Confit Horseradish

jonathan_scott_11963

saw this post from Grant Achatz on instagram where he slow cooks horseradish for 14 hours in beef fat.

was wondering if anybody might have a guess as to what temperature that would be to work out

https://www.instagram.com/p/BPLKOb7AgJn/

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Comments

tshewman

I'm not on instagram, but that is some cool stuff! To break down any of he cell walls, it would have to be ~85C, what I don't know is how hte integrity holds up at those temps for that time. Also, if done SV, fat will typically float to the top of he bag, so either a pot could have been used, or immerse a small tray into the water bath filled with the beef fat.

artstype

It sounds like beef fat for an oil poaching, rather than sous vide. Although I know people do sous vide in oil, there is no reason to slow cook it in beef fat unless you are intending for the flavor to come in direct contact with the product. This sounds amazing!

brian_martin2001

Due to the length of time suggested, i would probably experiment with temperatures before going ahead and trying to recreate it. I would personally start at around 80°C, and go from there. He says it's supposed to be waxy and smooth, with none of the fibrous qualities, so i would hesitate to try higher temperatures. Alternatively, you could ask how high he cooked it at under the picture and see if he replies.