Thanks @mitchmai you inspired me to buy the book. My brother’s anniversary is coming up soon and I got to thinking of a menu. He and his wife just went to France so I’m going to make rillettes to start and beef bourguinon with a nice little salad. This video showed me how easy this one is. But I have to make a test batch.
Dude awesome to hear :) Might I recommend the mushroom soup as well. Even better the next day. I have a nice playlist called "that's it?" that might be fun to give a go. Maximum flavor, minimum effort.
I'm cooking through The Les Halle's cook book too! Love seeing your videos out there, we're cooking different things, I Love seeing the other recipes before I get to them!
Fantastic to hear, and thank you for your comment!
2 หลายเดือนก่อน +1
You may have considered explaining how long you can keep those. Basically with just the fast sealing the top of the pot they can last up to 4/6 weeks. You can also keep them for month in a fridge. And you can can pasteurized them they can last for months.
Mitch, that looks absolutely delicious I have not had that in years. I love that you added the Brandy. I’ll have to make that soon. Truly great for a party. I’m half Italian and half Polish, my mother was Polish she would make amazing pierogies and my favorite ones ( I’ve had all of them ) my favorite ones are Italian plum with a pinch of sugar, and after you simmer them in butter and they’re absolutely delicious! I love your videos keep them coming please. Take care. 💋
I was looking for some kind of snack thing to make for an eclipse party next Monday, I got rickrolled by Mitch, and now here I am, realizing that rillettes are what I was looking for the whole time. Thanks, dude.
Lmaooo rick rolling, eclipse party, what's next? I'm grateful you're going to give this a go. Highly recommend a little more salt than I used (prob like 3 Tbsp.) and get yourself some good wine. Cheers
Mitch... at some point when you want to put on a major feast from the Les Halles cookbook, I'm sure a bunch of your subscribers would easily join a contest to win a seat at that table.
That’s quite an unusual way to make Rillettes - they are generally confit’d in high quality pork fat (lard) rather than water and, after being shredded, some of the pork fat is then added back in and the mixture combined/churned to create a smooth pate-like consistency that can be spread on toasted baguette.
Ya know on further research I have found this is not 'traditional' but I know for a fact I couldn't afford enough fat to cover the meat. That being said, I'm happy with this sort of short cut
Nice work. A suggestion for that preparation. At the stage where you are "potting" the meat, take the extra step to then "preserve" the jars full of meat with a water bath. Once you've done that it will keep for quite a long time in the fridge. Nice call on the duck fat. That stuff takes food to a whole other level. Though any nicely rendered animal fat would be a great choice.
@@mitchmai follow guidelines canning as described by your local university extension office. They should have free documentation online that is specific to your altitude.
just gets better and better. the rillettes calls for wine and.... wine. after that, something with pastry cream or those key lime creme brulees. p.s. same jars. i put spices in mine. the lids rust though. later, Rick.... er, Mitch😊
Hey Wendy good to hear from you. I do love the utility of these cute jars, but I am equally annoyed at the potential rusting later down the road. Thankfully it take quite some time for that to happen. Cheers :)
I love both Spam and those Underwood chicken spread tins! Spam and Underwood chicken spread tins are hated upon and I don't know why because they both have their place just like this recipe from Bourdain. It is really just a much higher class version of those because you aren't using mechanically separated chicken. The layer of fat... check. The shredded meat... check.
For this kind of recipes, I can recommend a pressure cooker. In my experience, it cuts the total cooking time to at least a fourth, while simultaneously enhancing the texture and juiciness of the meat.
@@mitchmaiYou don't even need to buy a new one, a good quality vintage one is just fine - I got mine from my grandma. Also, invaluable if you want to make rich stocks from scratch in 1,5h instead of 5-6! There's a reason many Japanese ramen chefs use them for making their broth.
