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Author Topic: Food/Recipe Thread  (Read 231616 times)

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1035 on: May 26, 2016, 09:39:54 AM »
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1036 on: May 26, 2016, 10:48:32 AM »
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.
What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1037 on: May 26, 2016, 10:50:51 AM »
What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.

https://en.wikipedia.org/wiki/P%27tcha

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1038 on: May 26, 2016, 11:00:41 AM »
https://en.wikipedia.org/wiki/P%27tcha
Is it eaten in a liquid state? Seems like demi-glace gone wrong.

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1039 on: May 26, 2016, 11:01:30 AM »
Is it eaten in a liquid state? Seems like demi-glace gone wrong.

It gels once refrigerated.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1040 on: May 26, 2016, 11:06:15 AM »
It gels once refrigerated.
So does demi-glace, but it's clean (fat removed) and served heated up as a sauce over food, which returns it to it's liquid state.

Online lubaby

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Re: Food/Recipe Thread
« Reply #1041 on: May 26, 2016, 11:10:17 AM »
Is it eaten in a liquid state? Seems like demi-glace gone wrong.
Here's how it's eaten (although maybe without the garnishes). Works great as a chaser for Vodka*.





*If you can stomach Vodka, you can stomach this.
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Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1042 on: May 26, 2016, 11:11:51 AM »
So does demi-glace, but it's clean (fat removed) and served heated up as a sauce over food, which returns it to it's liquid state.

It's not the same thing. The fat is the best part here.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1043 on: May 26, 2016, 11:13:28 AM »
It's not the same thing. The fat is the best part here.
Best is relative.

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1044 on: May 26, 2016, 11:13:45 AM »
Best is relative.

You never tasted it...

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1045 on: May 26, 2016, 11:15:47 AM »
You never tasted it...
True, and I don't plan on it, but i know people discard solidified fat all the time from their food.

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1046 on: May 26, 2016, 11:17:13 AM »
True, and I don't plan on it, but i know people discard solidified fat all the time from their food.

This food is all about the fat. It's the way it is. It's the way all the generations loved it.

Offline Luvtotravel

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Re: Food/Recipe Thread
« Reply #1047 on: May 26, 2016, 11:37:52 AM »
my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon
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Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #1048 on: May 26, 2016, 11:40:52 AM »
my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon
I never made this, but maybe you're cooking w too much water?

Offline moko

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Re: Food/Recipe Thread
« Reply #1049 on: May 26, 2016, 11:46:20 AM »
What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.
otherwise known as p'tcha
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