SOUS VIDE
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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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