(reposting this comment the third time, because TH-cam seems not to allow comments with added URLs. Search for "serious eats Pressure Cooker Chicken Stock Recipe" with Google) But you don't actually need a recipe, just proceed as you normally would, only reduce the cooking time. If you want to make a whole dish, you need a bit of experience, how long certain things need, so they don't fall apart. Here is an example recipe I recently made "Green bean soup with prime rib" (Grüner Bohneneintopf): 1. Making the stock out of beef bones, chicken parts and Mirepoux- 1,5 h (for things like demi-glace, with very big bones, I would go up to 6 hours) 2. Filtering the stock, adding large chunks of prime rib (roughly 4x2 inches) - roughly 35 min. The meat was so tender afterwards, you could shred it with your hands. 3. Taking the meat out, adding the small cut vegetables (green beans, leaks, potatoes, carrots) - roughly 6 minutes. (Times always measured after reaching maximum pressure) So for a lot of recipes, where meat has to be cooked until tender, or a stock has to be made, a pressure cooker not only saves you a lot of time, but, in my experience, also enhances the meat texture compared to regular cooking. (the prime rib would have taken at least 3 hours I guess, with the risk of getting "dry")
I get what you're saying when you do the SPAM comparison; the base of it is all there - ham, salt, water, gelatin - just not a more dedicated binder. Anthony is one of a handful of chefs that isn't pretentious about super-processed foods (Alton Brown has a whole episode on canned tuna.) They never replace the original, but they exist as their own thing and that's perfectly valid. When that's what you have at hand, you find ways to make it shine as itself or elevate it.
Thanks for your comment :) As for the Spam, I'm glad I'm not alone with the thought. I'd say I agree overall with your sentiment on food as well. Nicely said
Hey I appreciate that. I'm taking it easy. working on my next video with a little more effort into the quality of it. May come out late, but I'll be proud of it.
3:00 yeah, water helps render and protect the meat, but left like that it can draw flavor out too (just like making stock and tossing everything but the liquid after lol) having the lid ajar can help move water out and concentrate when braising (honestly, I braise everything, hit that hard in a pan first, get a crust before putting in to the Dutch Oven) reduce 'stock' to near zero then have the muscle fibers suck that up when shredding imho :) Does seem odd he went with zero aromatic veg, no bay leaves, nada. Something like cooked cranberries or a diced fruit could be bangin' in there - add some elements to the SPAM (acidic to cut the fatty pork)
You should look up French Canadian creton....simple ground pork simmered slowly in water (or milk) with spice and thicken with breadcrumbs....poor's man rillettes and, IMHO, better. Keep up the good work!
Hi, I find that rillettes especially with pork do not require adding much aromatics, although you do have to be quite heavy on the salt since they are very fatty. The pork should really be the star of the spread. On the other hand, if you ever make chicken rillettes, some aromatics are nice since the flavor isn't as pronounced.
Also, definitely leave the fat on top even when serving, it is there both for preservation and for taste. Duck fat was a very appropriate substitute as duck rillettes are an absolute classic!
Hey there thanks for the comment. As for the aromatics I get where your coming from, it would be interesting to just go pork next time with an emphasis on the salt
@@mitchmai maybe it was a precursor to potted meat? That’s really cool. Also just want to say I appreciate your content so much. I’ve loved watching Anthony Bourdain for years and seeing your appreciation for him makes me super happy.
When you put the pot into the oven at 2:23, I was like, "Yikes!. His butt is all up in my face!" Other than that, it was another great video. Thanks, man
@@mitchmai Ahahaha! From now on I'm gonna be watching every single one of your vids just to get another glimpse of that sweet butt. Lol. Love your show, man
Bit of a weird recipe. The idea is to confit the pork and use the pork fat as the topper. You shouldn't wipe away the top layer either, that goes on the bread too
Thanks for your videos dude! Love them! Btw - are you American? In this case: Cheers for being able to pronounce other languages other than US English! Greetings from Europe!
Hey there, I am American indeed. As for my pronunciation, I try to give it my best :) Glad you enjoy the videos my friend, and cool to hear another viewer from another Country :)
why are you not cooking with any fat though - that flavor you left in that stock from the pot should be in the rillettes. Cook with the fat, use that mate
I’ve subscribed because you will do well Editing done well Just be open to subscribers request I’ll watch every episode I’m from Louisiana and my family has a famous restaurant there “Poche’s in Poche Bridge Louisiana “😊
Here before he hits 100k. (Soon)
Now that will be something special. I'm pinning your comment to manifest this.
Dope video. Commenting for the algorithm.
