Kolbasa v syrnoy shubke
Istochnik belka, kaltsiya i zhirov, khorosho nasyshchaet i daet bolee plotnyy vkus za schet sloya cheddera. Syrnaya obolochka delaet lomtiki sochnee, a vkus poluchaetsya slivochno-pryanym s legkoy paprichnoy notoy.
Snachala prigotovte gotovyy baton servelata ili plotnoy varenoy kolbasy (800 g) i polnostyu ego ostudite. Snimite obolochku, proverte, chtoby poverkhnost byla sukhoy i ne skolzkoy, a esli baton slishkom glyantsevyy, slegka proydites po nemu melkoy terkoy dlya luchshego stsepleniya.
Zaleyte zhelatin (20 g) kholodnoy vodoy (100 g) i ostavte na 20-30 minut, chtoby on polnostyu nabukh. Zatem progreyte zhelatin na minimalnom ogne ili korotkimi impulsami v mikrovolnovke do zhidkogo sostoyaniya, no ne kipyatite. Natrite chedder (250 g) na melkoy terke, pri zhelanii smeshayte ego s paprikoy (5 g) i raspredelite syr rovnym sloem na pishchevoy plenke polosoy chut dlinnee batona. Smazhte baton zhidkim zhelatinom, ulozhite na syr i zavernite ochen plotno, kak rulet.
Progreyte zagotovku v teploy vode, v dukhovke ili v su-vide tak, chtoby syr stal myagkim, no ne nachal kipet i tech. Obychno khvataet 5-10 minut pri 55-65°C. Srazu posle progreva prokatayte baton po stolu v odnu storonu, vyravnivaya syrnyy sloy, zatem uberite ego v kholodilnik na 12-24 chasa. Za eto vremya syrnaya shubka stabiliziruetsya i budet luchshe rezatsya.
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