tag:blogger.com,1999:blog-6760024.post1628925858659899394..comments2023-07-27T17:39:09.521+03:00Comments on zap*: zappiehttp://www.blogger.com/profile/15293330699607492384noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6760024.post-63679600677647543672013-02-21T19:59:41.718+02:002013-02-21T19:59:41.718+02:00Hola: unas fotos maravillosas pero no puedo entend...Hola: unas fotos maravillosas pero no puedo entender la receta ya que no tienes traductor.<br />Un abrazola cocina de Piluchihttps://www.blogger.com/profile/00987888664169825940noreply@blogger.comtag:blogger.com,1999:blog-6760024.post-29146922579993917962012-10-25T00:38:55.914+03:002012-10-25T00:38:55.914+03:00Really nice post - I equally blogged about my appr...Really nice post - I equally blogged about my appreciation for smoked food (fish, in particular) recently, and I'm really glad I've fallen upon your inspiring post on the same subject. I plan to do some preserving too - though I feel your pain on the ambiguous information regarding the process. The Ripailles cook book has a good straight forward section on making preserved foie gras. As ususal, you have delightful pictures. Keep the nice stuff coming! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6760024.post-39327662095524784752012-10-04T11:56:01.754+03:002012-10-04T11:56:01.754+03:00Thanks for your answer, Zappie. Living in a remot...Thanks for your answer, Zappie. Living in a remote area like we do, we're sometimes snowed/iced in for weeks or even months at a time. Knowing how to cam meats would be a big help in preparing for those long, winter days.<br />MacUnknownhttps://www.blogger.com/profile/01970057467414035788noreply@blogger.comtag:blogger.com,1999:blog-6760024.post-88739685372137687812012-10-03T10:08:18.868+03:002012-10-03T10:08:18.868+03:00Yes, with some alterations, poultry should be a go...Yes, with some alterations, poultry should be a good alternative. I'm planning to test different meats in spring. I would remove all the skin and sinew and perhaps brown the meat chunks over high heat in a pan before filling in the jars (extra flavour). If you don't mind the flabby skin then you can leave it on as it helps gelling and should add to the flavour as well. The cooking times would also be longer as the meat is raw. But when using smoked chicken or duck, then just pop it in, no hard work there. As for the liquids, I would use either rendered duck fat or concentrated chicken stock in place of the oil.<br />Clip-top jars are preferrable but screw-top jars have been used as well. Use new lids, any lid that is even slightly bent or out of shape, will not hold. Also the lids should have the "safety button" in the middle to test the vacuum.zappiehttps://www.blogger.com/profile/15293330699607492384noreply@blogger.comtag:blogger.com,1999:blog-6760024.post-76044652710110719602012-10-02T22:54:55.903+03:002012-10-02T22:54:55.903+03:00This is truly inspiring, as preserving meats has a...This is truly inspiring, as preserving meats has always been on my to-do list. Sadly, I've never done it. My mother's pressure cooker is lonely and unused. Since we're landlocked here, and the "fresh" fish is a little iffy, I'm wondering if the same thing would be possible with chicken. Also, can I use the Ball and Mason jars that most folks use in our neck of the woods?Unknownhttps://www.blogger.com/profile/01970057467414035788noreply@blogger.comtag:blogger.com,1999:blog-6760024.post-63378035919443514262012-09-28T12:14:35.667+03:002012-09-28T12:14:35.667+03:00you're becoming quite something...you're becoming quite something...Raduhttps://www.blogger.com/profile/05231667717548276642noreply@blogger.com