Foie Gras Torchon

Hey guys, I saw a questionable looking torchon recently and it inspired me re-post this Foie Gras Torchon technique from December 2008.  This is one of my favorite versions and easily something you can do.  The beauty here is the vinegar and cure salt work together nicely to preserve the foie, giving you amazing color and smooth texture.  This technique is more of a non-traditional technique but I have had a lot of success with it.

Enjoy and please comment with any questions and I will answer all of them as soon as I can.  Ryan

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Spicy Beef Tendon

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Bacon Mayo… the new black

Corned Beef Tongue

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Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week.  You can add herbs and spices to your salt cure too.  If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.