Separate names with a comma.
Discussion in 'Open Forum With Bruce Aidells' started by shroomgirl, Feb 10, 2009.
Welcome to Cheftalk Bruce and thank you for answering our questions.
What are you playing with now?
Besides heirloom varieties of pork like Duroc and Berkshire I have been working a lot with bison and other grass-finished meat.
In the case of bison I feel that many are missing the boat concentrating on the steaks and roasts instead of the tough and gnarly shoulders on legs. When properly cooked with long slow moist heat the cartilage turns to soft gelatin which provides these cuts with a soft rich texture but not will all the fat.
Larry Forgione was buying bison humps from the local farmers, I didn't get a chance to ask Larry why he'd want it.... thoughts?
I have cooked this legendary cut and can't figure out what makes it special. It is one of the muscles that holds up the enormous head and is very gnarly. After I cooked it for many hours as well as in the sous vide method it just tasted like ordinary pot roast.