A typical simple person takes two or three days from start to finish.
This Instructure will show you how to make a spring rabbit terrine from start to finish in a dayor evening-
The use of vacuum sealing technology provides a simple and easy-to-use ingredient.
I am also entering the slow cooker challenge.
You don't need to use a vacuum cleaner in this recipe, although the soaking circulator is a form of slow cooking, you can definitely do this with a slow cooker like a can pot, no one can tell the difference!
Compared to the traditional method, this method is not so picky and very tolerant.
Because it doesn't need to set the temperature precisely, the difference between the two cooking devices actually depends only on the preferences and what's in your kitchen.
What really matters is the final temperature.
I designed a flexible recipe to run out of the food I had on hand.
Throughout the teaching process, I will also show you how to make parsley and soy paste, black garlic mustard, smoked quail eggs, pickled cucumbers and green onions, and how to put them together
Terrine is a classic French dish that is traditionally chopped, ground or pure meat with spices, fat and salt.
It is then left in the fridge to marinate for a day or more and the weight will squeeze the excess water and collagen out of the meat and allow the taste to be injected into each other.
Then cook in a water bath until the meat is cooked thoroughly and then cool down.
Once cooled, the meat and collagen will solidify so you can slice the bread for consumption.
This terrine is a great way to use more streamlined meat cheaply. This process-
From removing an entire rabbit to serving.
In contrast, it takes less than a day
Traditional craft. -DISCLAIMER-
In this instruction, I slaughtered a rabbit.
It's okay that some people may not be comfortable.
Any lean or medium lean meat of pork or poultry can be replaced.
I highly recommend rabbit if you are not familiar with it!
Rabbit is an excellent source of lean protein and is a very sustainable meat.
You can ask your butcher that they can even slaughter for you if they are very nice.
If you don't have the same device that you see me using in the photo, Don't worry;
In the description, I will give tips on other options you can try.
I chose to use the rabbit as this instruction for a few reasons.
I have put a few rabbits in the fridge and I want to run out of it, because of how thin it is, the rabbit is perfect for this manual and I really like the rabbit.
To make terrine, you need the following :-
About half a pound of 80/20 pork.
About 1/3 to 1/2 pounds of fresh chicken liver
2 whole rabbitsSalt and pepper
Onions and onions-
Fresh or dry bay leaves, delicious leaves, juniper berries, and other delicious herbs you may like --
MooGloo transaminase GS with gelatin or similar transaminase products.
It can be easily found through online retailers such as Amazon, Modern Pantry, or many gourmet/specialty cooking stores.
The utensils and utensils I use :-
Very sharp knife
Do yourself a favor before working on this project, spend some time with your cutlery and hone your knife as much as possible. -
Vacuum sealer and bag.
For this note, any domestic vacuum sealer works, but I use the chamber vacuum sealer. -
Vacuum/heat circulator.
I usually prefer to use my Anova, but for this instructable I ended up using my Nomiku because I had it on hand.
You can also use the slow cooker without any problem.
Keep in mind that the size of the slow cooker determines the size of the pot you use and how many pots you can put in at the same time, but will still cook terrine like an immersive circulator. -
Scraper/spatula-
Mixer or stick mixer.
While the main meat and flavor of the dish is the rabbit, it relies on fatty minced pork and chicken liver sauce as the main binding ingredient.
Pate is simple to make, can be prepared in advance, or can be made when breaking down rabbits in subsequent steps.
The meat sauce is made of chicken liver, which has been stewed until cooked in water with vanilla medicine and then added air to the mixture.
It is soft and smooth and does not require constant vigilance.
The first step is to cut an onion and a scallion, and then sweat in the pan with butter, bay leaves, juniper berries, cracked pepper, dry salted flavor, and crush the garlic cloves.
Cut the onion on the smaller side, then cut the onion to match.
I use a saddle horse (
Base of handle)
Or the flat heel of the blade that crushed my garlic.
Throw these in the pan with your dry herbs and some butter.
Move under medium fire with a spoon or spatula until the onion is translucent and start forming some brown areas.
