It slides off the bone, a little sticky, still steaming in places and a pleasant smoky smell wafts up when it hits the plate. That's the hallmark of a well-cooked, crumbly leg, which is a true gastronomic experience.
The preparation of a'la carte restaurants, hotels, catering establishments takes a lot of time. And ingredients and dishes that require a long cooking time take even more hours, so it's easier if any of the ingredients are already ready. In other words, from a reliable place, already pre-cooked, cooked or in suite rather than being left out of the menu. Such as stuffed cabbage, boiled hind legs or duck legs. It's much easier to just add garnishes and sauces to a dish and serve it.
Pork hocks are suvidated, but what does that mean?
Sous vide technology is becoming more and more common, but some people are reluctant to invest in such equipment in their own kitchens. For them, it's worth ordering in and trying out what a fundamentally tougher cut of meat tastes like when it's put in a sous vide tub.
Suviding means cooking under vacuum at a constant temperature. Fibres, textures and flavours are less, if not more, damaged and the food is much softer, more succulent and richer in flavour. Anyone who has tasted a duck breast cooked in a pan or oven and a duck breast cooked in a suvido will know exactly what the difference is between the two and which one is cooked which way. The difference between the legs is exactly the same, but the main positive thing is that, in addition to being kept in a vacuum bag and stored in the freezer, suuvidated products can be stored for a long time in the fridge or freezer. be preserved their texture and taste. For restaurants, this is a crucial aspect, as they not only need to serve food quickly, but always at the same high quality, safely and, as their customers are used to, deliciously. They say that the Suwid method is one of the most reliable methods, predictable and that even less skilled staff can get the food perfect in no time.
cannot be missing from the autumn menu
The role of the shank is symbolised by the fact that this time of year in Germany is the ’Oktoberfest’, one of the main raw material in all cases, the hock. With the slightly colder, overcast weather, eating more meat has become almost obligatory. Somehow it tastes better, we can eat more of it, and our habits include the best possible forms of shank. In bean soup, with braised cabbage, plain, with horseradish, with fresh bread, as a pâté, stew, and so on. Hungarian stomachs love leg of pork, especially if it is crumbly on the inside and soft and sticky on the outside.
Did you know? Leftover pieces of leg can also be used to make a perfect mayonnaise salad for a cold plate. And a big favourite in many places is the meatballs made from the drumsticks, minced with the skin on and served with main courses, as a cold dinner or main course.
