SOUS VIDE
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YooperDog pr0wlunwoof I agree with the home made stock, I just use way more than I can generate. I supplement it with Minors chicken base, no msg added. Not a bad second place. Wish I knew a processor that I could get backbones, and other stuff to make more stock.
Chef There is a chicken processor in Houston, TX. all they sell to private consumers is breast and back bones. The problem is I don’t know where you are so this information is probably not helpful. However, if you need the location etc. I will try and reconnect with them. If you are intrested you can email me. catsun@sbcglobal.net.
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I raise chickens for eggs. We are just coming up to our first need to slaughter. How do you clean and prep the the feet for use. Sorry for the basic questions this is my first time on this site.
catsun Don’t have an answer to the chicken feet, but welcome aboard
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catsun After you remove the feet from the bird you peel off the outer skin/shell on the foot. Sometimes the nail comes off along with the skin, or you can trim them off if they bother you. You would then soak and scrub them to remove any additional debris. After that rinse, dry and freeze them if not using soon. Hope that helps.
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Okay, I’m narrowing in on a source of chicken feet. About what percent feet to backbone would you guys recommend?
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Okay, I’m narrowing in on a source of chicken feet. About what percent feet to backbone would you guys recommend?
30-40 % feet to other parts gives you a nice bodied stock
Oriental grocery store is a good place to look, maybe a food Co Op. I have seen them at Walmart and my go to butcher shop.
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Okay, I’m narrowing in on a source of chicken feet. About what percent feet to backbone would you guys recommend?
Chef I just fill up my stock pot until it looks about right, add the feet, aromatics and water and let it simmer.
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Okay, I’m narrowing in on a source of chicken feet. About what percent feet to backbone would you guys recommend?
Chef my brother passed along, Barely simmer and a spider will keep them together just enough to cool and toss in corn starch before frying until crispy and seasoning with salt pepper and garlic.
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Chef I just fill up my stock pot until it looks about right, add the feet, aromatics and water and let it simmer.
YooperDog I was thinking of trying to pressure cook a batch to see if that gets a better flavor extraction. Have done the simmering for many years and love a good stock, but glad to hear about the chicken feet thing. I think that would be a great way to go for masa when making tamales.
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YooperDog I was thinking of trying to pressure cook a batch to see if that gets a better flavor extraction. Have done the simmering for many years and love a good stock, but glad to hear about the chicken feet thing. I think that would be a great way to go for masa when making tamales.
Chef My brother says that they make crispy tid bits to snack on. My mom uses a pressure cooker to make her stock and it works well.
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Last night I confirmed that a pork loin cooked at 135° for 2.5 hours is the magic number.
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I must say that I am really liking the Sous Vide style of cooking lately. Makes incredible chicken. I used last months sale BBQ sauce and wow.!
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Last night I confirmed that a pork loin cooked at 135° for 2.5 hours is the magic number.
HerbcoFood do you sear the outside or how are you finishing it off after SV?
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HerbcoFood do you sear the outside or how are you finishing it off after SV?
twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.
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twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.
HerbcoFood said in SOUS VIDE:
twilliams Yes, I seared it in the cast iron 1 minute on ALL sides. I usually use the gas grill that has a searing burner on it, but my yard is shambles right now do to a patio extension.
Pics are needed of the patio, Please! Before, during and after.
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