How to Make Pizza Salami – Full Flavored and Aromatic Cooked Salami

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How to Make Pizza Salami - Full Flavored and Aromatic Cooked Salami
Recipe type: Cured Meat
Cuisine: Italian
Pizza salami, or cooked salami is the super-quick way to get amazing tasting cured salami without the long curing time. As it is not dry-aged like fermented salami, the moisture content is far higher than its counterpart, which makes it far more suitable as a pizza topping. This how to make it....
  • 1800g Pork Shoulder (boneless, skin off)
  • 450g Pork back fat
  • 50g Kosher salt (or Himalayan rock salt)
  • 6g Prague powder
  • 45g Golden syrup
  • 12g Fennel seeds
  • 12g Cracked black pepper
  • 6g Fresh crushed garlic
  • 125ml Dry red wine
  • 6-7 Mini-salami casings
  • 6-7 Snap ties
  1. Cut the pork shoulder into slices narrow enough to fit through the feeder tube of your meat grinder.
  2. Cut the pork back fat into strips as well.
  3. Place the 2 trays in your freezer for 60 minutes to get really cold, even partially frozen.
  4. While the meat chills, measure out the salt, Prague powder, fennel seeds, roughly cracked black pepper and garlic.
  5. Combine the golden syrup with the red wine and mix this until the syrup has totally dissolved.
  6. Fit the 8mm plate to your grinder and run the fat through the grinder.
  7. After this, run the pork through the grinder.
  8. Place the ground meat and fat into your stand mixer bowl.
  9. Unless you have had delays, the meat and fat should still be really cold. If it isn't, return it to the freezer until well chilled before continuing.
  10. Add all of the remaining ingredients to the mixer bowl as well.
  11. Place the bowl on your mixer with the dough hook fitted and mix this for 5 to 8 minutes on medium slow speed, until everything is well combined.
  12. Cover the bowl with cling-wrap and place it your refrigerator for 24 hours to cure.
  13. The following day, load the meat into the hopper of your sausage stuffer and fit the 40mm funnel to the stuffer.
  14. Slide a min-salami casing onto the funnel and start cranking. You need to keep a reasonable pressure on the casing to ensure that the meat is well compacted in the casing.
  15. As it comes to the end of the casing, stop cranking and remove the casing.
  16. Twist off the end of the casing and use a snap-tie or zip tie to secure the end. Using a small pair of pliers can be a big help in tightening the tie.
  17. Once all of the salamis are formed, use a carving fork to poke holes along one side of the casings.
  18. Transfer the salamis to a rack in a large roasting tin with the perforated sides facing downward.
  19. Cook these in a preheated oven set at 90c or 194f until the internal temperature reaches anywhere between 67c and 72c, or in farenheit, between 152 and 162f.
  20. This process will take between 3 and a half hours and 4 hours.
  21. Towards the end of this time, remove one of the salamis from the oven and check the internal temperature by inserting a probe thermometer from end down the middle.
  22. When the temperature is in the safe zone, remove the salamis from the oven. Allow them to cool completely, then transfer them to your refrigerator to set overnight. If you try to cut them before this, half of the salami with remain stuck to the casing.
  23. And there it is, beautifully rosy, rich and aromatic cooked salami.... ready to eat, and ready to treat.


How to Make Long Eggs – Long Cylindrical Eggs Made Easy!!!

