Cary Grant
Distinguished Member
- Joined
- Sep 8, 2008
- Messages
- 9,657
- Reaction score
- 430
We're not talking Jimmy Dean here.Originally Posted by Piobaire
Yeah... at least you're still alive.
-
Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE
Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear. -
This site contains affiliate links for which Styleforum may be compensated.
-
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Prick or do not prick sausages?
- Thread starter Cavalier
- Start date
- Watchers 2
Yeah... at least you're still alive.
GrillinFool
Senior Member
- Joined
- Jul 26, 2009
- Messages
- 295
- Reaction score
- 0
Try pricking with a needle or a safety pin next time. I have not done a side by side test of this yet but my dad swears by it. The holes are big enough to allow for some grease to escape but not big enough to rupture...
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,838
- Reaction score
- 63,386
Try pricking with a needle or a safety pin next time. I have not done a side by side test of this yet but my dad swears by it. The holes are big enough to allow for some grease to escape but not big enough to rupture...Originally Posted by GrillinFool
That's exactly what I don't want to have happen; the "grease" escape. I want to keep as much of that as possible in suspension in the meat. As Kyle has said, sausages can be viewed as a meat emulsion with fat suspended. The goal is to not render any more of the fat out than you can help.
- Joined
- Mar 10, 2006
- Messages
- 25,985
- Reaction score
- 5,180
That's exactly what I don't want to have happen; the "grease" escape. I want to keep as much of that as possible in suspension in the meat. As Kyle has said, sausages can be viewed as a meat emulsion with fat suspended. The goal is to not render any more of the fat out than you can help.Originally Posted by Piobaire
yeah, whenever I needle my meat emulsion, I render all the liquid
GrillinFool
Senior Member
- Joined
- Jul 26, 2009
- Messages
- 295
- Reaction score
- 0
That's exactly what I don't want to have happen; the "grease" escape. I want to keep as much of that as possible in suspension in the meat. As Kyle has said, sausages can be viewed as a meat emulsion with fat suspended. The goal is to not render any more of the fat out than you can help.Originally Posted by Piobaire
The cooking process is going to render some out. With no means to escape you risk explosion. I'm not sure you can possibly keep all the grease in or if you would really want to. Maybe try double casings and do a side by side test against ones you prick.
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,838
- Reaction score
- 63,386
The cooking process is going to render some out. With no means to escape you risk explosion. I'm not sure you can possibly keep all the grease in or if you would really want to. Maybe try double casings and do a side by side test against ones you prick.Originally Posted by GrillinFool
I've had a casing rupture once and I think that was just because I was hungry and turned up the heat too much. Cast iron Dutch oven, with lid, medium/medium low heat.
Until I started making my own, I would pierce the hell out of the casing and even squeeze extra grease out with the spatula. I'd also crank the heat or the grill and just let it rip. It was Ruhlman's book that got me to make my own and then cook it properly. The difference in texture and taste was night and day.
GrillinFool
Senior Member
- Joined
- Jul 26, 2009
- Messages
- 295
- Reaction score
- 0
I've had a casing rupture once and I think that was just because I was hungry and turned up the heat too much. Cast iron Dutch oven, with lid, medium/medium low heat.Originally Posted by Piobaire
Until I started making my own, I would pierce the hell out of the casing and even squeeze extra grease out with the spatula. I'd also crank the heat or the grill and just let it rip. It was Ruhlman's book that got me to make my own and then cook it properly. The difference in texture and taste was night and day.
This is good info. A lot of times brats or sausages are done over high heat. You recommend slower and lower? I am game to try that as I feel this is an area where my expertise on the grill needs a lot of work. I rely too much on conventional wisdom here and should be rethinking rather than following the herd. I will try this as soon as possible...
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,838
- Reaction score
- 63,386
Grillin, someone as interested in this topic as you are, really needs to buy this book:
http://www.amazon.com/Charcuterie-Cr...6631555&sr=1-2
http://www.amazon.com/Charcuterie-Cr...6631555&sr=1-2
ChicagoRon
Distinguished Member
- Joined
- Jan 14, 2007
- Messages
- 6,147
- Reaction score
- 161
Grillin, someone as interested in this topic as you are, really needs to buy this book: http://www.amazon.com/Charcuterie-Cr...6631555&sr=1-2Originally Posted by Piobaire
As a semi-friend of Bryan Polcyn - I think you should give him some credit for the book too! And I fully score hot dogs, but not serious sausages
GanglandDandy
Senior Member
- Joined
- Nov 30, 2009
- Messages
- 122
- Reaction score
- 0
I don't like them pricked. Prefer rippers.
westinghouse
Distinguished Member
- Joined
- Jan 17, 2010
- Messages
- 1,305
- Reaction score
- 5
You should prick your boil, but don't boil your prick.
GanglandDandy
Senior Member
- Joined
- Nov 30, 2009
- Messages
- 122
- Reaction score
- 0
Cause the ladies don't like them boiled..or grilled.
GrillinFool
Senior Member
- Joined
- Jul 26, 2009
- Messages
- 295
- Reaction score
- 0
As a semi-friend of Bryan Polcyn - I think you should give him some credit for the book too!Originally Posted by ChicagoRon
And I fully score hot dogs, but not serious sausages
Doesn't the link do that? I'm just sayin'
ChicagoRon
Distinguished Member
- Joined
- Jan 14, 2007
- Messages
- 6,147
- Reaction score
- 161
Doesn't the link do that? I'm just sayin'Originally Posted by GrillinFool
I said that because he keeps calling it "Michael Rhulmann's book" I'm going to be in Detroit next week... hoping I can make it to Bloomfield to try out his new place one night.
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,838
- Reaction score
- 63,386
I said that because he keeps calling it "Michael Rhulmann's book" I'm going to be in Detroit next week... hoping I can make it to Bloomfield to try out his new place one night.Originally Posted by ChicagoRon
That's one stop I was unable to make this spring, Polcyn's place. I really wanted to.
FEATURED PRODUCTS
-
LuxeSwap Auction - Vintage Antique United States Naval Navy Denim Deck Jacket
A piece for denim heads, vintage collectors, streetwear enthusiasts and menswear enthusiasts alike, this extremely rare early US Naval issued deck jacket in raw denim is not likely to ever show up at auction again anytime soon. A Haleys Comet of menswear items, offered at auction at a $9.99 starting bid with no reserve.
-
Wellington Chore Boot - Special Introductory Price! $495
Introducing the latest addition to Nicks Handmade Boots collection: The Wellington Chore Boot. Engineered for the rigors of daily tasks, this boot is more than just footwear; it's a reliable companion for your everyday adventures. Crafted with convenience in mind, its effortless pull-on design ensures you're always ready to tackle whatever the day throws your way.
-
Besnard - Made to Order Trousers - $351 Design your ideal pair of trousers by selecting a fabric, deciding between single or double pleats, choosing a zip or button fly, and opting for side adjusters or belt loops.
