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Hawg... let's go french! Kinda...

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  • Hawg... let's go french! Kinda...

    Tagging along on your killer beef stock... if we go onward..

    Demi-glace. That stuff that's like gravy on steroids... usually has veal components, but my point is-

    It's jelly-like cooled. And beyond Jello-jelly like. Solid is a better word.

    So when vac-packing sliced beef..or pork for that matter, no suck-y into machine-eee...

    So if we carry your stock out a bit longer... and mix with the cured top round I'm gonna slice in the AM... and seal it up... upon re-heating we add a cup of water.. Au-Jus!

    I'm thinking this will be good.

    What say ye?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    i'm thinking you're onto something good there. i've messed with the idea a bit informally, and have never been dissatisfied with results!
    Fundamentals matter.



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    • #3
      Sounds like you are dancing around making a terrine? With the jelly covered cured meat. Try slicing and serving just below room temp, with the juice still congealed. Well you said go French Or if you really want to be authentically French, you could just surrender
      JT

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      • #4
        Ohhh yeah! I'd say go for it... jelly-like is good!


        Drinks well with others



        ~ P4 ~

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        • #5
          Originally posted by Whisky Fish View Post
          Sounds like you are dancing around making a terrine? With the jelly covered cured meat. Try slicing and serving just below room temp, with the juice still congealed. Well you said go French Or if you really want to be authentically French, you could just surrender
          Heh... you don't wanna see me dance

          I just had a couple slices as you mentioned... GOOD! But I'm thinking more French Dip fodder, or a thin-sliced pile with au jus all ready to go- Vac pak'd.

          Drop in a pan, add some water and build sammy or pile on plate!

          Here's the main character in the production...

          Attached Files
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            i'd watch the salt content since you are really reducing it down......i'd omit any salt and then add it before you are going to eat.
            sigpic
            it's all good my friend..........

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            • #7
              Rob makes a good point about the salt. You could add some unflavored gelatin to the mix, although if you start with bones and enough connective tissue in your meat, it should gel pretty good without.

              I bet those sammies would be good with some hot giardinara.........
              Once you go Weber....you never call customer service....

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              • #8
                OK..I gotta report...SUCCESS! Here's the darn-near demi-glase cum Au Jus
                hanging on for dear life in the tipped bowl...



                And a couple packed shots...full vac, and nary a bad seal! A LITTLE juice migration, but minimal... and no puddles in my machine! Put about a tablespoon or so in each pack. Testing earlier indicated about .25 to .5 cup water on re-heat for an Au Jus type sauce. And I did watch the salt...and yes, it sure does build up...




                Got a nice li'l stock of tasty roast beef packages! Mmm!

                Attached Files
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Schweeet!
                  Mark
                  sigpic


                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

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                  • #10
                    It's a mix of sauce espangnole and beef stock....in this case... General reference to demi-glase is S.E. and veal stock, or there is a chicken variant too.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      I love it... EXCELLENT!!!


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        looks good rich!
                        sigpic
                        it's all good my friend..........

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                        • #13
                          Nicely done Sir Rich, "Bon Appetite" in my best Julia accent... however.. and you know how I feel about anything french.. it is more a faux... demi glase... because as you know it is simmered in french kitchens for days... but.. a semi demi is almost as tastey!



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                          • #14
                            You are correct... it's "demi-glase like" heh...
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              That will make a damn fine sammy or hot roast beef
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                              Certified Sausage Head

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