Butcher and Beast: Mastering the Art of Meat: A Cookbook by Angie Mar
Author:Angie Mar [Mar, Angie]
Language: eng
Format: epub
Tags: Cooking, Specific Ingredients, Meat, Individual Chefs & Restaurants, Seasonal
ISBN: 9780525573678
Google: o4mDDwAAQBAJ
Amazon: 0525573666
Publisher: Clarkson Potter
Published: 2019-10-01T20:31:23.758000+00:00
Notes: Boudin noir takes 2 days to make, so plan accordingly. The jasmine rice must be cooked in advance, spread out on a baking sheet, and chilled overnight, uncovered, in the refrigerator to dry it out.
Fresh pig’s blood can be sourced from a butcher you respect with a few days’ notice. Use it within 1 to 2 days, or freeze it. It should be cooked gently to avoid curdling.
Hog casings can also be sourced from a butcher you respect.
Boudin noir is wonderful served on its own, or as part of the venison cassoulet on this page.
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