Help make this meat cake a success
December 23, 2010 9:01 AM Subscribe
MEAT CAKE. I'm in over my head and need help finishing this off. Caveat: made with shredded turkey confit, not
the normal meatloaf meat cake!
posted by schroedinger to food & drink (12 answers total)
I had a vision of a meat cake, a cake of real meat, not meatloaf. Shredded meat, like pulled pork or pulled turkey, bound together by some unknown substance.
I am trying to execute my vision with my meager cooking skills. I've got homemade cranberry sauce to go in between the layers. I managed to make the mashed sweet potatoes to go on the outside. I've even done a confit of six turkey legs in olive oil and shredded the results and packed them into two cake pans.
Now I'm lost at two steps:
1) The gravy
2) Binding the shredded bits together
1) For the gravy, I took the bones, the skin, the garlic cloves, plus some onions and carrots, threw them in a sauce pan, covered them with water, and I'm going to let them reduce. What next? Do I add egg yolks? Flour? Gelatin, as below?
2) For binding, someone suggested I used a 1.5% gelatin solution of chicken stock (or maybe the gravy I'm preparing above?) and pour just enough into the shredded turkey to bind it together. Do I let this cool? Let it cook? Is there a better way? More gelatin?
The ideal would be a cake that stood on its own when cool, but when a piece was heated kind of melted apart into a hot mess of gravy and potatoes and cranberry sauce.
For reference, the only one of the above things I've ever made before was mashed sweet potatoes, and that was badly. I'm flying pretty blind here and don't want the 16+ hours I've put into preparation so far to go to waste.
Please hope me!