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How to Make Long Eggs - Long Cylindrical Eggs Made Easy!!!
Recipe type: Eggs / Breakfast / Salads
Long eggs allow you to slice uniform cooked egg slices to dress salads, garnish breakfast, and simply confuse your guests. After visiting a long egg factory, I decided to see whether it was possible, and practical to make these at home without all the fancy equipment.
  • 4 x Large eggs
Equipment Required
  • 1 x Elastic band (long, or more joined)
  • 1 x 100ml Measuring cylinder
  • 1 x 250ml Hi-ball tumbler
  • 1 x Digital pot or pot on induction range
  1. To start, separate the egg yolks from the whites and whisk both thoroughly.
  2. Loop the elastic over one handle of your pot, stretch it across the pot and loop it over the other handle.
  3. Place the high-ball tumbler in the center of the pot.
  4. Invert the measuring cylinder and position this in the center of the tumbler.
  5. Lift the elastic band and position this across the center of the measuring cylinder. This will prevent the the tumbler and cylinder from floating when the pot is filled with water.
  6. Pour the egg white into the space between the cylinder and the tumbler.
  7. Fill the pot with hot water until the water level is about a half inch above the level of the egg white.
  8. When I say hot water, the water must be around 60c or 120f. If it is too hot, the tumbler could crack. This heat also prepares the tumbler for the heat to come.
  9. Set the temperature of your pot or induction cooker to 85c.
  10. Place a thermometer into the pot to monitor the temperature. When the temp hits 80c,start your timer. 30 minutes after this point, the egg white will be sufficiently set.
  11. Remove the elastic band. Carefully remove the measuring cylinder from the egg white leaving the set egg white with a gaping tunnel all the way through it.
  12. It helps the jiggle the cylinder back and forth to allow a little air down the side of the cylinder to break the vacuum below.
  13. Place a funnel into the center of the egg white and pour in the egg yolk until it is level with the top of the white.
  14. By this stage the temperature of the water will be at your target of 85c.
  15. Allow this to cook for a further 35 to 40 minutes.
  16. Towards the end of this time, you can test the egg yellow with a skewer. When it comes out of the yellow dry, the yolk has set properly.
  17. Remove the tumbler from the water.
  18. Using the handle of a dessert spoon press the handle carefully down the side of the egg. Work your way all the way around the edge of the egg.
  19. This will allow air into the glass and the egg will slide out much easier.
  20. All that remains is to slice your cylinder egg slices....



Serious Distilling with Brewcraft, Still Spirits and Grainfather – How to Make Flavoring Essences

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Serious Distilling with Brewcraft, Still Spirits and Grainfather - How to Make Flavoring Essences
Recipe type: Home Distilling
In our previous distilling episode we looked at the range of Still Spirits essences used to create commercial grade liquor products. Today we're going to get creative and look at how to make these essences from scratch, and flavor the high quality alcohol batch from the Still Spirits T500 reflux distiller. This technique can be used to extract essence from any liquid, including fruit juices, herb infusions, coffee, tea and spice infusions. Today we're going to use coffee to make an amazing coffee essence.
  • 800ml Strong espresso
  • 20g Gelatin
  • 5ml Vanilla extract
To Make "Kahlua" Coffee liqueur
  • 250g Corn syrup
  1. To start, we need to brew 4 double shots of really strong espresso.
  2. Pour these into a large heat proof jug.... the total volume will bee 800ml.
  3. Pour the gelatin into the hot espresso and stir it thoroughly until dissolved. You can use either bovine or plant based gelatin.
  4. Add the vanilla extract and stir this in.
  5. Allow the mixture to cool and transfer it to your freezer for a full 24 hours.
  6. The following day, place a colander over a large bowl. Line the colander with cheese cloth, or use a new kitchen wipe as I am doing.
  7. Remove the frozen coffee mixture from the freezer. Dip the bottom of the jug in a sink of hot water and turn the frozen block out into the colander.
  8. Allow this to stand and drip for a few hours. Once the block is soft and spongy, lift the edges of the cloth and squeeze out any remaining liquid trapped in the gelatin.
  9. The yield from 800ml of espresso will be 500ml.
  10. This is the essence. From this point you can reduce and sweeten the essence, or use it as is.
To Use it As Is
  1. Dilute 375ml alcohol to 40% ABV.
  2. Mix 375ml of the coffee essence with the alcohol.
  3. Bottle the alcohol in suitable bottles and you're done.
To Make Kahlua-Style Coffee Liqueur
  1. Dilute 250ml of alcohol to 60% ABV.
  2. Place 500ml essence in a small saucepan, bring it to a simmer and allow to continue until it has reduced by 50%
  3. Combine the alcohol and reduced essence with 250g of corn syrup. Mix thoroughly to combine.
  4. Bottle the liqueur in suitable bottles and you're done!!!


