Daffy...
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stock or demi glace!? not be-littling you but demi glace is when you reduce the stock to a "small glaze" (demi glace) sounds like you have a great stock if youve got 3 gallons. ive made 15 gallons of stock before and gotten 2-3 gallons of demi. correct me if im wrong.
did you try brushing the bones with tomatoe paste and roasting them first?
research espanol sauce. thats one of my favorite derivitives of venison stock: dont forget to sprinkle ginger snaps in at the end!
the only aging ive ever done is with white-tail. no culinary background involved. from ten years old ive hunted whitetail. our season is in nov. so temps are around 40 during the day low 30s at night.my old man taught me to age my deer for 7 days leaving the open cavity down. if it going to be below 32deg that night i cut it early. if its going to be above 45 deg during the day i cut it
as for duck and other game ive never tried it. im experienced in peking duck (the asians delious aging of duck to get a delicous fatty SKIN, (much like a pork rine) youve probably scene this method hanging in front windows of chinese resturants in china town
being a commerical chef i deal manly with dry aged beef and produces alike. i could tell you my dislikes and likes of both
did you try brushing the bones with tomatoe paste and roasting them first?
research espanol sauce. thats one of my favorite derivitives of venison stock: dont forget to sprinkle ginger snaps in at the end!
the only aging ive ever done is with white-tail. no culinary background involved. from ten years old ive hunted whitetail. our season is in nov. so temps are around 40 during the day low 30s at night.my old man taught me to age my deer for 7 days leaving the open cavity down. if it going to be below 32deg that night i cut it early. if its going to be above 45 deg during the day i cut it
as for duck and other game ive never tried it. im experienced in peking duck (the asians delious aging of duck to get a delicous fatty SKIN, (much like a pork rine) youve probably scene this method hanging in front windows of chinese resturants in china town
being a commerical chef i deal manly with dry aged beef and produces alike. i could tell you my dislikes and likes of both
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no typo...I used the bones from two whole whitetail deer to make the stock...ended up with around 40 gallons of broth, concentrated down to 20 gallons of stock...Reduced most of it down to demi-glace for ease of freezing...daffy... said:
No, already had it going....but that is a good twist on it...I did roast them though with a splash of wine...
I have some rather complex sauces that I like to use, one is a derivative of the espanol sauce...I don't do many beef stocks simply because I get venison bones free...much more complex flavor IMHO...most of my stocks, (except for chicken) are either game or seafood...I'm not a certified chef, but I love complex dishes and gourmet food. I love to cook!
There have been some discussions on aging ducks on this forum, unfortunately, I live in south louisiana and the temps do not allow for aging outside of a walking cooler....just interested in experimenting with it...
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beef stock and venison stock are very simular. def use the venison stock in beef stock application.
as for seafood newengland is very known for is seafood and LOBSTERRRR. i have much experience with fish stocks and better yet lobster stocks
feel free to ask me any questions with gourmet food. its my passion and career. ever feel like taking on a dish your uncomfortable with let me know. i can help tweak it to fit your applications/kitchen and ext.
ive noticed the aging duck forum and arguments: to each his own. personaly i dont bother cus there soooo good to begin with. venison i think differently. much like chickens and other land animals the age, and activity levels of the animals differ the quailty of the meat. thats why i like to age all of my deer. especial the old mules
as for seafood newengland is very known for is seafood and LOBSTERRRR. i have much experience with fish stocks and better yet lobster stocks
feel free to ask me any questions with gourmet food. its my passion and career. ever feel like taking on a dish your uncomfortable with let me know. i can help tweak it to fit your applications/kitchen and ext.
ive noticed the aging duck forum and arguments: to each his own. personaly i dont bother cus there soooo good to begin with. venison i think differently. much like chickens and other land animals the age, and activity levels of the animals differ the quailty of the meat. thats why i like to age all of my deer. especial the old mules
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I use venson stock to make Speckled Trout Meinuer(sp.?)..very good indeed!! I haven't fooled with too many lobsters....lots of shrimp, blue crabs, and fish...I have an awesome gourmet smoked redfish dip!!!daffy... said:
ever do anything with crawfish??
