Making head cheese or a terrine with a pigs head
Posted 16 November 2012 - 02:12 AM
I was thinking of just keeping it real simple this time - cook it in a simple mirexpox with some wine, some simple aromatics like parsley, thyme, sage, rosemary etc. Strip the meat (no ears, i like cooking the ears for something else) and then season it with... well, this is where im not sure what i should do. Salt, pepper, capers perhaps? I was thinking of lining the middle of the terrine with perhaps some pistachos to add a little color and texture. Would adding strips of other colored vegetables be too much? Asparagus, roasted bell peppers comes to mind.
Also how much fat and skin should i put in, if any at all? Also, how reduced should the stock be? I mean, obviously a light jellied stock won't hold up the final product, but can you have a stock that is TOO reduced?
Or if you don't make a terrine product, what would you do with a pigs head?
Posted 16 November 2012 - 05:32 AM
Bouillie: eating in south Louisiana
Posted 16 November 2012 - 09:09 AM
On another note, Pork cheeks/jowel are awesome sous vide if you have that capability.
Posted 16 November 2012 - 09:53 AM
Posted 16 November 2012 - 10:01 AM
You should have enough natural gelatin from the head (included fat and skin) but test it by pooling a bit on a plate and refrigerating ontil cold to check for set.