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Oink oink!

post #1 of 11
Thread Starter 

Requested a book from the county library, finally got it.  Ruhlman and Polcyn's "Charcuterie"

 

I'll likely be experimenting for a while, hope the efforts turn out tasty!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 11

Hah! Rock on! So far, I tried the duck prosciutto, the guanciale, the bacon, naturally, salt pork and the gravlax. Wasn't disappointed so far. Good book in my opinion. Gonna move into sausages soon....

post #3 of 11
Thread Starter 

The duck prosciutto pics were very nice, an inspiration.  Wish I could buy duck breasts somewhere in my area.  I'll be buying a whole frozen duck next week when my wife is out of town, she's not a big fan.

 

Anyway I'm looking forward to trying some of the stuff in the book.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 11
Great book, every recipe I've tried so far has been spot on. Since I live in Arkansas their smoked deer sausage is always on my table and everyone loves it with whole grain mustard and good cheese. Duck is my all time fav but some people resist it. Their loss I guess
post #5 of 11

I really liked his method of cooking pate.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #6 of 11

I have yet to progress to his pâté recipes, but that is scheduled for soon :D

 

Speaking of charcuterie - My first air-dried, southern-tyrolean style bacon was due for the first cut today:

 

 

post #7 of 11
Quote:
Originally Posted by GeneMachine View Post

I have yet to progress to his pâté recipes, but that is scheduled for soon :D

 

Speaking of charcuterie - My first air-dried, southern-tyrolean style bacon was due for the first cut today:

 

 


Looks great.

 

As to pate: many other recipes, for a 1 1/2 qt terrine, state cook at 350F for an hour to 1 1/2 hours in a water bath (how hot is the water????).  Ruhlman lists a 300F oven with a water bath at 150F-160F and remove the terrine when the internal meat temperature reaches 150F for 100% pork (165F if there's any chicken present).

Alright, for the first time I achieved the moistest and most flavorful pate using his method of cooking.  My mixture was 50% lean boston with 50% fat (some diced fatback and fat from the butt) along with the 'usual' herbs and spices.  IMHO his method is spot on.  My pate with the meat cut very coarsely (no grinder was used) is seen here.  And it's the first pate that didn't turn out like dry paper mache.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #8 of 11
Thread Starter 
Just checked on the tracking number, some of my charcuterie stuff will be arriving tomorrow. I may start with a simple canadian bacon, just as an excuse to practice my hollandaise for eggs benedict.
 
mjb.
 
 
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 11
Thread Starter 

 

Got the back bacon done this afternoon.  I was thinking it would have a bit more coloring from the smoke.

 

I had thought my wife got back from Phoenix late tonight, she actually got here at 7.  So I fixed her a quick omelet for dinner.  Guess what was in it?

 

She loved it.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #10 of 11

I don't know what that stuff is in the previous post but my bacon will redden significantly at least for the three days following smoking.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #11 of 11
Thread Starter 

Chunks of pork loin, that's what you are looking at.  Pretty tasty, I like the results, regardless of color.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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