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hahaah crawfish? you live in lousiana, i should be asking you. havent done much. cut the top off beer cans and cook them over a fire once or twice...
only used them in catering for southern/western theme events. used it in a crabcake kind of application and gumbos. i suppose if the clientil around here wanted it i would use old recipe i know and subsitute it for maine shrimp or just think small lobster applications
sole bar harbor: i use maine shrimp, shucked oysters, capers, lemon juice as a sauce/topping (id cut the crawfish tails in half and use them like maine shrimp)
how about new england style fish and clam chowdar. mmm thatd be good with crawfish
only used them in catering for southern/western theme events. used it in a crabcake kind of application and gumbos. i suppose if the clientil around here wanted it i would use old recipe i know and subsitute it for maine shrimp or just think small lobster applications
sole bar harbor: i use maine shrimp, shucked oysters, capers, lemon juice as a sauce/topping (id cut the crawfish tails in half and use them like maine shrimp)
how about new england style fish and clam chowdar. mmm thatd be good with crawfish
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haha def good to find someone who shares the same passion, even more greatful for a sportsman from the south, honestly i have to give a lot of my culinary back ground to hunting and fishing... learning how to butcher whitetail. fileting fish, preparing rabbit and duck. all of that really gave me a step up from my peers in culinary school
Glad to have finally found my rightful place here on the vast DHC
Glad to have finally found my rightful place here on the vast DHC
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you need any suggestions on true louisiana cuisine, just ask!daffy... said:
Everyone says that I shoulda went to culinary school....I'm like you in that I'd have had a leg up with my hunting and fishing background...I can fillet a snapper and make it look professionally done... :thumbsup:
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Either one of you willing to share a good crawfish boil recipe? Cook them multiple times of the year but always looking for new tips and recipes to try in different batches. We're doing a 700lbs+ boil in March. Not the best time to get them but that's when they decided to have it.
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Crawfish is something I know a thing or two about...whistlin_wings said:
This is the way they do it "Down da bayou" in Pierre Part Louisiana...
http://www.jfolse.com/recipes/seafood/crawfish01.htm
This recipe is extremely close to my great uncle's whom lived in the Atchafalaya Swamps...If I can find his recipe I'll post it up.
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Appreciate it, I've always been successful in the past but it's always nice to try new things. Plus the girlfriend is a coona$$ and her family is from over by Opelousas so she's quick to let me know what's right or not. Did try your gumbo recipe with my own twist and it did get her seal of approval.
Daffy and Inda I got a feeling that I will be pm'ing yall about recipes. I love cooking game (but not much of anything else according to the old lady!)
I do several boils a year and I feel I have perfected my technique. Yours looks good, but I will add to throw in some ice after your 7 minute boil on the little bugs, then let it soak in the liquid for about 15 minutes. Don't know why, but the juiciest crawfish you will ever eat. Also it is supposed to make them spicier, but I think that is just an old wives tale. I wish all this damn cold weather would roll outta here so we can start up the boiling season already!
Oh and 1 request for the cooking pro's; any way yall can start posting up pics of these dishes yall create??? At least a pic of the finished product! Yall make them sound so good!
I do several boils a year and I feel I have perfected my technique. Yours looks good, but I will add to throw in some ice after your 7 minute boil on the little bugs, then let it soak in the liquid for about 15 minutes. Don't know why, but the juiciest crawfish you will ever eat. Also it is supposed to make them spicier, but I think that is just an old wives tale. I wish all this damn cold weather would roll outta here so we can start up the boiling season already!
Oh and 1 request for the cooking pro's; any way yall can start posting up pics of these dishes yall create??? At least a pic of the finished product! Yall make them sound so good!
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hahaha post pics. i suppose i could when im at home... i work in a commercial kitchen, i do hundreds of these kinds of recipes. me and a few portland chefs have a cookbook coming out. we did a section on oysters and our resturants specilty recipesagengo02 said:
but feel free to drop a pm anytime. i usually check up on this place atleast twice a day
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Well since you asked for pictures and we're talking about crawfish I'll just make it more miserable for both of us since it's to cold right now. This a boil I did last year and makes me wish for warmer weather, cold beer, and spicy crawfish just looking at it.agengo02 said:
Agengo02, how's the hunting over in Port Neches? My girlfriend grew up and graduated from Groves and tried to get me set up with a hunt this past season around there but it kept falling through. Hoping for better luck next year. Anyways enjoy.
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the ice is fine if you are doing 1 or 2 sacks...but he the guy requesting assistance is boiling 700 lbs... unless you have a specialty built crawfish boiling rig where you can boil all 700 lbs. at once, ice is just too much of a pain...but I agree it does help!!agengo02 said:
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