Quickly add a small amount of water to the pan to Degas the bottom and scrape off any brown flavor.
Then add your chicken liver and enough water to cover them.
When you continue to break down your rabbit, reduce your heat to low and let the liver boil.
Breaking down a rabbit can be a tedious task, so let yourself break down with the two rabbits you have for about 20 or 30 minutes.
It is better to do this step when the chicken liver is boiling, because it takes about the same time, and the meat will all be combined in the following steps.
I first found out the hind legs and joints of a rabbit and took them out first.
There is a lot of meat that can be peeled off and cut off from the hind legs.
Then I do the same with the front leg;
Find the joints and cut the weakest part with a bigger chef's knife.
I peeled the meat from the bone with a small peeling knife.
Throw all your meat into the bowl and throw the bones into another bowl.
Don't discard bones! Freeze them-
They will be used for an Instructure that I am about to release.
When I do this, I post it in the notes and in this step.
Once you leave with the torso, slide the chef's knife over the bottom of the rib, cross the neck, push it down, cross the ribs and ribs from your side, split into two parts
Then slice along both sides of the spine and gently wash the meat on the bone with said pairing knife.
Once your rabbit is broken down, you have a bowl of meat and your liver should be cooked.
Filter them clean, then rinse them clean and gently remove the liquid spices that are brewing.
Add them to the blender with a tablespoon or two tablespoons of butter and some transaminase.
Transaminase (TG)
Or meat glue, will be used as a secondary adhesive for any area that is not exposed to fat during cooking.
Mix all of this in the middle and low of the mixer until it is broken down and combined, then turn the mixer up and stir the contents into a ventilated, velvety texture.
Empty the bowl of chicken liver sauce and scrape it into the bowl of rabbit.
Chop a cup, or half of the parsley, and add about half a pound of minced pork (
The fatter the better)
There is also a mixture of onions/scallions fried on the stove.
Put on gloves and combine everything.
It is messy, but it is not very good to mix with a spoon.
By using your hand, you can quickly turn and combine everything, coat each piece with a layer, and then massage the neck onto the rabbit.
This ensures not only that the texture is uniform throughout the human race, but also that TG covers the neck so that everything is better combined.
Traditionally, terrine is made in a huge bread-style pan with a heavy weight on it that helps to compress everything together for a while.
However, we will accelerate this process at this step and next.
The first step in this process is filling the pot
Lined with bacon strips and folded the bacon.
The strip does not need to completely cover every inch of the bottom of the pan
Put them together as much as possible, but during cooking the fat is presented from the bacon and then again
Solidify and fill any gaps during cooling.
Fill the mixture to the top and fold the bacon so everything is on the level or barley at the edge of the mold.
In this case, I used 4 Mini Bakers
I didn't plan on eating a whole block and the small pot was the perfect size when the guest finished or just had a few lunches.
This helps reduce waste and extend the life of terrine as the finished product can be frozen well.
This is why terrine is different from the traditional method.
I didn't combine the ingredients, let them rest, fill the mold, weigh, and cook in a water bath pan in the oven, instead, use my vacuum sealer to take the air out of the bag and put everything together.
Before sealing, I put a few bay leaves on each terrine so that the taste is injected during cooking and it is easy to discard the leaves after cooking.
I use fresh bay leaves, but dry leaves also work if you have dry leaves on hand.
Usually, leave a layer of solidified fat and collagen at the top of the terrine press, which is scraped off after cooling.
It is these fats that add flavor and collagen binds the mixture together.
However, the rabbit is very thin, and the fat in pork and bacon adds enough flavor without the need to remove excess fat.
TG as adhesive.
In the photo you will notice that I used a room
Vacuum sealer.
It would be great if you had your own or had a chance.
If not, the standard sealer (
Brands such as Foodsaver)
Very good.
There is no liquid to pull out, it is the removal of the air and the tightening of the bag, which pulls everything together and forms the shape.
This step is why I chose to enter this project in the slow cooker challenge.
Although it is displayed using an immersive Circulator (or sous vide)
You don't need one to make this dish.
