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| Sous Vide and High Dollar Cast Iron |
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| merkaba93:
Canvasback duck. Sous vide with some rosemary, thyme, sage and duck fat. Cooked at 135 for 1 hour. Then seared over high heat for 2 min each side. As it rested, took 2 tbs butter and cooked over med high heat until the milk solids dissipated, added a handful of sage leaves. Then tossed in some pumpkin gnocchi for a few seconds. Finished with some San Juan island salt. No idea why two of the photos are sideways...? |
| KFhunter:
I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. Thanks for sharing! |
| Boss .300 winmag:
--- Quote from: KFhunter on December 02, 2018, 07:25:17 PM ---I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. Thanks for sharing! --- End quote --- I’m guessing that merkaba93 has some schooling in the culinary arts.🤔 |
| merkaba93:
--- Quote from: Boss .300 winmag on December 02, 2018, 07:27:04 PM --- --- Quote from: KFhunter on December 02, 2018, 07:25:17 PM ---I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. Thanks for sharing! --- End quote --- I’m guessing that merkaba93 has some schooling in the culinary arts.🤔 --- End quote --- No, mostly my mom taught me to cook. Dad taught me to hunt and fish. Ive been filling in the gaps ever since. |
| merkaba93:
--- Quote from: KFhunter on December 02, 2018, 07:25:17 PM ---I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. Thanks for sharing! --- End quote --- What part would you like to know more about? With this dish? |
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