In our Ask the Chef section, we received the following question:
“Hello, chef, I wanted to know the time and temperature for a large beef snout, as well as a pig’s ear, for frying. Thank you!”
This was the reply from our chef, Enrique Fleischmann:
“Hello. You can cook the snout at 80ºC for 12 hours and the pig’s ear at the same temperature for 6 hours. Before cooking, I would cure the meat in salt for 1 or 2 hours. I think that would be beneficial for the final texture. Thank you for your enquiry.”
Photo: https://www.qalat.es/
