Monday, March 30, 2009

Homage du Ruhlman

Enjoying a sudden burst of inspiration, or maybe falling for the seducing lure of the dark side, i awoke with the determination to cure meet. Now! Today! It all depends on how you look at it i guess, maybe I'm going crazy. Anyhow, i rushed out and descended on the previously scouted location (the Internet is a marvelous thing), and there it was. The answer to all my wants and desires...ok maybe not but the perfect solution for my minimal closet of a kitchen. This black tower, built to hold 18 bottles of wine in two different zones anywhere between 6C and 22C with insulated glass doors and that all important blue LED lighting...what is that word I'm looking for, Pimpin? ;)

I also bought a extra thermometer with a built in hygrometer to monitor the compartments, now i know that hygrometers are less than trustworthy, but hay better than nothing. I also had plans to find a moisturizing device from a cigar humidor. However, i tried the low-tech non gadget way recommended by Ruhlman and would you know it, with a bowl of water (salted to a 4% salinity to mirror the Mediterranean) the hygrometer jumped up to a steady 70-75% which is ideal! Now i only hope the thing isn't way of, guess only time, and experimentation will tell.

Eager to graduate from the vanilla side of the foodporn sphere and into the harder stuff i took my defrosted magret out of the fridge and lay it on a bed of sea salt. I know the measure of salt is probably completely useless but i confess i am holding Mr Ruhleman's hand through this one. After preparing the bed though I just made sure to tuck the breast in neatly, not really bothering with another helping of 225g of salt which is suggested in the book. It all depends on size anyways, and sending it of for a 24h sleepover in the fridge.

I was amazed to see the change in texture and color of the meat as i took it from its salty situation. Feeling a bit cocky i decided to deviate from the recipe and give the magret a last wash with cognac before applying some white pepper. (not anticipating a lot of flavor from the added alcohol but hay worth a try)

We are no longer in ”centerfold of the month” foodbloging, haha, bring forth the rope and suspension hooks... So yeah i did not get any cheesecloth as Ruhlman instructs us to (guess i let go of that hand) i pierced a overhanging flap of fat with a meat hook and went shibari on the poor thing with some butcher-twine before locking it in its new dungeon.

As a side note i also have this ”food calender” which i will use to record dates and weights any upcoming clientèle. The goal is a 30% weight loss before...ok I'm stoping here there are to many unappetizing jokes to be told now that i started walking down this path! Check back soon for more updates.

Salt Curing on Foodista

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