Proposed by:
Proposed by:
The culprit may be the 1970s: Thanks to the growing prosperity of the Schweizers, coupled with the nationwide expansion of big-box retailers, for nearly half a century, primarily fine cuts (so-called “precious pieces”) Only then can we develop. was consumed. Entrecôte, schnitzel, pork chop, chicken breast.
But they remain, “butcher's pieces.” Special tailoring …The quality of these cuts is not compromised, but they are difficult to find in major dealers. Or something that would be an absolutely standard piece of work elsewhere but get barely any attention here. About…
pork belly
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I asked the Watson editorial team's own professional chefs about each piece. Ladies and gentlemen, all of us are Adrian Bürgler!
Burgler said:
«Quite fatty, but don’t worry: fat = flavor. As a piece rich in connective tissue, preparation by stewing or slow cooking requires a bit of patience. Pairs well with strong marinades or spices. “
In Asia it is pork belly omnipresent. This is also common practice in the UK and other European countries. In this country, this dish, while available, is surprisingly rarely on menus. Pork belly is one of the most delicious foods when prepared properly. As an ingredient in a steaming bowl of ramen soup…
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…or as the contents of steamed buns…
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Or smoked pork belly straight from the grill – pork belly is always delicious. The oven-braised meat is then sliced and fried, like a traditional Danish dish here fried pork …
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…and here lafoot – Okinawa’s comfort food.
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It couldn't be easier to prepare at home. Some tips:
- It is important to purchase a piece that is the same thickness throughout its entire length.
- To get a nice, crispy crust, you have to cut the crust with a sharp knife, otherwise – aha! – Cut into a cross shape with a carpet cutter.
- Worth a visit, the meat is everywhere Dry rub Salt, pepper and a pinch of sugar (of course you can add additional dry spices). wipe Add – for example, fennel seeds are great; you can never go wrong with chili flakes). If you plan ahead, now is the time to put the pork belly in the refrigerator overnight (but this is optional).
- Place the peel side down in a baking dish and pour in water until the peel is covered. Cover and place in the oven, bake at 135 degrees for 75 minutes. Then remove the meat from the roasting pan, transfer to a rack, and place skin side up on a deep roasting pan. Put it back in the oven and add about two drops of water. Cook in oven for 90 minutes.
- Now you can enjoy the pork belly immediately, or – if you want to use it as a garnish for ramen soup or one of the dishes shown above – let it cool and leave it in the refrigerator overnight (so the meat will be easier to eat) and cut into thinner slices ).
We’ll continue with the great recipes later, but first a short commercial break:
Inspiration from start to finish
Now back to the food…
Ramstelzen
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Public opinion:
“I'm a big fan of lamb anyway. The same applies here: it takes a little patience and planning, and pairs well with strong spices. My favorite: North African cumin and garlic.”
leg of lamb, leg of lamb – In German, these are lamb’s stilts. What exactly is that? Simple: the lower half of a leg of lamb – so traditionally a cheaper cut. But so good.
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Unfortunately, in this country, unlike France, Italy or the UK, it's still not a common area. However, in Swiss cities you can find what you want in Italian butcher shops (ask leg of lamb). Of course, you can order such products from any butcher you trust.
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Simmered slowly, this piece of meat is delicious. This product also works perfectly in culinary traditions around the world. Yemen One HanesAbout…
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…or paired with fine North Indian dishes biryani:
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Sunday roast or – hey, why not? – as a Christmas menu – but of course at Easter: eat a leg of lamb! I've provided you with detailed recipe examples here:
Chest
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Adrian said:
“In Switzerland, brisket is often sold simply under the generic term “boiled meat.” But it's best stewed, stewed, or smoked whole. Or my suggestion for a homemade burger meat mix: 50% brisket, 50% shoulder meat.”
Chest (=beef brisket) is the heart of a good person Texas BBQ This is despite the fact that this cut of meat is traditionally considered a cheap cut because it's quite tough.
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But barbecue has historically been the province of low-income or disenfranchised people, who were relegated to eating “bad” meat that was cheaper than “good,” expensive meat. This can be done using the following method Low and slow cookingLike a formal smoker, turn a fairly tough cut of beef into one of the most tender and juicy cuts of beef in the world.
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But not everyone lives in Texas, and not everyone has a smoker in their garden. (Not everyone has a garden.) Delicious brisket can also be made in the oven. But whether in the smoker, in the oven, on a kettle grill or sous vide, patience applies everywhere.
- The brisket is worth eating Dry rub (salt, pepper, garlic powder, paprika, brown sugar, etc. – but salt alone will work too), then wrap in kitchen foil and place in the refrigerator overnight.
- The oven temperature should be around 110 degrees – preferably with circulating air. Whether in the oven or smoker, the entire process should be planned for approximately 10 hours. When the core temperature reaches 70 degrees (guideline: after 3-4 hours, depending on size), you can wrap the brisket in aluminum foil and continue cooking until the core temperature reaches about 90 degrees (guideline: 4-4 hours). 5 hours, depending on size).
- Unpack and increase the oven temperature to 140 degrees (alternatively: place the meat in the smoker on the grill) and drizzle with mop sauce a few times for about an hour (recipe example here) until the sauce is completely caramelized. Then wrap again in aluminum foil and let sit for at least 30 minutes before slicing.
tab
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Burgler said:
«One of the few cuts of meat suitable for instant preparation. Very tender and very tasty. My suggestion: Season with smoked salt and pepper, fry, slice thinly, and add to tortillas. “
this steak – in German, kidney cone – the butcher’s best cut; sometimes said in English Meat steak (return: hanger steak or hanger tenderloin). The name comes from the fact that butchers keep the cuts of meat for themselves rather than selling them. This is because customers are under the impression that it is an inferior cut of meat, when in fact it is one of the most tender and flavorful cuts available. The confusion may stem from the fact that kidney cones are technically part of the offal, even though it's pure muscle meat (and tastes like it, too).
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While it's not as common in German-speaking countries, you don't have to go far to get it steak Go find it. In French-speaking Switzerland it is already readily available, and in France it is one of the standard cuts.
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Perfectly aged veal steak combines the tenderness of the fillet with the rich meaty flavor of the rib-eye steak. Therefore, it is ideal for quick frying or grilling.
- Fry until hot and then cook slowly (indirectly on the grill or using the low cooking method in the kitchen). But not limited to this bleeding Fry thoroughly!
Tradition as inspiration
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