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Goose pastrami - sausage

Goose pastrami - sausage


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The boneless and skinless goose breast is washed and drained well of water, rolled well in coarse salt, placed in a ceramic or glass bowl, and left to cool for about 12 hours, after which it is cleaned of salt. in excess (the meat has already drawn enough salt).

The garlic is mixed with the wine, the spices are added, according to taste and preference, and the meat is thoroughly massaged with this bait in the same ceramic bowl. Then the meat is crammed in the bowl, covered with plastic food foil, put in the fridge where you forget about it for at least a month, necessarily pressed well with something heavy, you find something in the fridge (I put a jar of 2 or 3 kg with pickles :))

Turn from side to side every 3-4 days for the first time, then less often, mix the spices well and evenly.

After a month, it is lightly smoked, but it can also be smoked without smoking.

It's something .. :))


GASCA PASTRAM

In France it costs you to sting because you use stuffed duck breast / goose breast.

Otherwise: take a duck breast / goose, put a bed of coarse salt in a deep plate, lay your chest on it, cover with salt, refrigerate +/- 12h (depending on the thickness of the breast) .
Take out, salt shields (rub with a napkin), possibly roll through the spice you like (herbs from Provence, thick crushed pepper, paprika) then wrap in a clean napkin and forget about it. in the lower part of the refrigerator. At least three weeks.
After that, you can smoke if you have where, but with pity. If not, no.

# 3 meshtermare

In France it costs you to sting because you use stuffed duck breast / goose breast.

Otherwise: take a duck breast / goose, put a bed of coarse salt in a deep plate, lay your chest on it, cover with salt, refrigerate +/- 12h (depending on the thickness of the breast) .
Take out, salt shields (rub with a napkin), possibly roll through the spice you like (herbs from Provence, thick crushed pepper, paprika) then wrap in a clean napkin and forget about it. in the lower part of the refrigerator. At least three weeks.
After that, you can smoke if you have where, but with pity. If not, no.

Thank you very much I will try with the chest of the first goose I hit and I hope it comes out. Do you have any idea if anyone steals from us geese, ducks? I mean farms, not individuals. I can smoke in the Wok and it comes out of grade 11.

# 4 star

Help of the porter

In France it costs you to sting because you use stuffed duck breast / goose breast.

Otherwise: take a duck breast / goose, put a bed of coarse salt in a deep plate, lay your chest on it, cover with salt, refrigerate +/- 12h (depending on the thickness of the breast) .
Take out, salt shields (rub with a napkin), possibly roll through the spice you like (herbs from Provence, coarse ground pepper, paprika) then wrap in a clean napkin and forget about it. in the lower part of the refrigerator. At least three weeks.
After that, you can smoke if you have where, but with pity. If not, no.

Thanks, I didn't know the recipe. Do I suspect that the plate (bowl) only of faience / ceramic or apples and plastic? I was thinking of a hermetically sealed box.

Ah? and how do you smoke meat in a wok? please teach us too. thanks


Homemade chicken pastrami - after this recipe you will get a delicious, juicy and fragrant sausage!

We present you a recipe for chicken pastrami. This is a delicious homemade sausage, only good to be served for breakfast or a snack, but also good-looking enough to be served at the holiday table. From simple and affordable ingredients, you get a delicious and fragrant homemade sausage, perfect to be served during the lunch break at work or in class.

ingredients

- 2 tablespoons vegetable oil

- 1 teaspoon paprika

Method of preparation

1. Bone the chicken breast and cut it.

2. Prepare the marinade from the water with salt, sugar, allspice and bay leaf.

3. Dip the meat in the marinade obtained and leave it for 24 hours.

4. When the marinating time has elapsed, prepare another marinade - from oil with soy sauce, honey, paprika and chopped garlic.

5. Remove the meat from the marinade. Allow to dry and grease well with oil marinade. Leave the meat at room temperature for 30-40 minutes.

6. Preheat the oven to 180 ° C. Cook the meat for 50-60 minutes. Periodically pour the baking juice over the meat.


Here are the rules for choosing healthy sausages:

1. Color is important when choosing sausages

It is advisable to avoid excessively colored products, which do not have a natural appearance. Food additives are often used, those aluminum-based dyes, which are extremely dangerous.

2. The price of sausages is an indicator of their quality

Even if you are tempted to choose a sausage that has a low price, you should think that the final products can not cost less than the kilogram of meat they come from, so it is possible that the level of water, chemicals and spices, to exceed the raw material.

3. Moisture shows that the sausages have been injected

If you notice traces of needles in certain varieties of salami, they may have been injected with brine. Also, if the paper in which they are packed has moisture, it is a sign that the percentage of water contained is very high.

4. Sausages that you should avoid

From the category of products with a high degree of risk on the health of the family, especially of the children, there are: Parisian, sausages, sausages, pate.

