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re: Making boudin for the first time tomorrow. Tips?
Posted on 12/11/20 at 10:50 am to SixthAndBarone
Posted on 12/11/20 at 10:50 am to SixthAndBarone
quote:
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
Sometimes it is hard to find pork liver. Chicken liver is fine and IMO better. Personal preference.
1
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.
Posted on 12/11/20 at 4:06 pm to dr_mantis_toboggan
I watched a show about a N.O. meat company that makes its own boudin for sale and they case it hot and not overfill the casings.
The reason they claim for casing it hot is it helps the casing shrink up as it cools, thus the reason for not over-stuffing the casings in the first place.
Oh, and don't be afraid to use a lot of the cooking liquid.
The reason they claim for casing it hot is it helps the casing shrink up as it cools, thus the reason for not over-stuffing the casings in the first place.
Oh, and don't be afraid to use a lot of the cooking liquid.
Posted on 12/11/20 at 5:00 pm to dr_mantis_toboggan
I will tell you now, a KitchenAid grinder/stuff will destroy boudin. The auger with mush up the rice to nothing.
You need a press to make boudin.
You need a press to make boudin.
Posted on 12/11/20 at 5:04 pm to dr_mantis_toboggan
quote:
dr_mantis_toboggan
Are you in the BR area? You can use my press if you like
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.
Posted on 12/11/20 at 5:46 pm to theantiquetiger
quote:
Are you in the BR area? You can use my press if you like
I seriously appreciate the offer, but nope. I'm out of state now.
Posted on 12/11/20 at 8:35 pm to dr_mantis_toboggan
Two thing I have learned using my Kitchen Aid attachment to stuff boudin is:
1. Make sure boudin is pretty moist. Not wet, but moist.
2. Make sure it’s still warm. If you try and do it after you have cooled it down, it will keep getting blocked up in attachment.
Even though you don’t have a blade during the stuffing part it will shred your rice up pretty good going through the gears.
1. Make sure boudin is pretty moist. Not wet, but moist.
2. Make sure it’s still warm. If you try and do it after you have cooled it down, it will keep getting blocked up in attachment.
Even though you don’t have a blade during the stuffing part it will shred your rice up pretty good going through the gears.
Posted on 12/12/20 at 7:25 am to SixthAndBarone
quote:
Not sure why you would use chicken liver. If you don’t have pork liver, then why not just skip it?
I use venison livers.
Posted on 12/12/20 at 7:31 am to unclejhim
Grind the liver, shred the pork.
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