As long as the pot has space, the slow cooker is OK (s)
What you want to cook
Either way, both methods produce the same results, both of which are technically "cooked slowly.
I will give the time for the slow cooker below, and the temperature and time used for the video.
If a vacuum cleaner is used, please select the vessel of the right size to put the pot in.
I used a plastic bus tub, but any heat-resistant stuff that was put in the pan worked fine.
You don't need to cook them all at once.
They can stay in the fridge for a day or two and seal it uncooked.
Put a small shelf ,(
Or a few forks)
Under the pan, place them slightly above the bottom and let the heated water cycle around.
I set my sous vide at 165F and let the terrain disappear after rising from the water temperature to 3 hours.
If you forget to let them go longer, it doesn't matter, it doesn't do much damage to the texture at all.
Covering the top of the cooking container, starting with hot water, greatly speeds up the vacuum process of bringing water to the temperature and keeping it at a temperature that remains the same.
If you're using a slow cooker, like a can.
Pot or Hamilton Beach, there is no need to place anything under the pot.
However, they still need to be submerged in the water.
Terrine is very tolerant, so if you are using a slow cooker, there is no need to worry about the exact temperature.
Heat is generated through the bottom of the pan, and the thick ceramic wall acts as the heat mass, performing even heat around.
Set the crockpot to the highest setting and cook the bagged pottery for 2 hours, then reduce it to medium and cook for another 2 hours. 5 hours.
If you only have high and low on your slow cooker, let them put 4. 5 hours High
Use any method
A slow cooker or vacuum cleaner will greatly speed up the whole process of making humans. I love that;
Use a slower cooking process, but a smarter packaging method to make a dish in less than half of the time.
If you are really worried about uncooked food, remember that ingredients that need to be cooked to the highest temperature (
Chicken liver)
It has been completely cooked in boiling water.
Minced pork, like rabbits, is listed as safe to eat at 160 degrees F.
Here it is necessary to set the temperature above the target temperature 5F, as it will not continue cooking after taking it out of the water bath using any method.
It will cool and refrigerate immediately in the ice bath.
Like in the small pot used in this instruction, the meat may cook in the center after about 2 hours, but letting it go longer also helps soften it and break it down a little.
This helps with the overall texture of the final product.
It won't hurt to keep it going, especially if you have time.
Once you put the dirt in the water, they need to be removed and frozen in a few hours.
This gives you time to take the most important step in any recipe --cleaning up.
Knock off the plate, scrub the cutting board, disinfect the working surface, clean and dry the tableware.
If you just want to make a batch of terrain or have a large one on hand, feel free to jump to the cooling steps.
If you are interested in making the whole dish as I expected, please read on.
There are a lot of ingredients around me that I want to run out of, so I came up with a dish that would make the most of them.
My wife and I fermented the excess garlic we planted and harvested (
No fresh use or use for seeds during the following growing season)
Black garlic
Today, black garlic is found in most grocery stores --
Whole Foods, Publix, giant eagles, and sometimes traders joes.
Half the parsley and some frozen peas I wanted to eat, as well as sesame and cucumber.
We also have qu, and the supply of eggs is stable throughout the year.
I want to create a spring
Guide dishes, mainly using fresh produce and ingredients on hand in spring
Rabbit, sesame, pea, garlic, egg, etc.
You don't have to follow the next few steps word for word
Feel free to try and share what you came up!
When making a dish, I like to consider electroplating and the final overall product.
Bright colors and contrasting persistent organic pollutants help with the main ingredients like this terrine, which in itself does not look beautiful.
Spam, ammiright?
In any case, the slurry is very simple; frozen (
Or hot)
Peas, olive oil, garlic, parsley and flavor o.
The end result was velvety, a bit spicy/sharp, surprisingly delicious thanks to the flavor o.
Add peas, scallions, 3 cloves of garlic, a tablespoon of olive oil, a few tablespoons of white flavor o and parsley to a blender or food processor and stir on it until smooth.
Taste it and adjust it according to your own preferences-
Eat a little more o, eat more garlic.
