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  1. kongfeet

    Is it ok to bring jamon Iberico back to Canada?

    Hi. I¨m not sure where to post this, but I´m wondering if it´s possible to bring some jamon Iberico from  Spain (that´s where I am at the moment) back to Canada. On one hand, it´s just food (well, way way way cheaper here), but then again, I heard somewhere that they won´t allow it because it´s...
  2. kongfeet

    whole beef shank

    Hi. I was wondering if I could cook a whole beef shank in the same way as how Thomas Keller cooks a whole veal shank. That is, put the shank on top of some veggies and cook the whole thing (uncovered) in the oven for about 8 hours at 275 F. Has anyone ever tried anything like it? Thanks in advance.
  3. kongfeet

    Food prepared by a sick cook

    Hi. I was beginning to feel sick last weekend (common cold, nothing life threatening), but since I had already cured duck and pork belly the day before for confit, I just went ahead and cooked them (at 190 for 10 hours or so). Now, if someone ate it, could he/she get sick? It wasn't like I kept...
  4. kongfeet

    Suckling pig shoulder

    I've got a suckling pig shoulder (taken from a half of the whole carcass). I'd like to get crispy skin and falling off the bone meat. Was wondering if anyone can help out with: 1. Should I brine it or not? 2. At what temperature for how long? 3. Should I cover it with foil or not? Thanks.
  5. kongfeet

    slow roasted goose

    Found this recipe and was wondering if anyone has ever tried anything like it. I've roasted a duck (5 lb) at 275 for 4 hours (and additional blast at 375 for 30 min) and it came out great, but I've never gone any lower than that (with a duck or goose), temperature-wise. Any comments would be...
  6. kongfeet

    slow roasting a steak in the oven?

    Hi. I was wondering if anyone has ever tried cooking a steak (let's say, an inch thick rib eye) at around 200 F. Had many memorable meals with rib roasts cooked the same way, but I'm not sure if it will work just as well for a much thinner cut. Would also appreciate if anyone has a rough idea as...
  7. kongfeet

    slow roasting a steak in the oven?

    Hi. I was wondering if anyone has ever tried cooking a steak (let's say, an inch thick rib eye) at around 200 F. Had many memorable meals with rib roasts cooked the same way, but I'm not sure if it will work just as well for a much thinner cut. Would also appreciate if anyone has a rough idea as...
  8. kongfeet

    slow roasted duck/goose?

    Hi. Was just wondering if anyone here has tried roasting a duck or a goose at around 200 F (or somewhere between 200 F and 275 F) for a long time, say, 4 hours or so for a 5 lb duck. Being a huge fan of slow roasted prime rib, I'm thinking it should work just as well for fatty birds, but thought...
  9. kongfeet

    butter poached lobster

    Hi. Was just wondering if anyone here knew how long I can keep butter poached lobster (a la French Laundry) in the fridge (after it's cooked). Thanks in advance.
  10. kongfeet

    braising short ribs at 375?

    Hi. Saw Mario Batali's braised short rib recipe in his Babo cookbook. It says to braise them at 375 F for 2 hours. I've never braised any meat at such a high temperature for such a short peroid of time (I usually do it at 275 F for 6 hours, and on occasions, I've done a 12 hour braise at 180 F)...
  11. kongfeet

    How long does confit last at room temp?

    Hi. I was wondering if it's possible to keep confit (duck, pork, etc), covered in fat, of course, at room temperature. I'm thinking it should be fine for a couple of days around this time of the year. Thanks in advance.
  12. kongfeet

    Venison confit anyone?

    Hi. I'm thinking of confit-ing venison shoulder. Got a few questions and they are: 1. Would you cure the meat overnight or no? I usually do with duck. I use salt, pepper, and herbs. But since I'm not a fan of overly salty meat, I'm wondering maybe it's better to season right before cooking. Any...
  13. kongfeet

    duck breast confit? beef confit?

    Hi. I was wondering if anyone has ever tried confit-ing duck breast. There doesn't seem to be any recipe on the internet so I'm guessing maybe it's not a good idea? But since I'm not a fan of the more common preperations - sear it on a pan and finish in the oven, I'm wondering if there is...
  14. kongfeet

    Duck breast confit? Beef confit?

    Hi. I was wondering if anyone has ever tried confit-ing duck breast. There doesn't seem to be any recipe on the internet so I'm guessing maybe it's not a good idea? But since I'm not a fan of the more common preperations - sear it on a pan and finish in the oven, I'm wondering if there is...
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