Senin, 21 Januari 2019

Food cots

CARA MENGITUNG   JUMLAH  BAHAN MAKANAN UNTUK  BUFFET ATAU  PRASMANAN

Persiapan   Memasak Untuk jamuan Banquet atau Prasmanan di Hotel atau Restaurant
atau usaha catering memanglah tidak bisa dibilang mudah,
karena jika tidak pas perhitungan bahan dan takaran bumbu masaknya bisa bisa Hotel atau catering anda akan mendapatkan image
kurang baik di mata tamu undangan. atau Image Yang memasaka Sendiri

SEKALI  LAGI  PERANAN  SEORANG  EXECUTIVE  CHEF  /HEAD CHEF DI UJI  DI SINI  APAKAH DIA MAMPU  MENGANALISA
Dan menentukan Jumlah Barang barang yang  akan Dipesan dan Akan Dipergunakan ? Untuk Event Besar seperi Wedding yang tamunya  RIBUAN ?
yang Ujung Ujung nya Pasti Duit kan . ?

Makanya Jangan Menggap Enteng Posisi Orang Nomer 1 Didapur , karena TUGAS dan Tanggung Jawabnya  bukan hanya Bisa MASAK SAJA
Tetapi Harus Mameahami  management  KITCHEN dengan Baik ,Jangan baru bisa  masak Sedikit  Sudah Berani  Menyandang Gelar EXEC CHEF ?

Untuk  Di hotel Besar  Daging /Poultry sea food /Memang di Persiapkan Oleh Butcher , tapi semua penggunaanya jelas harus persetujuan CHEF

BAGAIMANA SIH CARA MENGHITUNG NYA ?
Berikut  ini saya memberikan Sedikit  Gambaran Buat Chef Chef khususnya Pemula
Setelah kita menerima FUNCTION Order biasa nya  Head Chef langsung Mem “Break Down “ BEO ( Banguet Even Order ) dengan Seksama
dan Teliti  sebelum  diBuat Kan  DAILY MARKET MARKET LIST , untuk HOTEL BINTANG LIMA Biasanya Daily market List Menggunakan System
yang terkoneksi Lansung dengan Purchasing , tapi untuk Hotel 2 kecil masih menggunakan cara JADUL alias pake BUKU

1 )  NASI
Untuk Nasi hitungan 10 Orang 1 Kg dengan Hitungan 1 Orang 100 Gram , cadangan tambahkan ½ KG (tambahan)

2)  DAGING / AYAM
• 1 kg Daging SLICE / iris tipis biasa untuk 20 Orang dengan perkiraan   per orang @ 50 gram/orang
CONTOH MENU
a) Chicken Teriyaki
b) Chicken Kungpo
c) Ayam cabe hijau
d) Ayam 1 ekor tetap hitungan 8 orang (8 potong) untuk menu (ayam bakar, ayam goreng tepung , Ayam panggang dll)
e) 50 Porsi Ayam sauce mentega Chinese disajikan Potongan Lebih kecil , 1 Ekor bisa jadi 12 ,jadi menghitungya ( 50:12 ) = 6,25 bulatkan jadi 6,5 Ekor - 7 ekor
f) 20 Porsi Fillet paha atau dada ayam ( ayam asam manis, Koloke , ayam cah jamur , ayam ca brokoli , Kung pao ,
supaya kelihatan banyak tambahkan sayur ya

3) DAGING
• 1 kg daging potong @ 60 gram /Orang
CONTOH MENU
a) Rendang
b) Gepuk
c) Semur daging
d) Kalio Daging
e) 1 ekor lidah sapi = 12-15 potong (tergantung jenis sapinya , bistik Lidah , Semur , Lidah .BISA dicampur kentang untuk semur dan mushroom untuk bistik

