- Nov 7, 2013
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It's fairly involved, but worth it. I can't find any good recipe in English, so I'm writing this up. This is for a traditional Bavarian meatloaf ("Leberkäse", which literally means "liver cheese", but contains neither liver nor cheese. Go figure…)Care to share the recipe?
Thanks, it was quite delicious. I’ve only gotten into SV around September of last year but agree 100% with what you’ve said (I also eat other things than just meat but they’re often not as photogenic and I’d be eating the cold dinner for breakfast if I tried to style/plate everything lol)That looks perfect!
Sous vide really shines for steaks. Risk-free, not time critical, and perfect degree of doneness each and every time. Not have to worry about timing is really useful when preparing a meal for a whole bunch of people with other side dishes. If there is a delay somewhere along the line, not a problem, just leave the steak in the bath for another 30 minutes an no-one will be the wiser.
Thank you. I have all but the phosphate and i know where to get that.It's fairly involved, but worth it. I can't find any good recipe in English, so I'm writing this up. This is for a traditional Bavarian meatloaf ("Leberkäse", which literally means "liver cheese", but contains neither liver nor cheese. Go figure…)
You will need a meat grinder, plus a food processor that can take some abuse. (The kind with two or three large curved blades.) It needs to be strong enough to turn a kilogram of meat into a thick and very fine paste.
Cube the meat into pieces small enough to fit into the grinder. Put the meat into the freezer until it is just starting to freeze. Grind using a fine disk and put back in the fridge, or back into the freezer. We want to keep things as close to freezing point as possible during the entire process (but without actually freezing the meat).
- 300 g pork shoulder
- 200 g lean beef
- 200 g pork belly without rind
- 100 g pork back fat
The baking powder is used to make sure that things bind correctly ("Kutterhilfsmittel"). It needs to contain phosphate. (Check on the package.) Alternatively, get some phosphate from a site that sells sausage making supplies and use only 2 g.
- 2 g pink curing salt #1
- 18 g salt
- 2.5 g ground white pepper
- 0.25 g ground cardamom
- 0.5 g ground coriander seed
- 0.25 g ginger powder
- 0.75 g ground mace
- 5 g finely grated fresh onion
- 4 g baking powder or 2 g phosphate
I use the food processor to make the shaved ice.
- 200 g finely shaved ice (consistency almost like snow)
Once you start to blend the meat, you need to move reasonably quickly to avoid things getting too warm. (The friction from the blending generates heat.) Have a fast-reading thermometer at hand and check the temperature occasionally. It must not exceed 12 ºC at any time (ideally, it should never go above 8 ºC or so). If things get too warm, stick the mixture back into the freezer for a few minutes.
Put the meat into the food processor and blend for a minute or so until you have something that's very finely ground. Then add about half the ice and the spices and blend at high speed. The meat will emulsify and start to form a very fine and thick paste that is very sticky and uniform in texture. While blending, gradually add the remainder of the ice. (Remember to check the temperature occasionally.)
Once you have something that's really gooey (like very thick and very sticky mud that stretches like a yeast dough), put the mixture into a greased rectangular baking dish or greased disposable aluminium container. The dish should hold a little over a litre. Avoid getting air bubbles into the mix. (Butchers take a big handful of the stuff and literally slam it into the dish to avoid trapping air.) Smooth the top with wet hands and decorate by making a diamond pattern with the back of a knife.
Bake at 150 ºC for 60–90 minutes. (Time depends somewhat on the shape of the dish.) The meatloaf is ready once you get 70 ºC core temperature. Towards the end, if you don't get some browning on the top, turn the heat up a little.
Cut up into slices and serve with Bavarian sweet mustard, a salad and Brezen. Bavarian-style potato salad is traditional (no mayonnaise!), but you can actually eat it with other kinds of salad without incurring any truly negative side effects
For the mustard, Händlmaier is heads and shoulders the best:
If you can't get that particular brand, another Bavarian sweet mustard will do, but won't be as nice. Look for Weisswurstsenf, which is a seeded, slightly sweet style that is normally eaten with Münchner Weisswurst (soft pork sausage).
Here is a good video (in German) that shows the entire process, both at a commercial butcher and at home.
You can see the consistency you are shooting for starting at 2:45 and again at 3:10. If you find that the paste during blending gets too thick, you can add a very small amount of iced water, 10 ml at a time. (Be careful with this, the mixture goes from too thick to soupy quite quickly.)
Here in Denmark we call it Ramsløg.Well, it can hardly be called cooking but when we were out walking a bit outside of where we live we found a big plot of Allium Ursinum, wild garlic, wood garlic, bear leek or whatever you english speaking people prefer to call it (It's "Ramslök" in Sweden).
It's a wild plant that has a taste somewhere between garlic and spring onion.
So naturally I had to pick way too much of it and bring it home. I mixed most of it up with a little oil and froze it in a flat package, it works great for pesto or in a vinaigrette.
The rest I stuffed in vinegar so in a few weeks I should have some tasty stuff bottled up
1+I can always tell when steak has been cooked sous vide...like boiled beef taste or something. I tried it a few times and I prefer grilling or throwing in the cast iron pan even though it doesn't come out perfectly pink edge to edge. If you have any experience cooking steak it's rare to not nail the temp.
Interesting assertion. How do the pro sous vide camp respond? I have been considering trying out sous vide meats - it would be interesting to hear a few points of view.I can always tell when steak has been cooked sous vide...like boiled beef taste or something. I tried it a few times and I prefer grilling or throwing in the cast iron pan even though it doesn't come out perfectly pink edge to edge. If you have any experience cooking steak it's rare to not nail the temp.
Perhaps my palate is less refined, but a good sear on a sous vide steak is really tough to beat.Interesting assertion. How do the pro sous vide camp respond? I have been considering trying out sous vide meats - it would be interesting to hear a few points of view.