The texture can be hard to get the right result for plating, so I insisted on adding water to the original until I tested the initial result.
With a heavy spoon, scoop up a ball and place it on the plate, spread out with the underside of the spoon to see how it is dragged.
I added about a quarter of water to achieve the consistency of the pancake batter, but depending on the moisture content of the peas and parsley, you may need it more or less.
If you have a squueze bottle, turn it over for cold storage now.
If not, scrape it into a plastic zip bag
When you have the plate ready, you can cut a corner and use it like a pipe bag.
Black garlic mustard is as simple as soy paste.
Just throw everything in the blender and scrape it out to cool it.
I use pure yellow mustard powder, beer, sherry vinegar, salt, pepper, black garlic, and a little water.
You can omit the beer if you want, or replace it with other vinegar.
Alternatively, you can season black garlic with prepared Dijon and/or whole grains.
If I had it on hand, I would be happy to add whole grain mustard here.
After that, I sealed the mustard in a pint of crabo to speed up the fusion of flavors.
I used it anyway (roughly)
: 2 black garlic cloves, peeled7oz beer-
Stout was originally ideal but we had the new Belgian Fat Tire beer so I used 3 oz sherry vinegar 1/4 cup mustard powder.
The result is this. . . a lot.
This is a good amount if you have sinus problems.
If you want more than you want, use less mustard.
Season with salt and pepper to keep the water consistent.
All I need is a teaspoon.
I like to cook pickles.
I like to eat pickles.
Really, I just like pickles.
If you own or can use the chamber-style vacuum sealer, using it to make the freezer Pickles is one of the best uses.
The chamber-style sealer has a powerful pump that not only removes air from the bag, but also from the entire chamber and its contents.
It removes air from the cell wall of the marinated object, which in turn forces the salt water into it.
Very efficient.
You don't need one to make delicious kimchi though --
People have been making pickles without using pickles.
You can also buy yourself some pickles.
Cornichons is the flavor I'm trying to replicate here.
A very sharp knife is needed here.
If you are more comfortable using mandolin, use it anyway.
Many family kitchens do not, but most have decent knives.
In the sauce plate: 1/4c sugar 2 Tbs salt1 Tbs whole pepper 1 teaspoon whole clove leaves 4 or so, crushed/crushed with a flat blade.
3 cups of water.
2/3 cup white or apple cider vinegar, boil all of this, place the lemon peel in the liquid, and add about an inch of ginger powder to grind.
10 minutes minus sim.
When the liquid is boiling, cut a few cucumbers and scallions as thin as possible.
If you are vac to seal them, add them to the crabo or container suitable for the machine bag/chamber.
If not, put them in the Mason jar.
Filter the liquid through the filter, sieve or even coffee filter to remove the solid and pour it on sliced cucumbers and scallions, still hot. Vacuum seal (
For liquids, I usually set the chamber time to 45 seconds and the seal time to 2 seconds. 5 seconds)
Or cover the Mason jar. And that's it.
Hurry up, kimchi.
I borrowed a small portable smoker for this.
You definitely don't have to suck your eggs.
Smokers I use sell on Amazon.
About $25 (
Just search for "gourmia smokers ")
This is very good for a lot of dishes-
You can eat barbecue, tomato sauce, and even eggs.
Quail egg yellow high-to-
They are rich in white ratio.
It's a bit tedious to peel because of their thicker shell, but I think the extra effort is worth it.
They cook fast.
Boil a pot of water and put a dozen into the water with a mesh filter or spider.
Set a timer and cook 4.
5 minutes, then lift them out on the filter, pour the water out, pour the cold water on them and pour it into the pan.
They cook fast and fast.
If you choose to use small smokers like me, just put them in a big mason jar, peel them, and then continue smoking for about 20 seconds with a portable smoker.
Cover the jar and let them stay outside for 5 to 6 minutes.
I extended the output tube with a straw, but I really don't think it will help anything.
So far, the time for human cooking has passed.
It would be cool if you made the gear!
It's also cool if you decide to kick a jar in the alley and watch TV.