How to Make Egg Rolls – Egg Rolls au Gratin – Superbly Tasty Egg Rolls

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How to Make Egg Rolls - Egg Rolls au Gratin - Superbly Tasty Egg Rolls
Recipe type: Eggs / Breakfast
Egg rolls are an all-time favorite. These eggs rolls reign supreme in the realm of egg rolls, and whether you serve them as finger snacks or as an accompaniment to breakfast, you will never be disappointed.
  • 4 Large eggs
  • 1 Tomato
  • 50g Good quality aged salami
  • 50g Finely shredded Parmesan cheese
  • 100g finely shredded mature cheddar cheese
  • 45ml Snipped garlic chives
  • 15ml Butter for frying
  • Salt and cracked black pepper to taste
  • Cayenne pepper for garnishing
  1. To start, slice the tomato into thin slices.
  2. Slice the cured, aged salami into 1mm slices.
  3. Finely shred the Parmesan cheese.
  4. Whisk the eggs thoroughly... there must be no albumen visible in the egg.
  5. Finely shred the mature cheddar cheese, and snip about 3 tablespoons of fresh garlic chives.
  6. Add a tablespoon of butter to a 32cm pan. When the butter is sizzling, spread it around to coat the base of the pan.
  7. Pour in the egg and swirl it around to spread it evenly across the pan.
  8. Sprinkle 2 thirds of the chopped chives over the egg, followed by half of the shredded Parmesan cheese.
  9. Spread the thinly sliced salami across the egg, followed by the second half of the Parmesan cheese.
  10. Arrange the thinly sliced tomato around the edge of the pan with any leftover slices in the center.
  11. Season the whole lot with salt and cracked black pepper and remove the pan from the heat.
  12. Slide the egg from the pan onto a large chopping board.
  13. Sprinkle half of the mature cheddar cheese over the egg.
  14. For this part, you need teflon fingers.... starting on one side, roll the egg up as tightly as you can. If you don't have heat-proof fingers, allow the egg to cool for a few minutes first.
  15. Trim off the ends of the roll. This step is the most important of all.... put the ends in your mouth and enjoy the first taste.
  16. Cut the remaining roll into slices of 15mm or 3 quarter inch thick.
  17. These can be served just the way they are, but going the extra mile makes them extra special....
  18. Transfer the rolls to a baking sheet and sprinkle the second half of the cheddar cheese over the rolls.
  19. Place the pan in the center of your oven with just the grilling element on full blast for 5 minutes.
  20. Serve the egg rolls au gratin sprinkled with dusting of cayenne pepper and garnished with the remaining snipped chives.


How to Make Square Burger Patties – Perfect Burger Patty Production with No Specialized Equipment!!!

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How to Make Square Burger Patties - Perfect Burger Patty Production with No Specialized Equipment!!!
Recipe type: Burgers
Making square burger patties takes a whole load of hassle out of making patties for large crowds of people. No specialized equipment is required and the whole process is foolproof.
  • 75ml Onion flakes
  • 15ml Salt
  • 7.5ml White pepper
  • 1.4kg Good quality ground beef
  • 10% Weight of meat in liquid - Worcestershire sauce / Light soy sauce / Beef stock / Water
  1. Place the dried onion flakes, salt and white pepper into your spice grinder.
  2. Zap these until you have a fine powder.
  3. Place the ground beef in the bowl of your stand mixer and add the seasoning.
  4. You also need to add 10% of the weight of the meat in liquid. I am using Worcestershire sauce, however you can use light soy sauce, stock, or even plain water.
  5. Attach the dough hook, close the mixer and switch it on. Start slow and gradually increase the speed to medium. The meat must mix for 8 minutes. It will try to climb the sides of the bowl while mixing. Use something to help it back down to the bottom of the bowl.
  6. During the mixing process, the salt reacts with the protein in the meat causing it emulsify. This is what keeps the patties together when they are formed.
  7. Line a 10 inch by 14 inch baking sheet with cling-wrap.
  8. Tip the meat mixture into the pan and flatten it out.
  9. Pull another length of cling-wrap over the top of the pan.
  10. Use your rolling pin to roll and compress the ground beef into the tray until it is level with the edges. Any excess meat will simply squeeze out from the edges and can be cleared in the next step.
  11. Place the pan in your freezer for 30 minutes to firm up.
  12. Turn the slab of beef out onto a large chopping board.
  13. Trim away any excess meat.
  14. Keeping the cling-wrap in place, cut the slab into 12 equal squares for 100g patties or 6 pieces for giant 200g patties, as I am doing here.
  15. At this point, these can be wrapped and frozen, or grilled.
  16. Using a heavy pan or skillet over medium high heat, add 20g of butter.
  17. When the butter is sizzling, add the patties and grill them for 5 to 6 minutes per side until nicely charred and caramelized both sides.
  18. And there it is... the easiest way to make perfectly uniform, tasty patties with an amazing texture that will not fall apart, even on the barbecue.


Super Extra Crispy Deep Fried Chicken Wings – These Chicken Wings are Unbelievably Crispy and Yummy!

