Thread: Food and Drink New cooking methods ... sous vide
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Old 04-23-2015, 01:50 PM   #332
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Quote:
Originally Posted by Great Expectations View Post
Your plating suggests otherwise.
I do like nice plating, but I kinda suck at it.

But that's not the point I was making. I'd prefer to use something that would make the final product better. Sometimes that is a torch. Often on steaks, while the top and bottom are searing, I'll use the torch to crisp up the fat cap on the side. But for duck, I'm not sure if you're going to render all of the fat, so using a low heat to render and crisp would be better than using a torch. That fat really provides remarkable insulation.

OR... you could render a lot of the fat before you seal it and sous vide, so when you're ready to sear, all you need to do is crisp up the fat. Yeah, I think that's what I'd do. Then pour the rendered fat into the bag. It'd be like sous vide/confit!
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