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My first charcuterie plate
Posted: Sun Oct 23, 2016 04:37
by Kunde
Kunde`s first charcuterie plate
All is made with UMAI bags
Posted: Sun Oct 23, 2016 07:02
by redzed
Wow! That is a good looking spread! Congrats, your work and study of the craft has paid off!
Can you identify for us the products in the pics? Some are obvious, others not so easy to identify.
Posted: Sun Oct 23, 2016 07:57
by Kunde
left cream cheese that I grind and glue back with transglutaminase and liquid smoke. I just roll it in plastic foil and keep in it 3 days.
right edam that was 2 days in vacuum with liquid smoke then drying in the bag one week
duck prosciutto with liquid smoke
pancetta
left pork salami and right pork/duck salami
plate pork salami. This I just put mass to bag and tap evenly. Fat I cut by hand to cubes. I like this way mode of making
Posted: Sun Oct 23, 2016 13:27
by Bob K
That looks great Kunde
. Could you explain why you use transglutaminase with cream cheese?
Posted: Sun Oct 23, 2016 14:06
by Kunde
I shred cheese and add liquid smoke and then glue it to get solid again.
Just want to test how it tastes then fully smoked. Result was good and texture is also more harder
Posted: Sun Oct 23, 2016 15:11
by Bob K
I don't think the cream cheese sold in the US can be shredded or even sliced unless frozen, it is quite soft.
Shredded softer cheese like Mozzarella can be returned to a solid state by simply vac sealing. I found that out by mistake
while repacking a large bag of pizza cheese into smaller bags.
Posted: Sun Oct 23, 2016 16:24
by MatterOne
Looks delicious! Nice work.
Posted: Sun Oct 23, 2016 18:28
by Butterbean
That looks terrific!
Posted: Mon Oct 24, 2016 02:27
by Kunde
Bob K wrote:I don't think the cream cheese sold in the US can be shredded or even sliced unless frozen, it is quite soft.
Shredded softer cheese like Mozzarella can be returned to a solid state by simply vac sealing. I found that out by mistake
while repacking a large bag of pizza cheese into smaller bags.
That cream cheese comes from Finland...
Bob thanks for tip. I will try next weekend without glue.
Posted: Sun Nov 20, 2016 11:42
by Kunde
Posted: Sun Nov 20, 2016 12:49
by Kunde
Posted: Sun Nov 20, 2016 22:25
by Butterbean
Looks good Kunde. That looks like a fine cut of beef there. I love the marbling.
Posted: Mon Nov 21, 2016 08:11
by Kunde
making from stirloin cut ribs...
Posted: Mon Nov 21, 2016 18:42
by redzed
Kunde, that marbbling on that strip loin is incredible, Wagyu like! Where in Thailand do you source such beef? My niece is currently teaching in Bangkok and wrote home that she has trouble getting ground beef!
Posted: Tue Nov 22, 2016 03:45
by Kunde
Just buying local wholesaler...
When making it dont see any marblings...
Now start to find slaughter house where they make those...
Look really like Wagyu
I will info when find right place. Just now know that it is NIDA BEEF and can buy Macro some 330 THB/kg or she can order from me ready maked...
