Text 26053, 124 rader
Skriven 2012-06-13 22:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HEADY STUFF 2 20612
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> 1    Pig's head, about 10 pounds,

 GJ> That is a lot larger than the one I was considering.

A pig's head yields close to 20% meat, a calf or deer head maybe
10%.

 JW> all meat form the bones. Reserve the tongue and ears.

 GJ> What would you do with the brains?

Any head I've ever cooked has had the brain removed beforehand so
that it could be dealt with separately. Usually the skull is split
in half ahead of time to facilitate that.

 GJ> After that cooking time they would
 GJ> be just about liquified.

 GJ> The last time I cooked a pig's head, (about
 GJ> 50 years ago), after cooking for an hour or so, I smashed my way in
 GJ> through the back of the skull, then scooped out the gooey brains with
 GJ> my fingers and slurped them, with some dribbling down my beard.  (At
 GJ> that stage a couple of the young ladies went pale and left the party.)

50, even 24 years ago, I wouldn't have consumed liquified brains in
front of young ladies. I had my priorities straight!

 GJ> Pig ears are very tough, and would probably need more cooking.

2 1/2 to 3 hours is usually enough to soften the cartilage
sufficiently. But they should be grilled or fried afterwards, not
made into headcheese.

 JW> Pour the wine mixture over the meat. Weight the meat to keep it
 JW> submerged (a plastic bag partly filled with water works nicely).
 JW> Seal the crock and store in a cool dark place for up to two weeks
 JW> before serving.

 GJ> Any serving suggestions?

There will be a lot of gelatin so it will hold its shape when
sliced. Serve cold in open faced sandwiches or on crackers with
vinegar and lots of black pepper.

This is how a nice way to finish pig's ears...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pig's Ear on a Hot Griddle
 Categories: Pork, Offal
      Yield: 4 Servings
 
      2    Pig's ears
      1    Onion, peeled and halved
      1    Carrot, washed
           An assortment of herbs, such
           As thyme, marjoram, and
           Oregano, washed and bundled
      1 tb Salt, or to taste
           Pepper to taste
 
  Pig's ears are some of my favorite nasty bits. The floppy, fleshy
  organ combines three of my favorite things: meat, skin, and
  cartilage: into one streamlined package. Cartilage is a highly
  underrated texture. Crisp but yielding like a strand of al dente
  pasta, cartilage presents a unique mouthfeel to the eater. Encased
  between blankets of meat, the sheet of cartilage is embedded into
  the entire area of the ear. The thick, rubbery skin of the pig forms
  the outermost layer. Taken altogether, the entire organ must undergo
  a lengthy stewing to become palatable.
  
  Like tofu, cartilage may be mild in taste, but it has the ability to
  take on complex flavors. Stewed in a classic Chinese red braise of
  soy sauce, sugar, star anise, and cinnamon, the savory-sweet ear is
  served chilled and sliced into long slivers. Cut across the width of
  the ear, each sliver is a perfect cross section of all three
  elements in the organ.
  
  1. Bring a pot of water to boil. Place the pig's ears in the water
  and par-boil for a few minutes to remove any scum and impurities.
  
  2. Remove the pig's ears from the water and place them into a
  medium-sized pot. Add enough water to cover both the ears. Add the
  onion, carrot, and aromatics, and bring the pot to a boil. Add salt
  and pepper. Reduce to a gentle simmer and cook for 2.5 hours,
  occasionally checking to see that the ears are immersed in the
  water. The ears will be very soft: a fork should easily pierce
  through the skin.
  
  3. Let the ears cool until they are no longer hot and sticky on the
  surface. As a by-product of the simmering, a flavorful pork stock
  may be reserved for another use. In the meantime, heat a cast iron
  or griddle until blistering hot.
  
  4. Place the ear into the skillet and press down upon it, making
  sure that the majority of the surface makes contact with the pan.
  Continuously press down on the ear, until the side is thoroughly
  charred and crispy at points. Turn the ear over and do the same on
  the other side.
  
  5. Serve immediately, like steak, for the diners to cut and eat on
  the plate. Accompany with a good quality Dijon mustard. Two ears
  should feed two to four people, depending on their appetite for
  ears.

  From: Serious Eats
 
MMMMM




Cheers

YK Jim


... How did medicinal German liqueur come to dominate the shot market?

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