ChefTalk.com › Tag: Garde-Mange › Images Tagged with "Garde Mange"

Images Tagged with “Garde Mange”

add photos
1 - 33 of 33 photos
Salmon Platter
By Greg
Feb 16, 2010
2221058710100017791GhiOxR_ph
By CastIronCook
Feb 16, 2010
2169208370100017791ariUWz_ph1
By CastIronCook
Feb 16, 2010
2346092540100017791DiJUGU_ph
By CastIronCook
Feb 16, 2010
2052390400100017791iYucIK_ph
By CastIronCook
Feb 16, 2010
Salad is garnished with parmesan cheese, roasted red peppers, and walnuts.
By pastrychik
Feb 16, 2010
DSCF1156
By Nicko
Feb 16, 2010
Fresh pork belly ready to be cured
By Nicko
Feb 16, 2010
side shot of pork belly.
By Nicko
Feb 16, 2010
What you need for making bacon. digital scale, kosher salt, pink salt, brown sugar, spices
By Nicko
Feb 16, 2010
Try to keep the sides to 3-5 pounds in size.
By Nicko
Feb 16, 2010
This is my curing mix which is 1# kosher salt, 8 ounces sugar and 2 ounces pink salt.
By Nicko
Feb 16, 2010
You can just use the base cure but I like to add some brown sugar, all spice, bay leaf
By Nicko
Feb 16, 2010
Once the cure is rubbed all over the bacon they go into 2 gallon zip lock bags for 5-7 days. I place them in a half sheet pan to catch any spills.
By Nicko
Feb 16, 2010
Nice marbling eh?
By Nicko
Feb 16, 2010
Another side shot of the pork belly
By Nicko
Feb 16, 2010
Keeping the smoking at a steady 250 F
By Nicko
Feb 16, 2010
Smoking away
By Nicko
Feb 16, 2010
Bacon smoking
By Nicko
Feb 16, 2010
Bacon fully smoked and ready for slicing
By Nicko
Feb 16, 2010
Bacon fully smoked and ready for slicing
By Nicko
Feb 16, 2010
After smoking
By Nicko
Feb 16, 2010
nicely roasted and smoked.
By Nicko
Feb 16, 2010
Trimming it up just before slicing.
By Nicko
Feb 16, 2010
DSCF2919
By Nicko
Feb 16, 2010
Waiting for the vaccum sealer now.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Here is the bacon after slicing. Ready to vacuum sealed.
By Nicko
Feb 16, 2010
Sealed up and ready for the freezer.
By Nicko
Feb 16, 2010
Plenty of bacon for the months to come. Well worth the time and effort.
By Nicko
Feb 16, 2010
My project for my Garde Mange class. The aspic was uneven after someone tripped and knocked it off the rack in the walkin (also knocked my grade down : / ) also two simple turnip roses in the middle for decoration
By WhosWho
Feb 16, 2010
view more tagged images

Comments

There are no comments yet
ChefTalk.com › Tag: Garde-Mange › Images Tagged with "Garde Mange"