It's still Sunday.
And here's Celine, de-skinned.
I'll be making a pork stock
and braising the tongue.
All the meat has been cut out and refrigerated
and I'm going to use the skull
to make a pork stock that I think would be
really tasty for a hearty bean soup this winter.
I have a big stock pot with water heating up.
First I added in the pig skin.
That should make for quite a gelatinous stock.
And I simmered, simmered, simmered
for about 7 hours,
every now and then,
scraping whatever I could off the head.
I strained the liquid,
covered, and refrigerated.
Monday, I'll skim the congealed fat off the surface.
Now, for the braised tongue.
I have chicken stock and veal stock,
onion, carrots, green onions, thyme, garlic,
and white wine and white vinegar.
The French Laundry recommended covering the tongue
with a parchment lid, with a steam hole cut out in the middle.
According to The French Laundry,
having the parchment lid allows
for evaporation and a long cooking time.
It also keeps the surface of the meat from
caramelizing as it cooks.
I stored the tongue in its braising liquid in the fridge until I was ready to use it.
And that, my friends, is how I spent my Sunday.
Ugh
ReplyDeleteKathy,
ReplyDeleteYou really need to chill.
The broth was lovely.
Trust me.
Put some beans in it, top with cheddar cheese, sour cream or creme fraiche, lime, salsa, bacon, onion.
Cilantro for those inclined.
Have I ever led you wrong?
RH
No, I'm sure the broth is tasty, and would be even better prepared as you describe. It's the process that's 'ugh'. I don't want to watch how you got that broth.
ReplyDeleteFunny, all this coming from me, whose favorite subject to teach is anatomy.