Notes about Recipes in this book

• Le Mans rillettes de porc

  • zhmark on July 17, 2022

    Getting the salt right is especially important for rillette, and especially when it is served cold or room temp where more salt is needed more than for hot dishes. This recipe suggests 45g of salt for 2 lbs/1kilogram of pork. that would mean salting at about 4.5%. Most proteins are successfully seasoned at 0.5- 2.0% salt per weight. I thought 4.5% was too much and salted less, about 1%, but it was undersalted, especially when cold. But 4.5% is too much. I tried 5 kilograms of pork, with 150 grams of salt (3%) and even that was a little too much. About 2% should be good. So for 1kg of pork use 20g of salt, or for my 5kg of pork I will use 100 g of salt.

• Fennel confit

  • mjes on September 02, 2021

    Fennel confit (in olive oil) makes a marvelous condiment to serve alongside a pate.

• Wild Atlantic salmon rillettes with dill and shallot

  • mjes on September 02, 2021

    I went with Alaskan salmon as it is local. This makes a great spread for toasts or crackers but it isn't my favorite form of salmon spread -- I lean towards cream cheese or sour cream as a base.