I also assume you cleaned up the blender, counter and kitchen again, right? Thought so.
Anyway, it's time to relax.
Once cooled, the fat, TG, and collagen will all condense and the loose mess that goes into the pan is now a delicious meat --brick.
The traditional way to cool them is to let them rest and refrigerate in a cool place.
But I told you that this dish can be made in less than a day, so who has time to do it?
The quickest way to cool them is in the ice bath.
Because these are completely sealed (
Different from the traditional people)
You can do that-
You can do it quickly if you have an immersive circulator.
Drain the hot water from the cooking container, fill it with cold water and ice, and then put the circulator into 35F.
The interior of Terrine will be around 15-20minutes.
If you use a pot, put the pot down (s)
Put in a mixed bowl, cover them with ice at the top of the bowl, then add water until the soil is covered.
Stir every few minutes.
In this way, your human beings are ready.
You can eat it right away, or seal it for a week or freeze it for a few months!
You don't have to set things up.
All of this can be piled on bread and made into a great sandwich.
However, if you want the plate, follow the chart above: from the original pulp, squeeze out about 1/8 cups and spread them evenly on the plate.
I left a negative space area on one side along the curvature of the plate, but a nice straight stripe also looked beautiful.
Then put down your salad;
I just threw some arugula with olive oil, sherry vinegar, salt and pepper.
Place one of your hands slightly above the puree, drop the salad and release your hand at the same time, it becomes a pile of fluffy food.
Next, put your people (
I went with a slice about 1/3 thick)
Fan the slices out and lean a little against the salad.
Cut a few quail eggs in half, wrap them around the sesame dish, and put a pinch of healthy kimchi on the plate --
It's in the curve.
Use a squeeze bottle or zipper-bag-turned-
Pipe bag, squeeze out a few clusters of mustard dots, about 2 tablespoons around the plate in total.
I like layering points on contrasting colors or textures-
In this case, I squeezed the shiny dots out of the matte surface of the pea paste and the plate.
Finally, I ate some Malt Salt from the previous dish and used it to trim the blank edges of the plate.
I hope you enjoy this dish and if you choose to do it, I hope you and the people you feed enjoy it!
In general, when I create an Instructure, I like to write a one or two-page list of shots and steps with the basics so that when I move around the whole project, I can track what I'm doing and what I want to shoot.
I usually take more photos than I list (around 160-
A food-related note 200 lens)
Pick cherries from them during the editing phase.
I 've learned that there are more lenses to choose from than just one, but later found it lost focus or motion blur.
I put this list on the back of my main lighting panel so that it doesn't show up in the shoot at any time, unless I'm going to get it there.
In terms of lighting, I like to shoot with a variable color temperature LED panel instead of a flash and 2 small lights. I use a whi-
Bal white balance card to match the ambient light in each photo.
Our kitchen has a lot of natural light during the day and a lot of incandescent lights at night.
The area above our beer tap is a light with recessed LED lights, and the hood above the range is lit with a LED halogen light replacement bulb.
The two sources are close to each other, but the temperature produced is slightly different.
This is where the variable color temperature panel comes in handy.
I can better match the ambient temperature with the use of the white balance feature in the camera and save a lot of time for my future edits.
I shot it with Fujifilm XT.
2. most of the shots were shot by rich Jinnong at 35mm f/1.
4 xf r prime lens or its 56mm f/1. 2 XF R lens.
Editing is done mainly using Adobe Lightroom.
Since this dish will be plated for display and photo taking, at the end of the list of shots posted on my panel, a quick-marked final plate drawing is for reference.
When shooting food, I try to use matte surfaces, from the walls to the dishes where the food is.
This reduces glare, but also makes the food "popular" a bit.
The same is true for placing ingredients on paved parchment or butcher's paper.
It doesn't reflect any light, adds a bit of texture and visual interest and keeps my surface clean between shots.
Keeping my work area clean when I go is also a necessary condition for shooting so that I don't take photos in the background chaos, which may distract the subject.
I hope some of these tips and tips help to create your own guide sheet!
