If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST ruclips.net/p/PLFG0csw8wik02we2vkogJIKlVkMira-d4
Terrines, Fleischkase, Chine, Haslet, Pressed Meats....All woefully under represented and all just, so, so, so good!!! Thank You for spreading the Gospel of Charcuterie!!!
Красота!!! У вас получился почти холодец. Его можно варить из мяса и свиных ножек, для получения более сильного желе. Вы можете сразу после варки закладывать мясо в форму и заливать его бульоном. Не нужно ждать. Есть можно сразу, как только желе застынет. Ешё холодец можно делать из говядины. К этому блюду хорошо подойдт соус из корня хрена или горчица. Нитритная соль нужна скорее для цвета, без неё можно обойтись, если её нет. Так как продукт проходит длительную тепловую обработку.
Here is a rough translation of the comment above for those unable to speak your language Beauty!!! You have almost jelly. It can be boiled with meat and pork feet for a stronger jelly. You can immediately after cooking put the meat in a mold and fill it with broth. No need to wait. You can eat immediately, as soon as the jelly hardens. Yeshe jelly can be made from beef. This dish goes well with horseradish root sauce or mustard. Nitrite salt is needed rather for color, you can do without it if it is not there. Since the product undergoes a long heat treatment.
Hi, I think gelatine when incorporated in the stock tends to break down when it thaws so it's probably not going to be great after freezing in terms of jelly texture. The meat will freeze on it's own no problem but as a whole terrine No!
Я думаю, скорее для розового цвета мяса. Можно готовить без неё. Мясо сразу заливаете бульоном, не ждёте. Блюдо хранится до 5 дней в холодильнике. Морковью из бульона можно украсить блюдо.
Right for a busy multi station kitchen! all my boards are 1 use and then wash so the colour code in this instance is irrelevant. Good to know though eh?
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
If you'd like to know more about CURING MEAT & CHARCUTERIE take a look at the videos I have in my MEAT CURING & Charcuterie PLAYLIST ruclips.net/p/PLFG0csw8wik02we2vkogJIKlVkMira-d4
Terrines, Fleischkase, Chine, Haslet, Pressed Meats....All woefully under represented and all just, so, so, so good!!!
Thank You for spreading the Gospel of Charcuterie!!!
Thanks Marcus and a whole lot more to come this autumn.
It looks absolutely stunning indeed !
I enjoyed your enthusiasm !
Ha ha, cheers 👍
That, is a masterpiece! 👏👏👏👏👏👏👏👏👏👏👏👏👏👏🥇🏆🥂
Thanks, glad you liked it.
What is a recipe! Must try and cook this dish. Good to serve during festive season and on any traditional occasion.
Hope you enjoy
Looks delicious : thanks for sharing video/recipe !
you’re welcome 👍
Looks good .
thank you 🙏
It’s so beautiful. Thanks so much for sharing! It’s great for entertainment! 👏🏼👏🏼👏🏼👏🏼🥂
nice comment. thanks 🙏
Beautiful job!
Cheers Ffella! 👍 Glad you like it.
I'll try this soon but I'll smoke the hocks first looks delicious thanks for sharing
Great. lets have some feedback when you’ve done it.
That was a great demo! Thanks for sharing!
you’re welcome ☺️
Red cutting board chef? Actually, it doesn't matter. This terrine looks amazing 😮
All my boards arr single use and wash so not an issue. Also, its my kitchen so no chance of X contamination. . Nice to see you’re on it though 😂
Красота!!!
У вас получился почти холодец. Его можно варить из мяса и свиных ножек, для получения более сильного желе.
Вы можете сразу после варки закладывать мясо в форму и заливать его бульоном. Не нужно ждать. Есть можно сразу, как только желе застынет.
Ешё холодец можно делать из говядины.
К этому блюду хорошо подойдт соус из корня хрена или горчица.
Нитритная соль нужна скорее для цвета, без неё можно обойтись, если её нет. Так как продукт проходит длительную тепловую обработку.
Here is a rough translation of the comment above for those unable to speak your language
Beauty!!!
You have almost jelly. It can be boiled with meat and pork feet for a stronger jelly.
You can immediately after cooking put the meat in a mold and fill it with broth. No need to wait. You can eat immediately, as soon as the jelly hardens.
Yeshe jelly can be made from beef.
This dish goes well with horseradish root sauce or mustard.
Nitrite salt is needed rather for color, you can do without it if it is not there. Since the product undergoes a long heat treatment.
Thanks for your comments and tips. Thanks
Спасибо за ваши комментарии и советы. Спасибо
Мне понравилась мысль охладить бульон. Это позволит легко удалить с поверхности слой застывшего жира. Обязательно воспользуюсь.
Best I’ve seen
Thank You Roxani, I appreciate your comments.
can you freeze this now
Hi, I think gelatine when incorporated in the stock tends to break down when it thaws so it's probably not going to be great after freezing in terms of jelly texture. The meat will freeze on it's own no problem but as a whole terrine No!
Why use the Prague powder?
Well to make the Ham the pork hocks need to be cured to make ham. I use the Prague powder to make up the cure for the hocks. thats in a separate vid.
Я думаю, скорее для розового цвета мяса. Можно готовить без неё. Мясо сразу заливаете бульоном, не ждёте. Блюдо хранится до 5 дней в холодильнике. Морковью из бульона можно украсить блюдо.
You should pressure cook them for 5-10 minutes then add them in you’ll all the gelatin and bits and pieces you want
I think the pressure cooker is a great idea given the cost of utilities right now. 👍
Don’t you have to wash everything before cooking ?
Thanks for your question 👍 Theres no need to wash the meat as you’re cooking the ham hock in fresh water anyway.
What is in the brine?
pork hock, water, salt & Prague #1
The red board is for raw meat.
Right for a busy multi station kitchen! all my boards are 1 use and then wash so the colour code in this instance is irrelevant. Good to know though eh?