you're supposed to add more ginger than that I just dislike ginger
yup tare is something you spoon into the bowl before you pour the broth in, adds more flavor basically
Could use more onion imo, though I guess you add a lot as topping.
Also I've heard that soaking the bones overnight and draining helps reduce the funky flavor of the feet, but I guess blanching is basically doing the same thing.
I tried it once and it seems to help, but I did a lot of other things differently too, so idk.
I do pressure cooker too. I'll definitely do the blender trick thanks for the tip. How many pounds of bones are you using? I think another issue is I'm not using enough bones
idk it must have been about two lbs of neck bones, two pig trotters and a large pig tail
the bones don't get you the emulsion though it's all about the fatty trotters and tail
With new water high pressure cook for 4 hours
Now we wait
strange way to get rid of garbage, but whatever
But you are not on the picture?
Making Pozole?
>trotters
shit squishers
What a semitic thing to say
~~*they're*~~ really hitting this food board hard today, I wonder what's up
No I love pork. Just not the part that spent its entire life walking through shit.
Are you aware that vegetables grow in literal dirt and shit?
>the duality of man
Lookin good, strain that shit
Pro tip, pick some fat out of the bones and blend it with some stock and then add it back for extra emulsion
Add these and boil it down for 30 mins
Is that ginger? And never heard of tare. Cool stuff.
you're supposed to add more ginger than that I just dislike ginger
yup tare is something you spoon into the bowl before you pour the broth in, adds more flavor basically
Could use more onion imo, though I guess you add a lot as topping.
Also I've heard that soaking the bones overnight and draining helps reduce the funky flavor of the feet, but I guess blanching is basically doing the same thing.
I tried it once and it seems to help, but I did a lot of other things differently too, so idk.
Make your tare
Season it and then assemble
I got insane emulsion on this and only 4hrs of cook time I say that’s pretty poggers
7/10
Nice semen soup LMAO FAG
Might make a Hispanicy miso bowl next
Looks good
seems like kind of a waste. there was plenty of good meat on those. You can make stock just just bones and ears
by the time it's done all the flavor from the meat has been extracted
if you eat the meat afterwards it's basically tasteless
This and all the nutrients get distributed through the broth so you're basically picking bones for water while the stock is where it's all at
Sup anon, your last thread looked good too. How did you get such good emulsion?
I did the blender technique for the first time and it worked wonders
also instant pot or pressure cooker cuts down the time and you don't have to baby it, it extracts literally all the flavor
and then just boil it for 30 mins and reduce it how you see fit
I do pressure cooker too. I'll definitely do the blender trick thanks for the tip. How many pounds of bones are you using? I think another issue is I'm not using enough bones
idk it must have been about two lbs of neck bones, two pig trotters and a large pig tail
the bones don't get you the emulsion though it's all about the fatty trotters and tail
Okay, sounds like I need the trotters. Only used neck bones last time.