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#1 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
For this weekend: Duck. |
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#2 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10882338
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Do you have a torch for the skin? I'm thinking about getting one; that would be a great way to finish off my meat.
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#3 | |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-110037
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Quote:
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#4 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10882338
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perfect, now will you hold it over the flame?
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#5 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-110037
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Sure, but'll hafta' be a smaller log...more like a stick. The logs are too heavy for me.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#6 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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#7 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10882338
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A torch is cooler
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#8 |
Cast Iron Jedi
Join Date: Nov 2004
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#9 |
MVP
Join Date: Dec 2008
Location: Joplin, MO
Casino cash: $10882338
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Your plating suggests otherwise.
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#10 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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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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