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Butcher Magazine
Ирландия
Добавлен 20 окт 2018
Meat Blog & Butcher Skills Training Website. For everyone, not just meat professionals.
If there are any cuts of meat you want me to video, please let me know in the comments.
If there are any cuts of meat you want me to video, please let me know in the comments.
Making Sausage Rolls from scratch
Investigations by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
How to make delicious sausage rolls from scratch. The sausage meat is the most important part of this dish. You are better off making your own. It takes time, but good homemade food is worth the effort.
Pork Sausage Rolls: A Homemade Comfort Food
Pork sausage rolls are a beloved snack that has graced tables and picnics for generations. These flaky pastries, filled with savory pork sausage, have a rich history and are a delightful treat to make from scratch. We’ll we’ll look at the origins of sausage rolls, the ingredients needed, and provide a step-by-step guide...
How to make delicious sausage rolls from scratch. The sausage meat is the most important part of this dish. You are better off making your own. It takes time, but good homemade food is worth the effort.
Pork Sausage Rolls: A Homemade Comfort Food
Pork sausage rolls are a beloved snack that has graced tables and picnics for generations. These flaky pastries, filled with savory pork sausage, have a rich history and are a delightful treat to make from scratch. We’ll we’ll look at the origins of sausage rolls, the ingredients needed, and provide a step-by-step guide...
Просмотров: 70
Видео
Making Lard from Leaf Fat
Просмотров 3013 месяца назад
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a h...
Making Butcher's Pork Pie
Просмотров 6833 месяца назад
Butcher’s Pork Pie Method is in the video INGREDIENTS 250 gm Strong bread flour 70 gm Lard 125 ml water 1 egg to glaze the pie with 250 gm pork diced finely 500 gm minced pork Salt Pepper 125 ml stock (Vegetable or Chicken) OPTIONAL 100 gm of sliced streaky bacon) OPTIONAL. Thyme, Sage, Allspice, Oregano Method as described in the video Hot water pastry is the traditional carrier for pork pies,...
Haslet (Lincolnshire Traditional Pork & Sage Meat Loaf) A blast from the past.
Просмотров 4823 месяца назад
Here’s a blast from the past. When I was a kid we would have school lunch sandwiches made from various manufactured meats such as brawn (headcheese), tinned corned beef (small pieces of beef cured and squashed into shape, and luncheon meat (probably one of the highly processed foods we are being warned about now). But there was one I loved, haslet (hazlett), a Pork & Sage baked meat loaf. I had...
Making Chicken Milanese from scratch
Просмотров 1775 месяцев назад
How to make a stunning Italian dish from simple ingredients. One of the reasons Chicken Milanese is so cherished is because of its simplicity. Here are the key ingredients that make up this delectable dish: Chicken Breasts: Boneless and skinless, pounded to an even thickness with a meat mallet for quick and uniform cooking. Breadcrumbs: Fresh or dried, seasoned with salt and pepper for extra fl...
Chicken Cordon Bleu
Просмотров 4075 месяцев назад
How to make Chicken Cordon Bleu. Using a large chicken, I filleted the breasts. (You can buy chicken fillets to omit this step). Flatten the fillets, layer ham and cheese inside, roll up tightly and place in a fridge for an hour. Cook in a preheated oven (180C) for 30 minutes till you have an internal temperature of 75C, and enjoy. Ingredients: Chicken fillet Ham sliced Grated or sliced cheese ...
How to make delicious Pea & Ham Soup
Просмотров 1,6 тыс.5 месяцев назад
Make Pea & Ham soup on a budget. For about €5, you can make about 3 pints of nourishing, heartwarming soup, that's good to eat any time of year. Simple inexpensive ingredients, you will need a few hours to make this, but it's sooo worth it. Pea & Ham Soup Yellow Split Peas, Ham Hocks & Black Pepper are the basis for this delicious, heartwarming soup. And it won't break the bank! Author: Dave La...
Butcher magazine intro video
Просмотров 746 месяцев назад
Here Ed talks about what's available on butchermagazine.com, butchercraft.com and on RUclips. I made this video using AI. Isn't AI wonderful? Here's a guy who doesn't exist talking about websites he knows nothing about and you are supposed to trust him.
