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Post by smokey on Dec 30, 2014 12:14:00 GMT 10
In a day or so I'm going to make a hock brawn. Many recipes call for gelatine sheets and I don't think I've ever seen them. Will powdered gelatine (that I have seen), Substitute? Or is there some major difference?
Im hoping for a well set terrine that I can slice 3mm slices on the machine.
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Post by hoddo on Dec 30, 2014 14:04:21 GMT 10
Professional chefs prefer sheets over powdered because the former will set a clearer, cleaner tasting gel as compared to the latter, which can sometimes have anti-caking agents and other impurities, resulting in a more opaque gel with a “dirtier” flavor. Otherwise pretty much the same
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Post by smokey on Dec 30, 2014 15:45:43 GMT 10
Thanks, I didn't know that. Will take another look at the supermarket shelf  |
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Post by tom harding on Dec 31, 2014 11:18:00 GMT 10
Hi all. In regards to gelatine in brawn,when as a young bloke,learning
The butcher trade and making brawn we never used gelatine.when
You boil your hock you should create enough natural gelatine
From the bones of the meat. Mind you we did large amounts of meats,
Some of which made other products, ie, white pudding, large sausage contain
Groats, tasty! Cheers tom.h.
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Post by smokey on Dec 31, 2014 11:59:48 GMT 10
Cheers Tom, I'm going to use two 1.5 kg hocks and reduce the liquid considerably.
The recipe Im following calls for a trotter or leaf gelatine for extra glue.
I did find the leaf gelatine this morning at Coles.
If it turns out a little stiff, I'll be happy.
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Post by tom harding on Dec 31, 2014 13:15:46 GMT 10
Sounds good , given me the incentive to make some myself,
Hav'nt done so in a while! Just found this site recentlyso I'm
Still looking around.been BBQ,king USA style for many years
Plus making my own marinades/rubs etc, make my own snags too,
I'm in the old fart category now so not as active as once was,still
Enjoy my BBQ though. Thinking of buying a weber q!! Bit pricy though.
Cheers tom h.
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Post by smokey on Dec 31, 2014 13:33:06 GMT 10
Sounds like this is the forum for you Tom. Your welcome to join up. Having someone with butchering experiance is a great asset and always interesting. We also have old farts  |
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Post by captaincook on Dec 31, 2014 14:50:19 GMT 10
Sounds good , given me the incentive to make some myself, Hav'nt done so in a while! Just found this site recentlyso I'm Still looking around.been BBQ,king USA style for many years Plus making my own marinades/rubs etc, make my own snags too, I'm in the old fart category now so not as active as once was,still Enjoy my BBQ though. Thinking of buying a weber q!! Bit pricy though. Cheers tom h. Tom, You are in good company here with some members that would class old farts as young'uns. No advertisers selling what they have, just good honest folk swapping recipes and experiences (mainly BBQ) also offereng help and advice to those that ask for it. Mate there is a wealth of experience on this site and with you joining there will be a heap more. Cheers old Mate Captain |
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Post by bill44 on Dec 31, 2014 14:52:56 GMT 10
No old farts here but there are quite a few mature gentlemen.  |
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Post by chrisg on Dec 31, 2014 15:44:28 GMT 10
Only as old as you feel, the day I feel or act my age will be the one when Old Nick needs blades to get to work Weber Q is not the cheapest Tom, I have a 220, which gets a bit of bad press over not getting hot enough, I do not find it so but apparently the new 2200 solves the complaint anyway. They really are a BBQ that changes the rules a bit, in some ways after watching a few friends using theirs I think I could just as happily have bought a Baby Q. By the same token it would not have been a mistake to buy the Family Cheers |
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