"It is time that you get real meat in his fingers." Tuesday is delivery day. Fresh lobster, delivered alive. Duck blood with head and everything to it. Saddle of venison, of course, on the whole, and dozens of different fish species.
"know tonight you how boning "I grumbled to the Saucier mischievous laughter from Entremetier." That is already something else than just cutting to zucchini in millimeter-sized cubes "giggles from the service, the ! serving stags always polish the silverware has. What the heck. I am a man and I will turn dead animals into food. And certainly I will not give me the nakedness admit inhibitions ducks to slit his stomach. It's like a roller coaster. When you first sit in it, there is no escape more. And the feeling in the stomach when rushing for the first time down should also be shared. Sun it goes all day today.
With unerring knife cut my teacher whizzes along the sternum. With two other sections it has the first breast triggered. The same on the other side. The edge goes once around the leg, then is with deft hand movement dislocated leg and then with the "boning" cleanly. The rest goes into the bin. Too much fat. "Now you ! And yes me no meat on the bone remains." " I won." (Incidentally, a standard command in the kitchen, this ". I won")
With time, comes the Übung und mit der Übung die Routine. Die Finger kleben. Es riecht nach rohem Fleisch. Das Blut der Enten wandert unter die Fingernägel. Die Nase juckt. Keine Hand frei. Blutenten, heißen so, weil diese statt geschlachtet erwürgt werden und das Blut im Fleisch verbleibt. Diese Tatsache macht die Arbeit mit dem Rohstoff nicht weniger aufregend. Nach nur einer Stunde sieht meine Schürze aus, als hätte ich in "Psycho I" bis "Psycho III" mitgespielt. Nach den Enten geht es an die Rehrücken, den Ochsen und das Lamm. Fleisch muss nach dem Schlachten reifen; etliche Tage oder gar Wochen. Das rohe Fleisch nimmt so an Aroma und Geschmack to. And you can smell -. Not for the sensitive nose
One can imagine a saddle of venison as if the animal had been quartered. Lies in front of a spine, attached to the rib bones. And in each case as are the filet braids and back pieces embedded fine. And this is to extract without any loss. A tricky. After four hours, I pull a face as if are stored permanently a lemon under my tongue . Pause the game with one and so we often smoking and coffee drinking. I am drawn to fresh air.
Here the Kru most animals and sea creatures. The huge pot of boiling water is already on the stove. Two large Styrofoam boxes in which it crawls and scrapes and sensor frantically waving back and let her guess what's coming. Hummer kill! Meanwhile, my stomach goes the roller coaster course backwards. Okay, I have to by now, after all, I wanted it that way. Always three lobsters at a time, so that the water is not too fast cooled down. The boiling water kills the animal. There are probably other methods of killing, but this are also controversial because it requires a real expert hand with a m well-chosen spot between the eyes, the animal immediately . kill Once the creature is immersed in water, I immediately close the pot with a lid. The idea that the lobster crawl as quite a few seconds in hot water around trying to ban a large extent. No time and no room for sentimentality. I'm at a point where I H hatchets learn the business. After boiling, the guns had broken, twisted off the head and caused the tail meat. At this point, the memory of the just been crawling animal is almost gone. From the shells we use later on a fund. For monkfish, turbot and St. Pierre, we cut fillets. From the carcasses we cook later funds. I really course said no that of St. Peter's fish has venomous spines and that, bevor man beginnt die Filets herauszuschneiden, die Flossen und Stacheln mit einer Schere abschneiden sollte. Merci.
Keine Ahnung welche Mixtur an Gestank ich mittlerweile an mir trage, aber es muss mörderisch sein . Das Gan ze bei sechsunddreißig Grad im Freien und gefühlten fünfundvierzig in der Küche. Mit dem Z erlegen des toten Fleisches bin ich completed. The coffee tastes like fish and my sense of smell is stunned. "So, Butcher" as the Saucier said jokingly called me, "from the remains we are now in funds!" With a cleaver way Geflügelkarkassen buckets are now, these are the remaining skeletons, the remains of venison and fish carcass into small fine pieces to chop. I thought I was through for today, but the work which now follows is all still one better. The bone fragments, blood and flesh attached to splash through the area and the crashing sound of breaking bones is a long term in mind. After only half an hour I'm from the chin line bis runter zu meinen Knien über und über mit roten Punkten gesprenkelt . Gegen siebzehn Uhr simmern endlich die Fonds und ich habe endgültig für heute die Schnauze voll. Um achtzehn Uhr beginnt der Service, gegen dreiundzwanzig Uhr geht's endlich heim.
Ich sitze draußen auf der Terrasse, in der linken Hand ein Bier. An meiner rechten Seite hat sich mein Hund eingerollt und vergräbt seinen Kopf tief in meinem Schoß. Mit den mir heute vermittelten anatomischen Key skills I benevolently from the back of the animal. I'm afraid I can not just switch off and am glad that my dog lives.
0 comments:
Post a Comment