Text 14928, 102 rader
Skriven 2014-07-19 00:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Brats 666
=================
-=> Quoting Michael Loo to Dale And Dave <=-

 ML> Question - is frank meat (I was going to say dog meat)
 ML> really an emulsion? I've always thought of the term referring
 ML> to a water/fat mixture.

I thought so too: a chemist's definition is a colloidal
suspension of two liquids but according to Wikipedia, Harold McGee
says, "Emulsified sausages are cooked sausages with a very fine
texture, using the combination of pork, beef, or poultry with fat,
salt, cure, flavorings, and water. These ingredients are emulsified
at high speed in a food processor or blender. During this process,
the salt dissolves the muscle proteins, which helps to suspend the
fat molecules. Temperature is an important part of the process: if
the temperature rises above 60 F for pork or 70 F for beef, the
emulsion will not hold and fat will leak from the sausage during the
cooking process."

And there's a good article at ...

www.meatsandsausages.com/sausage-types/emulsified-sausage

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamale Pie 1911
 Categories: Cal-Mex, Beef, Pies, Pork, Chilies
      Yield: 6 Servings
 
           MEAT:
      1 lb Beef chuck
  1 1/2 lb Pork shoulder
      1    Bay leaf
      1    Onion; chopped
      3    Cloves
      6    Peppercorns
           Salt
           CHILE GRAVY:
     10    Dried red chiles; such as
           New mexico or california
      3 tb Meat drippings; lard or
           Shortening
      3 tb Flour
    1/2 ts Salt
      2 c  Reserved stock
           CORNMEAL CRUST:
    1/2 c  Reserved stock
    3/4 c  Cornmeal
      1    Egg
      1 tb Lard
           ASSEMBLY:
    1/2 c  Raisins
      1 pt Olives
 
  MEAT. Combine chuck, pork, bay leaf, onion, cloves, peppercorns
  and salt to taste in large pot with water to cover and cook over
  low heat until tender, about 2 1/2 hours. Remove beef and pork
  from pot. Strain stock and reserve 2 1/2 cups. Discard bay leaf,
  onion, cloves and peppercorns. Cut meat into 1-inch cubes.
  
  CHILE GRAVY. Cut stem ends off chiles and soak overnight in cold
  water to cover. Remove seeds and veins and simmer in water to
  cover 30 minutes. Scrape pulp out of skins. Puree in blender and
  set aside.
  
  Melt lard in saucepan over medium heat. Stir in flour and salt and
  cook over low heat, 3 to 4 minutes. Add 2 cups reserved stock and
  simmer, stirring, 3 to 4 minutes. Stir in chile puree, remove from
  heat and set aside.
  
  CRUST. Combine remaining 1/2 cup reserved meat stock, cornmeal,
  egg and lard and stir until thickened.
  
  ASSEMBLY. Sprinkle raisins evenly in bottom of 1 1/2-quart baking
  dish. Sprinkle olives over. Place meat cubes in layer on olives
  and pour Chile Gravy over. Spoon Cornmeal Crust mixture evenly
  over top. Bake at 325 degrees until crust is golden brown, about 1
  hour.
  
  Notes: The Test Kitchen found that adding 1 egg and 1 tablespoon lard
  or shortening to the original 1911 recipe made a lighter crust and
  that pureeing the chile pulp (which the original recipe didn't call
  for) made a smoother gravy.

  SOURCES: Recipe contributed by Emma Gatzke of San Fernando. Taken
  from LA Times Cookbook #4, June 25, 1911; reprinted in article
  "Easy Cal-Mex Fusion," by Leilah Bernstein from the LA Times.
  
  From: Pat Hanneman
 
MMMMM
 



YK Jim


... Bill Gates is so rich he now owns the whole world & some of Neptune too

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