4) SEA FOOD
Untuk Seafood Hitungan Saya sbb
• 100 porsi Udang @70 gram /orang
Goreng Tepung, Udang asam manis ,Udang mayonnaise , Udang Telor Asin 7Kg ,
tambahkan irisan kol buat dibawahnya atau bihun di goreng ng kering supaya kelihatan banyak
• 100 Porsi Udang @ 50 gram /orang

udang , cha sayuran 5 Kg saja Cukup ,
banyakin Sayurannya , Udang cha paprika ,Udang ca kembang Kol, Udang cabe Ijo ,ca Brokoli
• 100 Porsi ikan Goreng Tepung ,Fish Finger ,ikan panir dll Biasanya Kita pakai ikan Dori Frozen 7 Kg-atau 70 gram per orang
• 100 Porsi Cumi goring tepung , asam manis, dll
Cukup 7 Kg @ 70 gram per orang

# VEGETABLE / SAYURAN
Dalam menghitung sayuran biasanya untuk 100 Porsi
sayuran saya menggunakan 7 – 8 kg total bahan sayuran misalnya CAPCAY
• Cap cay bisa di uraikan saja misalnya 100 porsi total sayuran Capcai di Uraikan keseluruhannya 8 kg
• Untuk Cha sayuran yang lain 100 Porsi bisa 8 Kg, cha brokoli. Cha kembang kol dll
• Sayuran sifatnya banyak sekali, ada yang tetap konstan utuh ketika dimasak..ada yang mimpes banget seperti sawi hijau, saya selalu masak mie goreng ukuran 100 ps
butuh 5 kg sawi…
Soup Kimlo total sayuran di dalam nya 5-6 kg
(wortel 3 kg, baso ikan 25 butir iris 3, sedap malam kering 250 gr, jamur kuping 250 gr, daun bawang seledri /leek 250 gr, soun 250 gr, daging tetelan 250 gr, ayam suwiran 1 ekor
# DESSERT

Dessert adalah pelengkap pada menu prasmanan
(Aneka buah Potong, Pudding, )
• Aneka Buah (100ps) biasanya
Semangka (2 ) ,
Melon (3 ),
Nenas (4 ),
Pepaya(2 )
tetapi kalau sudah ada nenas di menu Salad, nenas di tiadakan .

ANEKA PUDDING 
Pudding (100ps)
hitungannya 1 loyang plastik pudding untuk 20-25 Porsi
jadi biasanya tersaji dengan 4 aneka warna
puding mangga, puding cokelat (2 loyang), puding strawberry) tapi pada kenyataan nya saya selalu melihat pudding lebih satu loyang, jadi saya tersaji 3 loyang
(kecuali ada permintaan tambahan ).

TRADITIONAL  KUE KUE
• Jajan pasar
usahakan kalau sudah menangani makanan nya, snacks pesan dari luar
ke suplier snaks yang berukuran mini atau kita bisa bilang “snacks nampan”, untuk ukuran 100ps pesannya 125 pcs, paling minim harus 3 macam jenis nya 2 manis, 1 asin,
untuk menjadi perhatian bila ada yang minta “jajan pasar tradisional tampah” bedakan harganya dgn snack.
semoga bermanfaat untuk yang punya catering dan buffet di Hotel

SEMOGA  BERGUNA

Busan Jan 22

Eko Cahyo

Senin, 24 Desember 2018

de poulet aux champignons) France cuisine


Hi bun, lagi muter muter supermarket liat jamur cantik buanget langsung muncul ide masak ala Perancis, citarasanya creamy dan nikmat
Erica’s Kitchen  

Bahan-bahan

3 porsi
  1. 60 gr butter
  2. 4 paha ayam ukuran sedang (saran ayam kampung)
  3. 1/2 cup white wine (jika suka) bisa diganti dengan sari buah anggur
  4. 200 gr jamur (bisa jenis apa saja yg gampang di dapat contoh jamur kancing)
  5. 1 1/2 cup double cream
  6. 2 kuning telur
  7. Secukupnya minyak utk memasak
  8. Secukupnya garam dan black pepper

