Photo of your dinner (vol 2)
Discussion
Pferdestarke said:
That's not bad for a first go. The amount of connective tissue in this cut lends itself to medium or medium rare. Rare just ends up too chewy for my taste.
They were very tender and I would say done medium. (The photo makes them look slightly pinker than they were).Sous vide would be the way to go and would probably try that next time.
Pferdestarke said:
That article is correct on technique but not quite right on the reason why.food52 said:
Let us turn back the clock to seventh grade science class for a moment. Does the word "osmosis" ring a bell? That's how brining works: When you place meat in a bath of salty, flavorful liquid, the solution will travel into the meat in order to equalize the salt levels.
That's not right. Osmosis would mean that water is actually drawn out of the meat resulting in drier meat.What actually happens is diffusion. The salt molecules move into the meat allowing them to take on and hold more water.
What you can also do is dry brining which is just salting the meat heavily at least 40min before cooking. This initially has the effect of drawing water out (through osmosis this time). However after some time the salt solution is then re-absorbed into the meat. Now there is no more water to take on but the added salt means it won't lose as much water during cooking.
Here is a more in depth explanation: http://stellaculinary.com/podcasts/video/the-scien...
We had an unexpected treat tonight.
This was Lidl's "De Luxe" frozen duck.
My God, it was bloody delicious. The stuffing was very good, if a bit under seasoned. The meat was very tender - I wondered if they had added something (chemical??). I have never had tender duck before. The fruity taste of the stuffing seems to have imparted itself to the meat, in a very pleasant way.
The orange sauce was a complete cheat, but a fantastic success. I only discovered that we didn't have any oranges an hour before the dish was due to be served. My wife made a bog standard Bisto gravy with a knob of butter for texture. After she poured her gravy, I added some orange juice. The resulting sauce was as good as anything that I have ever had in a restaurant.
This was Lidl's "De Luxe" frozen duck.
My God, it was bloody delicious. The stuffing was very good, if a bit under seasoned. The meat was very tender - I wondered if they had added something (chemical??). I have never had tender duck before. The fruity taste of the stuffing seems to have imparted itself to the meat, in a very pleasant way.
The orange sauce was a complete cheat, but a fantastic success. I only discovered that we didn't have any oranges an hour before the dish was due to be served. My wife made a bog standard Bisto gravy with a knob of butter for texture. After she poured her gravy, I added some orange juice. The resulting sauce was as good as anything that I have ever had in a restaurant.
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