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How To make Basic Preparation Of Pig Heads, Feet, Tails, Ears, Snouts
Step I: Cleaning Remove any hairs on heads, feet, tails, ears or snouts by singeing over an open flame or plucking. Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry Remove any excess fat. Poultry feet (chicken, duck or turkey) must be stripped of their outer scaly skin; plunge them in boiling water for 1 minute, as you would do before peeling tomatoes. Proceed with recipe. Step II: Parboiling Parboil in salted water (1 teaspoon salt for each quart water) for 5 minutes. Drain, discarding water. This step serves the propose of ridding the meat of running blood as well as clinging meat, fat or bone residue, thereby adding clarity to sauces. Source: Allen, Jana, and Margaret Gin (1974) Innards and Other Variety Meats. San Francisco: 101 Productions. Collected by Bert Christensen Toronto, Ontario rosewood@interlog.com http://www.interlog.com/~rosewood
How To make Basic Preparation Of Pig Heads, Feet, Tails, Ears, Snouts's Videos
Pigs Feet. A Pigs Trotter Terrine. #SRP
How to cook pigs feet. Making a silk purse from a sows...foot..
A pressed pigs feet terrine, made from scratch..
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
REAL MUKBANG : ) How To Make Ham From Pig Ears and Tongue (돼지 귀와 혀로 햄 만들기)
REAL MUKBANG : ) How To Make Ham From Pig Ears and Tongue (돼지 귀와 혀로 햄 만들기) : today my work is making ham from pig ears and tongue, look at me do now.
#bonamtv #mukbangbonam
Homemade Collagen Rich Pork Head Cheese/Souse Made Three Flavors - Regular, Spicy and with Olives
I try to diversify what meats and try to eat nose to tail where I can benefit from collagen rich foods. Today, I make collagen rich head cheese or some people call it souse (rhymes with house) using pork country style ribs, pork hock and pork snout. I made three flavors to a regular, spicy and one with olives. In fancy restaurants this would be called a Terrine with a high price tag.
Head cheese is one of those deli meats that I ate growing up. I remember there were two main flavors. The regular had a slight vinegar flavor while the other one was a spicy version that was reddish from the cayenne or hot sauce, not sure. The olive version just sounded good at the time I was making this recipe.
This recipe experiment is me trying to get some extra nutrients and reminisce about the foods I ate when I was younger.
Charcuterie.How To Make A Brawn/Fromage De Tete/Head Cheese.TheScottReaProject
The Making of A Traditional English Brawn/Fromage De Tete/Head Cheese.The name may change,but the results remain the same.This is piggy perfection,and an age old skill that is slowly dying.Its Nose to tail cookery at its finest,Making use of all parts of the pig,Mainly The Pigs Head.showing the whole process from start to finish.THE most detailed video on Pigs Head Charcuterie,36 hours condensed into 25 minutes of porcine pleasure,so pour yourself a drink and indulge in this epic porker of a film.(making a silk purse from a sows ear),many thanks
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Best Pig Foot Souse Recipe
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Sweet & Sour Pig's Head Served Whole
In this episode, Brad and Jeff are back with a pig's head... or two. One of the most popular dishes at their restaurant Alla Spina, these brined, sweet & sour whole pig's head is a serious showstopper. You might want to wait for a big special occasion, but you can definitely try this at home! Subscribe for new awesome recipes and badass food videos:
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Think of it as a charcuterie plate -- instead of already cut and cured meats, you can go buck wild peeling off strips of the cured pig's head like the cheek and jowls and even the snout, tongue and brains. It may seem a little Lord of the Flies-esque, but isn't a huge difference from being served a whole fish or Peking duck. This is a great party platter for anyone who's interested in butchery and nose-to-tail cooking. Start three days in advance to fully brine the head, boil it with aromatics and vegetables until it's fall-off-the-skull tender, then roast and baste it with a sweet and sour beer agrodulce glaze until it's golden brown. Serve with crusty bread, olive oil and jam for an awesome appetizer!
Would you give this a try at a restaurant? Would you make this? If you do, let us know what did you think! What do you want to see on Dude Food next? Tell us in the comments below.
In each episode of Dude Food, we share tips and recipes for manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!