Well hi, welcome to MeatShake where you can 'taste the secret.'

It's nice and tender. Mixed in a blender. Don't you want some meat? (Yeah)
( Ugly Duckling- Meat Shake)

Intermediate Lesson 12- Making Sausages and Gels.

We continued with the balloutine that we worked on yesterday. Taking the braising liquid we made yetserday, we clarified it and turned it into a gel.

Chef Poupard's Jelly, served with a piece of the balloutine

This is how our dish should theoretically look like

To clarify a stock, you simply take a stock and add eggwhites and grounded meat into the simmering liquid. The eggwhites and the blood from the meat will act to hold all the impurities and rise to the surface when cooked. The key is to not let the liquid boil vigorously, or the impurities will become incorporated into the liquid, and you'll never have a fully clear soup, or specifically, consommé soup.

Then to turn it into a jelly, simply add a lot of gelatin leaves into the soup, boil, pour onto a surface, and let the surface cool in the fridge. Gelatin leaves are derived from the gelatin in bone marrow. The thing is, you need to let the liquid cool substantially before the jelly will solidify. The chef in demonstration has a fancy blast chiller that brings the temperature down to -30C, but we only had regular fridges in our practical rooms, and none of our jelly solidified enough.

We also made sausages today! Basically we grounded a bunch of meat together, added a lot of cream, and then filled it into the intestines of a lamb (ew). When done correctly, the filling liquid looked really disgustingly pink and liquid, like a meat milk shake.

Chef Poupard letting the pink meatshake flow smoothly into the intestine casing.

The good thing is, the filling liquid turns white after cooking. If you ever plan on making this yourself, just remember that the cooking liquid that you poach the sausage in can never go past 85C, or the casing will break. Also avoid having air pockets when filling the casing, or it will explode.

Et Voila!

Quotes from this class:

Demo Chef Poupard: Voila, our filling is now well blended in the blender *Pours out a gooey pink liquid of meat shake

Students: Ewww!

Chef Poupard: Oh come on! You guys see this kind of stuff every Saturday night, after a few rounds at the bar!

Students: Ewww!