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OT - Confit Sous Vide
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RedSkip
Posts: 1,400
Anyone try it yet? I always see vacuum sealed but not braised in a liquid, let alone oil.
Just curious...
Edit: Spellchecked the title.
Just curious...
Edit: Spellchecked the title.
Large BGE -
McDonald, PA
Comments
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I have not. Interestingly this came over the wire today.
https://recipes.anovaculinary.com/recipe/sous-vide-chicken-confit?utm_source=Anova+Food+Nerd+Family&utm_campaign=64316f1e0d-recipes_weeend&utm_medium=email&utm_term=0_0315742ebc-64316f1e0d-105764945&ct=t(recipes_weekend)&goal=0_0315742ebc-64316f1e0d-105764945&mc_cid=64316f1e0d&mc_eid=59ce46b71a
Sandy Springs & Dawsonville Ga -
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Can someone ‘splain this to me? I’ve wondered about what confit means/is for quite a while.
And yes... I am too lazy to google this for 15mins and educate myself.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Can someone ‘splain this to me? I’ve wondered about what confit means/is for quite a while.
And yes... I am too lazy to google this for 15mins and educate myself. -
@MaskedMarvel recently posted a cook...
https://eggheadforum.com/discussion/1214156/ot-polyscience-freak-to-searzall-yum
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@SmokeyPitt
@MaskedMarvel
MaskedMarvel’s post is what led me to ask. It looks as if the steaks were confit in the pan then Sous Vide, but not confit in the Sous Vide.
Made me curious, has anyone tried to Confit AND Sous Vide?Large BGE - McDonald, PA -
RedSkip said:@SmokeyPitt
@MaskedMarvel
MaskedMarvel’s post is what led me to ask. It looks as if the steaks were confit in the pan then Sous Vide, but not confit in the Sous Vide.
Made me curious, has anyone tried to Confit AND Sous Vide?
When I 1st started considering getting an SV set up, I did a few experiments w. slow cooker oil poached meat. Would get a pool of cooking oil up to 140F, and place a piece of spiced chilled meat into it. At 1st the meat would be submerged, then gradually rise in a pool of its own spiced juices. The results were good pan seared in part because some the by then flavored oils would be used in the pan, resulting in better than average flavor.
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RedSkip said:Anyone try it yet? I always see vacuum sealed but not braised in a liquid, let alone oil.
Just curious...
Edit: Spellchecked the title.
This is one didn’t turn out the way we thought but the flavor was really good. We trying to make a garlic/herb infused oil for a marinated cheese we are making. we were looking for a very light, see through oil but as you can see it colored up the oil quite a bit. Not what we were looking for but the flavor is out of this world.
Keepin' It Weird in The ATX FBTX -
I've done it with pork belly in pig fat. Very tender and tasty! Don't remember the time or temp I used. It was a few years ago. I meant to branch out with chicken in duck fat, etc., but just keep forgetting.Dallas (University Park), Texas
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@cssmd27. Cool stuff, just imagining how tasty that was.Large BGE - McDonald, PA
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I was thinking that if you put enough butter inside the bag with the steak, you are basically doing a confit in the sous vide.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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