10-02-2015, 03:54 PM
Pork Belly in an interesting idea. I'm Jack Sprak ("Jack Sprak could eat no fat, his wife could eat no lean") so I don't even like the flubbery parts of regular bacon. That being said sous vide makes everything so damn tender I might like pork belly cooked that way.
In a similar vein I LOVE duck breast when it's been cooked well, but even at our favorite restaurant up here, where we view the chefs with nearly religious reverence, it can be hit or miss. I've ordered the exact same entree there and gotten buttery tender meat with perfect crispy skin on it, and I've also gotten it with the meat a bit drier and a flubbery layer of fat trapped between the skin and meat which I shamefully have to push aside because I just can't handle the texture. I'd imagine you could score the skin, sous vide the shit out of it and finish it with a quick sear to get the fat to reliably break down and soak into the meat.
I'm hungry now.
In a similar vein I LOVE duck breast when it's been cooked well, but even at our favorite restaurant up here, where we view the chefs with nearly religious reverence, it can be hit or miss. I've ordered the exact same entree there and gotten buttery tender meat with perfect crispy skin on it, and I've also gotten it with the meat a bit drier and a flubbery layer of fat trapped between the skin and meat which I shamefully have to push aside because I just can't handle the texture. I'd imagine you could score the skin, sous vide the shit out of it and finish it with a quick sear to get the fat to reliably break down and soak into the meat.
I'm hungry now.
Now: 07 Porsche Cayman S | 18 VW Tiguan
Then: 18 VW GTI Autobahn | 95 BMW M3 | 15 VW GTI SE | 12 Kia Optima SX | 2009 VW GTI | 00 BMW 540i Sport | 90 Mazda Miata | 94 Yamaha FZR600R | 1993 Suzuki GS500E | 2003 BMW 325i | 95 Saab 900S