93 lines
3.0 KiB
Markdown
93 lines
3.0 KiB
Markdown
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# Foie grass home made with liver and vinegar
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## Ingredients
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- Liver
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- Animal fat
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- Salt
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- Junbucha Vinegar
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- Clove
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- Salt
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- Optional: Nuez moscada
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- Glass jars (preferred with rubber gum closing lid)
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## Calculate and prepare ingredients quantities
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### 1- Weight Liver
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Use grame scale and weight the liver
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### 2- Calculate fat to add based on previous weighted liver
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Equation is: `x amount of liver` * `0.75`
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Example:
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Let's say we have `250g` of liver, to calculate what amount of fat do we need to add is:
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```math
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amountOfFat := 250 * 0.75
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amountOfFat = 187.5
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```
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So we will need to add `187.5g` of fat.
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### 3- Calculate amount of vinegar to add
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This is nothing strictly so you can add as much as you want but try to apply a good amount so you can blend liver easier, otherwise you could damage the blender machine with too much overheat due to liver fascia stuck on the engine. (This happened to me).
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I use to add around `250ml` to `500g` of liver + the fat.
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#### 3.1 - Kind of vinegar
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When I prepare lamb cooked in the oven I use to save that sauce that is left which is a brew created with the mixture of lamb's fat and the junbucha vinegar (kombucha fed with honey). But if you don't have it just try to add just junbucha or try other vinegar. I would recommend pure organic. Some friends here uses wine instead. It is up to you: I invite you to explore!
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### 4- Salt
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It is 4 tablespoons of salt, I think was around 15g per kilo if I recall correctly.
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### 5- Spices
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Is up to you but I use to add 10 cloves for `500g` of liver but you can explore too.
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Black pepper I just add it a little, but as said, explore with your intuition.
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I do skip the nuez moscada but you can add it at your like.
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## Preparation steps
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### 1- Melt the fat
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Melt the fat whether it is solid so this will be easier to mix the whole stuff
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### 2- Blend liver
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Cut liver in small pieces and put into blender, also add the vinegar, salt and spices so this will be easier to mix and liver to blend with the help of the liquid vinegar
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### 3- Add the fat and mix everything
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Just add the fat and blend it until everything is mixed
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## Pour the mixture to the glass jars
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Do not fill too much, leave some space from the closing point, where the rubber gum of the lid touches the glass jar, so while it is pasteurized (water bath so colled too or bain-marie) it won´t escape out of the glass (this happend to me).
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## Let it repose for 2h
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Just go to do other stuff so the mixture repose for some time.
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## Pasteurize it or bain-marie
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Put all the jars into a pot covering with water until some `mm` before the closing point of the rubber gum lid, so the idea is the water cover the mixture within the jar but not covers the whole jar itself.
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## Boil for 1.5h (90 mins)
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Just boil and add a lid to the pot, once it is boiling turn down a little the heating level so it keeps the warm but not adds too much.
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## Leave it in the same place until water is at room temperature
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Now you can store somewhere outside of the freezer as it is pasteurized.
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Enjoy!!!!
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