Page 4 - Dough Hook News Today

>> chef: oui. >> anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> anthony: into the sausage machine and piped into organic casings. trust me, it aint eas...

A sprinkling of seasoning and spices. >> chef: oui. >> anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> anthony: into the sausage machine and piped into ...

Balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. >> daniel: madhouse. >> anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to remove air bubbles. >> daniel: make sure the meat gets really tight. >> anthony: into the sausage machine and piped into organic casings. trust me, it aint easy. >> daniel: no, no, no, tony. very light ...

Spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch. >> lets see now, wise guy. come on. lets se...

Spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch.

This is the story of one man, one chef, and a city. but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch. >> lets see now, wise guy. come ...

>> the art of charcuterie, lyonnaise cant live without it. >> pate, sausages, its an art thats revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and theyre going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fat are fed in batches through a vertical chopper. the sprinkling...

Removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch. >> lets see now, wise guy. come on. lets see this.

But not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch. >> lets see now, wise guy.

But not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch. >> lets see now, wise guy. come on. lets see this.