The importance of taste test patties
The importance of taste test patties
Today I made 3 kilograms of chunk turkey ground chicken sausage. Fried a couple of test patties and thought they needed salt. They DID! I had slipped a decimal point and used 1.5 grams/kilogram instead of 15 grams/kilogram. I had not yet stuffed any.
Ross- tightwad home cook
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- Butterbean
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After numerous interruptions. It was getting late. I was tired and I need to start hot smoking 3 kg of chorizo's. I was not going to taste test them (up to then and since then I have always taste tested them). It is a good job I did as I had left out the cayenne. The colour was not a give away as they were loaded with paprika. Without the heat they would have been good, but not what I was looking for.
Here is my question. When making salami (air dried) do people taste test the mix before adding the cure #2 and culture? Part of me thinks you should another thinks that it doesn't matter.
Markjass
Here is my question. When making salami (air dried) do people taste test the mix before adding the cure #2 and culture? Part of me thinks you should another thinks that it doesn't matter.
Markjass
Do no harm. Margerine is the biggest food crime
Since my near mess up I use my tablet. I have an excel spreadsheet that consists of four columns. Ingredients, g per kg, grams needed for this batch and a tick box. I also place all ingredients one side of the bench and shift them to the other side when used. It may seam ott, but it works for me.
Do no harm. Margerine is the biggest food crime
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Mise en place makes a world of difference.
Check, double-check and triple-check everything before starting.
http://en.wikipedia.org/wiki/Mise_en_place
Check, double-check and triple-check everything before starting.
http://en.wikipedia.org/wiki/Mise_en_place