I've heard of this dish over the years but never tasted it nor seen it on a menu. So many dishes stay very regional. What is the French word for the ham hock one would include? After all these years, I still don't have all of my meat terms down.
So regional, but then sometimes the great difference seem to be whether or not one thing has butter or not or turnips or not, and so on. Nothing so stark, at least not for the basics.
I think ham hock translates more to "shank" so a jarret? Any smoked pork will do nicely - I've even seen some recommending juts smoked lard, which sounds amazing, but also a bit much for my tastes.
I agree! Plus I have been through a long series of awkward translation conversations.
Also, the cuts are different. They say that if you give a cow to a French butcher, a British butcher and a German, you’ll get 3 very different cuts. The American cuts are different as well. A friend who is a butcher says he’ll make a brisket, but the French don’t order them usually.
I never really knew my meat cuts in the USA as I didn’t cook much, so I may have a better idea of them in French since that is where I really started cooking. I didn’t realize American and British cuts were different, however.
I've heard of this dish over the years but never tasted it nor seen it on a menu. So many dishes stay very regional. What is the French word for the ham hock one would include? After all these years, I still don't have all of my meat terms down.
So regional, but then sometimes the great difference seem to be whether or not one thing has butter or not or turnips or not, and so on. Nothing so stark, at least not for the basics.
I think ham hock translates more to "shank" so a jarret? Any smoked pork will do nicely - I've even seen some recommending juts smoked lard, which sounds amazing, but also a bit much for my tastes.
Yes, certainly a jarret. I guess I could have looked it up but it's more fun to exchange directly!
I agree! Plus I have been through a long series of awkward translation conversations.
Also, the cuts are different. They say that if you give a cow to a French butcher, a British butcher and a German, you’ll get 3 very different cuts. The American cuts are different as well. A friend who is a butcher says he’ll make a brisket, but the French don’t order them usually.
I never really knew my meat cuts in the USA as I didn’t cook much, so I may have a better idea of them in French since that is where I really started cooking. I didn’t realize American and British cuts were different, however.
Yeah. They’re different for most places. I’d be sure that Chinese and Japanese cuts vary as well.
https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Fv1kwoml4lg5z.jpg&rdt=65111
Looks very hearty and filling. As you say, perfect for the season -- it's -16 today where I live!
I hope that’s Fahrenheit.
Oh wait. No I don’t! I may never adjust to Celsius.
It's Celsius, lol. And I'm pleased to report that it's gone up to -4.