gtrwndr87:
mustard, balsamic, salt, pepper
gtrwndr87:
terrine cross section
gtrwndr87:
3 stage breading
gtrwndr87:
foraged dandelion greens
gtrwndr87:
chilled terrine
gtrwndr87:
wrap and twist tightly to form a cylinder
gtrwndr87:
meat and aspic in lined terrine
gtrwndr87:
strain out aspic
gtrwndr87:
pickout the bones
gtrwndr87:
Dijon mustard
gtrwndr87:
onions, parsleystems, celery, carrot, garlic, thyme, peppercorn
gtrwndr87:
scoop out fat
gtrwndr87:
pressure cooked parts
gtrwndr87:
quick release
gtrwndr87:
pressure cook
gtrwndr87:
pressure cooking smoked parts
gtrwndr87:
smoke generator, covered
gtrwndr87:
smoke generator
gtrwndr87:
air drying
gtrwndr87:
wet cured
gtrwndr87:
wet cure
gtrwndr87:
dissolving salts
gtrwndr87:
pig parts and salts
gtrwndr87:
hoof belly tail
gtrwndr87:
croquette texture
gtrwndr87:
applewood smoked hoof to tail and dijon mustard aspic terrine croquette, dandelion greens, balsamic vinaigrette
gtrwndr87:
balsamic vinaigrette