Salt game mince for at least an hour before making your mixture, ideally the day before. Salt is the strongest binding agent in all kinds of meatballs. The drying effect of the salt is minimal compared with the water that will evaporate during cooking. Pat salt round the entire cut and leave it to rest for an hour to give it time to penetrate in. Salt game ahead of timeĪlways salt your meat before cooking it. The meat will shrink together, the liquid will be squeezed out and what you’ll be serving your guests is a dry ball. Game meat is easily shocked if you expose the cold protein to high temperatures. Take the meat out of the fridge in good time before cooking. – Ulrika Brydling, former owner of Marmite in Åre, Sweden It’s important to bring game to room temperature – KC Wallberg, Gubbhyllan at Skansen, Stockholm With friction, in a bag under running water. Meat should be defrosted as quickly as possible. KC Wallberg, award-winning chef, game specialist and the man in charge at Gubbhyllan at Skansen in Stockholm, claims, however, that meat is best if defrosted quickly under running water. That way the meat juices don’t disappear as quickly. Most people would agree that all meat, whatever its age, is better for defrosting slowly. If you find any traces from the hunt in your meat, it’s important to clean them up. Your implements and your hands must be kept clean throughout the cooking process. Clean away any traces remaining from the huntĪlways be careful about hygiene. Planning ahead and careful preparation, whether you’re cooking game or farmed meat, are the key to great deeds in the kitchen. In a professional kitchen everything comes down to planning.
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