Just one more learning experience on this forum.....I am glad to share with my fellow meat smokers
Hope you all enjoy this tidbit from Chef JimmyJ..
I just had finished 2 pork butts....they were finished in the oven at 210 in a covered roasting pan...
There was this quart of liquid in the pan that I saved in the fridge until I had time to deal with it....
Two days later I was going to do something with it....It would not pour from the measuring cup.....
Gelatin and flavor beyond belief......WOW....heaven in a spoon......
So I dropped a note to Chef JimmyJ asking about this STUFF.....
I knew a chef would know what to do with it.....I sure as h*ll didn't.........here is his reply........
Hope you enjoy his response as much as I did.......We, on this forum, are blessed to have the expertise, comraderie and willingness of members(friends we have not met yet) to share their knowledge.
Chef JimmyJ
Yesterday at 10:13 pm
Hey buddy, It's called Glace de viande in French, Meat Glaze, or simply Glace. I forms from the breakdown of Collagen into Gelatin in any Meat or Cartillage. For instance, Head Cheese, the low and slow simmering of a Pigs head not only breaks down the tons of Collagen in the very active muscles of the head and jaw but also dissolves the Cartillage in the ears Nose and Snout. The meat is removed along with the Tongue, chopped, then covered in the gelatin laden cooking broth. When it is refridgerated it sets firm enough to Slice. The higher the concentration of Gelatin, the Firmer the cold Glace. In the Restaurant Biz it is not uncommon to boil 40 Gallons of Stock made from Leg Joints, of Veal or Beef, down to 1 Gallon of Glace. This sets firm enough to break apart with your hands! It takes a lot of space and energy to chill and hold Forty Gallons but 1 Gallon of Glace fits in a 4" Full Hotel Pan and can be cut into 1-2" Cubes, then used to add Flavor and Mouth Feel, rich velvety texture, to any Sauce or Soup. Because Glace has a lower water contend it keeps longer and there is less contamination from the constant,"dipping in to the Bucket" every time Stock is needed. It Freezes extremely well and will last a year. Simply Chill in a 9"x13", oiled Pan over night. Cut into cubes, seperate them on a cookie sheet, freeze, then Bag for storage. Since Glace is used as an ingredient, Salt is rarely added but if alittle is there from the Rub, no problem, just reduce the Recipe salt, then adjust at the end. Alittle adds a lot of flavor without adding a lot of water. The American Palate is alittle weirded out by the Texture of a firm Glace but in Europe,small cubes of seasoned, lightly salted, Glace is served cold on Toasted French Bread! Glace will go into ANY recipe that will benefit from the intense Meaty flavor. Since OUR Glace is left from the Drippings of Smoked meat, recipes using Ham, Smoked Sausage,Smoked Meat or BBQ Sauce and such will be benefited the most. A cube or two, of Glace, in Meatloaf, Fattie Blend, Mac'n Cheese, Vegetables, Potato Dishes, Soups, Sauces and Gravys, will take these to a whole New Level.
Feel free to add, edit, rewrite or hit me up for more info as you need for the Wiki. I hope this helps...JJ
JJ, Just one thing to add to this....I'm not smart enough to ADD, EDIT or REWRITE any part of this response. Thank you so much......Your friend in smoke, Dave
Hope you all enjoy this tidbit from Chef JimmyJ..
I just had finished 2 pork butts....they were finished in the oven at 210 in a covered roasting pan...
There was this quart of liquid in the pan that I saved in the fridge until I had time to deal with it....
Two days later I was going to do something with it....It would not pour from the measuring cup.....
Gelatin and flavor beyond belief......WOW....heaven in a spoon......
So I dropped a note to Chef JimmyJ asking about this STUFF.....
I knew a chef would know what to do with it.....I sure as h*ll didn't.........here is his reply........
Hope you enjoy his response as much as I did.......We, on this forum, are blessed to have the expertise, comraderie and willingness of members(friends we have not met yet) to share their knowledge.
Chef JimmyJ
Yesterday at 10:13 pm
Hey buddy, It's called Glace de viande in French, Meat Glaze, or simply Glace. I forms from the breakdown of Collagen into Gelatin in any Meat or Cartillage. For instance, Head Cheese, the low and slow simmering of a Pigs head not only breaks down the tons of Collagen in the very active muscles of the head and jaw but also dissolves the Cartillage in the ears Nose and Snout. The meat is removed along with the Tongue, chopped, then covered in the gelatin laden cooking broth. When it is refridgerated it sets firm enough to Slice. The higher the concentration of Gelatin, the Firmer the cold Glace. In the Restaurant Biz it is not uncommon to boil 40 Gallons of Stock made from Leg Joints, of Veal or Beef, down to 1 Gallon of Glace. This sets firm enough to break apart with your hands! It takes a lot of space and energy to chill and hold Forty Gallons but 1 Gallon of Glace fits in a 4" Full Hotel Pan and can be cut into 1-2" Cubes, then used to add Flavor and Mouth Feel, rich velvety texture, to any Sauce or Soup. Because Glace has a lower water contend it keeps longer and there is less contamination from the constant,"dipping in to the Bucket" every time Stock is needed. It Freezes extremely well and will last a year. Simply Chill in a 9"x13", oiled Pan over night. Cut into cubes, seperate them on a cookie sheet, freeze, then Bag for storage. Since Glace is used as an ingredient, Salt is rarely added but if alittle is there from the Rub, no problem, just reduce the Recipe salt, then adjust at the end. Alittle adds a lot of flavor without adding a lot of water. The American Palate is alittle weirded out by the Texture of a firm Glace but in Europe,small cubes of seasoned, lightly salted, Glace is served cold on Toasted French Bread! Glace will go into ANY recipe that will benefit from the intense Meaty flavor. Since OUR Glace is left from the Drippings of Smoked meat, recipes using Ham, Smoked Sausage,Smoked Meat or BBQ Sauce and such will be benefited the most. A cube or two, of Glace, in Meatloaf, Fattie Blend, Mac'n Cheese, Vegetables, Potato Dishes, Soups, Sauces and Gravys, will take these to a whole New Level.
Feel free to add, edit, rewrite or hit me up for more info as you need for the Wiki. I hope this helps...JJ
JJ, Just one thing to add to this....I'm not smart enough to ADD, EDIT or REWRITE any part of this response. Thank you so much......Your friend in smoke, Dave
