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Old 03-30-2015, 08:26 PM   #16
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meat bone meat meat meat
 
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Old 03-30-2015, 08:27 PM   #17
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Old 06-10-2015, 12:24 PM   #18
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Picked up a fresh rabbit yesterday. Marinating in red wine I mixed with cognac and boiled off the alcohol, grated onion, grated celery and grated carrot, herbs and bay leaf. Later I will stew the rabbit and remove the bones. It will be a rabbit stew as the main for dinner tomorrow. I don't feel like working during the meal so I'll prep everything the day before
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Old 06-10-2015, 12:28 PM   #19
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I'm curious that you're going all out with rabbit.
I generally find it lacking flavor wise as opposed to other proteins

brining helps
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Old 06-10-2015, 12:30 PM   #20
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taste like chicken

no really, it does

but with less fat content
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Old 06-10-2015, 12:33 PM   #21
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Sous vide pork belly for 24 hours and then deep fried. So...So...good..



I sous vided @ 155 F for 24 hours with soy sauce, rice wine vinegar, rice wine, green onions, sesame oil garlic and ginger. Then I chilled for 15 minutes in an ice bath, poured out the braising liquid to reduce, and deep fried for 5 minutes (flipping halfway).

Then I put it on some home made steamed buns. Literally melts in your mouth.
HH, is "Sous vide pork belly" anything like cha shu of Eastern cuisine?
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Old 06-10-2015, 12:34 PM   #22
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which is why I prefer chicken.
Also very little meat on a rabbit
Two little tenderloins and hind legs is all you really get
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Old 06-10-2015, 12:37 PM   #23
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Gonna be just one course of a multi-course meal
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Old 06-10-2015, 12:37 PM   #24
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I would cook it regularly if I could find/buy just the back 1/2
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Old 06-10-2015, 12:43 PM   #25
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Why rabbit? To be honest I'm almost entirely ripping off the meal that the owners of Joe Beef in my hometown of Montreal served Anthony Bourdain when they went ice fishing...it was soup, chilled lobster, rabbit stew with foie gras on potato puree and various cheeses.
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Old 06-10-2015, 12:43 PM   #26
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I just picked up a sweet scale absolutely love how accurate brining becomes when you're not just eyeballing it

are you using a PolyScience or sv supreme for your SV stuff?
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Old 06-10-2015, 12:46 PM   #27
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I measure everything by scale when possible, especially all my breads. But I have those recipes memorized so it's super easy.
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Old 06-12-2015, 05:55 PM   #28
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HH, is "Sous vide pork belly" anything like cha shu of Eastern cuisine?
Jordan,

The skin (color & texture) does look awful lot like Chinese/Vietnamese roasted pork. It has to be crunchy when just ready, correct ?

CocoLoco,

Cha Shiu, HK or VN style, to me is BBQ pork meat -- long chunk of red BBQ pork -- sans/w/o the skin.

Cha Shiu, a la Japanese, is a little different too.
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Old 06-12-2015, 06:51 PM   #29
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It's still soft after sous vide so I usually slice it and broil finish it to make it crispy. It's frickin' DELICIOUS.
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Old 06-12-2015, 07:17 PM   #30
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Jordan,

The skin (color & texture) does look awful lot like Chinese/Vietnamese roasted pork. It has to be crunchy when just ready, correct ?

CocoLoco,

Cha Shiu, HK or VN style, to me is BBQ pork meat -- long chunk of red BBQ pork -- sans/w/o the skin.

Cha Shiu, a la Japanese, is a little different too.
I call the red stuff I get from 99 ranch "bbq pork". I call the stuff I put in my ramen "cha shu".
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