Thanks :)
Imma try to coment on all of theese and follow the series more closely. Its really cool and it deserves more attention.
Hey I appreciate that! Not necessary to go through the trouble, but I’m glad you found me.
Awesome. Definitely going to try making this at home...
Super easy, lmk how she goes!
Thanks @mitchmai you inspired me to buy the book. My brother’s anniversary is coming up soon and I got to thinking of a menu. He and his wife just went to France so I’m going to make rillettes to start and beef bourguinon with a nice little salad. This video showed me how easy this one is. But I have to make a test batch.
Dude awesome to hear :) Might I recommend the mushroom soup as well. Even better the next day. I have a nice playlist called "that's it?" that might be fun to give a go. Maximum flavor, minimum effort.
I'm cooking through The Les Halle's cook book too! Love seeing your videos out there, we're cooking different things, I
Love seeing the other recipes before I get to them!
Freaking awesome dude. Please allow me to be the test dummy/punching bag of the internet, and learn from my mistakes!
Just found you. I own that book and have successfully prepared a few of the simpler dishes. Thank you for showing the way!!
Fantastic to hear, and thank you for your comment!
You may have considered explaining how long you can keep those. Basically with just the fast sealing the top of the pot they can last up to 4/6 weeks. You can also keep them for month in a fridge. And you can can pasteurized them they can last for months.
Yo thanks for this! I'm learning along with everyone else, this is a great tip dude.
Mitch, that looks absolutely delicious I have not had that in years. I love that you added the Brandy. I’ll have to make that soon. Truly great for a party. I’m half Italian and half Polish, my mother was Polish she would make amazing pierogies and my favorite ones ( I’ve had all of them ) my favorite ones are Italian plum with a pinch of sugar, and after you simmer them in butter and they’re absolutely delicious!
I love your videos keep them coming please. Take care. 💋
Hey Debbie I'm Italian and Polish as well :) I'm sure it'll come out great. As for pierogies, I have one word. Yes.
So easy, this looks great! I love rillettes, never would have imagined it was so easy. I totally would have kept the broth, too. ;)
Thanks for the comment my friend. Glad you enjoyed :)
Another good one and you totally got me with the other video.
heheeeeee. Thanks for sticking around :)
I was looking for some kind of snack thing to make for an eclipse party next Monday, I got rickrolled by Mitch, and now here I am, realizing that rillettes are what I was looking for the whole time. Thanks, dude.
Lmaooo rick rolling, eclipse party, what's next? I'm grateful you're going to give this a go. Highly recommend a little more salt than I used (prob like 3 Tbsp.) and get yourself some good wine. Cheers
Going to have to give that a try.
Lmk how she goes. Super simple :)
Mitch... at some point when you want to put on a major feast from the Les Halles cookbook, I'm sure a bunch of your subscribers would easily join a contest to win a seat at that table.
Haha now that's a great idea. I have been thinking on a few things... (dramatic clock ticking sound)
Solid video, I'm surprised from seeing the sub count. You deserve more subs honestly
I really appreciate that. I'll be here for it when we get there. More subs, more doing what I love :)
Love your videos!
Happy to hear, thanks for watching :) New video coming tomorrow
That’s quite an unusual way to make Rillettes - they are generally confit’d in high quality pork fat (lard) rather than water and, after being shredded, some of the pork fat is then added back in and the mixture combined/churned to create a smooth pate-like consistency that can be spread on toasted baguette.
Ya know on further research I have found this is not 'traditional' but I know for a fact I couldn't afford enough fat to cover the meat. That being said, I'm happy with this sort of short cut
Might have to give this a go
Do it. Do.... IT. hehe
Nice work. A suggestion for that preparation. At the stage where you are "potting" the meat, take the extra step to then "preserve" the jars full of meat with a water bath. Once you've done that it will keep for quite a long time in the fridge. Nice call on the duck fat. That stuff takes food to a whole other level. Though any nicely rendered animal fat would be a great choice.
Hey thanks for the advice Kevin. As for the water bath, is there a certain temp you go for?
@@mitchmai follow guidelines canning as described by your local university extension office. They should have free documentation online that is specific to your altitude.
@mitchmai The general rule of thumb is boil the jars for 20 minutes then gently remove and cool on a rack over a towel.
