Is a rillette typically cooked in fat?
I want to know if you have cooked your pork to the point where you can 'pull' it can you further cook the rillette in fat / lard in a similar way to what a confit is done or is the fat just poured over the the cooked pork when you seal the meat in the container?
Can you use pink salt (Nitrates) in your cooking process so as to make the rillette store for many months?
Best Answer
Rillette is pork cooked in fat (not really confit, but close to).
Most of what I've seen on the internets is that you can freeze the rillette for longer storage; if not, keep at most for 30 days in the fridge.
You can pour a little bit of the fat on top of the rillette in the container, mostly for extra flavour, not for long term conservation.
I don't know enough about pink salt (Himalayan salt or the Pink curing salt ?) to help you there.
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Quick Answer about "Is a rillette typically cooked in fat?"
In time the rillette cooking style was applied to game birds, wild rabbit, and fish. Eventually several preparations for seafood rillettes were developed including an anchovy, tuna, and salmon version. Though the fish is not actually cooked in the fat, it is blended with fat to form the characteristic paste-spread.Do you eat the fat on rillette?
But in rillettes, the meat and fat are mixed until they become one. There's no puddle of fat separate from the meat (except the protective layer of fat on the top of the jar of rillettes). This makes rillettes seem rich, not fatty. And, since you're eating it with other ingredients, you probably won't overdo it.Is rillette raw?
Rillettes are a cooked and shredded meat spread\u2014generally pork and another meat\u2014with a chunky texture. They're also called potted meat.Is rillette cooked?
Rillettes are long, slow-cooked meats, usually cooked in their own fat, and a few herbs and seasoning.What is the difference between rillette and pâté?
P\xe2t\xe9s are smoother and usually use organ meat, like liver whereas Rillettes will use meat from the leg, thigh, shoulder or rib.The Best Way to Cook Pork (Confit and Rillettes)
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Answer 2
To the first part of your question: Rillettes are cooked until the meat is falling apart tender, then it is strained from the fat, shredded, and then stored with some of the liquid fat added back.
It is likely possible to increase the shelf life of rillettes with the use of nitrates, but many recipes suggest a shelf life of 2 months, and I've seen as much as 6, with no nitrates. As preserved meats can grow some stuff that is seriously hazardous to your health, I would stick to a recipe and not just chuck stuff in. As many home cooks balk at preservatives in home cooking, I suggest you look at industry-oriented publications for recipes.
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