Food Review
Dec. 9th, 2018 06:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
unicorndukeSo I made the venison roast.
It turned out pretty well for the most part.
I'm a little confused on the roast, it is partially above the liquid in the pot. So that section isn't as cooked as the lower part, it's really tough too and a grey/dark brown color on the outside. Is this what should be happening? The fat wasn't broken down all the way. So I threw it in the pot for another hour to see if that does anything. The other issue might have been that the recipe said a 2-3 pound roast but it turns out the recipe is for a 2-3 pound bone in roast, which mine was not. But it was on the smaller side at 2 pounds and I slow cooked it for four hours. If I cooked it more, it might have just cooked through eventually.
Other than that, it turned out super tasty and the meat below the liquid line was super tender and delicious. It was more vinegar than I like, so I'll probably reduce that amount next time I make it. It doesn't have a ton of other taste in there other than meat but ehh, it's good.
I also want to apologize to the entirety of Mexico for completely butchering the tacos I attempted to make.
So I put down the corn thingys, put the meat on, put the ricotta on (it turned out more like queso fresco), then heated up some corn and carrots and dumped them on top.
It turned out pretty well for the most part.
I'm a little confused on the roast, it is partially above the liquid in the pot. So that section isn't as cooked as the lower part, it's really tough too and a grey/dark brown color on the outside. Is this what should be happening? The fat wasn't broken down all the way. So I threw it in the pot for another hour to see if that does anything. The other issue might have been that the recipe said a 2-3 pound roast but it turns out the recipe is for a 2-3 pound bone in roast, which mine was not. But it was on the smaller side at 2 pounds and I slow cooked it for four hours. If I cooked it more, it might have just cooked through eventually.
Other than that, it turned out super tasty and the meat below the liquid line was super tender and delicious. It was more vinegar than I like, so I'll probably reduce that amount next time I make it. It doesn't have a ton of other taste in there other than meat but ehh, it's good.
I also want to apologize to the entirety of Mexico for completely butchering the tacos I attempted to make.
So I put down the corn thingys, put the meat on, put the ricotta on (it turned out more like queso fresco), then heated up some corn and carrots and dumped them on top.
no subject
Date: 2018-12-11 06:19 pm (UTC)I'll cut the vinegar out and maybe just do extra lime juice next time. I'm not sure on the age of the doe, but it dropped almost immediately and I did process it decently. So it isn't tough meat as far as I can tell!
I'm definitely running up against the edges of my cooking skills, I just can't troubleshoot things because I can't figure out where to go or why things happen. I'm a lot better than I was! But there's a lot to try with new cuts of meat.
I'll stick with pig fat since it's far easier to get bacon and lard than duck fat. I don't know if anyone local does ducks.
Thanks for the help! I'll keep posting as I keep experimenting.
no subject
Date: 2018-12-11 07:41 pm (UTC)(You've been a big help about gluten-free baking; I'd dismissed it ages ago and now I want to try some.)
The only thing one might really need duck fat for is roasted potatoes and that's more like going from "great" to "ascended" than strictly necessary-necessary.
Cooking takes a shedload of practice; baking can be a science but cooking is art and takes that annoying combination of paying attention and practice any art demands.
And, really, you're doing something close to hard mode; venison isn't inherently hard to cook but it's not that close to the default cuisine.
no subject
Date: 2018-12-11 08:49 pm (UTC)I've got an eclair recipe. It's *chef's kiss* amazing
I'll ask around at market this weekend, someone might do ducks and I just don't know it. I love potatoes so to turn them to absolutely incredible would really be something. I'll have to try!