Waterproof Casing
Posted: Wed Nov 27, 2019 22:54
I'm about to make this Tongue Head Cheese which calls for the following;
"Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings.
Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-70°C (154-158°F). Remove air with a needle from pieces that swim up to the surface."
I'm wondering if a middle or bladder would withstand the 180°F poach? Also they're pretty pricey. Then if you were to sew these closed how does that make it waterproof?
What casing would you suggest I look at that would be waterproof? I've run across what is called a High-Barrier casing which I believe is waterproof, but I have no experience with this type of casing.
So the confusion seems to center around the need for a waterproof casing involved with poaching at 180°F.
"Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings.
Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-70°C (154-158°F). Remove air with a needle from pieces that swim up to the surface."
I'm wondering if a middle or bladder would withstand the 180°F poach? Also they're pretty pricey. Then if you were to sew these closed how does that make it waterproof?
What casing would you suggest I look at that would be waterproof? I've run across what is called a High-Barrier casing which I believe is waterproof, but I have no experience with this type of casing.
So the confusion seems to center around the need for a waterproof casing involved with poaching at 180°F.