Comments on: Antelope, Salmon, Duck – Works in Progress

By: adele

adele — Mon, 16 Mar 2009 15:18:39 +0000

Sous-vide antelope? I’d definitely try that.

I’m looking forward to seeing more of the results of these experiments.

(By the way, I think it’s the maltose mixture used for basting that gives Peking duck that crackling-crisp skin.)

By: Carolina Rig

Carolina Rig — Mon, 16 Mar 2009 13:19:52 +0000

I’ve played around with the idea of using the ‘bicycle pump’ on wild ducks as I’ve seen it used on some of the trendy cooking shows and read about the technique online. Maybe one day I’ll man-up and try it.

Carefully pulling the skin away from the meat on whole pheasants, quail, and dove before roasting has ensured a nice crispy skin for me….But they don’t have that thick skin and nice layer of fat a duck does. Hank’s low and slow then broil method has been the closest thing to “almost” crispy duck skin I’ve found.

By: Murasaki Shikibu

Murasaki Shikibu — Mon, 16 Mar 2009 10:44:23 +0000

I’m in the process of making my transition from urban dweller to someone who lives a little closer to the countryside and your blog is very interesting because it’s fraught with information that most city dwellers know nothing about. One day I hope I’ll be able to do some of the things you do here.

By: Ken Harris

Ken Harris — Sat, 14 Mar 2009 19:57:50 +0000

When we were in Taiwan in 1971 we learned of Fu Pei Mei, television chef and author of fine cook books. Her recipe for Peking duck involved hanging the dead bird upside down in a dark, dry place until a single drop of fat formed onto his beak. How long? Hours? Days? I have no idea. Also, she recommended using a bicycle pump to insert air between the skin and the body of the duck. The thing is, I can’t remember whether this step came before or after the hanging, and I don’t have the book any more. Anyway, I never did it. I always just went to the restaurant and ordered Peking duck like everyone else. Her books are still available on Amazon.com, by the way.

By: suburbanbushwacker

suburbanbushwacker — Sat, 14 Mar 2009 07:16:16 +0000

‘there is more to life than fried things. Really. No, I mean really there is. Honest.’

I want to believe you Hank, but in book this claim is sacrilege, you go too far sir.
SBW

By: hank

hank — Fri, 13 Mar 2009 21:07:16 +0000

Angry Brit: First off, why are you so angry? Secondly, yes, I will be using this technique a lot, but mostly for fish or the breast meat from birds like pheasants, quail or chicken — it is ideal for this, as breast meat tends to dry out easily and needs to be cooked gently. As for more red meat? I may wait until I get the immersion circulator…

By: Angry Brit

Angry Brit — Fri, 13 Mar 2009 18:43:42 +0000

I’ve never had antelope before and it’s definitely on my list to try. I applaud you for trying sous vide. Sometimes I feel that I never step outside my culinary comfort zone to try a technique so markedly different from one I’m used to. Do you feel that it’s a technique you’ll be using on a regular basis?

By: Kevin

Kevin — Fri, 13 Mar 2009 01:25:59 +0000

Really well written post. Crispy wild ocean char is on deck next week here – can’t wait. And cool idea to try the sous-vide w/o immersion. Ballsy.

And btw – I don’t have a vacuum bagger, and store my meats just fine, thank you very much!

By: hank

hank — Thu, 12 Mar 2009 18:18:56 +0000

Tina: Yes, it is safe, despite what the USDA says. They are just covering their butts and taking into account what you should do if you did get “off” meat. The interior of a piece of meat is sterile, and from my research I’ve found that there are almost no reports of parasites in wild game meat these days — even in wild pork, which does give a few people trichinosis each year. Is there a slight risk? Possibly, but I have never heard of anyone getting sick from properly handled rare (even raw) meat. To each his own, but I think well-done game is nasty, unless you have stewed or braised or smoked it.

Matt: Nope, no worries on the plastic reaction. I highly doubt that plastic would become volatile at temperatures below boiling. And as for the other big whack at sous vide — the low temperature — it dovetails into what I said to Tina: If you have good, well-handled meat, you have no worries. But you can be damn well sure I’d never sous vide store-bought hamburger…