In light of Thomas Keller's new book Under Pleasure (I have not read it yet), I assume that more chefs are going to try sous vide. That is scarry since some may choose to toss some garlic or onions or some other veg that may very well...
The pleasure was all mine and there were some very good questions and I really appreciate the interest there is in learning more about meat and how to cure and preserve it among the chef community and other users of the web forum.
All...
To answer your question about andouille. The wholesale pack is still made in the 12 inch links. Contact the company to find more info who may have it in your area.
Instead of the web try Amazon or a well stocked bookstore. There is...
sous vide can be dangerous because of the risk of bottulism as well as other pathagens and should be taken seriously.
I support controls and proper training for chefs and kitchen that want to pursue this technique since it can be...
Ice is used in German style emulsified sausages to help create the emulsion. I never use it because I don't make this type of sausage. As far as prunes and other moist ingredients they are used to replace fat and still give the sausage...
As far as I know it is usually from pigs. It is the omenum, which is the lacy fat of the belly. I have never removed it myself so I can't help you there.
I know that a lot of steakhouses use such and I think it is a good idea if it makes the results more tender without completely destroying the texture. __________________