Dude what is your PROBLEM. Lol you are an encyclopedia. I always appreciate the advice @@KevinFeeley_KHF
just gets better and better. the rillettes calls for wine and.... wine. after that, something with pastry cream or those key lime creme brulees. p.s. same jars. i put spices in mine. the lids rust though. later, Rick.... er, Mitch😊
Hey Wendy good to hear from you. I do love the utility of these cute jars, but I am equally annoyed at the potential rusting later down the road. Thankfully it take quite some time for that to happen. Cheers :)
Pork Roll, Scrapple and Spam, all the staples of a Jersey kid.
Oh yes.
I love both Spam and those Underwood chicken spread tins! Spam and Underwood chicken spread tins are hated upon and I don't know why because they both have their place just like this recipe from Bourdain. It is really just a much higher class version of those because you aren't using mechanically separated chicken. The layer of fat... check. The shredded meat... check.
Preachhhh
For this kind of recipes, I can recommend a pressure cooker. In my experience, it cuts the total cooking time to at least a fourth, while simultaneously enhancing the texture and juiciness of the meat.
I like that a whole lot. Now to 'borrow' a pressure cooker.
@@mitchmaiYou don't even need to buy a new one, a good quality vintage one is just fine - I got mine from my grandma. Also, invaluable if you want to make rich stocks from scratch in 1,5h instead of 5-6! There's a reason many Japanese ramen chefs use them for making their broth.
@@christian13309 you… are making too much sense. Any links on a solid way to incorporate one for a stock?
(reposting this comment the third time, because TH-cam seems not to allow comments with added URLs. Search for "serious eats Pressure Cooker Chicken Stock Recipe" with Google)
But you don't actually need a recipe, just proceed as you normally would, only reduce the cooking time. If you want to make a whole dish, you need a bit of experience, how long certain things need, so they don't fall apart. Here is an example recipe I recently made "Green bean soup with prime rib" (Grüner Bohneneintopf):
1. Making the stock out of beef bones, chicken parts and Mirepoux- 1,5 h (for things like demi-glace, with very big bones, I would go up to 6 hours)
2. Filtering the stock, adding large chunks of prime rib (roughly 4x2 inches) - roughly 35 min. The meat was so tender afterwards, you could shred it with your hands.
3. Taking the meat out, adding the small cut vegetables (green beans, leaks, potatoes, carrots) - roughly 6 minutes. (Times always measured after reaching maximum pressure)
So for a lot of recipes, where meat has to be cooked until tender, or a stock has to be made, a pressure cooker not only saves you a lot of time, but, in my experience, also enhances the meat texture compared to regular cooking. (the prime rib would have taken at least 3 hours I guess, with the risk of getting "dry")
you should try making pre-colonial pork adobo, it’s a lot like this
Haha sound like something the Townsends would absolutely nail
@@mitchmai there’s a great video about it from andy cooks
I get what you're saying when you do the SPAM comparison; the base of it is all there - ham, salt, water, gelatin - just not a more dedicated binder. Anthony is one of a handful of chefs that isn't pretentious about super-processed foods (Alton Brown has a whole episode on canned tuna.) They never replace the original, but they exist as their own thing and that's perfectly valid. When that's what you have at hand, you find ways to make it shine as itself or elevate it.
Thanks for your comment :) As for the Spam, I'm glad I'm not alone with the thought. I'd say I agree overall with your sentiment on food as well. Nicely said
Commenting for exposure this is quality content. No Joke! I Swear I'm real?
Hey I appreciate that. I believe your real... kind of.
Lol, got rickrolled. Commenting for the algorithm! Please do rest, i cant imagine the livestreams being easy. Thanks for all the content
Hey I appreciate that. I'm taking it easy. working on my next video with a little more effort into the quality of it. May come out late, but I'll be proud of it.