Langkah

  1. Siapkan semua bahan, potong/ iris jamur, bersihkan ayamnya (note: saya disini menggunakan 2 paha ayam tapi ukurannya sangat besar, jika diconversikan kira2 4 potong paha ayam biasa)
  2. Panas kan pan pada api medium, masukkan 40 gr butter + sedikit minyak masak ayam hingga berwarna golden brown (sangat penting permukaan kulit ayam browny, jadi masaknya aga lama dengan api medium sambil dibolak-balik)
  3. Tambahkan white wine, garam dan lada, masak pada api kecil selama kurlep 35-40 menit
  4. Panaskan oven pada suhu 50 derajat C, setelah ayam matang tutup dengan aluminium foil masukkan pada oven (tujuannya agar ayam tetap hangat selagi bunda membuat saus cream nya)
  5. Pada pan masukkan jamur, sisa butter, tumis selama kurlep 5 menit pada api sedang, biarkan hangat
  6. Tambahkan kuning telur pada cream, bubuhi garam dan lada, siram kedalam pan jamur, adjust rasa
  7. Keluarkan ayam dr oven, tambahkan 1/2 cup air masak di api medium, biarkan sampai air tinggal separuh lalu kecilkan apinya, siram dengan cream jamur dan masak hingga meresap kira kira 5 menit pada api kecil, selamat mencoba

Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

beef steak mushrooms crusted matsusaka wagyu beef porcini mushrooms butter sous vide beef chanterelle mushrooms powder
Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter
Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter, A5 Matsusaka beef ribeye from Japan dusted and marinated with medley of gourmet mushrooms (porcini, morel, kulat pelawan/local chanterelle and shiitake) then sous vide cooked in 60°C waterbath for 1 hours, drained, dusted with extra porcini mushrooms powder then seared, carved and served with porcini mushrooms powder infused butter.
beef ribeye steak mushrooms butter powder porcini crusted matsusaka wagyu beef sous vide
Matsusaka Beef Ribeye Steak & Porcini Mushrooms Infused Butter
beef steak porcini mushrooms butter infused matsusaka recipe crusted sous vide kobe beef premium cut
Porcini Mushrooms Crusted Matsusaka Beef Steak  Topped with Porcini Mushrooms Infused Butter
Matsusaka beef is a black hair Japanese cattle (wagyu), also known as Kuroge Washu or “Japanese Black”, the cattle come from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan and internationally, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands (known as Sandai Wagyu, “the three big beefs”), along with Kobe beef and Omi beef or Yonezawa beef.
beef steak porcini mushrooms powder marinated matsusaka wagyu beef butter mushrooms
A5 Matsusaka Wagyu Beef with Massive Marbling Fat Marinated with Gourmet Mushrooms Medley Powder
Matsusaka beef is got the top marbling fat ratio (BMS 12 out of 12) so you won’t taste it unless you willing to reach deep into you your pocket. Yup, look out the massive fat within the meat of the sous vide matsusaka beef above. Matsusaka marbling fat is a promise of succulent, juicy, tender and flavourful beef steak. Matsusaka wagyu beef raised in Mie perfecture japan, a wagyu catttle sanctuary of quiet, serene area, feed with the best nutritious diet including ground wheat, ground corn, tofu lees or soy pulp and fresh grass.
sous vide wagyu beef mushrooms crusted translucent fat well marbling wagyu matsusaka steak
Massive Marbling Fat Matsusaka Beef (BMS 12 out of 12)
Matsusaka wagyu beef also got it’s massive marbling fat because the cattle once had a very happy live.  The Matsusaka beef farmer even  improving the cattle appetite with sake rice wine and beer. Matsusaka cattle got daily massage all over the body to get a well distributed fat and then exposed with classic music to improved the dopamine hormones release to make the cattle calm and happy. One single thing that i hate about this precise Matsusaka beef raising procedures is it definitely cost you  a lot, here in Indonesia imported Japanese matsusaka beef cost about IDR 3.600.000 (360 USD) for a kilo.
porcini mushrooms crusted steak beef kobe wagyu matsuzaka bms 12 mushrooms infused butter
Sous Vide Matsusaka Wagyu Beef Steak with Mushrooms Butter
matsusaka wagyu beef steak mushrooms butter powder porcini morel chanterel
Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter
Premium beef such Matsusaka wagyu need a prescise method to cooked it; i prefer sous vide for any prime beef meat since my previous SOUS VIDE KOBE BEEF Served with Kaffir Lime Ponzu is turned out really good,  even sous vide method make choice grade or cheap SOUS VIDE BEEF BRISKET with Roasted Pepper & Pine Nuts Romesco Sauce delicious too.
sous vide beef kobe wagyu bms 12 melt tender steak porcini mushrooms powder butter chanterelle morel
Sous Vide Matsusaka Beef
Sous-vide is the French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140°F) for meats and higher for vegetables.
porcini mushroom crusted beef steak recipe matsusaka ribeye wagyu mushrooms infused butter
Porcini Mushrooms Medley Crusted Wagyu Beef with Mushrooms Butter
The sous vide Matsusaka beef marinated with porcini and other gourmet mushrooms powder. The dried mushrooms powder is a mixture of dried porcini, morel, kulat pelawan and shiitake mushrooms that thinly sliced and then toasted with low heat until a little bit browned and crisp. The toasted dried mushrooms medley then processed with blender until become a fine powder.  You can use any of your favourite mushrooms for the mushrooms powder medley.
dried porcini mushrooms risotto cepes
Dried Porcini Mushrooms
This is dried Porcini mushrooms (Boletus edulis), also called cepes, penny bun, porcino, or king bolete. Porcini is gourmet mushrooms and prized for its flavour and aromas and high regard in many cuisines, and is commonly prepared and eaten in Porcini Mushrooms Risotto, as a crust seasoning for meat like my Porcini Mushrooms Crusted Pan Seared Lamb Chop or as a stuffing for my Porcini Mushrooms Stuffed Chicken Ballontine
kulat pelawan jamur bangka lempah darat
Dried Pelawan Mushrooms, Bangka Island Endemic Chanterelle Mushrooms
This is Jamur  Pelawan or Pelawan mushrooms, Bangka Island endemic wild mushrooms that symbiotically grown under Pelawan Tree (Tristaniopsis merguensis).  Fresh  jamur pelawan got a burgundy color and it’s turn out reddish-brown once it dried and aged. Kulat pelawan hand-picked one by one in the pelawan tree forest and carefully covered with some cloth and then exposed with heat or sun ray until the mushrooms dried, it’s prized for its earthy, smokey and woodsy flavour, even a professional French Chef in Jakarta Thought Kulat Pelawan is Genuine French Wild Chanterelle Mushrooms in a Blind Tasting Test.
porcini mushrooms butter infused recipe beef steak porcini mushroom powder chanterelle morel
Porcini Mushrooms Infused Butter