However, you can also find variants of healthy sausages, if before buying you read the label carefully and avoid ingredients that you do not understand or if you buy products from reliable sources, which are certified as traditional. You should know that the label must include the list of ingredients, additives and flavors, depending on their weight in the product. Food additives, such as E's, can be inscribed either in the form of the European alphanumeric code or in the chemical name.


Homemade pastrami with aromatic herbs

It is said that everything made in the house is superior to the products on the shelf. I was taught this as a child, but it was easy, growing up in the yard. Now it has become increasingly difficult to put natural, untreated dishes on the table, as I like to say - without "unclean ingredients". Therefore, after each visit to my parents, I stock up on various goodies.

This week we made a delicious homemade pastrami, ideal for breakfast, snacks, sandwiches and so on.

I started cooking the meat the day before. I prepared a brine of 500 milliliters of water, 2 tablespoons of salt, a few bay leaves, 2 teaspoons of sugar and peppercorns. I put the meat in a bowl with a lid and covered it with brine.

I left the meat overnight. Then I prepared a marinade of 4-5 tablespoons of olive oil, crushed green thyme, a powder of rarely ground seeds, hot paprika, 3-4 tablespoons of soy sauce, a little honey and 2-3 cloves of crushed garlic. I took the meat out of the brine, dried it well, then covered it with marinade.

After 2-3 hours I took the meat out of the marinade and tied it tightly. Now comes the interesting part where I cooked the pastrami in just one hour. I used the Crock-Pot to cook the meat, a stew in the kitchen. I put the pastrami in the bowl of the appliance, set it on the high heat stage and then did my job.

It's amazing how in just one hour the meat was cooked so well, evenly. But it is already known that the pottery distributes heat evenly, even if it was not necessary to return or check the pastrami. After an hour it turned appetizing.

After it was cooked, I set it aside, during which time I cut the vegetables for the garnish. If you do not use the Crock-Pot immediately, you can keep the pastrami in the appliance using the warm-up function. But I took the meat out of the ceramic bowl, because I also used it for the garnish.

I cut a zucchini and a pumpkin pie into strips, placed the vegetables in the Crock-Pot ceramic bowl, sprinkled them with olive oil and added some fresh thyme.

In about half an hour the vegetables were cooked. Unlike the oven, Crock-Pot does not dry the dishes at all, no matter how thin they are cut. I made them like french fries, and they came out soft on the inside and with a thin crust on the surface. Black Friday is coming these days
and you have the chance to get a Crockpot at a reduced price, if you also like to make your life easier in the kitchen (details here).

While the vegetables were cooking in the Crock-Pot, I made a fluffy avocado sauce, the juice of half a lemon, 2-3 tablespoons of orange juice, 1 clove of crushed garlic and salt. I made avocado puree, then added lemon and orange juice and pulsed at high speed.
for another 1 minute, to get the slightly airy texture.

Baked pastrami is wonderful in the center of the table, with vegetables and sauce, for dinner, breakfast or quick snacks.


100 YEAR OLD RECIPES: Goose Pastrami and Chocolate Donuts

In this section, we present you old recipes, taken from various specialized "treaties", specifying, each time, the source.

This week we present '' Pastramă de g & acircscă '' and '' Gogoși de ciocolată '', recipes that have been published in the series '' Buna Menajută & mdash Carte de bucate, practică '' (1907), written by Mrs. Ecaterina Colonel Steriad.

Pastrami de g & acircscă

Gently cut the fat breasts together with the legs, round them, and let them sit for 36 hours in brine and brine (two measures of salt and one measure of brine). After 36 hours, take them out of this brine, cut them into pieces and fry them, taste them if they are salty enough and notice if they are red enough if you will need more salt or salt and pepper, put them together with two tablespoons. of allspice, one of cumin, one of cinnamon and a little garlic, and leave for another 36 hours. Then take them out, wrap them, sew tightly transparent pieces of gauze and tie them with string at the end of the leg. Take a barrel (poloboc) unclogged and wide at the mouth, put the rods next to each other, pass those strings with pastrami, cover the barrel with a mat, put straw underneath and set them on fire for about 10 days circling the smoke often. When it is ready, take the pastrami out of the barrel and put it in the oven for three days.

Chocolate donuts

Take 120 grams of powdered sugar with three grams of vanilla and 120 grams of very finely ground chocolate, and mix them with sugar beat them well for a quarter of an hour then take the egg whites from two eggs, froth them and mix it in a place with the above and with the scraper from a lemon, beat everything and then lightly fry for another quarter of an hour, make the donuts from this composition, place them in a pan greased with too little butter and put them in the oven very let it sit soft for a few minutes, then take them out, place them nicely and put them on the table.


Video: Wild Game: Cajun Goose Sausage (December 2022).