During the next six years, Molly continued to explore the cheese world-taking classes, raising her own goats, and visiting other producers. My interest in eating cheese and desire to work with my hands morphed into a compelling desire to make it.” In 2007, Molly decided to feed her burgeoning passion for cheese by apprenticing part time at Sage Farm Goat Dairy in Stowe. So what enticed Molly Semler to pursue this vocation? “Something called me,” she says. Even when the cheesemaker’s hands aren’t finessing curd or fussing with aging cheese, they’re cleaning, scrubbing, and sanitizing. The milk flow is constant there is no pause button. It’s physically demanding and not as glamorous as some may think. To make Beef Rouladen click here and for the Cabbage Rolls, click here.Being a cheesemaker is not for the faint of heart. To make the German meatloaf “Falscher Hase,” click the link here. Turn the oven off, open the door and leave the loaf for 10 more minutes in the oven. Bake for 10-15 more minutes or until you have reached the color of the crust you like. To brown the crust more, higher the temperature to 205☌ – 400° F and place the loaf onto the oven’s 5th rack. The baking time is depending on the size of the baking pans used. Place the Leberkäse on the third (middle) rack and bake for 40-60 minutes or until the meat center has reached 70☌ Grad – 160☏. It must stay below 12☌ – 53☏ after processing.īaking of the Homemade German Fleischkäse: Check the temperature of the finished Leberkäse. Keep the Leberkäse for 15 minutes in the freezer before baking. If you want to use only one baking pan (9.5 inches x 5.5 inches), take the first portion out of the freezer and mix both halves together using your hands. Dip the spatula into the water if necessary to make clean lines.Ĭontinue with the second half of the meat in the same way. Make the criss-cross pattern into the surface, using the spatula and not a knife. Dip a spatula into the water and smooth the top of the meatloaf with it. Oil a baking pan and fill it with the meat mixture making sure to avoid air pockets. You also can use a stand mixer, but the meat will not be as fine. Mix half of the meat and beat it with the half of the crushed ice alternately in the food processor for 3 – 5 minutes or until smooth. The amount of ice creates the texture of the meatloaf. Divide the meat, making it easier to mix it in the food processor later, and place it for 30 minutes in the freezer.Ĭrush half of the ice in a blender until it is ice snow. Add the mixture of starch, spices, and curing salt to the ground meat mixture and knead with your hands. Peel and dice the onions and garlic and grind them with the meat and pork belly into a bowl. Therefore place it after each step for cooling into the freezer.Ĭut the meat and belly fat into cubes, place it in a metal bowl, mix with your hands, and cool it for 30 minutes in the freezer before grinding it with the meat grinder using the plate with the smallest holes. Make sure that the meat has a temperature of 5☌ – 41☏ or less during the processing. 1 teaspoon of pink curing salt ( you can find it in hardware stores selling hunting and fishing supplies).1-2 teaspoons of salt, 1 teaspoon if you use bacon.400 g – 500 g (14.1 oz – 1.1 lbs) of crushed ice or ice water ( should have the quality of drinking water).200 g (7.05 oz) of pork belly fat without rind OR unsliced bacon without rind.450 g (15.87 oz) of beef meat, lean OR ground beef.550 g (1.21 lbs) of pork meat, lean OR ground pork.Ingredients for the Homemade German Leberkäse: Food processor for 14 cups or more, knife blade.The meat should be very cold and at no time getting too warm during the process of making the Leberkäse. Have the meat grinder and baking pan in the refrigerator to cool it so that the ground meat will not get too warm. It is important to keep the ingredients of the Fleischkäse at all times cold to succeed in making the Fleischkäse. General tips to notice before preparation of the meat: The word liver translated to Laib, a loaf, and cheese reminds of the shape as a “loaf of cheese.” The original spices are curing salt, white pepper, mace, coriander, and ginger. The Homemade German Leberkäse translates to liver-cheese, which might be confusing because the original version of the Leberkäse had no connection to liver or cheese and did not necessarily contain liver or cheese.
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