Week 2 Trial 4 ( Undone )

still tried hard on sausage....

This day we were having sensory for Buttermilk sauce and the Rendang paste for the sausage.

for the buttermilk sauce we have different 3 recipes which is we tried on different percentage of fat and evaporated milk. which is we tried on 1:1, 1:2, and 1:3 the ration between fat and the milk.

Another test we tried also for the sausage, we tried on the method to cook the sausage, different casing with the last trial. This time we used cellulose..

we tried 2 different cooking method for sausage such as steaming and blanching then after that we put in the ice. The result shows that the steaming of the sausage has more textture firm rather than we  blanch it.. because when we blanching it in the water, it absorb more water and cause the sausage to undesirable texture.

So finally after few test, we decided to use the steaming method to cook the sausage. after that we remove the skin and pan sear it!

Buttermilk Sauce has 3 different 3 recipes but this time we tried between the butter and margarine, at first we tried on butter and 1:3 has texture too watery rather than 1:2. Second one we tried on Margarine

On this sauce we decide to use margarine first to do the sensory to decide the perfect taste and matching taste with the sausage.

Rendang Sauce

On this sauce we did on 4 different recipes which is Rendang from Negri sembilan, Rendang Perdana, Rendang Padang, and Rendang from.....