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food.greerjacksonbooks.com
•
90 days ago
Recipe please?
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rondelson.bsky.social
•
90 days ago
pt. 2
5. Cool
6. Remove tentacles, save liquid
7. Add gelatin to enough liquid to fill terrine
8. Fill terrine and add brine
9. press and cool overnight
Note- 2 sheets gelatin to 200ml liquid. 1Tsp gelatin powder = 1 sheet
Enjoy!
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[–]
food.greerjacksonbooks.com
•
90 days ago
Thanks!
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[–]
rondelson.bsky.social
•
90 days ago
Here is a quick run down of the recipe. This method is for sousvide but can also be done the traditional way braised in oven.
1. Remove hoods and save for other use
2. Pull membrane
3. Put tentacles in bag with salt oil and sachet of herbs
4. Sous vide for 12 hours at 68C
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5. Cool
6. Remove tentacles, save liquid
7. Add gelatin to enough liquid to fill terrine
8. Fill terrine and add brine
9. press and cool overnight
Note- 2 sheets gelatin to 200ml liquid. 1Tsp gelatin powder = 1 sheet
Enjoy!
1. Remove hoods and save for other use
2. Pull membrane
3. Put tentacles in bag with salt oil and sachet of herbs
4. Sous vide for 12 hours at 68C