Cooking black pudding

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Cooking black pudding

Postby andrewe84 » Sat May 14, 2016 7:06 am

I've tried black pudding a couple of times now and the recipe I have says to poach for around 8-10 minutes in simmering water but some of the posts I've seen elsewhere on here seem to suggest longer.

I'm softening onions in a pan then adding the other ingredients and leaving for 5-10 minutes before transferring to a vertical stuffer and into skins then poaching. The puddings seem to come out ok, the last ones were a bit soft but I think I used slightly too much blood. Do both parts of the cooking process make it safe to eat.
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Re: Cooking black pudding

Postby Wal Footrot » Tue May 17, 2016 1:07 am

The rule for poaching is not really time based.

What I do is get the poaching water to 80C (no more or the casings will split) and put in what I'm poaching. In my case this would be saveloys. The temperature will drop and when it rises to 80c again the poaching is done.
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Re: Cooking black pudding

Postby wheels » Tue May 17, 2016 1:21 pm

8-10 minutes doesn't seem long for a BP in a traditional casing. I'd have thought at least 20 - 40 mins in water at 80°C.

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Re: Cooking black pudding

Postby andrewe84 » Wed May 18, 2016 9:53 pm

I'm doing them in 43mm Beef casings, I'll try them for longer next time see what difference it makes.
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Re: Cooking black pudding

Postby BriCan » Thu May 19, 2016 2:34 am

wheels wrote:8-10 minutes doesn't seem long for a BP in a traditional casing. I'd have thought at least 20 - 40 mins in water at 80°C.

Phil


I do 85 C. for all mine rings as well as logs

Rings normally take me 30 to 40 minuets
But what do I know
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Re: Cooking black pudding

Postby wheels » Thu May 19, 2016 11:54 am

I can't argue with that! :D :D

Phil :wink:
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Re: Cooking black pudding

Postby BriCan » Fri May 20, 2016 1:55 am

wheels wrote:I can't argue with that! :D :D

Phil :wink:


You could :lol:

But then again you know how much I make :roll: and how often I make it :mrgreen:
But what do I know
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Re: Cooking black pudding

Postby wheels » Fri May 20, 2016 12:48 pm

:lol: :lol: :lol:
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Re: Cooking black pudding

Postby badmajon » Sat Jul 02, 2016 8:58 pm

In the uk it's typically cut into cross sections and fried like any other breakfast meat. Poaching? Never heard of that. Maybe boudin noir would work that way, but I like to fry that too. Otherwise it just stays too wet and squishy.
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Re: Cooking black pudding

Postby wheels » Sat Jul 02, 2016 11:31 pm

They're poached before you buy them. If they were raw, you'd be covered in blood carrying them home! :lol: :lol:

We're talking about the production process prior to purchase, rather than after. When you buy them, they're already cooked.

HTH

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