Welsh Faggots & Onion Gravy
Просмотров 3,9 тыс.7 месяцев назад
How to make Welsh Faggots & Onion Gravy, a video recipe. A cheap, tasty nourishing dish from long ago. Easy to make, easy on the pocket, and probably something you have never tasted before. Try it, you'll really like it. It's a great way to get your children to eat liver without them knowing. Ingredients: 400gm Pork Mince 200gm Pork Liver 150gm bread stuffing (I used Sage & Onion) 2 tsp sugar 1...
Dry Cured Corned Beef at home
Просмотров 1,7 тыс.7 месяцев назад
How to Dry Cure Corned Beef at home. This traditional Irish dish has travelled the world and is now almost considered American. It is quite easy to make. All you need is excellent beef, curing salt, good food hygiene, and an interest in making as much of your own food as possible. You're welcome. Read more of the history of this excellent dish on www.butchermagazine.com. Music I www.bensound.co...
Braised Oxtail Video
Просмотров 1748 месяцев назад
How to Braise an Oxtail. This rich beef dish is full of flavor, with lots of meat from the oxtail. It takes time to prepare, but it's sooo worth the effort. Comfort food and part of the nose-to-tail philosophy where all parts of the animal make magnificent meals, with the appropriate cooking method. Cuts like the tail and the offals are cheaper and better for you. Ingredients • 3 to 4 pounds ox...
Dry Curing Bacon
Просмотров 4098 месяцев назад
How to dry cure pork at home to make bacon. In the USA, bacon is usually cured belly pork. We call that streaky bacon. In the video I used a pork loin, that's what they would call Canadian or Peameal bacon in America. But we've been curing pork a lot longer here in Europe so we claim naming rights. Whatever you call it, the process is the same. Good quality pork from a Craft Butcher, excellent ...
How to Butterfly a Leg of Lamb
Просмотров 1,3 тыс.Год назад
Techniques to Butterfly and joint into roasts a full Leg of Lamb. Get the most value from meat by preparing it properly. A Master Butcher gives advice.
Preparing Lamb Noisettes
Просмотров 2,2 тыс.Год назад
What is Lamb Noisette? The noisette is a small medallion made from the eye muscle of the lamb loin, or the rack, which are in the lumbar region. It is a lean and flavoursome cut. How Can I Cook It? This cut is beautifully tender and quick to cook. They are traditionally pan-fried but can also be roasted or grilled. They will take 5-6 minutes each side. Did You Know? The noisette is a French cut...
Beef & Pork Smokey BBQ Meat Loaf
Просмотров 193Год назад
Beef & Pork Smokey BBQ Meat Loaf This is a delicious meat loaf that I think you’ll enjoy. I looked at loads of recipes and I decided to use my own Pork & Beef burger mix with a few changes. Instead of breadcrumbs I used Smoked Bacon Flavor Cracker crumbs. These work really well in the Burger recipe, so give that a try too. Ingredients: 750gms Ground Beef 450gms Ground Pork 1 Onion finely choppe...
Slicing and displaying Beef Rump Steaks
Просмотров 499Год назад
Slicing and displaying Beef Rump Steaks
Boning, Rolling and Stuffing a Turkey
Просмотров 1812 года назад
Boning, Rolling and Stuffing a Turkey
I’m of Irish Scottish and welsh descent and want to get back into my culture since i feel like that was taken away from me. Looks good nonetheless!
How to órder pls
What did you want to order?
San Po pwede mka order
why welsh gays
If you read the info you will realise it has nothing to do with homohobic slurs. But that might be a bit too much to ask.
@@ButcherMagazine ITS A JOKE
@@therealstripes10122 Hilarious
We don’t cook the sausages and rashers before putting them in the stew. And I guess being lazy we end up using a soup mix lol. My parents prefer it to be thicker so it’s harder to get that with just stock. I know the sausage can look unappealing but the flavour makes up for the visage.
