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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/11/20 at 3:27 pm to SUB
Posted on 12/11/20 at 3:27 pm to SUB
Question: I saw some recipes/video mentioning letting it rest overnight before cooking it. Any thoughts on this? I definitely planning on poaching some and eating it right after I make it. Curious if letting it rest makes any difference though.
1
Posted on 12/11/20 at 5:39 pm to dr_mantis_toboggan
It’s easier to stuff when it’s warmer. Doesn’t have to be hot, but if you refrigerate overnight, everything won’t be as loose. Unless you find it’s easier to stuff cold with your stuffer, but it’s usually the opposite.
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