I think this was a really helpful video. Thanks for sharing. What I don't understand is that why it has such few views. This was so good.
@curtisstotlar2142
7 жыл бұрын
What glorious memories this evokes of France and the French table! ...and I do have a slow cooker...Merci de tout cœur! Curtis Stotlar
@chefmikebenninger481
7 жыл бұрын
Its super easy, tastes great and is a nice treat compared to the usual daily North American fare...
@horsenuts1831
8 ай бұрын
Nice! Well explained with appropriate detail such as temperature, and no loud music.
@chefmikebenninger481
8 ай бұрын
Wow, an old ass video! Now I cure the same way but I use sous vide instead in 2 packs, then in my immersion cooker for 24 hours at 170F. Let cool flat for 3 hours then refrigerate for up to 3 weeks or freeze for a year!
@paulfletcher4331
2 жыл бұрын
Great video recipe chef!!!
@chefmikebenninger481
2 жыл бұрын
What is even better and faster and easier to use my sous vide machine, Nowadays, I do a five or six day long cure followed by 24 hours in my sous vide packaged in twos, at 170°, works perfectly!
@mattcobb01
2 жыл бұрын
Thanks, I have watched another video that used a slow cooker. Yours just convinced me I to try it. The duck is curing in the fridge now.
@chefmikebenninger481
2 жыл бұрын
It’s a great way to do it, sous vide also works fabulously well
@chefmikebenninger481
2 жыл бұрын
I love my vacuum sealer, it was great for sous vide, so much less wasteful and you can freeze them when you’re done in the bags, I do two or three the time
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