Süldi cooking time has come. Headcheese is a traditional Estonian Christmas food, as well as our fa

Süldi cooking time has come. Headcheese is a traditional Estonian Christmas food, as well as our family. As long as I can remember has always epe foam winter Sulti cooked. It is clear that in the winter, who cares on a hot summer day start to mess around with such a long exercise and heat to heat the room even hotter. In the old days, when you were still predominantly wood-burning epe foam stoves had reason to headcheese put the fire just as rõskel autumn day was cooking all day long and so she had to be out there on the edge of the stove to simmer vaikslt and got myself ready. Well, have come down in the summer süldipidu, however, are rare.
Süldi cooking at a number of important epe foam things that you must consider. The most important thing is the foam peeling, and secondly, not Sulti never rush and mumble boil. Headcheese wants a gentle approach, and thus the time and patience. From my childhood I remember that süldi cooking, the pork was not necessarily epe foam have to but my observations and tests say they need to give only excess fat and essential flavor of the remote control. So we remain the legs and kootide access. My süldis is usually all 4 pigs feet, 2 for the first one or two woven and woven back. One must accept the code back then, when one has already gone ;) ahjukoodina put legs give the glue that after süldi will curdle. Sure enough the two decent feet. Who wants to be added to veal or beef, or even pork neck, but it's not then it is more headcheese :) Just like all other foods, is an important raw material freshness. Frozen kootidest legs and in my opinion a decent Sulti not.
I'll do it that way. I put all the stuff the meat in cold water for the night. Soaking is not really as important as the numbers, and the legs are nice and clean, but it is steeped in süldimaterjali foam peeling procedure is quicker and easier (to be less foam). In the morning, pour out steep away and wash your feet clean-codes, epe foam properly throwing a pot, I cover with cold water so that all the stuff would be covered with a few centimeters of water and put to boil. If the boil is going to go'm about to skim the foam off, you're closer to the foam peeling it later becomes clearer headcheese. Certainly not mumble brought to the boil. I've heard a lot of stuff, and also experimented with meat kupatamise varjandist that first boiled water is poured off, washed and then placed in clean hot water to a boil again. I think it makes a significant süldi taste and does not really give a clearer advantage süldi about something. So I stand in the pot for about an hour, and keeping watch over expensive stuff, peeling foam, and I follow that momentum does not boil too. Meanwhile, the foam can be removed with a spoon (soup spoon, old school works very well, so-called Skimmer still does not fit in my opinion) epe foam a little pot of lightly koote-feet lift, the foam does not remain kootide and between the legs and everything still properly be peeled off. If now I am sure that more foam is released it is time to add the onion and carrots. Onion can be peeled, but if you leave the onion peel apart later in the jelly and beautiful golden color, epe foam and not just remain gray. If the carrots epe foam are not thoroughly washed need to peel them. First, the language they will both mash and they are good to use to decorate, and secondly, it is still a shell around it kõikseparem epe foam taste. Now, in my opinion goes back many recipes leave. I also now add precisely epe foam all the spices, pepper and party peaoga epe foam spice. Approximately 15 to 20 grains pepper, and as much or some of the less well vürtspipart. 3-4 bay leaves into the pot goes well, and a decent handful of coarse salt. (Fine salt in my kitchen's not). Parts recipes recommend boiling spices until the end of the add, and I do not know how to find an explanation as to why. Not my headcheese still bitter boiled :) If you now have a great zeal vahukoorimise the broth, epe foam too small, and the remaining pieces epe foam of meat had to stand out of the broth can water be added, however, it certainly must have been boiling water to be poured into the etevaatlikult. Where to pour cold water and uncooked meat jelly will become cloudy again, and all your previous effort has been futile. If we are all added and the boiling point is such that there is barely a barely noticeable movement on the surface of the broth, however, put the lid on the potty, that still remains a small gap, which can be a bit of broth to boiling to evaporate. Completely sealed lid Sulti not a good cook, and uncovered too broth evaporates. Now let süldil epe foam there's hardly perceptible simmer for about 6 hours. There are also more cooked but certainly not less. Meat is released in a couple of hours after the bones, but with the right taste to keep it warm and simmering point result. When the time comes Carefully lift the meat out of potsit, now is the time to use the tool called holes slotted spoon. Kurnan the broth through a fine sieve into another pot cookers and wash thoroughly. Now let the broth in another pot settles there, as long as the handle meat. This süldi in which there is a cut to the taste of every family is now but I'll only lean meat. At first, it seems somehow LW