Hiya. Can these be put in an air fryer,
This is not butcher you need for prep the the Nuckel totally wrong he is good start in the instructions business 😢
Well, thank you for your comment, whatever it meant.
The meat is already cooked before he finished that many time he turn around i hoop you understanding plus don't use boning knives please?😅😂
@@ottomeijer5563 So what knives do you suggest? post a video of you working on a beef knuckle and we can compare methods.
@@ottomeijer5563 I have no idea what you are talking about. "don't use boning knives please?" What knives do you suggest?
Are the potatoes boiled before putting in the pot to go in the oven?
No, they cook in the liquid in the oven.
Don’t offer these to Jeffrey dahmer or you might confuse him.
Having moved to live in Sweden, where all foodstuffs from the British Isles are uncommon, I have to render my own lard. Rendering lard (for pastry and frying) is one skill I perform a couple of times a year. I cannot source flare fat, here, but back fat ("späck") is easily obtainable. I cut up, then mince, my back fat and then render it down in the oven. As you say, the salted "scratchings" are a delicious delight. Nowadays I bake my own bread, cure and smoke my own bacon, make my own sausages, sausage rolls and pork pies and so on. The locals know when I'm busy since they seem to come and ask for samples.👍🏻😊
Trying to find another source that uses that much pink salt. No luck so far. Lots of warnings about using too much though. Good luck with that. This may just be my unique problem, but that wind chime music in the background makes your words really tough to hear. Result LOOKS great!
I grew up in Aus, had a friend from Sth Africa who introduced me to Boerewors Sausage. I still think it's the best sausage in the world.
I usually do 2 lb of beef to 1 lb of pork. They are so damn Delicious
In the oven for "about an hour." At what temperature?
if u put on 1.5x speed u can rap on the beat
Love you my fellow Irishman but always cut against the grain to keep it tender. Otherwise love this.
What pastry do you use? Puff?
shortcrust
Not exactly south African, you are short of a few ingredients, and we don't use brandy. but it is a sausage..ill give you a 10/10 for trying and a 6/10 for keeping it traditional
This recipe was given to me by a South African, and I sold them to South Africans in Ireland. Who loved them. I'm sure every Afrikaans family has their own recipe. Can't please everybody.
@@ButcherMagazine Nooo no no no my friend, you dont understand. There is a BIG difference between wors and boerewors. Get your facts right, what you made there has nothing to do with a Boer tradition at all
I'll accept you know more about wors than I do, but the guy I got it from told me it was real.
@@ButcherMagazine Oh its real, there is nothing fake about the wors you make...its just not Boerewors. I'm not saying it wont be nice...its just not in the boer tradition. There is a VERY big difference between a White south African, and a boer...those 2 are not the same people my friend. Both are white, but one has a strict tradition, different way of beliefs and different way of living and doing things, possess knowledge that Africans don't, work ethic is different, religion, and overall just the way boers are. Not all white people are boers, in fact very very little are....the boer tradition is dying out and not many know it anymore today, its rare... Your modern south african is just a nobody. Their beliefs are different, tradition is adopted and not consistent. They do everything the opposite, they adapted to modern lifestyles and married fake women that cant even make jam, bake cakes, slaughter animals etc, all they want is money. And if they don't get it, the legs stay closed. Believe me, you will probably find 10 000 different boerewors recipes in south Africa. Only those people coming from the olden days will have the right ones. There is a certain way to make it, certain cuts of meat, quality of the meat, certain amount of fat and spices. These little Africans from nowadays don't know nothing. You can stick a turd in their mouth and they'll eat it. If there is 1% of the white African population that made wors, biltong and other boer recipes, at least once in their life, it will be a lot. These days they go to Mc Donald's, or have braai's with store bought wors, and they enjoy it. I have had a taste of many kinds of wors before, some of them are nice, but it will never beat real boerewors. We make our own Boerewors, Biltong, Drywors, and many other snacks since we were kids, the art passed on to us by my great grandfather, he was 110 years old when he passed, he learnt it from his father and his father from his. We are talking about a traditional recipe, hundreds of years old. The modern white south African will never have the privilege to taste that, believe me
That's a lot of philosophy and culture in one little sausage.
