You are currently browsing the yearly archive for 2008.
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- Before emulsifying any forced meat make sure all tools are cold threw
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- Meat, fat, aromatics, water, cream, egg, beer, salt and spice
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- Add all ingredients in chilled bowl
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- Mix on 1 till all is emulsified
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- Once farce is emulsified, stop mixer, turn the dial to 2 and mix for 50 rotations
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- Emulsified farce
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- Sausage stuffer
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- Make sure you lube your cylinder
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- Carefully add your farce and try to avoid any air bubbles
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- Screw on the lubed piston
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- Make sure your piston relief valve is open to avoid any air bubbles during the stuffing
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- Hog casings
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- Slide casings onto the stuffing tube
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- Slide on while not twisting the casing
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- Leave a little bit of room to work with
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- Lightly start to stuff and leave slack, don’t fill all the way
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- Every five inches or so pinch and fold the sausage back and forth
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- Folding back and forth will help push the sausage back. This is key when you are by yourself
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- Grab the sausage were you pinched and start to twist
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- First twist backwards, next forward, next backwards…
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- Continue to go back and forth with the twisting till all casings are skin tight
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- When sausages are tight, fat and full, wrap them around each other
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- Once you have made a sausage pinwheel, go threw and quality control
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- Tie both ends of the sausage pinwheel
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- Every inch and a half prick the sausage with a sausage pricker to avoid bursts during cooking
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- Heavily salt any sausage poaching liquid
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- Have a rack on the bottom of the pot and bring to a simmer
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- Carefully transfer sausages into simmering water
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- Make sure all sausages are submerged
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- Turn heat fully off and cover
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- Poach sausages for 15 minutes
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- Remove cover, sausages are ready to eat
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- Ice bath
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- Transfer sausages to your ice bath
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- Make sure all sausages are submerged
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- Let sit till fully chilled through
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- 2# loab of Foie Gras
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- Carefully pull the loab apart
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- While still cold, break apart the foie being careful not to tear the large veins
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- Cleaned foie nuggets and the extracted veins that are garbage
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- Salt and pepper the cleaned foie nuggets
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- Cover with plastic and let foie cure for 24 hours
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- Sugar
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- Reduce till thickens and the flavor is sweet and sour
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- Pour over cleaned and cured foie
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- Mix till foie nuggets are fully glazed
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- Cheesecloth
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- Lay torchon mix on cheesecloth
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- Tie and twist tightly till foie starts to come threw
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- Tie torchon very tightly and let sit in fridge for 2 hours
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- Remove the knots and extra cheesecloth, roll into a old apron or serviette
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- Tie again with someone assisting you while tying the torchon as tight as possible
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- Go back in fridge for another 24 hours
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- Place the torchon into simmering water for 20 seconds
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- Flip and let simmer for 20 seconds more
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- Ice down torchon
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- Remove the previous serviette and roll tightly in a new apron or serviette
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- Tie as tight as possible and refrigerate for 24 hours
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- 72 hours from start to finish and ready to go
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- Cut into any shape you want when it is fully chilled
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- Fresh head
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- Start by cutting the face off below the chin were the neck was
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- Carefully remove the face with a sharp knife trying not to damage the fur
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- While removing the fur leave as much meat on the skull as possible
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- The fur on the tip of the ears is very fine, remove the top part of the ears
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- Lightly season the heads and necks, let cure overnight
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- Weigh the clarified Rabbit braise
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- Rabbit braise and gelatin
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- Wrap yuba up to cover filling
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- After terrine has been refrigerated overnight, slice with hot knife
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- Having the terrine wrapped in yuba really helps keep it together and adds a crunchy texture
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- Head and tongue terrine, brioche, mustard, and rabbit jelly
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- Unclarified Rabbit braise
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- Egg whites are 2/3 of the eggs total weight
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- Whip egg whites to a soft peak
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- Temper warm braise into whipped egg whites
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- Mix both well
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- Put everything into deep sauce pot
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- Carefully bring to a light simmer, till raft starts to puff up, turn burner to low
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- Once raft is cooked through and settled, carefully pull raft away from the edge of pot
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- Let consomme rest till raft has set up a bit
Tags: clarify, eggs, vegetarian