Originally Posted by ordo
Thanks butzy. Mine is a fake gelatin invention. But it works.
In the process of learning about gelatine i found this video. I may try this recipe. Look the ham hock is brined first. Also, the use of film wrap to unmold the terrine.
Ordo: I made this exact recipe in the "What did you have for dinner " thread. The gelatin that was created from cooking the ham hocks was just incredible. I can attest that this recipe is 100 % tried and true.
I used Saran as well, it worked like a charm.
@ GM : You mentioned (about what your mother said) to be generous with the salt and vinegar. No truer words were ever said. In making the terrine, I kept adding and adding with the end result of all the flavors being truly enhanced. If you like peppercorns, the flavor pops on your tongue.
We are all waiting for the next challenge GM. The torch has been passed !
@ Joey : To unmold it, I just let it sit on the counter for 10 minutes, took a long knife and slid it around the sides, one good tap and off it came, back in the fridge. If you notice closely, the first layer which was kiwi (bottom) is not very apparent, I had put two layers of kiwi slices. Kiwi and gelatin do not like each other . The enzymes in the kiwi prevent it from solidifying. Live and learn.
You wanted to know how long it took for it to set ? I was up at 3:00 made the dish and it was ready to unmold 4 hours later. If you look at the size of it, it did not take that long to solidify. I'm glad you liked it.
@ Kgirl : If you have never experimented with gelatin , I suggest you try a recipe that I often make : http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/
This recipe is just about one of the best ones out there. You can switch flavors up when you get comfortable with the recipe. Give it a try when you have some time. You will succeed.
I am also a die hard fan of Bavarian creams. You may want to look at those to.
@ Ordo: Your dish still looks great. Both you and GM worked very hard to achieve the gelatin. Did you line your dish with saran wrap ? Maybe put less components so that it all congeals ?
Great effort !