General butchering book

General butchering book

Postby Griselda » Sun Apr 13, 2008 11:07 am

Hi all

I have received �50 worth of book vouchers. I would like to buy a book about butchering, about all the different cuts rather than slaughtering. I am already in possession of the River Cottage Meat Book, which I find very interesting. However, I would like something more specific, covering Lamb, Beef, Pork and maybe some birds too, although I am quite happy with birds. Can anyone recommend a good book?

Thanks
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Re: General butchering book

Postby Griselda » Sun Apr 13, 2008 11:26 am

What literature do butcher trainees get issued at college? Would those books be a good option to learn the wonderful trade of British butchering?
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Postby TJ Buffalo » Sun Apr 13, 2008 2:56 pm

There was a guy named Othmar that used to post here, he was trained as a butcher in Switzerland, you might go to his site and send an email to see what thoughts he has on the subject.
http://members.shaw.ca/masterbutcher/home.html
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Postby Griselda » Sun Apr 13, 2008 3:59 pm

What a coincidence, I am Swiss too. Thanks for your advice. I have just emailed him.

I have just been in town, Bournemouth, and had a look around the high street bookshops. I find it rather sad that the only books that seem to be available are recipe books from Jamie Oliver, Gordon Ramsey and all the other celebrity chefs. I am so bored with all those books, one like the other.

I�ll post Othmar�s recommendation here.
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Postby Oddley » Sun Apr 13, 2008 4:29 pm

Griselda, seeing as you are Swiss you may be interested in the site below, it has loads of Swiss/German sausage recipes, ie: fresh, dried and semi dried.

http://www.abzspiez.ch/html/qks/sw_bruehwurst.html

Unfortunately for us English only speakers, the recipes are in German and French. If you find any good recipes please don't forget us. Please post them.
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Postby Griselda » Sun Apr 13, 2008 4:49 pm

Oddley, I have had a look at these recipes a little while ago and actually based a beef sausage on the recipe of the 'Engadiner'. That sausage was always one of my favourites when I was in Switzerland and is a 'must have' when I go home. I'll translate them for the Forum as I go through them. But please be patient as I am sitting some exams at the end of April. So, I currently I am busy revising.
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Postby Oddley » Sun Apr 13, 2008 5:20 pm

No hurry Griselda, good luck with your exams.
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Postby Oddley » Sun Apr 13, 2008 5:58 pm

I've just had a look at the Engadiner recipe, and through babelfish translated it. One thing though, can you tell me, is the sausage an emulsified sausage ie: chopped, or a normal sausage, just minced?
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Postby Griselda » Sun Apr 13, 2008 6:52 pm

The original Engadiner sausage consists of Veal and pork, as described in the recipe. I replace the Veal with Beef as it is more widely available and less expensive. To your question: The Veal (or in my case Beef) is emulsified, and the pork added. The Pork is normally very coarse, and gives a lovely juicy result. After the pork is added you give it anther good whisk (hope you know what I mean :?: ), so that the Pork gets emulsified into the Veal, remaining coarse. The phosphate, I believe, gives it the necessary byte.

Does this make sense? Hope this helps�
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Postby georgebaker » Mon Apr 14, 2008 10:51 am

Hi
not a recommendation to buy (since its so personal), but look at

"How to be your own butcher" by S, L and E Lobel isbn 0-399-50755-8


George
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Postby Griselda » Thu Apr 17, 2008 5:59 pm

Hi all

Othmar has replied to me and as promised, I am keeping you informed. He recommended the books of the Swiss Butcher Master Association, which are used for training purposes in Switzerland. I am not sure how many are interested in this, but (www.metzgerei.ch) this is the URL to their web page. I�ll get into contact with them and see what literature they provide. I might be able to find one of my mates that could help out here. However, the language would either be German, French, or Italian. I guess that is not much use to most of the participants of this forum.

Best
Stefan


Griselda wrote:What a coincidence, I am Swiss too. Thanks for your advice. I have just emailed him.

I have just been in town, Bournemouth, and had a look around the high street bookshops. I find it rather sad that the only books that seem to be available are recipe books from Jamie Oliver, Gordon Ramsey and all the other celebrity chefs. I am so bored with all those books, one like the other.

I�ll post Othmar�s recommendation here.
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Swiss Recepies

Postby Griselda » Sat May 17, 2008 7:19 am

Oddley, I have finished translating the recipes. I have them in form of web (html), Excel (xls), and Portable Document Format (PDF). How can I post them to this forum? Currently the recipes can be downloaded at "driveway":

XLS: http://www.driveway.com/a2n2a0j5p8
PDF: http://www.driveway.com/e5g4u0z9w8
Html: http://www.driveway.com/w6s5m8b0d6

I hope this is ok, but if you do find any anomalies, please let me know and I'll try to get to the bottom of it.

Have fun :D

Oddley wrote:Griselda, seeing as you are Swiss you may be interested in the site below, it has loads of Swiss/German sausage recipes, ie: fresh, dried and semi dried.

http://www.abzspiez.ch/html/qks/sw_bruehwurst.html

Unfortunately for us English only speakers, the recipes are in German and French. If you find any good recipes please don't forget us. Please post them.
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Postby Spuddy » Sat May 17, 2008 8:03 am

Nice work

You can't post a file directly to the forum, the version of Forum software we use doesn't allow it :( .

Those links you have used work fine, however some hosters expire the files after a period of time.

I don't know how long Driveway keep them live for but if they disappear then PM me and I'll host them for you.
Last edited by Spuddy on Sat May 17, 2008 8:29 am, edited 1 time in total.
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Postby Oddley » Sat May 17, 2008 8:29 am

I've had a look Griselda,

Brilliant! I'm sure all the forum members will benefit from your efforts. I've got no excuse now, I'll have to have a bash at them.
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Postby johnfb » Sat May 17, 2008 8:42 am

Excellent...thanks for the information
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