Rondelson
@rondelson.bsky.social
Chef, Gardener, Forager, Mushroom Hunter, Food preservation nerd: fascinated by all things pickling, canning, curing, fermenting, and drying
Thanks, makes quick work!
August 10, 2025 at 1:19 PM
Thanks, makes quick work!
Great idea! Big upgrade from my looped coat hanger
January 11, 2025 at 5:51 PM
Great idea! Big upgrade from my looped coat hanger
Love it! Shared this video with all of my chef friends that have had gout over the years. Thanks for all of the top notch cooking content!
January 7, 2025 at 4:34 PM
Love it! Shared this video with all of my chef friends that have had gout over the years. Thanks for all of the top notch cooking content!
Here is the final product. One of the best hams i've ever made
December 18, 2024 at 5:18 PM
Here is the final product. One of the best hams i've ever made
Would like to contribute!
December 14, 2024 at 2:37 PM
Would like to contribute!
That's awesome, Ive always wanted to try some real Asturian cider and get my pour on!
December 13, 2024 at 4:45 PM
That's awesome, Ive always wanted to try some real Asturian cider and get my pour on!
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!
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!
December 8, 2024 at 6:59 PM
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!
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!
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
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
December 8, 2024 at 6:58 PM
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
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
lol The terrine was served chilled and the bacon apple jam was warm. It came out really well.
December 8, 2024 at 5:23 PM
lol The terrine was served chilled and the bacon apple jam was warm. It came out really well.
Not my favorite plating but topped with a bacon apple jam, smoked paprika and marigold
December 8, 2024 at 4:11 PM
Not my favorite plating but topped with a bacon apple jam, smoked paprika and marigold
I would compare this to Amanita sect. Validae. Amanita persicina is more native to Southern US
December 1, 2024 at 6:45 PM
I would compare this to Amanita sect. Validae. Amanita persicina is more native to Southern US