The Pig and Block - voodoo knife block http://www.thepigandblock.com Sat, 09 Mar 2013 16:32:31 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Cream Chargers http://www.thepigandblock.com/cream-chargers/ http://www.thepigandblock.com/cream-chargers/#comments Sat, 09 Mar 2013 16:31:18 +0000 admin http://www.thepigandblock.com/?p=35 feedwhip.com but in essence it use a whipped cream dispenser and the nitrous oxide charger to create a foamy mousse.]]> I was just trying out an idea for liver pate when I found a recipe for using cream chargers to lighten up the mix – full recipe on feedwhip.com but in essence it use a whipped cream dispenser and the nitrous oxide charger to create a foamy mousse.

You may think the idea of whipped pate as a bit cheap and budget, but that is far from the truth – what you actually end up with is a very strong but subtle parfait. To create this you needn’t e too precise but follow a simple principle – the mixture has to be totally smooth so no short-cuts and no “hard” herbs or spices for flavour. I know that I usually advocate the use of cracked black pepper for crunch AND flavour but for this then what you really want is the finest 00 grind on fine white pepper.

The liver, spice mixture need something to thin it down – try port or sherry – and something to make it set so add butter this will probably not form a nice emulsion, but as long as it is warm then it can be poured into the cream dispenser – then give it a vigorous shake before charging with the nitrous cream charger an then shake again before dispensing the mixture. This all has t happen very fast so that the butter does not set in the nozzle – but it can’t be too hot either or it will sink – and the nitrous oxide escape before the mixture has cooled and set.

You can also add some cream – which only seems appropriate because the equipment you are using is called a whipped cream dispenser.

There is more discussion of the ideas behind the recipe here

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Voodoo Cows Heart http://www.thepigandblock.com/voodoo-cows-heart/ http://www.thepigandblock.com/voodoo-cows-heart/#comments Tue, 13 Nov 2012 16:47:48 +0000 admin http://www.thepigandblock.com/?p=29 I was trying to find a recipe for a some voodoo cow heart charcuterie and the best I came up with was this which is an idea for drying an elk heart. So following the same principal of salt rub in a bag – I’ll try it out and see what happens. The heart knife block was where I got the idea but I doubt what I end up with will be anywhere near as neat and shiny – I think it will actually look a bit more like  a scab.

I am hoping that the colur is nice and red though.

The recipe that I’m using will be very much like some air-dried bresaola which actually is from the same animal so it’ll be interesting to see the comparison between a premium cut (silverside) and the cheapest cut of offal.

The side-by-side comparison will be very interesting.

 

 

 

 

 

 

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Voodoo Black Pudding http://www.thepigandblock.com/voodoo-black-pudding/ http://www.thepigandblock.com/voodoo-black-pudding/#comments Tue, 16 Oct 2012 12:30:36 +0000 admin http://www.thepigandblock.com/?p=26 Blood, blood – glorious blood – or was that mud? I can’t remember? Voodoo Black pudding is worth getting yourself a bit red in the face so try it out

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Pigs Ears! http://www.thepigandblock.com/pigs-ears/ http://www.thepigandblock.com/pigs-ears/#comments Tue, 16 Oct 2012 12:13:02 +0000 admin http://www.thepigandblock.com/?p=19 There is no doubt that making a silk purse from a sow’s ear is a challenge – however, making something to eat out of one is much more straight-forwards!

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