Since the crackling of Sunday's suckling pig roast was not entirely satisfying, the issue needs to be tackled now. As a main cause for the crust only being partially crisp I suspected my refraining to use the convection feature of my oven. To verify this hypothesis I made a Haxe with convection today.
There are cuts of meat you don't come across very often, one of them is suckling pig belly. To practice my meat tying skills I decided to turn it into a rolled roast.
Lard has gained quite a bad reputation in recent decades. Whenever the world "lard" is mentioned, the words "arteries" and "heart attack" are likely to follow. But meanwhile the tide has been turning also from the science side of the matter. In many parts of Europe lard with scrathings has traditionally been eaten as a tasty spread on bread, and it is both inexpensive and easy to make.
During my last visit of the Viktualienmarkt in Munich two lovely pieces of beef shortrib caught my eye at the Eisenreich butcher's shop. They loudly cried "barbecue me!". So I bought them and obliged.
If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.
Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I didn't really fancy cooking today, so I took care of leftovers.
Despite the advantages of nitrite curing traditionally made salami often uses saltpeter. Here is an experiment to find out why,
I have always wanted to make flank steak but I never got around it so far. As a condiment to go with the steak I had the idea to make a mayonnaise with herbs, also to test the blending capabilites of my Magimix food processor which so far I have only used for chopping sausage meat.
In Germany there are countless varieties of Leberwurst, two of which I like in particular. For one there is the grey "Hausmacher" style from Palatinate. Being born in Mannheim this may well be called my home sausage. Then I also love the smoked variety in thin rings which is also suitable for air drying. So when I decided to convert my ProQ Frontier water smoker to cold smoking I did not have to think for long what to make as first job.
Doppelbock is a very good beer for cooking because its sweetness stronlgy offsets the bitterness of the hops. In braising doppelbock can replace red wine in numerous cases without problem like with oxtail.