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Super Extra Crispy Deep Fried Chicken Wings - These Chicken Wings are Unbelievably Crispy and Yummy!
Recipe type: Chicken
Just a week or so ago we published the super-crispy pigs wings. The video was met with much interest, and quite a few of our viewers asked me to do the same super-crispy coating using chicken wings..... and here it is.
  • 8-12 Full chicken wings (16-24 winglets)
  • Oil for frying
  • 120ml Chicken seasoning of your choice
  • 500ml All purpose flour
  • 30ml Salt
  • 60ml Cornstarch
  • 140ml Chicken stock
  • 2 Eggs
  1. To start, trim of the wing tips and cut through the center joint of each wing.
  2. Place the wings in a large pan in a single layer. Sprinkle half of the seasoning of your choice evenly over the wings making sure to coat both sides.
  3. Transfer the wings to a large vacuum bag in a single layer and vacuum seal the bag. It is always a good idea to double seal both ends of the bag.
  4. Place the bag in your dishwasher on the high setting, or 70c, and let this wash for 60 minutes. Alternatively place the bag in a digital pot with temperature control at 70c and let it cook for 60 minutes.
  5. While the wings cook, add the other half of the seasoning to the flour and cornstarch and mix this until combined.
  6. Pour chicken stock into the seasoned flour a little at a time, using a whisk to mix it into the flour. If the whisk gets clogged, simply clear it and continue until all of the stock is added.
  7. Put this aside to dry a little while the chicken completes its cycle in the dishwasher or pot.
  8. Once the cycle completes, get into the coating with your hands and break down any bits that are too big.
  9. Remove the wings from the bag. Notice that there is almost no weight loss.
  10. Whisk the eggs in a large bowl. Working with one wing at a time, dip the wing in the egg to wet it all over.
  11. Drop the chicken into the coating and dredge it to get a good solid coating all over.
  12. Transfer the coated wing to a platter to set while you continue with the rest of the wings.
  13. Allow the coating to set for 20 minutes before continuing.
  14. Half fill your wok or large pan with oil and heat this to 160c or 320f.
  15. Fry the wings for 4 to 6 minutes until super-crispy and golden.
  16. Remove them from the oil and drain any excess oil on kitchen paper.
  17. Serve the wings immediately and savor the incredibly crispy and tasty treats.


Serious Distilling with Brewcraft, Still Spirits & Grainfather – Blending Still Spirits’ Essences

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Hi and welcome to episode 540 with and the next episode of Serious Distilling with Brewcraft, Still Spirits and Grainfather.
Over our 2 previous distilling episodes we distilled a batch of wash through the Still Spirits Turbo 500 reflux distiller, then filtered the product through the Still Spirits Carbon Filter System.
Today we’re going to look at some important points regarding using the Still Spirits essences or flavor packs.
The essences come packaged in sachets and all of the blending instructions are clearly printed on each pack.
This makes it really simple to blend your favorite drinks, however there are a few points to look out for.
The first point is that not all of the packs make the same quantity of product. so you do need to read the instructions and yield quantities really carefully otherwise you may end up with an end product that is either too strong or too weak… be this in alcohol terms or flavor.
The second and most important point to keep in mind is the alcohol content of the drink you are making. For instance, if you are blending a whiskey, then the target alcohol ABV is 43%. This is easy enough, however, some spirits like spiced golden rum is only 37%. If you inadvertently mix it to 43%, it will be far stronger than it should be in alcohol terms. You can find the target alcohol contents on the labels of the original drinks you are emulating, or simply Google the respective drinks to find this information.
This point becomes particularly relevant when blending the liqueurs and cream based liqueurs. These can have an alcohol content spanning anything from 13% to 33% ABV. So as you can see, it is good to do your homework before mixing.
That said, Still Spirits make dozens of different flavoring essences, and you see these on the Brewcraft website…
Now you ask, “Just how good are the Still Spirits Essences?”
I mixed up a range of these including the Spiced Golden Rum, the Bourbon, a Single Malt Whiskey and a range of the liqueurs. I bottled these up and I was ready for the big test.
We live on a golf range, and the clubhouse is literally 500m from my front door. I dropped the load off with the owner, Frans Hartshorn, and asked him to conduct a blind taste test with a dozen of his high-end customers. Note that I gave them to him…. selling the stuff is illegal, unless you have the license to produce for resale.
After a few days, I checked back with him. No-one could distinguish the difference between the single malt whiskey and the corresponding famous commercial brand, and the same result came back for every single spirit and liqueur.
In summary, these essences are absolutely outstanding.
Some distillers who are more into alembic distilling, blending and aging do comment that this takes all of the art and fun out of distilling, however if you want to make super-high quality spirits and liqueurs comparably to high-end commercial brands, with no frustration and no aging time, this is a sure winner. For those wanting to get a little more creative, our next distilling episode will cover making a homemade essence and blending it with a T500 alcohol batch.
Thanks for joining us today, please give us a thumbs up, subscribe to our channel if you haven’t already done so, share this with your family and friends, and we’ll see you again tomorrow.

