Friday, 11 August 2017

Will It Sous Vide?: The Head of a Pig

quote [ Hello, and welcome to a very special edition of Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Not only are we finally cooking a long-requested dish—porchetta di testa—but we, as you can see, have video. ]

Sous vide pig head. This girl made me chuckle too.

2 tablespoons of Kosher salt
Freshly ground pepper (Just grind it right over the face so there’s pepper all over.)
A lot of garlic (I used six cloves.)
3 or 4 sprigs of fresh rosemary
Red pepper flakes to taste (A teaspoon or two is good.)
The zest of one large lemon
1 pig face.
[SFW] [food & drink] [+5 Interesting]
[by lilmookieesquire@2:07amGMT]

Comments

arrowhen said @ 2:56am GMT on 11th Aug [Score:2 Insightful]
When cooking pig face, it's very important to make sure your salt is kosher.
slaytanik said @ 5:14am GMT on 11th Aug [Score:1 Good]
If I recall correctly hat's just the name of the salt used in the koshering of other stuff. It isn't referring to the salt itself being kosher - I think all unflavoured salt would be kosher by default.
Bruceski said @ 6:14am GMT on 11th Aug [Score:1 Interesting]
Yup. It's the size of the grain. That said, it's a common error/joke. I heard it in the wild last time I went into a spice store, another customer was confused about it and whether she could substitute "unkosher" salt in a recipe. The clerk was quite helpful, not condescending at all. I was impressed, I admit I giggled a bit.
lilmookieesquire said @ 6:24am GMT on 11th Aug
It's actually used to absorb liquid, which is useful for kosher food stuff, but that joke was gold.
slaytanik said[1] @ 5:13am GMT on 11th Aug [Score:2]
"This is a really moist cooking environment"

Talk dirty to me
satanspenis666 said @ 3:40am GMT on 11th Aug [Score:1 Classy Pr0n]
A few months ago I did not know what a Sous Vide was. It was on a wedding registry and I was intrigued by it. Enough that I made my wife buy it for them.
rylex said @ 4:57am GMT on 11th Aug [Score:1 Interesting]
interesting. so its essentially pressure cooking at a lower temp...

I wonder if i can swap the geared gauge out on my all american for this
lilmookieesquire said @ 6:27am GMT on 11th Aug [Score:1 Informative]
I know you don't need an Anova. You just need a heating element and a thermometer. There's plenty of DIYs online. If you do go with an Anova wait for their sales. They have them constantly.
lilmookieesquire said @ 6:25am GMT on 11th Aug
I fancy it's kind of like crockpot cooking but with better temperature control? I might be totally wrong there though.
C18H27NO3 said @ 4:31pm GMT on 11th Aug
But sous vide is not pressure cooking. You can use a zip lock bag instead of a vacuum sealed one. Pressure cooking is 15 psi higher than atmospheric pressure. Altitude notwithstanding. It's more of a crock pot with long cooking times and lower temp, as mookie says. You can then add the maillard reaction after you've reached the desired interior temp - if it calls for it - on a smoking hot cast iron pan. i.e. steaks. But yeah, all you need is a method to insure constant water temperature over time.
Hugh E. said @ 10:03am GMT on 11th Aug
"If you find this part disturbing, that probably means you ..."
should consider a plant-based diet.
Mythtyn said @ 12:36pm GMT on 11th Aug
MMMM..sisig
C18H27NO3 said @ 4:36pm GMT on 11th Aug
Reminds me of a program on netflix with the former guy from Americas Test Kitchen, Chris Kimball, who wanted to create an authentic period meal. It required turtle soup. Turns out dead turtles are expensive. Anyhow, the substitute was a calf's head. It supposedly recreated the flavors of turtle.

http://www.npr.org/templates/story/story.php?storyId=130536078
Headlessfriar said @ 7:33pm GMT on 11th Aug
The beauty of telling people that a calf's head tastes like turtles not many people can call your bluff on it.
papango said @ 1:57am GMT on 13th Aug
A face is not a head! Pork heads are super good roasted whole (there's so much different stuff on them that there's something for everyone).

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