How long in the oven and what temperature please ❤
About an hour at 180C
Only just found you x
Hope you enjoy the content.
Oh wow
beautiful dish. The name works against it being popular.
Will be sure to cook these tomorrow 😋
Hope you enjoy
I'm a born and bread Dubliner and I never saw a coddle made like this .
What type of bread? Batch loaf is my recommendation. Every family in Dublin has their own coddle recipe. It's not written in the Book of Kells or the Bible.
Really appreciate this video, bought lamb hearts but didn’t know what to do with them yet! Will be marinading and frying later 😎👍
Thanks for that. Be adventurous.
but what about the dripping we used to spread on toast, with the soft fat on top and brown jelly at the bottom? and kept it in a bowl in the fridge, I was hoping you were going to show us how to make that
That was made from the drippings from roasting beef. The jelly wqas meat juices congealed. Buy a fatty piece of roast beef, cook it and save the juices and you'll have what you want.
Great video! The added ingredients make the meat go a little bit further if you have more mouths to feed and i love a bit of watchyoursister sauce in everything with meat. Really adds a great savoury flavour! Nice one!
Thank you.
Looks like Irish batch loaf you made your sandwich from, 2 slices of that and haslet, heaven
Irish batch loaf. Well spotted.
This is what I was looking for. I can't wait to try this.
Hope you enjoy
Open The Mouth.
The best way to eat.
I'll be giving this a go once im all set up in my new gaff
Go for it.
I'd eat that!
Amazing. Brings back memories of my childhood in Wales. Every Tuesday the local butcher made faggots from the scraps left over from the weekend. My mam would get some on our way back from school and our dog would start barking as we walked up the street cause he knew he was going to have a treat!
Thanks for the memory.
I'm glad I watched your video because now I understand the beef knuckle is much different than I thought it would be. From the way it looked in the packaging that I saw it in I thought it would have a much higher fat content.
Glad you found the content helpful.
why is it called knuckle?
Because it is the cow's kneecap. It contains the patella, the kneecap.
Some of the best I’ve seen sir, very good
Thank you.
Hi very informative thank you for your presentation. Please can you put a video in how to V' out star gristle ( ive heard this is how its called) from rump
I remove the gristle in the central muscle in the video. Is this what you mean?
Nothing to feel guilty about. It's the best thing to fry with. Vegetable oils are poison.
Thank you.
Great video mate. Some folks in the comments are a bit cuckoo
Tell me about it
Great video my friend! The knife work was amazing. Having a super sharp knife makes a world of difference!
Thank you. Nice to have my work appreciated.
Good job
Thank you.
7-4-24 bout to start apprenticeship on being a butcher here in Pennsylvania usa, im nervous like many before me, but im learning
We all started at the bottom. Ask questions and practice, practise, practise.
Looks amazing ❤
Thank you 😋
Love it, gonna have a stab at it! ❤
Worth the time. Best corned beef I ever tasted and I've been a butcher over 40 years.
Love stuffed hearts
Hearts are not appreciated enough.
Can’t hear you over the (background) music.
Technique is all in the video
Pastry looks like short crust, which is fine, but I would use suet crust though I like the split tin method.
I use both. Didn't have suet pastry the day I did the video.
thanks for this; i now know that ive been wasting much of the chicken !
Glad I could help!
Thanks for the video. I like that burger press. From where did you buy it?
www.amazon.com/dp/B0833R33PN?tag=butchermaga09-20&linkCode=ogi&th=1&psc=1
Local butcher only sells 5% lean beef. I want to make it 23% fat for a bolognese sauce. This is where this stuff comes in 🙂
In my opinion 23% fat in bolognese will make the sauce very greasy. But, it's your choice.
These are the best burgers I have ever tasted. Thank you! Fried in a little canola oil on a 450F cast iron griddle for about 3 minutes per side left a wall to wall char. Topped with cheese and a few strips of bacon. Toasted the bun with butter on the griddle. Incredible.
Thank you. I love when someone gets something they enjoy from my videos.