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Thomas Keller's cookbook "Under Pressure: Cooking Sous Vide" recommends 1:30 @ 85C for beef or duck fat, 1:00 @ 85C for marrow fat, and 0:45 @ 85C for foie gras fat.


There is no problem with the brine, smoke, sous vide process as long as he pays attention to typical/safe temperatures. I would sous vide then smoke and probably return to a hot grill, rather than sear, but that is personal preference. What would be unusual would be a return to the brine after the smoking. While it could be made safe from a food-safety ...


As you may already know, meat becomes tender when cooking because collagen (which is chewy) breaks down into gelatin (which isn't chewy), and the longer it cooks, the more collagen is broken down. Having said that, if the bag in the conventional oven was in for closer to 4h and the bag in the steam oven was in for closer to 6h, it's kind of obvious why the ...


I'll remind you of the old ways: batter, clay and salt dough used in a similar way to duck skin.

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