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Rillettes and pates - Page 2

post #31 of 42
I found it!

It's called Eisbein among other things. Made from the lower part of the hock. It's given a cure and then roasted or braised.
post #32 of 42
Not imaginary
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #33 of 42
Danke Greg! I was wondering if I was losing my mind.

My hats off to shroom for being able to figure out the logistics and utilization of buying whole pigs for her business. I'm guessing alot has to do with the sales end. I've been spoiled by the meatpackers. What the heck are going to do with one pork tenderloin? Throw it in the pate?
post #34 of 42
The ones I've used weren't cured. Do you mean brined? All we did was season them and then roast them long ham end down at 250 in a moderate oven.
Anulos qui animum ostendunt omnes gestemus!
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post #35 of 42
Yeah, brined, not sure on the nitrates. Though I think some variations use a dry cure and are cold smoked.

Was the skin really crispy on yours?
post #36 of 42
Thread Starter 
price point from the pig farmer is phenominal....it would be ludicrus to pay for a loin as much as I pay for 1/2 a 260+ pig. It really does not take long to break it down now....

Just made the most incredible, not sure what to call it, stock that has been cooked down so far that there is no wiggle in it.....just pure rock firm jell. from the 3 heads I cooked last Monday....had some cippoline onions sauteed in evo and butter, added this jell pork goodness at the end of cooking...oh man.
cooking with all your senses.....
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cooking with all your senses.....
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post #37 of 42
Thread Starter 
so brining tenderizes? I just got a recipe for smoked lamb belly that was brined for 7 days.....brown sugar, water, salt, hot sauce. So what does the sugar do?
cooking with all your senses.....
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cooking with all your senses.....
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post #38 of 42
I would like to know what brining does too (besides bringing moisture and flavor to the party?) Maybe it tenderizes because of the added moisture?

I brined and smoked a turkey breast this weekend. Results were: very juicy. Maybe the juicies breast evah. But very salty. Will have to cut down on the salt in the next one. I added molasses instead of sugar (didn't really taste sweet to me) as well as orange and lemon zest, rosemary, thyme, peppercorns, garlic (of course), some damned awful "Pink Truck" white zin that we opened for my friend cuz that's all she'll drink, and a bit of mushroom soy, and cayenne. Brined it for 8 hours only. Could taste a little bit of the citrus on the outter portions and a little rosemary but didn't detect an overt flavoring on the center portions. Think that brining 7 days would maybe make the flavorants penetrate further. Think the sugar just adds a little sweetness to the meat?

Sorry for digressing and making this a turkey post. Was sposed to be about the brine! :D

And shroom maybe I will take you up on the wonderful offer next fall when I'm healthier of breaking down a pig. Good gawd I would love that! I'd also love to have a sausage/salami making orgy too so maybe that could be a revisit!? Been going through medical crap here and will have surgery end of November.
post #39 of 42
Very crispy and a nice deep brown. If you do them, make sure you find a use for rendered pork fat first. They generate quite a bit.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #40 of 42
Thread Starter 
fresh feet having fat?.....really not noticed that Greg....
Now heads, that's serious fat. One pig head will generate about 2 qts of fat.
enough to pan fry chicken.
cooking with all your senses.....
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cooking with all your senses.....
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post #41 of 42
I also imagine the feet wouldn't have much. The dish tincook was asking about is schweinhaxe (pork shanks), not feet. We'd have to roast a couple dozen to get as much fat as you're getting from one head, though.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #42 of 42
Thread Starter 
thats what how I cut the legs....top of the shank leaving a hunk of ham....figured if I ever get around to stuffing them it would be best to have alot to work with.
cooking with all your senses.....
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cooking with all your senses.....
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