Who's making what today?

[PSM]

I put a pork roast in the slow cooker this morning with onion and garlic. This afternoon my wife roasted some of our red and green Big Jim chilis. I used some of the pork for taco meat and froze the rest for future piggy goodness. I also added a couple of the green chilis, the juice from the chili steaming, pork broth, and a little Cabernet. Also made taco shells to taste (soft or crisp). Topped with salsa from the garden and cheese from Walmart (Oh, well. We don't have a cow. ).

Pat

ETA: Added pix. Of course I forgot to take a pic of the plated result.

[cbtengr]

Originally Posted by PSM

I put a pork roast in the slow cooker this morning with onion and garlic. This afternoon my wife roasted some of our red and green Big Jim chilis. I used some of the pork for taco meat and froze the rest for future piggy goodness. I also added a couple of the green chilis, the juice from the chili steaming, pork broth, and a little Cabernet. Also made taco shells to taste (soft or crisp). Topped with salsa from the garden and cheese from Walmart (Oh, well. We don't have a cow. ).

Pat

Hmm. I've got pix, but the Manage Attachment/upload button gives me a "This webpage is not available" error message. I'll post them later.

Pat, will not need the picture, you already painted it.

[PSM]

Originally Posted by cbtengr

Pat, will not need the picture, you already painted it.

Thanks, but could you smell them?

It seems Chrome was the problem in not attaching the pix. Fixed now.

Pat

[Gypsy]

Originally Posted by Team Sergeant

As my chef once told me about ratatouille, "It's not a stew".........

I know. Occasionally it's my delight to have some "juice" for dipping a nice chunk of fresh crusty bread. Not a lot, just a little.

[Gypsy]

PSM, looks and sounds delish!

[(1VB)compforce]

First time ever making sausage from scratch. This was done completely via reading books and watching a video on the internet. It came out better than I expected.

4 lbs pork (it's a bit lean because I used loin rather than shoulder)
4 heaping teaspoons of minced garlic
about 4 Tbsp red pepper flakes
two bunches of sage, fine chop
6oz Parmesan, grated
a little less than 1/4 cup salt (I made a taster and decided to add more than the 1/8th I started with)
a few drops of olive oil to add moisture.

Things I learned:

It doesn't matter how neat you are, it's messy to make your own sausage.
The casings slow down on the tube as they dry out so don't try to do one giant sausage, do it in sections and rewet the casings along the way. It also helps to keep the part you are not working on in the fridge so it comes out consistently.
Stopping to wet the casings in the middle of the stuffing results in air bubbles.
There is a LOT more sausage still on the worm after it stops coming out the tube. Plan on having some that isn't stuffed when you're done.
The smallest amount of casing you can buy is a hank...which is about 100 yards. You'll have enough for about 200-300 sausages. Have a plan to store the unused part (brine in the fridge).
It really wasn't all that tough. the hardest part is cleaning up afterwards.

Things I wonder about that hopefully someone (TS) can shed some light on.

So you twist the casings to make links, then you cut where you twisted. What keeps the meat from falling out of the cut you made when you try to cook it?
Will acids like lemon or vinegar work in a sausage or will it cause the casing to deteriorate?
Why is it recommended to run the meat through the grinder twice? Why not once or three times?

[Team Sergeant]

Originally Posted by (1VB)compforce

So you twist the casings to make links, then you cut where you twisted. What keeps the meat from falling out of the cut you made when you try to cook it?
Will acids like lemon or vinegar work in a sausage or will it cause the casing to deteriorate?
Why is it recommended to run the meat through the grinder twice? Why not once or three times?

Charcuterie:
French, literally, pork-butcher's shop, from Middle French chaircuiterie, from chaircutier pork butcher, from chair cuite cooked meat


The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties."The Art of Charcuterie Hardcover – December 7, 2010"
by The Culinary Institute of America (Author), John Kowalski


Your pictures look great.

The casings you're using are the best, natural casings. But you already know that. Usually after stuffing the sausages are smoked and the casings shrink. If you're going to cook "fresh" sausages I'd cut them after cooking. Also you can under stuff and add some length to the casing in between the sausages.

The amount of time you run a protein through the grinder is up to you but it has much to do with mixing and tenderness of the product. Are you keeping all the moving parts of your grinder in the refrigerator?

Adding lemon or vinegar to any meat product with give it taste but it also denatures the protein, be very careful adding acids to proteins as you can literally cook the protein as it sits in acid. (I've made lobster ceviche using only lime juice.)
I know you're reading but in order to get real good you need the best books. You also need a solid background in the "science of cooking".

http://highered.mheducation.com/site...aturation.html

I'd also recommend a few other books (that I also have);

The Science of Good Food by David Joachim , Andrew Schloss and A. Handel



On Food and Cooking: The Science and Lore of the Kitchen
Nov 23, 2004
by Harold McGee


Both of those books are "James Beard Book Awardees". I'd also get the CIA's book on Charcuterie.

[nousdefions]

Originally Posted by Team Sergeant

I'd also get the CIA's book on Charcuterie.

Is that the one where you learn the "Jack Bauer" technique?

[PSM]

Originally Posted by Team Sergeant

Are you keeping all the moving parts of your grinder in the refrigerator?

Why's that?

@(1VB)compforce

Looks great! That's something I've always wanted to do, but haven't tackled yet.

Pat

[Team Sergeant]

Originally Posted by PSM

Why's that?

@(1VB)compforce

Looks great! That's something I've always wanted to do, but haven't tackled yet.

Pat

Much to learn you have young Charcuterie Padawan!





Keep everything cold. This is the single most important thing when it comes to grinding. Warm meat will smear, the fat will leak out, and it will come out with a cooked texture similar to papier-mâché—pulpy, and dry. Ugh. Place the grinder and all of its parts in the freezer for at least one hour before grinding (I keep mine stored in the freezer all the time), keep your meat well chilled right until ready to grind. If you are making sausage that will require several grinds, grind the meat into a bowl placed inside another bowl filled with ice in order to keep it chilled during grinds
http://www.seriouseats.com/2010/06/h...endations.html

[PSM]

Originally Posted by Team Sergeant

Much to learn you have young Charcuterie Padawan!

That's why I asked. Yoda man!

Pat

[x SF med]

Another good book on the science of cooking is "What Einstein told His Cook" by Robert L. Wolke.

[TrapperFrank]

I am helping to make a movie today, it is one of my fellow film school students projects named "Doc in the Box."

[MR2]

Originally Posted by TrapperFrank

I am helping to make a movie today, it is one of my fellow film school students projects named "Doc in the Box."

I think you're going to need a lot of gravy for this one...

[PSM]

Made the stock today. I woke up this morning to the smell of roasting beef bones. We'll spend tomorrow reducing it.

Pat