simmer

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Spicy Beef Tendon

March 29, 2009 in Good Shit, Technique by Ryan Farr | 7 comments

: Beef tendon

: Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed

: Add all dry ingredients into vita mix or spice grinder and pulverize

: If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once

: Add salt and sugar to spice mix

: Massage tendon with the cure mix

: Suck and seal, let cure in fridge for 5-10 days depending on size

: Fresh out of cure, brush big chunks of cure off, don’t wash

: Special General Kleinman’s sauce, baby leeks and carrots

: Add unwashed cured tendon, sauce, leeks and carrots to a pot of water

: Bring to a boil and turn down to a simmer

: Simmer for 5-8 hours till tendon is completely tender through

: Mmmm done and ready to eat

: Cool completely before slicing, you can even slightly freeze to make slicing easier

: Slicing

: Sliced spicy tendon, its a long process, but ohhh so good

: My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot

Tags: beef, cure, simmer, spicy, tendon

Bacon Mayo… the new black

February 22, 2009 in Good Shit, Technique by Ryan Farr | 26 comments

Bacon fat scraps

Put all scraps in a pot to render

Add water to the bacon fat

Bring to a simmer and cover

Once water has evaporated and the fat has started to melt remove the lid

Render until all the fat has clarified

Strain and separate fat

I like to save the bacon scraps and use for cooking risotto

Egg yolks, bacon fat, oil, lemon juice and water

Whip all and slowly add fat

Best served cold and will break if heated

Whip and chill till thickened, mayo will fully setup if completely cooled down

Bacon mayo is great with anything and everything!

Tags: bacon, clarify, eggs, lemon, mayo, pork, render, simmer

Foie Gras Torchon

December 1, 2008 in Charcuterie, Good Shit, Technique by Ryan Farr | 9 comments

: 2# loab of Foie Gras

: Carefully pull the loab apart

: While still cold, break apart the foie being careful not to tear the large veins

: Cleaned foie nuggets and the extracted veins that are garbage

: Salt and pepper the cleaned foie nuggets

: Cover with plastic and let foie cure for 24 hours

: Sugar

: Reduce till thickens and the flavor is sweet and sour

: Pour over cleaned and cured foie

: Mix till foie nuggets are fully glazed

: Cheesecloth

: Lay torchon mix on cheesecloth

: Tie and twist tightly till foie starts to come threw

: Tie torchon very tightly and let sit in fridge for 2 hours

: Remove the knots and extra cheesecloth, roll into a old apron or serviette

: Tie again with someone assisting you while tying the torchon as tight as possible

: Go back in fridge for another 24 hours

: Place the torchon into simmering water for 20 seconds

: Flip and let simmer for 20 seconds more

: Ice down torchon

: Remove the previous serviette and roll tightly in a new apron or serviette

: Tie as tight as possible and refrigerate for 24 hours

: 72 hours from start to finish and ready to go

: Cut into any shape you want when it is fully chilled

Tags: foie gras, simmer

Corned Beef Tongue

November 20, 2008 in Good Shit, Technique by Ryan Farr | 5 comments

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.