Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: merkaba93 on December 02, 2018, 06:43:29 PM

Title: Sous Vide and High Dollar Cast Iron
Post by: merkaba93 on December 02, 2018, 06:43:29 PM: 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...?
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: 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!
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: 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!

I’m guessing that merkaba93 has some schooling in the culinary arts.🤔
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: merkaba93 on December 02, 2018, 07:56:51 PM: 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!

I’m guessing that merkaba93 has some schooling in the culinary arts.🤔

No, mostly my mom taught me to cook. Dad taught me to hunt and fish. Ive been filling in the gaps ever since.
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: merkaba93 on December 02, 2018, 08:00:23 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!

What part would you like to know more about? With this dish?
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: steeleywhopper on December 02, 2018, 09:50:10 PM: My wife just did a blacktail blackstrap in the Sous Vide tonight and it was great. Never thought I’d catch on but she’s making me into a believer real quick.
Your dish looks amazing!
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: KFhunter on December 02, 2018, 10:26:56 PM: Quote from: merkaba93 on December 02, 2018, 08:00:23 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!

What part would you like to know more about? With this dish?

It was just an comment based on all the different cooking threads I've been seeing lately and I've been enjoying seeing other people's creations.

As for this thread I gave up waterfowl hunting years ago because I couldn't find an edible way to cook them.
Friend of mine just convinced me to try duck bacon recently he had professionally done :puke: I couldn't peel that off my tongue fast enough

I have had ~~good~~ excellent Thai duck served in Airway heights near Spokane, so there is hope :chuckle:
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: KFhunter on March 18, 2021, 09:52:10 AM: My skillet, after wife cleans it :bash:

(https://uploads.tapatalk-cdn.com/20210318/e776ca58927da941d3d8df04d544f8da.jpg)
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: pianoman9701 on March 18, 2021, 11:24:08 AM: Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: Rob on March 18, 2021, 12:37:05 PM: Quote from: KFhunter on March 18, 2021, 09:52:10 AM
My skillet, after wife cleans it :bash:

(https://uploads.tapatalk-cdn.com/20210318/e776ca58927da941d3d8df04d544f8da.jpg)

What happened to that poor skillet???
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: Angry Perch on March 18, 2021, 01:25:49 PM: Quote from: pianoman9701 on March 18, 2021, 11:24:08 AM
Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

P-man, what torch do you use for meat? I have a small butane torch for little stuff. Do you just use propane? Any of the myriad searing attachments?
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: Angry Perch on March 18, 2021, 01:26:34 PM: And KF. That poor pan! Was she really proud of how hard she worked on it? :chuckle:
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: pianoman9701 on March 18, 2021, 01:26:56 PM: Quote from: Angry Perch on March 18, 2021, 01:25:49 PM
Quote from: pianoman9701 on March 18, 2021, 11:24:08 AM
Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

P-man, what torch do you use for meat? I have a small butane torch for little stuff. Do you just use propane? Any of the myriad searing attachments?
Bernz-o-matic with the yellow cans, which leave no residue.
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: Stein on March 18, 2021, 01:42:16 PM: I use a weed burner from Harbor Freight. It's a bit overkill but makes a great crust and does it very fast so it doesn't cook the inside. It also makes for a great backyard campfire starter. Be careful, it will get whatever grate you have it on orange hot quickly and lightweight cooling racks don't hold up under that kind of heat.

I also sear on my propane grill attachment on my smoker, I can get it up to the 500-600 range, much hotter when a bit of fat ignites, then it's 700 or more.

https://www.harborfreight.com/propane-torch-91033.html
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: KFhunter on March 18, 2021, 05:19:40 PM: Quote from: pianoman9701 on March 18, 2021, 01:26:56 PM
Quote from: Angry Perch on March 18, 2021, 01:25:49 PM
Quote from: pianoman9701 on March 18, 2021, 11:24:08 AM
Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

P-man, what torch do you use for meat? I have a small butane torch for little stuff. Do you just use propane? Any of the myriad searing attachments?
Bernz-o-matic with the yellow cans, which leave no residue.
I

use the same, map gas

Sent from my SM-G965U using Tapatalk
Title: Re: Sous Vide and High Dollar Cast Iron
Post by: CastleRocker on March 18, 2021, 05:54:03 PM: Looks delicious! We use old cast iron, and one newer no-name skillet. My son happened on a Finex skillet like yours at a dang garage sale of all places. I about lost it when he told me what he paid for it! I asked him if they had any more, and unfortunately they did not. He paid $10! Oh, and yes I know what they cost new.