![]() ![]() The pork is covered in salt and herbs and periodically pressed to remove the blood before being washed and hung in a climate-controlled space for 6–24 months. It’s then cleaned and cured using one or more of the following methods ( 14): Ham begins as a piece of raw pork cut from the hind legs of a pig. Ham is a lean protein that contains important vitamins, minerals, and amino acids. What’s more, this popular red meat contains decent amounts of phosphorus, zinc, and potassium, which help your body produce energy, fight infections, and maintain heart health ( 10, 11, 12).įurthermore, ham and other meats are a rich dietary source of carnosine, choline, and coenzyme Q10 - compounds that aid energy production and cell messaging throughout your body ( 13). Amino acids help build proteins and play critical roles in metabolism, gene expression, and cell communication ( 6, 7, 8, 9). Ham also provides all nine essential amino acids, making it a complete protein. Yet, pork may be lower in some nutrients than other red meats, such as beef ( 5). Selenium is an essential nutrient that aids reproduction, DNA construction, and defense from infections ( 2, 3, 4).Ĭompared with poultry and fish, pork products like ham are higher in iron, thiamine, and other B vitamins. Ham is particularly rich in selenium, providing up to 76% of the DV per 2 ounces (57 grams), depending on the type. Just 2 ounces (57 grams) - approximately 3–4 thin slices - of ham provide ( 1, 2, 3): It’s also low in calories when eaten alone. Repeat with the remaining shells.Ham is high in protein but low in carbs, fat, and fiber. Place the other half-shell on top and squeeze gently until the ganache reaches the edge. Place a blob of cherry jam in the centre of each shell and pipe a ring of ganache around it. Transfer the ganache to a small piping bag and cut a small hole in the tip. Set aside to firm-up to a piping consistency. Gently stir until the chocolate melts and the ganache becomes glossy. Pour the cream over the chocolate and leave for a minute. Heat the cream in a saucepan until it starts to steam (but before boiling). Put the chocolate in a small heatproof bowl. Remove the macarons from the oven and leave to cool on their trays. Just before the trays go into the oven, sharply drop them from a small height onto the work surface – this helps the “foot” of the macaron grow when it bakes. This allows a skin to form, which helps achieve a good dome. Pipe 3cm/1¼in discs onto the prepared baking trays and leave at room temperature for at least half an hour before baking. Spoon the mixture into a large piping bag and cut a 1cm/1/2in diameter hole in the tip. Once the colour is uniform, add the remaining meringue. Using a soft spatula, mix half the meringue into the almond mixture – don’t worry about being too gentle. Keep whisking the meringue until the outside of the bowl is cool to the touch. Do not pour the syrup onto the beaters or it may splash back at you.). Carefully pour the boiling syrup down the side of the mixing bowl with the stand mixer running (CAUTION: Sugar syrup is very hot. When the syrup reaches 118C the egg whites should be foamy and white. Once the syrup reaches 112C, start the stand mixer on a high speed. Stop stirring and bring the mixture to the boil with the sugar thermometer submerged. Heat the granulated sugar and 50ml/2fl oz water in a small pan over a medium heat, stirring occasionally until the sugar dissolves. Combine with a fork to make a wet dough.Īdd the remaining egg whites to the freestanding mixer bowl. Sieve the mixture into a large mixing bowl and add half the egg whites. Put the icing sugar, almonds and cocoa in a food processor and blend to a very fine powder. Line two large baking trays with baking paper. ![]()
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