Mad Cook
Master Chef
I REALLY Sghould Know Better!
Just before Christmas I bought a piece of gammon from Tesco. It was described as "a joint" and on special. Very foolishly I didn't read the description in small print on the label and missed the dreaded word "formed". Chucked it in the freezer and the other day decided I ought to get it out and use it.
The label said there was no need to soak but to be on the safe side I did what Ma used to do and brought it to the boil and threw away the water - twice. Bottle of (alcoholic) cider, onion, garlic, herbs, cloves and black peppercorns and gammon into pressure cooker as usual. When it was cooked for the time given in the Prestige book which I always use for gammon, I removed the meat. It's mesh bandage had come off and the so-called "joint" fell in several pieces and the meat was dry as sticks and tasteless. However, I had designs for the cooking liquid.
Made soup yesterday - root veg, leeks, celery, a bit of fennel, wheatberries (the last was an experiment) cooked it all up. Tasted it. Oh dear, the Mediterranean Sea tastes less salty! When blitzed the soup was very thick so I added 2 cans of tomatoes, one can of water and heated it all up. Still inedible due to salt. Added milk. Slight improvement but still seriously salty. Tried cooking a whole potato in it (another of Ma's tricks to remove saltiness - you throw the cooked potato away as it's too salty to eat). Didn't work. Loathe to throw away so will freeze it in individual batches until I am struck with inspiration. I had a portion for lunch today but know I'm going to regret it - the teapot will never be empty for the rest of the day.
Why do I do this? I know Tesco's meat is awful and there's a perfectly sound butcher in the village but I still get caught by a dubious "bargain"!
Just before Christmas I bought a piece of gammon from Tesco. It was described as "a joint" and on special. Very foolishly I didn't read the description in small print on the label and missed the dreaded word "formed". Chucked it in the freezer and the other day decided I ought to get it out and use it.
The label said there was no need to soak but to be on the safe side I did what Ma used to do and brought it to the boil and threw away the water - twice. Bottle of (alcoholic) cider, onion, garlic, herbs, cloves and black peppercorns and gammon into pressure cooker as usual. When it was cooked for the time given in the Prestige book which I always use for gammon, I removed the meat. It's mesh bandage had come off and the so-called "joint" fell in several pieces and the meat was dry as sticks and tasteless. However, I had designs for the cooking liquid.
Made soup yesterday - root veg, leeks, celery, a bit of fennel, wheatberries (the last was an experiment) cooked it all up. Tasted it. Oh dear, the Mediterranean Sea tastes less salty! When blitzed the soup was very thick so I added 2 cans of tomatoes, one can of water and heated it all up. Still inedible due to salt. Added milk. Slight improvement but still seriously salty. Tried cooking a whole potato in it (another of Ma's tricks to remove saltiness - you throw the cooked potato away as it's too salty to eat). Didn't work. Loathe to throw away so will freeze it in individual batches until I am struck with inspiration. I had a portion for lunch today but know I'm going to regret it - the teapot will never be empty for the rest of the day.
Why do I do this? I know Tesco's meat is awful and there's a perfectly sound butcher in the village but I still get caught by a dubious "bargain"!
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