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Thread: Considering taking a class in charcuterie

  1. #61
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    sachem allison's Avatar
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    should be fine, you just need to cook it enough to release all that gelatin, collagen and gooey goodness.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #62
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    Chinese Braised Pigs Ears
    Ingredients:
    ▪ 4 pig ears, properly prepped
    ▪ 4 cups water ml water
    3/4 cup soy light soy
    ▪ ½ cup mirin
    ▪ ½ cup shao xin wine
    ▪ 4 tbsp of palm sugar
    ▪ 2 inch chunk of ginger sliced
    ▪ 1 cinnamon stick
    2 star anise
    ½ cup hoisin
    1 tsp Sichuan peppercorns
    zest of two oranges use peeler


    Method:
    ▪ Clean the ear and remove the hair with a disposable shaver and/or blow torch
    ▪ Add all the seasoning and spices into the water with the pig ears into a pot. Bring it to a slow boil, turn down the heat and allow it to simmer for about 5 hours
    ▪ Thinly slice the pig ears and serve. Save the stock
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #63
    Quote Originally Posted by Duckfat View Post
    Grab a copy of "Charcuterie" By Ruhlman. Really good stuff in that book that's easy to follow.
    this was a book used in my garde manger class awesome book and it helped my instructor was a charcuterie master

  4. #64
    I lost track of this thread being in my busy season. Did it get anywhere? Has anyone been PM'd any information?

  5. #65
    Quote Originally Posted by brainsausage View Post
    I'll extend the same offer to you sir. I'm typing up a little course for Mike, and I can easily cut'n paste and send it in your direction. Maybe I'll start a charcuterie thread with some basic instructional info...
    Hey, just posting up the info for everyone would be great if you could. I would appreciate the info.

    Thanks

  6. #66
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    mr drinky's Avatar
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    Can't believe I have totally missed a thread with 40+ replies. I'd also be interested in this.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  7. #67
    Senior Member Mucho Bocho's Avatar
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    I haven't made Sachems ears but I am working on 10 LBS of back strap belly and 10LBS of Jowls. The Jowls are going to be a PIA to clean as they have the skin on and then I have to remove all the salivary glands. good think their easy to spot.

    Sachem, I was going to more roast belly like this pic. Do you prefer Jowl or Belly for this purpose? Also, I've pan fried it both ways (skin on and skin off), seems like most people take the skin off. I kinda like the chichirone crunch of it? Of course I remove any hair stubble first.




  8. #68
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    Belly fan, and you have to have the skin. No self respecting Asian would it if it didn't have skin on it.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  9. #69
    Senior Member Mucho Bocho's Avatar
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    Sachem, Agreed. Americans want to get fancy. What about the Jowl. Whats your favorite way of preparing them?

  10. #70
    Senior Member Brad Gibson's Avatar
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    That belly looks great!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

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