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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 30 April 2016 at 10:35 |
I came into possession of this recipe from a Dutch Butcher instructor at the college where I worked in 2001. I have never had occasion upon which to make it. It was buried in some oddball recipe collection that I happen to go through yesterday on a whim of nostalgia. I think I will make it very soon and try it in a nice Stamppot Very Fine Grind Per kg
16% water 3g Nitrite 14g Salt 3g Onion Powder 2g Garlic - optional 3g White Pepper .5g Coriander 1g Mace 3g Basil Cold Smoke 12 hours Bloom 75C for 1 hour Cook 75C for 20 minutes
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Murray, I have a question on this. The instructions say to bloom at 75C for an hour, then cook at 75C for 20 minutes. I think the blooming temperature might be a typo. Wouldn't blooming be done at closer to room temperature? Maybe 25C?
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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This recipe begs clarification-I wish I had read it over when I received it and not 10 years after the fact. Just use your best judgement. I see no sense in blooming before the cook phase and certainly no sense in blooming at 75C. No finished IT is requested, just bizarre-but it is what it is.
The ingredient ratios seem sound-other than no specific meat variety indicated-so hopefully all is not lost.
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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