The porcini mushrooms infused butter for serving my sous vide Matsusaka beef steak is pretty simple to made.I mixed powder of toasted porcini mushrooms and the remaining mushrooms powder mixture for the beef marinade with  softened butter. All the ingredients must be chilled before mixed, then after the butter and mushrooms powder mixed well i put it in a cling wrapping plastic and then rolled it to assemble a cylindrical log. Wrapping the mushrooms butter once more with aluminium foil made it chilled even better in the fridge. The porcini mushrooms infused butter log then cut into a thick coin and place over the hot seared Matsusaka beef steak, melt a little bit and there you go to enjoy it.This mushrooms butter using clarified butter that really had a lower temperature melting point compare with the regular butter, so easy to melt as you see in the photograph, hence  i need to keep it chilled before serving instead it’s spreadable rather than palatable. You can use regular butter for a better presentation, it’s hold it’s form and pretty easier to photograph as well.
recipe mushrooms cust beef steak wagyu kobe beef  sous vide porcini mushrooms powder butter infused
Sous Vide Matsusaka Wagyu Beef with Mushrooms Crust, Served with Porcini Mushrooms Infused Butter
wagyu ribeye matsusaka beef steak mushrooms butter recipe porcini powder marinated sous vide kobe beef prime steak mushrooms powder crusted
Melting Porcini Mushrooms Infused Butter Over Matsusaka Beef Sous Vide Steak
The Matsusaka beef marinated in porcini mushrooms mixture actually cooked in sort of sous vide because i using rice cooker as the heater to my water-bath, so no fancy equipments; sousvide water bath circulator and vacuum sealed pack machines involved.  Instead, this sort of sousvide method using amateur kitchen tools, ever since  i take care all the basic principles of sousvide on this recipe.Since this is Matsusaka beef is cooked in sort of-sousvide, the beef sirloin is vacuum packed with ziplock manually without any vacuum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bag. This ziplock bag submerging method is quite efficient to pushed away the air from the bag. Choose the heat-proof and food grade ziplock bag with a good sealing feature, cheap ziplock bag may burst out while cooking and ruined your entire Matsusaka beef batch.
sous vide matsusaka wagyu beef steak porcini mushrooms powder crusted butter rice cooker
Sous Vide Beef Steak with Rice Cooker Waterbath
As you can see from the photograph, my water bath temperature was 60°C , but it’s actually fluctuated from 60 to 61°C if i  put the lid partially on. I adjust the temperature of the rice cooker water bath with covering the metal pot, the more you cover hence the temperature will get closer to the maximum temperature when you put the lid on completely. I let the Matsusaka beef sit in the rice cooker water bath for about 1 hours, don’t get hesitate to leave it longer in the water bath because it’s not a single chance your beef will overcooked, but definitely no further than 2 hours or it turn into mushy because the fat is totally rendered.  The heat source of my rice cooker is on the bottom of the metal pot, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the Matsusaka beef evenly cooked. Do not forget to submerged the vacuum packed beef sirloin completely on the water bath during the sous vide cooking, i’m putting some glass plate for that purpose.
matsusaka beef porcini mushrooms crust sous vide steak chanterelle morel powder muhrooms
Sous Vide Matsusaka Beef with Gravy
Right after i sous vide the porcini mushrooms powder marinated matsusaka beef for 1 hour in 60°C rice cooker water bath, i take it out of the ziplock bag, then drained the precious Matsusaka beef little bit. The gravy or natural juice from the sous vide bag is separated. The gravy from the sous vide bag then  reduced it a little and served the with the beef steak. I also added the reduced gravy into the Porcini mushrooms infused butter to give extra beefy flavour into it.
porcini mushrooms powder coated matsusaka beef steak wagyu beef sous vide mushrooms crusted pan seared
Mushrooms Powder Dusted Sous VIde Matsusaka Beef
While the gravy from the sous vide Matsusaka wagyu beef ziplock bag reduced, i dust the precious beef with extra gourmet mushrooms powder to make a nice mushrooms crusted on it once it properly seared. Make sure you dusted the mushroom powder evenly to make a nice and even mushrooms crust on it.
porcini mushrooms crust beef steak wagyu ribeye kobe beef sous vide powder mushrooms chanterelle morel
Mushrooms Crusted Matsusaka Beef Steak
matsusaka beef recipe sous vide stek porcini mushrooms crusted butter
Nice Gourmet Mushrooms Crust with Juicy Sous Vide Matsusaka Beef
I drizzle some olive oil and give a gentle massage on the mushrooms crust and then seared it with blowtorch until the outside layer of mushrooms crust on the beef steak is slightly charred and browned all over. The seared mushrooms crusted Matsusaka ribeye beef steak is beautifully pink and very juicy ever since sous vide method is slow cooking process which the best way to retain the moisture within the steak. Almost none of the moisture loss during the sous vide method, there’s only earthy mushrooms and beef flavour exchanged inside the vacuum packed ziplock bag.
matsusaka beef steak mushrooms crusted porcini infused butter morel chanterelle
Matsusaka Beef Ribeye Steak with Mushrooms Infused Butter
matsusaka beef steak porcini mushrooms butter infused morel shiitake chanterelle crust beef steak sous vide
The Next Day Patients Gonna Get The Best of Mr. Dentist Chef!!!
Now is the moment of truth, carefully carved and enjoy your Gourmet Mushrooms Crusted Sous Vide Matsusaka Beef Steak with  Gourmet Mushrooms Infused Butter. If you like beef, this is the heaven kind of beef,trust me !!! All the investment you’ve let go to purchased the gourmet mushrooms is definitely worth once you taste this. I gladly announced that if i had this Matsusaka Beef Ribeye Steak, ALL THE PATIENTS IN THE NEXT DAY WILL GET THE BEST OF MR.DENTIST CHEF!!!
recipe beef steak wagyu porcini mushrooms crust sous vide japanese matsusaka beef with mushrooms powder
Recipe Sous Vide Matusaka Wagyu Beef Ribeye with Gourmet Mushrooms Powder Medley

