![]() ![]() In a large pot, add the wine, vinegar, carrot, onion, and seasonings. Making your own Suure Mocke takes a little bit of planning, but it isn’t too complicated and it’s a good excuse to visit your local Swiss butcher, who will be happy to give you a nice cut. My favourite bit of Surre Mocke wisdom online comes from the Elisabeth Fülscher website, that interviews Julie Landis ( author of books on tomatoes, zucchini, onions and even figures made from salt dough) on the ins and outs of Mocke making. Recipes abound-two of my favourite Swiss food bloggers have versions, lamiacucina from 2008, and Kitchwitch, who (ideally) soaks her beef for a week.Īnother Emmentaler Gasthof, the Löwen in Heimiswil, has their own ‘best in the world’ version by chef Daniel Lüdi, after his grandmother’s recipe. (Don’t let their retro homepage fool you, their Suure Mocke master Alex Rufibach provides his recipe not only right there on their website, but also to Gault & Millau here, who have awarded him 14 points.) Slice the meat and serve with the sauce.Search online and you’ll find the Suure Mocke domain, which brings you to the home page of the Gasthof zum Brunnen in Fraubrunnen, who claim to make ‘ Dr Bescht vor Wält!?’ the best Suure Mocke in the world.Strain the sauce through a fine mesh sieve to remove any lumps.Whisk in the gingersnaps and cook until thickened, stirring occasionally. Press SAUTE and return the liquid to the empty IP pot and place over medium-high heat.Remove the meat from the IP and keep warm. Strain the liquid to remove the solids.Open up your IP when the pin has dropped (allow a few minutes for this to happen).The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). When the display reflects L00:20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING.No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1.When the IP beeps after pressure cooking for 60 minutes, allow your IP to naturally release pressure for 20 minutes.Once at pressure, the display will reflect 60 (the number of minutes you initially set) and will begin to countdown to 0 minutes.Allow a few minutes for your IP to come to pressure. ![]() The display will reflect ON while the IP comes to pressure.Press MANUAL and adjust the time to 60 minutes on HIGH pressure.Secure the lid of the IP and ensure the valve is set to SEALING.After 3 days of marinating, return the filled IP insert to the IP and add sugar.If the meat is not completely submerged in the liquid, turn it over once a day. ![]() Remove the filled IP insert, cover and place into the refrigerator for 3 days.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |