Archive for the Technique Category

Spiced and Cured Pork Shoulder

Posted in Good shit, Technique on May 26, 2009 by bestbyfarr

 

Wash and dry cured shoulder

 

Spicy Beef Tendon

Posted in Good shit, Technique on March 29, 2009 by bestbyfarr

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Vadouvan Short Ribs

Posted in Good shit, Technique on March 23, 2009 by bestbyfarr


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Bacon Mayo… the new black

Posted in Good shit, Technique on February 22, 2009 by bestbyfarr

Cool till desired consistency, will fully setup if fully cooled down

Mmmmm… Bacon

Posted in Good shit, Technique on February 8, 2009 by bestbyfarr

 

Cured Rolled Face

Posted in Good shit, Technique on February 2, 2009 by bestbyfarr

 

Roll up

 

 

Homemade Hot Dogs

Posted in Good shit, Technique on January 17, 2009 by bestbyfarr

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Emulsifying, Stuffing, Poaching and Shocking Sausage

Posted in Good shit, Technique on December 29, 2008 by bestbyfarr

Foie Gras Torchon

Posted in Butchery, Good shit, Technique with tags , , on December 1, 2008 by bestbyfarr

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Rabbit Head and Lengua Terrine

Posted in Butchery, Good shit, Technique with tags , , , on November 30, 2008 by bestbyfarr

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Egg White Clarification

Posted in Technique with tags , on November 30, 2008 by bestbyfarr

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Corned Beef Tongue

Posted in Good shit, Technique with tags , , on November 20, 2008 by bestbyfarr

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Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week.  You can add herbs and spices to your salt cure too.  If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.

Rendering Back Fat

Posted in Butchery, Technique with tags , on November 12, 2008 by bestbyfarr

 

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Lard is something you always need on hand, especially if you are breaking down whole animals and you need to use all the fat.  Here is step by step of rendering back fat.  You can also render back fat by grinding and cooking it down in a pot with a little bit of water. 

If there is still water or impurities in your lard bring it to a simmer and let it cook till it is fully clarified.

Viva la Turducken!

Posted in Butchery, Good shit, Technique, Turducken with tags , , , on October 27, 2008 by bestbyfarr

Turducken is something I do every year for Thanksgiving.  This year I did the more traditional Turducken with the whole birds and cornbread stuffing.  I have a lot of fun with it cause I think it is really cool to stuff it into the shape of an actual turkey… but with no bones (except the leg and wing).  

I made this one for all my friends at Orson on my last supper. The turkey itself was a 25 pounder to start.   The Turducken was about 38 pounds before going into the oven.  The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

I am sold out of Turduckens for Thanksgiving, but I am already taking orders for all your Holiday parties.  Click on the picture of the Turducken above for more info.

Suckling Pig Porchetta

Posted in Butchery, Technique with tags , on October 11, 2008 by bestbyfarr

 

Babe and Wilber

Babe and Wilber

Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.   

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