:45
|
|
|
Nicol Bolas posted:You still risk botulism that way I'm pretty sure, but some food scientist should tell me if I'm wrong. Botulism spores are destroyed at around 250F. Put your garlic in a pot with oil, bake at 275F for an hour. It's safe in the fridge more or less indefinitely after that, especially if it stays submerged in oil.
|
|
#
?
May 9, 2016 22:52
|
|
|
Chef De Cuisinart posted:Botulism spores are destroyed at around 250F. Put your garlic in a pot with oil, bake at 275F for an hour. It's safe in the fridge more or less indefinitely after that, especially if it stays submerged in oil.
|
|
#
?
May 9, 2016 23:04
|
|
|
MasterFugu posted:unless the pot was capped with a clean lid, it wouldn't be safe forever because botulinum is everywhere. I doubt you'd stick a pot in the fridge indefinitely. Bot doesn't like to reproduce at fridge temps, you'd be fine with a clean jar.
|
|
#
?
May 10, 2016 00:26
|
|
|
MasterFugu posted:unless the pot was capped with a clean lid, it wouldn't be safe forever because botulinum is everywhere. Well obviously put it in a sterilized jar or container. Don't just leave it in the pot.
|
|
#
?
May 10, 2016 00:59
|
|
|
Isn't the issue that the water in the garlic won't fully leave, which means that you can't actually get above 212 in your garlic? Most confit recipes call for pressure cooking because you can generate positive pressure and at 15psi in a pressure cooker water boils at 248F which kills botulism pretty quick. Then as long as you don't open the jar it's shelf-stableish (but you could still store it in the fridge because you like to be safe). http://modernistcuisine.com/recipes/garlic-confit/ https://forums.egullet.org/topic/147793-modernist-cuisine-garlic-confit/
|
|
#
?
May 10, 2016 01:06
|
|
|
Chemmy posted:Isn't the issue that the water in the garlic won't fully leave, which means that you can't actually get above 212 in your garlic? Depends on how you do your confit. I basically caramelize the garlic, which as I understand it, means there isn't any water left, which is why its caramelizing. e: Douglas Baldwin says 25min at 185F is enough to reduce spores by a factor of 6, so I'll go with that. Chef De Cuisinart fucked around with this message at 01:25 on May 10, 2016 |
|
#
?
May 10, 2016 01:16
|
|
|
Chemmy posted:Isn't the issue that the water in the garlic won't fully leave, which means that you can't actually get above 212 in your garlic? In the modernist cuisine recipe, do you need to sterilize the mason jars beforehand, like you would if you were canning something? That recipe looks dead easy and I want to try it.
|
|
#
?
May 10, 2016 14:25
|
|
|
The Midniter posted:In the modernist cuisine recipe, do you need to sterilize the mason jars beforehand, like you would if you were canning something? That recipe looks dead easy and I want to try it. What 248°F for 2h isn't enough sterilization for you?
|
|
#
?
May 10, 2016 17:16
|
|
|
deimos posted:What 248°F for 2h isn't enough sterilization for you? I think he's asking about the sous vide method. In which case I think they're suggesting bagging it, not canning it, making jar sterilization a moot point.
|
|
#
?
May 10, 2016 17:36
|
|
|
deimos posted:What 248°F for 2h isn't enough sterilization for you? Durrrr, thanks. I wasn't seeing the forest for the trees.
|
|
#
?
May 10, 2016 20:44
|
|
|
I'm thinking of doing some carnitas this weekend with some pork country ribs I found in the bottom of my freezer. I'm not super familiar with this cut, would there be a benefit to using sous vide for like a 24 hr cook, or should I just braise it?
|
|
#
?
May 10, 2016 22:31
|
|
|
I'm gonna read all 119 pages, I swear, but the OP and Kenji's circulator triple-test are about two and a half years old so could someone briefly bring me up to speed: - Has the market shaken out at all? Are there two or three immersion circulators that have stood above the others? What do people like/dislike about them? - Is something like https://www.adafruit.com/product/1401 a viable option for someone who has been known to bite a wire now and then, or is a commercial immersion circulator just going to be less hassle (in use, not in construction)? - Why on earth do I care about Bluetooth or wifi on something that maintains a precise temperature for several hours? hogmartin fucked around with this message at 03:27 on May 11, 2016 |
|
#
?
