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Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/ -
I can get really good artisanal chickens at The Local Butcher Shop in Berkeley. Our favorite preparation is the signature Zuni Cafe Chicken, which would be amendable to this modified technique. Harder in to find great birds in New York City. I've been twice to Yakitori Kono, and that's the best chicken I've ever had. He spent six months searching before contracting with a Pennsylvania farmer; here's a video of his operation: How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles — Smoke Point Westermann clearly has a few gallons of stock simmering when he needs it. I sometimes do, but this is an ideal application of sous vide: Thaw one freezer packet of stock, and vacuum pack it with the bird, then cook in a water bath as indicated. The stock gets better, same effect on the bird as a bath in a huge stock pot. -
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By David Chang · Posted
I've always made chicken either roasted or fried. Sometimes dry brined, sometimes wet brined, most of the time just simply seasoning the skin. But the method that Westermann prefers is first slow poached in chicken stock, then roasted and served with chicken jus. Now he uses a lot of old heritage breeds that I have no access to (Brune Landais, Plymouth Rock, ...) 3-6+months old. What I can get in Hong Kong is live Chinese chicken that is terrible for this kind of roasting (too bony and lean). I can get chilled french yellow chicken (unknown breed) at the gourmet shop which is like $50 USD, but I settled for a cheaper 1.5kg NZ chilled pasture raised chicken thats ageing in fridge at the moment. Methodology from what I gather is.. Poach the chicken in chicken stock at 175f for up to 1.5-2 hours or until meat equalizes to the stock temp. Roast at 450f in oven or rotisserie. Serve with salad and chicken jus. So I'm looking forward to making this later this week. I recall having this kind of chicken in Paris. I was too young to get into cooking back then, but I remember it tasted amazing, and It looked exactly like the ones being served in the video. I'm hoping to get the same results. -
When I first read this I thought, "but Richard doesn't have any paying guests". And then I worked out @Tyrus' sense of humour. Yes, the piggies do have to check out to make it over to my plate. Tee hee. I thought, "I've played cricket there", how very Australian to denote a place by the fact that you had played cricket there! I did a quick search for Pig in my photo album and found that my birthday visit to the farm was in Feb 2012. Picture of sleepy mama pig to follow. -
By David Chang · Posted
well the results were great, but this meat is so fatty i want to pass out after a few bites… IMG_0982.MOV -
Bull.thumb.jpg.50d347aabd71178c9d9a16b7663cfa1a.jpg)
How very British. Ross on Wye in the beautiful Wye Valley. I’ve played cricket there…..almost Welsh. Sent from my iPhone using Tapatalk -
By David Chang · Posted
i have not yet but i know people do and it's steam injected so moisture can be controlled -
By David Chang · Posted
worst part is the aroma is in the house for two days and you can't eat it. -
David, have you used the Anova to rest or hold a roast (a brisket or pork butt, for example) after smoking? I'm wondering if the sous vide mode could be used to keep it moist during a long hold.
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