Quote:
Originally Posted by beppe
Hi Ea, nice to see you back on this thread! That's a Coco Chanel that you are wearing! wonderful!
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Thank you!
Quote:
Originally Posted by beppe
I am very much interested in those poached meatballs. Sometime ago I followed you with frikadeller and that became a standard dish in my home routine (at least once every two weeks or so). I am wandering how to make them poached. I finally mastered the fine art of having a quite fluid consistency before frying, will that be ok for poaching?
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I think that would be perfectly fine. The only thing to worry about is to keep the water hot, but not boiling. Only barely simmering - or they will disintegrate. When they've firmed up after 5-10 min, you can turn up the heat a little and give them 5 more min.
Quote:
Originally Posted by beppe
The brisket *is* a challenge for me. It is the piece they use for smoked meat in Montreal and for pastrami in NY. I have to understand well what it corresponds to and how it is called here before my butcher makes too much fun of me  |
This is
brisket. In French it's
poitrine de bœuf (I think you can understand French and I don't trust Google Translate's English-> Italian). Also see the attached image. Should you have trouble with your butcher, you can always show them that
It's the blue piece BTW
