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Old 12-27-2012, 02:48 PM   #51
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DANGIT MAN... STOP!

LOL... Your pix are making me hungry and it's not even 10AM here in Texas yet!

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Old 12-27-2012, 03:03 PM   #52
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Some good looking meals prepared in the home sous vide rigs. This year for Christmas I decided we weren't going to have the traditional dinner and opted for country ribs and pork tenderloin sous vide in bacon drippings. They were a smashing success!

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Old 12-31-2012, 10:59 PM   #53
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I'm using my electric boil kettle to sous vide a standing rib roast for tonight... I'll post pics if it works well....

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Old 01-11-2013, 02:24 PM   #54
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I finally setup my control products temp control which replaced the brains of an old deep fryer I had sitting around. I added an old fountain pump and wired it so I can move the controller to my turkey fryer when I have a large amount of food to cook. I've cooked a couple duck breast in it to test it out and it works perfectly. I just finished cooking duck confit for 12 hours. I think this is going to be my new favorite kitchen toy.
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Old 01-11-2013, 02:46 PM   #55
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VERY cool idea! I bet these old deep fryers could be found at goodwill pretty easily as well... Was it pretty easy once you got the case opened up? And you said it was removable? COOL!

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Old 01-13-2013, 04:30 PM   #56
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I see a lot of them on Craigslist. My turkey fryer was free. But yeah you should be able to find them at a thrift store too. The mechanical types are the easiest to work with. The digital ones will require a lobotomy.

Yes it was easy. The hardest thing was wiring it so the power is coming into the fryer itself. The controller was wired internally with 3 wires tapped in..., common ground, 120v and heating element. I am going to add a dpdt switch to allow me to bypass the controller and boil when needed. In case I want to actually fry something. Then another switch for just running the pump, this way I can use it for quickly thawing frozen stuff.

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Old 01-18-2013, 04:57 PM   #57
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Just one more reason for me to get my Brutus 20 going.

Question, At what temp does duck fat render? Are you able to render the fat whilst Sous Vide...ing? A properly seared duck breast is exceptional...while one with a lot of fat left is well...medicore.

Also Revvy will you post your pork belly technique?

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Old 01-18-2013, 05:16 PM   #58
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For the duck breasts I followed J kenzie Alt-Lopez's recommendations. 135 degrees for 2 hours.

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By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving.
It was beautiful, and I have a nice jar of rendered duck fat.

This is what I went by for the 24 hour pork belly.
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Old 01-18-2013, 05:38 PM   #59
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Ok, sold and thanks.


Ill be almost as excited to sous vides with my new set up as I am to brew.

The duck fat is a double bonus.

My plan is to do the duck breasts, use the fat for duck fat potatoes and a roux to thicken whatever sauce I plan to make.

Then use any leftover duck fat for a few of the pork belly confit packages.

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Old 01-23-2013, 03:42 PM   #60
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duck breasts- my 2 cents- i've been cooking them a lot lately. 55 to 57 deg C (57C=135F) 2 hours as revvy says doesn't render the fat but makes it very very easy to do so. i go with the slightly lower 55 if using soft farmed duck and 57 if using gamey wild duck, which is smaller, has much less fat, and requires much less time in the frying pan. but make sure after sous vide you get the skin very dry; paper towel it, and it's best to cut a few slits in the skin, this will let the fat render out evenly. then get them into a ridiculously hot, bone dry frying pan until the skin is browned. you will still have a little layer under the skin but it won't be oily tasting against the crisp skin. i then flip them for a few seconds to sear the non-skin side, mostly for aesthetics.

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