What's cooking?

I tried sous vide, tea smoked duck the other day. 55˚C for 1 hour, tea smoking 15 minutes, and torch the skin. Meat tenderness and smell are awesome, but I will actually sear the skin on a hot pan instead next time.



At the market, my egg supplier said that it is seasonal change, and egg shell is really thin. I was gonna make some fresh pasta and cracked 5 eggs to get 5 twin yolks in a row. Before this set, it was 2 twin yolks out of 3 for an omlet, and after that, 4 twin yolks out of 5 for the sauce.

 

Had some craving for pork belly.

 

Delicious looking work Chanop

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Thank, Alex.

 

wow. Amazed at these dinners.

 

Schanop, have you tried sous vide duck confit? It's outstanding, and super easy.

The little plums from a tree near the railroad spur in my neighborhood were early this year. Eight pounds of plums yielded a bit over four and a half pints of lovely jam:

 

Lovely jam, Doc. I have not tried sous vide duck confit yet. But I have been cooking them without extra fat for quite a few times. Maryland's and wings need quite a bit of time to get to tander state. For breast, I am happy with 55˚C 1 hr, chill, then seared.

 

Baked a yeast bread during the day, and whipped up a dinner at night.

 

Bread looks fantastic Chanop! I must learn how to make that

 

Schanop, I love the way you cook. What's in with the belly and bok choy?

 

Someone get me a plate when I wake up from fainting!

 

Mike, thank; pork belly dish is usually called "Bowl steamed pork belly with picked mustard green." Pork in big chunk is parboiled/steamed, rubbed with soy, dried, fried the skin until puff, chilled, sliced, layered in a bowl, topped with picked mustard green, steamed, and inverted out of the bowl onto a plate for serving. My layering was not very good yesterday, should have sliced the pork a bit thinner.

Green is choi sum, a simple one with ginger and garlic. The other green is okra, which my pre-schooler really like (weird for a pre-schooler as far as I understand).

 

Got this oven dish from gumtree for cheap, so had a go with it with wintery stew/braising. It is quite a huge cooking vessel, so it will be handy every now and then.

 

Chicken in the oven and green beans with fresh garden potatoes, spices and bacon grease on the stove top

 

Mmmm, bacon grease.

 

Sous Vide Pork Belly buns. Recipe from Serious Eats.

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:like

 

Duck & baby bok choy

 

Ngab Ngab, nice. I haven't cooked duck whole for a long time. Already have breast sous vide and now in the fridge. Sear and serve tomorrow. Still have to decide what I am gonna do with marylands and wings.

 

That is next on my sous vide list to try. Just trying to convince my wife i need another knife go break the duck down.

In terms of the marylands. They go great confited... my wife has a great recipe for it which i can send if you'd like.