2020 was the year from hell for me. I lost my wife(passed away), job, and health(temporarily). The winter was ugly,long, and so forth. One thing I did have was cooking, and I cooked like a man possessed, and I learned some stuff which might be helpful for certain cooks that are low and slow in nature for you all.
I had used the confit method occasionally on the job, especially for duck, as it is classic. But, I learned this method is very useful for many styles of cuisine. I used it to cook chicken before I fried it. The most tender and flavorful chicken ever. You get the idea...
The confit method is simple: submerge your food in fat, and cook at 200 degrees till you get what you want. The meat will turn out super tender, firm, and with intensified flavors. When the meat is done and tender to your liking, cool down in the fat, remove from fat(save the fat!) and dry off a bit with paper towels. Then, brown the meat till heated through, and serve. Simple.
I did a cook with some brisket where I rubbed and smoked the brisket for a couple hours, Then transferred the brisket to a suitable pan, covered in fat, then cooked at 200 til barely fork tender. When cool(the next morning), I pulled and wiped off the brisket. Then re rubbed minus any salt, and cooked till the bark was to my liking. About 2-2 1/2 hours.
It was/ and is the best brisket I have ever cooked. Huge flavor, great moisture, and decent bark. Now, to be fair, I'm not a brisket fanatic, but I AM an affectionado of well cooked beef. If you want things extra smokey, adjustments should be made, but it won't be super smokey, just smokey.
I've used this method a dozen times or so with chicken, pork, beef, and even ahi and halibut.All with good to great results.
Full disclosure, this a pain in the butt, however very consistent and versatile. I hope you all like it.
From Houston, Alaska.
I had used the confit method occasionally on the job, especially for duck, as it is classic. But, I learned this method is very useful for many styles of cuisine. I used it to cook chicken before I fried it. The most tender and flavorful chicken ever. You get the idea...
The confit method is simple: submerge your food in fat, and cook at 200 degrees till you get what you want. The meat will turn out super tender, firm, and with intensified flavors. When the meat is done and tender to your liking, cool down in the fat, remove from fat(save the fat!) and dry off a bit with paper towels. Then, brown the meat till heated through, and serve. Simple.
I did a cook with some brisket where I rubbed and smoked the brisket for a couple hours, Then transferred the brisket to a suitable pan, covered in fat, then cooked at 200 til barely fork tender. When cool(the next morning), I pulled and wiped off the brisket. Then re rubbed minus any salt, and cooked till the bark was to my liking. About 2-2 1/2 hours.
It was/ and is the best brisket I have ever cooked. Huge flavor, great moisture, and decent bark. Now, to be fair, I'm not a brisket fanatic, but I AM an affectionado of well cooked beef. If you want things extra smokey, adjustments should be made, but it won't be super smokey, just smokey.
I've used this method a dozen times or so with chicken, pork, beef, and even ahi and halibut.All with good to great results.
Full disclosure, this a pain in the butt, however very consistent and versatile. I hope you all like it.
From Houston, Alaska.
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