Headcheese Sous Vide

I've made pork headcheese many times, the old school way (simmering, picking the meat off, throwing it into a terrine, and once cooled slicing and eating). I've made calf headcheese the old school way, cut into 1.5" cubes, double crumbed then fried to form hot oozing goodness (prep sucked though as I had to cut, crumb then fry 500 portions for an offsite - being the new person in a kitchen is not always fun).

My issue is a have a lambs head that I wish to make a torchon with, to then cut pucks off for breading and frying. The head fits in a bag and my vac chamber, so I wish to cook it sous vide.

I have found a recipe from Chris Cosentino for boning a pigs head and bagging, it but the 14 hours at 200F seems very high. Cutting the meat off the head is not simple and the head is skinned so the meat will not stay together.

Due to the size of the head (260mm x 140mm x 125mm) the PolyScience Sous Vide Toolbox spits the dummy as the middle will not be pasteurized within 6 hours, at the temp that would give me the texture I am after. The lamb shank texture I get at 62C for 48 hours is what I am after.

My thought is to blanch the head in boiling water for 30 seconds to reduce any pathogen risk. Bag the head with olive oil, rosemary and thyme, then toss in a 62C bath. After 48 hours I'll give it a poke to see if it needs longer.

Anyone out there have any other ideas?

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Comments

Jonathan_Hunter_76993

i'm not really sure you should bag the whole head like that. There are a lot of parts on the head that will cook really differently and you will get some uneven structures. I think if you want a head cheese then the braise method is the best. The rolled heads are great low temp, i have had a lot of luck doing them 72 hours at 66.5.

Also, one reason that the pathogen kill happens is because of the salt cure.

Jonathan_Hunter_76993

@tim cooking issues had a really good section on pig heads this week.

http://www.heritageradionetwork.com/episodes/3708-Cooking-Issues-Episode-116-Pork-Dessert

Tim_Sutherland_52834

@jdhunter0324, thanks I'm still a few weeks behind on my Cooking Issues podcasts.

Tim_Sutherland_52834

The head is in the bag and taking a swim at 68C.

The sheep's head was a prefect fit for the bag. I added rosemary, thyme and chicken stock. I'll give it a poke in 24hrs to see how it feels. I choose 68C as I'm cooking some tongues over night at this temp.

Chris_Young_80640

@Tim — I think you have a new Gravitar photo with that last one!

Tim_Sutherland_52834

@Chris, done

Jack_Mayer_85396

That's creepy! And soooo cool!

Tim_Sutherland_52834

Glad to be of service.

Chris_Young_80640

LOL!

Johan_Edstrom_5586

It looks like the alien trying to come out of a belly

brianzgz_75099

Damm it!!!! Looks like my ex wife coming out from the pool after a docen of frozen margaritas!!!

Brendan_Lee_56950

haha run!

Tim_Sutherland_52834

After a 51 hour swim at 68C the the head come out for air. I used a blowtorch to sear the meat. Care needs to be taken as the bone is very dry, thin and will burn if not careful. The liquid in the bag was strained through cheese cloth and reduced.

I poked the meat at 24 hours and it was still too firm. You those that like a firmer texture 36 hours should provide good results.

The presentation is not for the faint of heart.

The cheek meat has a very nice red colour. The meat is moist, firm and flaky. The flavour is lamb but not overly strong (for me). There is a hint of "organ meat" after taste - I do not find in unpleasant but those that do not eat organ meat may not like the flavour.

There is enough meat on the head (not counting the tongue) for two people as a main dish, four people as tasting plates. Including the tongue you could stretch the meat to feed 3/5.

You could remove the cheeks and cook separately for a different lamb dish, this would also remove the "organ taste". At $5 for the head it is also a cheap lamb dish.

Cooking and eating gamey meats in our house can be a contact sport. Some may find the whole head unpleasant, my two Rhodesian Ridgebacks do not. This is Rooi eying the head. He can rest his chin on the 30" tall table when standing.

If you turn your back on food don't expect it to be there when you turn back.

prince_of_porcelain

@Tim_Sutherland - Somehow I saw this and thought about you. Nice work!

Tim_Sutherland_52834

@Brian Douglas, great pic, what book is that from?

Johan_Edstrom_5586

Gorgeous pups and a darn awesome presentation!

prince_of_porcelain

@Tim - That's the Chinatown issue of Lucky Peach. Issue #5 I think. Article was written by Bourdain, but I don't remember who did the artwork at the moment and it's upstairs, I'm downstairs.

vondes_593348

The expenses automation using the CRM allows controlling every payment of the company. The automated approval process redirects all the applications to the head. The head can control the proposed price, the need for services and other information necessary for making a decision. Can you advise such a program for automation? I found this one managemart, what do you think?