3:00 yeah, water helps render and protect the meat, but left like that it can draw flavor out too (just like making stock and tossing everything but the liquid after lol)
having the lid ajar can help move water out and concentrate when braising (honestly, I braise everything, hit that hard in a pan first, get a crust before putting in to the Dutch Oven)
reduce 'stock' to near zero then have the muscle fibers suck that up when shredding imho :)
Does seem odd he went with zero aromatic veg, no bay leaves, nada. Something like cooked cranberries or a diced fruit could be bangin' in there - add some elements to the SPAM (acidic to cut the fatty pork)
Matt you strike again, great comment brother. I'm with you on braising everything lol, there's little to lose
Not sure the Spam reference is recommended! Great job boss.
Spam is rarely recommended, but always waiting.
p.s. I have no clue what I meant by that.
You should look up French Canadian creton....simple ground pork simmered slowly in water (or milk) with spice and thicken with breadcrumbs....poor's man rillettes and, IMHO, better. Keep up the good work!
I love that French Canadian cuisine, I'll check it out. Any recipe recs?
Try it using duck or goose. You won't regret it.
Oh yes. Duck confit has changed my life. Thanks for your comment
Hi, I find that rillettes especially with pork do not require adding much aromatics, although you do have to be quite heavy on the salt since they are very fatty. The pork should really be the star of the spread. On the other hand, if you ever make chicken rillettes, some aromatics are nice since the flavor isn't as pronounced.
Also, definitely leave the fat on top even when serving, it is there both for preservation and for taste. Duck fat was a very appropriate substitute as duck rillettes are an absolute classic!
Hey there thanks for the comment. As for the aromatics I get where your coming from, it would be interesting to just go pork next time with an emphasis on the salt
I hope you are never going to give us up
HA that is gold :)
It reminds me of deviled ham a little.
Yup it's totally up there
@@mitchmai maybe it was a precursor to potted meat? That’s really cool. Also just want to say I appreciate your content so much. I’ve loved watching Anthony Bourdain for years and seeing your appreciation for him makes me super happy.
When you put the pot into the oven at 2:23, I was like, "Yikes!. His butt is all up in my face!" Other than that, it was another great video. Thanks, man
Heyohhh more than one type of ham was displayed here... I'm sorry
@@mitchmai Ahahaha! From now on I'm gonna be watching every single one of your vids just to get another glimpse of that sweet butt. Lol. Love your show, man
Got sad when you removed the duck fat, is it recommended?
Sorry do you mean when I added the duck fat? In that case it wasn't recommended, it was what I had lying around.
@@mitchmai I mean more in the sense that the fat was inedible and could be mixed into the spread.
Heard NJ/NYC had a bit of shake, rattle and roll today... 4.8 we're told. All the Mais and kitties okay?
We are stable! Thanks for asking, tbh we didn't even feel it in my area
@@mitchmai Good to hear your area didn't feel anything.... Although you may want to consult a doctor if that continues.
I'm glad it turned out well. I tried out this recipe and found the rillettes to be bland.
Yeah ya know it was a little subtle, but I think that's the point. Next time I'd go even a little heavier with the salt, maybe 3 Tbsp.
Bit of a weird recipe. The idea is to confit the pork and use the pork fat as the topper. You shouldn't wipe away the top layer either, that goes on the bread too
I agree whole heartedly. That fat is FLAVOR. This is why I love this little project. Always something to learn. Thanks Danny
Thanks for your videos dude! Love them! Btw - are you American? In this case: Cheers for being able to pronounce other languages other than US English! Greetings from Europe!
Hey there, I am American indeed. As for my pronunciation, I try to give it my best :) Glad you enjoy the videos my friend, and cool to hear another viewer from another Country :)
How much are those gurkins?
Those little pickles, I think about $5.00 a jar max
@@mitchmai Okay, thank you
Try creton
I would certainly
why are you not cooking with any fat though - that flavor you left in that stock from the pot should be in the rillettes. Cook with the fat, use that mate
Agreed. I did add some of the fat off camera, but it certainly would've packed more of a punch if I cooked confit style
I’ve subscribed because you will do well
Editing done well
Just be open to subscribers request
I’ll watch every episode
I’m from Louisiana and my family has a famous restaurant there “Poche’s in Poche Bridge Louisiana “😊
Hey man happy to hear! I'll give the restaurant a look as well.
Cholesterol….is the most nutritious fat you can eat! It is heart healthy! Check out the carnivore diet‼
Gladys🇨🇦Toronto🇨🇦Canada🇨🇦