Are you serious??? You decided on going!?

One week and you don't even have to worry about separating the two. But it will be harder to get out with the legs in there. I would still separate it out after cooking. I would definitely use that stock as your sauce.

As long as you separate out the stock that duck lets out during the cooking process it will keep well. But, you have to make sure that you are only preserving with the pure fat. If there is residual stock left in during the preservation period, it will spoil the whole batch. If you follow that metho...

That sounds like you are definitely going to be getting your money's worth out of that duck! I think one pint of fat should be enough, but you will know better than I once you get things rolling. If you happen to end up just a tad shy, keeping the breasts skin side up will help protect the meat. Als...

Alright! For two legs you will need... Green Salt 1/4 C kosher salt 1 bay leaf 1 T chopped thyme 1/8 C packed flat leaf parsley 1/2 t black peppercorns rendered duck fat, as needed Procedure: 1. Combine all ingredients in a spice/coffee grinder and pulse until thoroughly blended. 2. Rinse duck legs ...

Hi Ross.
Please tell me you still have the legs and thighs intact with the bone still...? I really think you should do some duck confit. I can help if you haven't made it before

I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know? Everything :!: As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius. I think poaching at 70 Celsius ...

Hi there. Here is a good reference point for Italian Sausage right from the companion websitehttp://www.wedlinydomowe.com/sausage-recipes/italian-sausage. Personally, I wouldn't go with any additives but that is your choice. You can cook it several ways, roasting, poaching grilling. I prefer a slow ...

No problem guys .

Here is the only other cooking related one I am aware of. It is shorter, but the triple look technique is pretty effective.

http://www.youtube.com/watch?v=x3bieEEYEAk

ssorllih wrote:Jason, Did you post the correct link?

Yes sir. You need to fast forward to about 2:45 into the video.

Michael Ruhlman might not be an expert but keep in mind the book is co-written with Brian Polcyn and he definitely knows his stuff and he has the credentials to back it up. He gave me my introduction to all of this charcuterie stuff as well as single handedly teaching me humility, standards, and wha...

Here is a pretty informative excerpt from Harold McGee's On Food and Cooking pg. 235: According to food ethnologist Astri Riddervold, Scandinavian fermented fishes -- the original gravlax, Swedish surlax and sursild, Norwegian rakefisk and rakorret were probably the result of a simple dilemma facing...

So tell me, am I risking bacterial death by not curing? Seems like my process would be classified "cooking (with smoke)" instead of "smoking (with cook)." You will be happy to know that you will be ok not using curing salt for your BBQ as long as you are cooking at appropriate temperatures. Those t...

Thanks for all the nice words guys. We have been busting our tails. I hope to see you all at one point or another if/when you are able to visit D.C. I grew up in Milford, which is where chef Brian Polcyn had his restaurant. It is so ironic to think that as a teenager his restaurant was walking dista...

Chicken feet are plentiful here also sold in packs of heads and feet mixed in the bag, locals refer to them as " walky talkies." Now that's funny Maz. :mrgreen: But I have to ask...what do they do with the heads?? Into the stock pot? Eat the combs?? Dave I tried finding a nice demonstration but you...