Eisbein

[porn$tar]

Has anybody attempted to make eisbein?

Any special tips or tricks I need to know about?

 

[Kloofvreter]

The answer is: Weber!

 

[Nocturnity]

I can never get the fat/skin perfectly crisp. It either goes rubbery or burns.

 

[porn$tar]

ok, assuming I don't have a Weber.

How would you get it crispy in a Weber anyway?

 

[web]

I can never get the fat/skin perfectly crisp. It either goes rubbery or burns.

put it in the oven at 250 for about ten minutes then turn it down to 180 for the rest of the cooking time

 

[porn$tar]

I think the trick to getting it crispy, is to rub it with salt before sticking it under the grill.

 

[rabbiddog]

At the one restaurant I go to the head chef said that they boil them in a stock/broth for 4 hours and then deep fry them to get the outside crispy.


Edit:
otherwise look at this:

http://www.kitchenproject.com/german/recipes/EisBein.htm

 

[Surv0]

i love eisbein havent the faintest how to cook it tho

 

[semiautomatix]

At the one restaurant I go to the head chef said that they boil them in a stock/broth for 4 hours and then deep fry them to get the outside crispy.

But one thats already been boiled. Then all you need to do is the crisping bit- either on the Weber or in the oven.

 

[porn$tar]

At the one restaurant I go to the head chef said that they boil them in a stock/broth for 4 hours and then deep fry them to get the outside crispy.


Edit:
otherwise look at this:

http://www.kitchenproject.com/german/recipes/EisBein.htm

recipe I've got says boil for 2 hrs, then stick in oven for 1hr.

shot for the link.

 

[Mephisto_Helix]

At the one restaurant I go to the head chef said that they boil them in a stock/broth for 4 hours and then deep fry them to get the outside crispy.


Edit:
otherwise look at this:

http://www.kitchenproject.com/german/recipes/EisBein.htm

Aye, that is probably the best way to make it the Yummzors

 

[porn$tar]

deep-frying not one of fave methods. all that oil.

 

[Jewelbox]

You first have to boil it until nice and tender and then you can roast it until crispy.

 

[DJ...]

Boil them till cooked through but don't boil in water - use a light stock with some bay leaves, onions, carrots herbs etc. Then score the skin with a sharp knife, don't cut all the way through and salt the outside really well. The trick to getting the skin crispy is to dry the outside completely after you have scored it but before you put the salt on. Then use a rotisserie if you have one, otherwise the weber is a good idea. Or place in the oven as hot as possible. Don't cover it with tin-foil or the likes when you are crisping it up.

Works a treat and tastes awesome...

 

[KobusDJ]

Rub the skin with bicarbonate of soda (koeksoda) and bake covered in the oven for a few hours until tender. Remove cover and bake for another 30 to 45 mins at 180.
The bicarb gives the skin that crispy bubbles texture.

 

[DJ...]

Rub the skin with bicarbonate of soda (koeksoda) and bake covered in the oven for a few hours until tender. Remove cover and bake for another 30 to 45 mins at 180.
The bicarb gives it that the skin that crispy bubbles effect.

Whoa!! Whats wrong with salt? Does the same and doesnt taste like something from a chemistry set...

 

[blunomore]

Rub the skin with bicarbonate of soda (koeksoda) and bake covered in the oven for a few hours until tender. Remove cover and bake for another 30 to 45 mins at 180.
The bicarb gives the skin that crispy bubbles texture.

KobusDJ: You are of course not DJK in (very bad) disguise ....

 

[Ou grote]

Boil them till cooked through but don't boil in water - use a light stock with some bay leaves, onions, carrots herbs etc. Then score the skin with a sharp knife, don't cut all the way through and salt the outside really well. The trick to getting th...e...

Too cut a long story short, just go to Pick n Pay.

 

[KobusDJ]

Whoa!! Whats wrong with salt? Does the same and doesnt taste like something from a chemistry set...

You won't taste the bicarb..... but it makes that lekker bubbles on the skin.

 

[KobusDJ]

KobusDJ: You are of course not DJK in (very bad) disguise ....

No. I'm fresh and new here.