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food? Share your adventure  Tuna confit in pork fat...  cheftwo
Dec 17, 2011 09:27 AM  I'm thinking of rendering some leftover
guanciale and using the fat to confit some tuna steaks for a
"tunafish" sandwich (though I hate canned tuna, so the need to
replicate the texture is not there). I'm curious if anyone has
any suggestions about time and temperature for cooking (I'm
going to sous vide in the fat) - if cooking a tuna steak, I'd
probably cook to 110deg, and I don't particularly need to
pasteurize in this instance, so it's purely a question of
texture. Wonder what would happen if I cooked it at 110 for an
hour or three in the pork fat?  Most tuna confit I see is cooked
at around 150deg and only for 5-10 minutes, but again, I think
that's a pasteurization thing, any suggestions on what temp
would be best and what texture would be best to shoot for here?
1. hotoynoodle Dec 17, 2011 10:07 AM      not sure where you're
getting the pasteurization id