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Episode 624 - Tastes from the old days and great canning! Remigiusz Rączka returns to the tastes of the past and makes beans breton style and Tyrolean preserves. Together with his guest, he also shows how to can his products at home. Ingredients below: Tyrolean preserves pork ham, topside – 3 kg (60%) raw bacon without skin – 2 kg (40%) curing salt – 80 g (16 g per 1 kg) gelatin 280 – 25 g (5 g per 1 kg) water – 150 ml (30 ml per 1 kg) seasoning for Tyrolean preserves – 50 g Fasolka po bretońsku Jaś beans – 500 g smoked bacon – 200 g Podwawelska sausage – 2 pcs. onion – 1 pc. garlic – 5 cloves cream 30% – 100 ml tomato paste – 2 tablespoons to taste spices: bay leaf, allspice, marjoram, smoked paprika, hot paprika, dried lovage, salt, pepper