I'll be hungry forever after this video, this looks, fucking, amazing. Food porn.
https://www.youtube.com/watch?v=G-l0ore9EH4
>>7568106
Looks delicious desu
Cool, Serbs are my neighbours and brothers by blood, but enemies by circumstance. Bulgarian here. The only things I'll criticise is how much products go into this when you could just toss the minced beef and the bread on the grill and have a similarly tasty snack quicker, then season it on your whim. That grease at the end is lewd too.
Terminology/differences for the interested:
Serbian cheese (Kashkaval as we call it) - either from Sheep or a Cow milk, it can be mixed by both if the Cow milk is fat-free. This type of cheese is made by first filtering the produce, then heating at 60 degrees Celsius for 20 secs. It's then let to cool and is poured into a tub. Yeast is added and after 30-40 mins coagulation is observed. The coagulum is cut into pea-sized lumps. Whey is then separated from it. After this, the mass is stirred, and after a certain time of stirring it's heated at 38-39 deg C while still stirring. After this process of 'baking the cheese' is done, the pea lumps are now hard and elastic. After this process cheddaring follows for 2-3 hours at 35-37 deg C. The acidity goes up, the cheese is more elastic, and it drums when tapped. It's then cut up and put into a solution of salt. Then it is heated up for a few minutes and mixed up, making a mash which you then take and cover in cloth. After 24 hours of draining it's removed from the cloth and let to mature for 60 days. If you have holes in it in the end, you did something wrong or unsanitary.
Mangalitsa fat can onlly be acquired from Mangalitsa pigs, but I presume any lard or pig fat would do.
Somun bread means just a loaf of flatbread.
Kaymak is the cream you get on top of your milk after boiling it.
Hope I was helpful.
>>7568316
So Mangalitsa pigs are found outside Hungary as well? I've only tried it in Hungary desu. Didn't know the neighboring countries also use it
>>7568416
I'm not sure myself, they either import ir Mangalitsa pigs, or they use their own similar pigs from the Шyмaдијa/Šumadija region in Serbia. Those Serbian pigs are one of the parent breeds that created the Mangalitsa. That said, I'm not sure how spread out the Mangalitsa breed is throughout Serbia, but it is openly exported even into countries such as the UK, so I think it might be found in other countries too.
>left to ferment for 2-30 days, with everyday kneading
I've never heard of fermenting ground beef. Is it really worth it to leave it out for a month and knead it daily just for a burger? It sounds insane.
>>7568646
I haven't seen anyone leave it for more than a day, and that would be out of carelessness. Probably just there to appeal to hipsters and make the meal seem more complex than it is.
>captcha was choosing between candies and burgers
>>7568106
>2:55
"Kajmak"
Actually aged beef tasets better. I leave mine for 2-3 days and use mineral carbonated water too. Small amount obv. It's not your classical burger per say. It truly has unique taste
>>7568746
Does the meat not go bad if you leave out for a few days, or even up to 30 days as it was said in the video? I'm still a beginner cook and have never looked into aged meat, but it sounds quite interesting.
>>7568106
Seriously comfy video
>>7568804
yes meat will go bad if you leave it out for 2 days; this is a troll video designed to give people food poisoning.
>>7568646
i cannot see how it could possibly have been left for 2-30 days, it would be shrivelled and grey.
>>7568804
most often when you age meat you do not grind it or even cut it beforehand.
http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
>>7569369
Kill yourself
>>7569369
I would literally eat your carcass
>>7568106
jesus christ
>>7568106
Fuck you OP, I'm coming off a 2 day bender, I have nothing in my refrigerator and I have 46 cents in my wallet til tommorrow, nothing could have made me hungrier than that video.
>>7570541
what the fuck is a bender?
>>7569369
How about I serve my animal carcass in your inflammatory baked gluten, you fag?
>>7570558
You'll find out when you're older.
