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wheels wrote:

Whether it's an Irish white pudding is another matter!

I would expect there to be variety between different manufacturers. I would have thought a large variation in taste would really only matter if it was a Geographically Protected Foodstuff, and thus subject to greater scrutiny in order to comply.

Ah ha, perhaps that should have read:

Whether it's an Irish white pudding, as determined by Mrs. Johnfb, is another matter!



Phil

To be honest there really isn't tooooo much of a difference between puddings here. Of course each maker has his own tweak on the blend for individuality but the real difference is whether it is a soft blend or a stiffer blend with the barley etc in it.
I am waiting for the postal strike to be over in England and I will post over a sample of each blend to Phil for the real taste test.
To me, the spice blend was fine it was the consistency I was unhappy with (my blend not Phil's), and looking at the new make up and pictures from Phil I think it will be a winner.

Here's the latest one John:



Phil

Phil

I am gearing up to make some pudding. Is this the one with oats in it or barley??

Also, was this poached first, and if so, did you just put it in cling film?

Thanks
john

That's with medium oatmeal (Alford - from Waitrose). I think I'd soak it a bit first to make what you have described, however, I liked the contrast of the slight crunchiness of the oats.

I just did 150gm test batches and as I don't have any beef casings, used cling film (tied at each end) instead. I steamed them for 20 mins (at 80°C or thereabouts) rather than boil them.

I have some 40mm+ hogs casings that I'll use when I make a batch up.

Phil

wheels wrote:That's with medium oatmeal (Alford - from Waitrose). I think I'd soak it a bit first to make what you have described, however, I liked the contrast of the slight crunchiness of the oats.

I just did 150gm test batches and as I don't have any beef casings, used cling film (tied at each end) instead. I steamed them for 20 mins (at 80°C or thereabouts) rather than boil them.

I have some 40mm+ hogs casings that I'll use when I make a batch up.

Phil

Thanks Phil.
Would you use the same amount of barley as oats ???

I don't know John - the commercial ones used oats. I think I would just add some cooked barley to the mix after mincing - sort of 'just for decoration'. If you do use barley instead of oats you will need to allow for the water it absorbs in the cooking.

Phil

I will stick with the oats, just getting my brain in gear ....

Made up the blend and poached them for thirty minutes. They are in the fridge cooling now and I will slice some up later for tasting.

Go on, leave me on tenterhooks then!!

Ok, So made up the white pudding:

Results:

Look: 10/10
texture: 10/10
Cooking: 10/10
Taste: 7/10

They definitely need more salt. The overall taste is ok, possibly a bit "Oaty" if that's a word. Possibly better with the barley, which I will do next time. I fried up 2 pieces for me and the missus. First piece got a double reaction of "yeah, it's okay". Next bit I sprinkled some salt on it, "much better".

Next time I will increase the salt from 12g to possibly 15-17 grms

It is better than my last attempt just some slight adjustment to the flavour. The spice mix is okay I reckon...just the salt needs tweaking.


Pictures to follow.

I would say overall: 8/10.


John

My view was that the spices needed increasing slightly.

Did you use oatmeal or oatflakes?

Phil

I used oat flakes. Couldn't see oatmeal on the shelf.
there is a slight sawdust flavour at first. But it goes straight away.

You might be right on the spices but for me the salt is too low. Perhaps increasing the spices to 15 grams?

Yes, increase the salt.

I think the taste difference is because of the oat flakes, oatmeal doesn't have that 'porridgey' taste.

Phil