May 11, 2016 03:11
|
|
|
The anova app is hot garbage.
|
|
#
?
May 11, 2016 03:24
|
|
|
hogmartin posted:- Has the market shaken out at all? Are there two or three immersion circulators that have stood above the others? What do people like/dislike about them? Anova seems to be generally emerging as the best value at their price point, especially when you catch them on sale for <$150.
|
|
#
?
May 11, 2016 03:28
|
|
|
hogmartin posted:I'm gonna read all 119 pages, I swear, but the OP and Kenji's circulator triple-test are about two and a half years old so could someone briefly bring me up to speed: The various anova models seem popular and anova appears to provide good support. I wouldn't build my own just because commercial options are cheap enough these days. If you don't think you'd care about BT/wifi then you probably won't! It would be nice if anova made a base model for like $100 that doesn't have that stupid poo poo built in.
|
|
#
?
May 11, 2016 03:32
|
|
|
Thanks guys, I'll keep an eye out for an Anova when they go on sale. Any particular vendors that seem to discount them more or often? Anything in particular that makes the Anova app lousy besides "Fixed app crashing issue" plastered all over their app store page?
|
|
#
?
May 11, 2016 03:56
|
|
|
I mostly use the app for recipe ideas. Never to control the unit.
|
|
#
?
May 11, 2016 04:04
|
|
|
hogmartin posted:Thanks guys, I'll keep an eye out for an Anova when they go on sale. Any particular vendors that seem to discount them more or often? Anything in particular that makes the Anova app lousy besides "Fixed app crashing issue" plastered all over their app store page? Sometimes the timer setting doesn't work but has no indication it didn't until you check it the next morning and it's still sitting at 30:00 hours left or whatever.
|
|
#
?
May 11, 2016 04:04
|
|
|
hogmartin posted:Thanks guys, I'll keep an eye out for an Anova when they go on sale. Any particular vendors that seem to discount them more or often? Anything in particular that makes the Anova app lousy besides "Fixed app crashing issue" plastered all over their app store page? Last time I looked at it, the app was useless. Set an alert on slickdeals for Anova - sales get posted there frequently.
|
|
#
?
May 11, 2016 04:06
|
|
|
hogmartin posted:Thanks guys, I'll keep an eye out for an Anova when they go on sale. Any particular vendors that seem to discount them more or often? Anything in particular that makes the Anova app lousy besides "Fixed app crashing issue" plastered all over their app store page? There's an app? I don't know why I would want to use that.
|
|
#
?
May 11, 2016 04:37
|
|
|
hogmartin posted:Thanks guys, I'll keep an eye out for an Anova when they go on sale. If you're in the EU they're on sale right now.
|
|
#
?
May 11, 2016 07:52
|
|
|
The app is great. I like being able to start the unit remotely and get my water pre-heated before I get home.
|
|
#
?
May 11, 2016 12:21
|
|
|
There are two apps, the one with recipes and Bluetooth is poo poo but the simplified wifi control one has been a godsend for me.
|
|
#
?
May 11, 2016 14:19
|
|
|
tonedef131 posted:There are two apps, the one with recipes and Bluetooth is poo poo but the simplified wifi control one has been a godsend for me. Yeah, this has been my experience as well, maybe because they ripped all the crap out of it. They also added an ice bath notification function which I haven't tried yet but seems like something that could be neat.
|
|
#
?
May 11, 2016 14:34
|
|
Listen, I didn't face ten long tours against the goddamn 'bots to come back home and lift baby weights.
|
|
| # ? Apr 28, 2024 02:12 |
|
|
Epiphyte posted:I'm thinking of doing some carnitas this weekend with some pork country ribs I found in the bottom of my freezer. I'm not super familiar with this cut, would there be a benefit to using sous vide for like a 24 hr cook, or should I just braise it? It's slabs of pork shoulder, or should be. I used a time/temp I got online - can't seem to find it now but I feel like it was from modernist cuisine? I aimed for 36 hours as I recall. Although using this as a base should be fine: http://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html I used a black bean sauce the first time, which was awesome, and a more traditional BBQ rub the second time - both turned out great.
|
|
#
?
May 11, 2016 19:35
|
|