Recipe Sous Vide Matsusaka Wagyu Beef  with Porcini, Morel, Chanterelle & Shiitake Mushrooms Powder Medley:

Serving (2-3)
Ingredients:
  • 1 piece of 500 grams A5 Matsusaka Wagyu Beef Ribeye Steak
  • 3 Tbsp Gourmet Mushroom Powder for Marinade (Mixture of dried porcini, morel, chanterelle & shiitake mushrooms)
  • 1 Tbsp extra Gourmet Mushroom Powder for the mushrooms crust
  • Salt and pepper to taste
  • 2 tbsp butter
  • Ziplock plastic bag

How to Make Sous Vide Matsusaka Wagyu Beef Ribeye Steak Using Rice Cooker:

  • Season the Matsusaka beef  with salt, pepper and gourmet mushrooms powder generously, set aside
  • Put the porcini mushrooms powder mixture marinated Matsusaka beef steak and the butter in the ziplock bag.
  • Submerged the ziplock bag in the water partially to pushed the air out of it.
  • Secure the ziplock seal once the air removed from the bag, let it sit marinated  in the fridge for at least 6 hours or overnight.
  • Place ziplock packed Matsusaka beef ribeye  in the preheated rice cooker water bath in 60°C for medium well done (i’m using my rice cooker with the lid cover partially on)
  • Let it sit in the water bath for 1 hour, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sous vide Matsusaka beef  bag from the rice cooker waterbath, set aside
  • Pop out the Matsusaka beef ribeye steak from the ziplock bag, drain and set aside the gravy.
  • Dust the Matsusaka beef with the remaining porcini mushrooms mixture
  • Drizzle some avocado oil (or any high smoke point oil) to the mushrooms crust
  • Sear the sous vide Matsusaka beef steak until the mushrooms crust is perfectly browned for about 1 minute each side, set aside
recipe porcini mushrooms butter powder chanterelle morel powder recipe
Porcini Mushrooms Butter Recipe

Porcini Mushrooms Butter Recipe:

  • 2 tbsp Porcini mushrooms powder (you can combine with morel, chanterelle or any kind of gourmet mushrooms you want)
  • 1 tbsp reduced matsusaka beef gravy (from the ziplock sous vide bag)
  • 100 gr butter
  • Salt and freshly ground black pepper to taste
  • Plastic cling film for wrapping and rolling the porcini butter
  • aluminium foil for wrapping the porcini butter

How to Make Porcini Mushrooms Infused Butter :

  • Lay a  plastic cling film in a table, set aside
  • In a glass bowl, mix the butter, porcini mushrooms powder and the reduced beef gravy until well blend
  • Put it in over the cling film and then roll it to made a cylindrical log
  • Wrap it with aluminium foil and let it refrigerate until set
  • Serve the porcini mushrooms butter  with the Mushrooms Crusted Matsusaka Beef Ribeye Steak

Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit


goose confit d'oie recipe swan confit recipe duck confit recipe ala dentist chef
Confit (French, pronounced [kÉ”̃fi] or in English “con-fee”) means a method of French culinary cooking for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
Confit of goose (confit d’oie) and duck confit (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Confit preparations originated as a means of preserving meats without refrigeration.
resep daging angsa resep duck confit resep masakan perancis
Goose Confit Recipe with Tomato Confit and Mashed Sweet Potato
To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.
goose confit recipe french cuisine how to make confit goose
The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.
Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches.
how to make crispy skin confit tender meat fall off the bone tips
Crispy goose skin and tender meat , that’s confit all about !
crispy tender confit recipe how make fall off bone confit
Crispy Confit Skin with Melted and Tender Meat
Heavently packed : crispy n savory confit+ sweet n sour tomato confit + creamy n smooth mashed sweet potato !
A classic recipe is to fry or grill the legs in a bit of the fat or simply roasting then in the oven until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.
dading angsa goose carcass goose meat
Goose Meat, Daging Angsa
how to cut goose swan to make confit
tips making confit : Make a Circle Cut to Make a Dramatic Shaped Goose Leg Confit!

Ingredient :

French Goose Confit Recipe:
  • 1 large goose, cut into 4 section
  • 4-6 cups Goose fat ( I use coconut oil)
  • 1/4 cup  salt
  • 4 Bay leaves broken
  • 2 tsp dried thyme leaves
  • 1 tsp dried rosemarry eaves
  • 1 tsp freshly ground pepper
  • 1/4  tsp freshly grated nutmeg
  • 1o garlic cloves, roughy chopped
Mashed Purple Sweet Potato Recipe:
  • 1 large roasted sweet potato, keep it warm in a rice warmer
  • 2 tbsp heavy cream
  • 1 tbsp butter
  • salt and pepper to taste
Tomato and mushrooms Confit Recipe :
  • 1/2 cup ripe cherry tomato
  • 1/2 cup Shimeji mushroom, discard the root
  • 1 cup oil( from confit d’oie)
  • salt n pepper to taste
Garnish :
  • sliced star fruit
  • edible micro greens
  • meat floss
  • shaved cucumber

INSTRUCTION:

How to make goose confit :
  • Pat dry the goose leg and breast, rub  all ingredient except t the oil, refrigerate for about 24  hours
confit d'oie recipe step by step making confit
  • Discard any liquid that derived from the goose meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
crispy goose confit recipe how to make crispy confit recipe
  • Rub the goose with another 1 tsp ground black pepper and 2 tbsp chopped garlic
  • Put the goose  on the heavy boottom crock pot and pour the coconut oil until the goose is totally submerge about 1 inch.
crispy confit recipe geese confit goose recipe
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the meat is fal off the bone
  • Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
  • Just before serving, fry or simply roasted the confit until crisp up.
How to make mashed sweet potato:
  • Combine all ingredient in aglass bowl, mashed into snooth paste
  • Keep it warm untill serve
How to make Tomato and Shimeji Mushrooms Confit :
  • Season the tomato and mushroom with salt and pepper.
  • Put the tomato and the mushrooms  on the heavy bottom crock pot and pour the oil from making confit until  totally submerge about 1 inch.
  • Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 1 hour
  • Drain well, keep warm until serve

First course Paccheri di Gragnano (typical handcraft pasta from Naples)

Paccheri di Gragnano (typical handcraft pasta from Naples)
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Paccheri di Gragnano filled with grilled aubergine and bufala ricotta over cherry tomato coulis by Chef Marco Ghioldi at Splendide Royal
Ingredients
Ingredients
Info box
  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 2
  • Recipe cuisine Italian
Preparation
Instructions:
First make the tomato coulis. Heat a saucepan and when it is very hot, add a drop of extra virgin olive oil and the cherry tomatoes. Cook for a couple of minutes, add salt and pepper to taste and add 2 fresh basil leaves. Blend to form a cream. Bring a large pot of water to a boil and add salt. Cook the Paccheri di Gragnano for about 15 minutes.
Filling:
Bake the aubergines wrapped in foil on a aluminum foil for about 40 minutes. When cooked, peel, purée in the blender and add salt and pepper to taste. Put in a bowl and add the ricotta, parmigiano reggiano, salt and pepper and mix well.
Preparation for serving:
After draining the Paccheri, fill the pasta with the filling using a sac à poche. Spread the tomato coulis over the serving dish and arrange the pasta over it in a circle. Garnish with a basil leaf and fried julienne aubergine (skin) and drizzle with raw olive oil.