www.sausagemaking.org

Hi
Almost following Heston Blumenfelds ingredients I tried this

4lb shoulder pork
6 oz back fat
5 oz toast
2 tbs golden syrup (Too Much)
2 tsp white pepper
1 tsp nutmeg (1/4 nut)
1/2tsp ginger
1/2tsp mace
1 tsp salt
1 tsp black pepper
300ml water

Mince course plate
Mixed dry ingredience in
Mince fine plate

Added syrup and K beat for 3 minutes

filled half into casings then added 10 drops tabasco to remainder and stuffed them. Used 4yr of casing.

No difference of taste between batches

They are for my taste, too sweet, not salty nor peppery enough, need more fat and probably more spice. I can not taste the breadyness he goes on about and it was too much messing to char the fat.


George

Do you mean Blumenthal?

Hi
I think so, I was too idle to go and look up the spelling, thanks for the correction.
George

Interesting George, thanks for putting that up. I followed his stuff with interest, but anyone who takes 4 days to roast a chicken is on a different agenda to me. This from the man who brined his turkey before roasting it this year

Dave

I followed his stuff with interest, but anyone who takes 4 days to roast a chicken is on a different agenda to me.

Huh? I'd like to hear an explanation of how one would roast a chicken over a 4 day period.

I think Dave was exaggerating a little with the 4 day remark unless you include going to Lyon (France) to buy the chicken, brining it and exploding it in a fat fire before starting all over again.
Here's a very short summary of the process that I found.

You brine your chicken -- a Poulet de Bresse, please. You blanch it for 30 seconds, plunge it into iced water, then repeat the process. You cook the chicken for four and a half hours at 60 C. You fry the chicken quickly in groundnut oil. Voila!

The brining helps to keep the meat moist. The blanching -- the Chinese do it with duck -- promotes crispy skin. Slow cooking means that the proteins do not squeeze out moisture. The last stage is the crisping of the skin in a frying pan.

Spuddy wrote:I think Dave was exaggerating a little with the 4 day remark.
Here's a very short summary of the process that I found.

You brine your chicken -- a Poulet de Bresse, please. You blanch it for 30 seconds, plunge it into iced water, then repeat the process. You cook the chicken for four and a half hours at 60 C. You fry the chicken quickly in groundnut oil. Voila!

The brining helps to keep the meat moist. The blanching -- the Chinese do it with duck -- promotes crispy skin. Slow cooking means that the proteins do not squeeze out moisture. The last stage is the crisping of the skin in a frying pan.

I did include going to Lyon (France) to buy the chicken, brining it and exploding it in a fat fire before starting all over again in my 4 day estimate. So yes, it was a touch misleading. Sorry for any confusion.

Dave

Did I not mention that already?

Alright I'll give you that one sunshine