head cheese was originally made of pork back fat head, tongue and pork skin. Unfortunately, this small, attractive name stuck with the product. In other countries the word head is not part of the name, so the customer is more likely to buy it. Even in the U.S. are different types of head cheese, each with its own distinctive name, for example. Experiments and Sulz, or even Pennsylvania scrapple
What most people are not aware of the fact that the pork was the head of one of the most flavorsome cuts available. When pigs are slaughtered there is almost nothing to throw, and pork meat head somehow ended up as the main ingredient for making head cheese. Pork cheeks have a structure similar to bacon, although a little harder because they contain more collagen. It helps to produce collagen, gelatin, which will become a jelly. The second section, which helps produce a lot of pork gelatin as the hock.
head cheese, Brawn or not brine cheese, jellied meat, but that May or May not be stuffed into large diameter casings. People who live in big cities can not buy a pig head more. But ... We can make a great tasting product using a different, more easily available cuts of meat such as pork picnic and body (hocks-pig feet). You do not have a pig's head to make a modern version of head cheese. Well now there is no need to call a product by its old name and the name "meat jelly" sounds more appropriate.
Many of us have made head cheese before, without even realizing it. Every time you cook soup using beef, pork or chicken bones, we are making a weak version of head cheese. Even the fish heads, bones and fins will produce gelatin, if little water is used. The reason that our soup becomes a meat jelly is because too much water in it. It is common knowledge that a good soup is always based on kostima.Top restaurant continuously simmers bones with vegetables in a large pot for making good stocks that will become the basis for a variety of well-known soup. Then you add the tomato soup Madrilena'll get if you add the mushrooms will get a different type and so on.
If you want to create high-quality Brawn (UK English name for the head cheese), I do not think about making sausage, but I think in terms of cooking hearty soups containing meat with bones and very little water. That's it, nothing else needed. You do not need a prescription, just a way to cook meat stock you like and head cheese will turn out perfect. If too much water is used, the resulting liquid can thicken and set. In the case of commercially produced gelatin may be added. It is available in every supermarket. When fruit is added to a fruit jello that everyone loves dessert.
When commercial gelatin is mixed with water, creates a jelly that is very clean. Lean pieces of meat, poultry or even fish may be immersed in it, and some imagination can create works of art. This is how the fruit jelly is made and the kids love it. Sliced carrots, scallions, peppers, cucumbers, peppers whole, olives, sliced hard boiled eggs and other items can be employed as ukras.Što resulting product will look beautiful and taste great.
head cheese is served cold, often with vinegar or lemon juice so it's no surprise that a little vinegar is added directly to the head cheese during its production and product name changes brine.
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