Bacon, Mushroom and Chive Dipping Sauce – Simply the Best Dip Recipe EVER!!!

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Bacon, Mushroom and Chive Dipping Sauce - Simply the Best Dip Recipe EVER!!!
Recipe type: Cocktail Snacks / Party Snacks
Today we're going to make the most amazing dip I have ever tasted. This bacon, mushroom and chive dip works equally well as a spread, as a filling for baked potatoes and even as a topping over steaks.
  • 400g White mushrooms (you can also use Portabellini or Porcini)
  • 200g Good quality oak or hickory smoked streaky bacon
  • 30g + 30g Butter
  • 250ml Cultured sour cream
  • 250g Cream cheese (Chive flavored)
  • (add 30ml of finely chopped fresh chives if you cannot find flavored cream cheese)
  • Crostini to serve
  1. Chop the mushrooms into thin slices and put these aside.
  2. Cut the streaky bacon across the grain into thin slices. Try to use properly smoked bacon as this adds a tremendous depth to the flavor of the dip.
  3. Heat a large pan over medium high heat and add the bacon.
  4. Stirfry the bacon for 5 to 6 minutes until it starts to caramelize on the edges.
  5. Add the mushrooms along with 30g of butter. Continue to stirfry this for 2 minutes.
  6. Add a further 30g of butter. Continue to stirfry the mixture until deep golden and caramelized. This will take 6 to 8 minutes.
  7. Transfer the bacon mushroom mixture to a tall jug.
  8. Add the sour cream and chive flavored cream cheese to the jug. If you cannot find flavored cream cheese, simply add 30ml of finely chopped fresh chives to the mixture.
  9. Use your stick blender to zap this all until fine.
  10. To serve, slice a few French rolls into slices and toast them lightly under the grill in your oven until lightly golden.
  11. Arrange the slices around a platter accompanied with the best dip ever.


How to Make Chicken Paprikash – Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!

How to Make Chicken Paprikash - Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!
Recipe type: Chicken
Cuisine: Hungarian
Serves: 4-6
Chicken Paprikash is a traditional Hungarian dish. Flavored primarily with hot, smoked paprika, it is uniquely aromatic and tasty.
  • 6 Chicken drumsticks
  • 6 Chicken thighs
  • 15ml Hungarian hot, smoked paprika
  • 5ml Salt
  • 5ml Cracked black pepper
  • 2 Red bell peppers
  • 2 Tomatoes
  • 1 Liter chicken stock
  • 20ml Crushed garlic
  • 20ml Olive oil
  • 2 Onions
  • 30ml Chopped parsley
  • Salt and pepper to taste
  • 75ml Cornstarch mixed with a little water
  • Spatzle, Mash or Pasta to serve
  1. To start, measure out the hot, smoked paprika, salt and cracked black pepper. Place these in a bowl and mix to combine.
  2. Transfer the paprika mixture to a sprinkle bottle.
  3. Place the chicken in a large pan skin-side up and sprinkle all of the paprika mixture evenly over the chicken.
  4. Use a carving fork to poke holes through the chicken pieces then put this aside.
  5. Cut the red peppers into chunks, dice the tomatoes and crush the garlic. Place this all in a tall jug and use your stick blender to puree the whole lot until fine. You can also do this in a stand blender or food processor.
  6. Slice the onions into half rounds, and measure out the olive oil.
  7. Heat a large pan over medium heat and add the oil. Add the onions and sauté this for 8 to 10 minutes until they are browning nicely on the edges.
  8. Add the chicken pieces to the pan with the seasoned side facing downwards. Allow this to fry for 5 minutes.
  9. At the 5 minute mark, turn the chicken pieces over and fry them for a further 5 minutes.
  10. After the second 5 minutes add the pureed vegetables to the pan.
  11. Pour in enough chicken stock to almost cover the chicken.
  12. Bring this to a boil, lower the heat and allow this to simmer, for 30 minutes.
  13. At the 30 minute mark, turn the chicken pieces over and continue simmering for a further 30 minutes.
  14. After the second 30 minute cycle, remove the chicken pieces from the pan.
  15. Mix the cornstarch with a little water and add this to the sauce.
  16. Bring the sauce back to a boil and allow this to cook for a minute or two, stirring continuously until it has thickened. Season the sauce with salt and pepper to taste.
  17. Serve the chicken immediately smothered in the rich sauce. Traditionally paprikash is served with spatzels, however you can use mashed potatoes or even pasta.


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