Kig ha farz

Preparing the commercially cut. Prepare the commercially cut meat and vegetables, keeping raw meat on a separate board and tray. Tool: 12–15 l stockpot, separate boards and knives. Time: 20 minutes. Temperature: room temperature. The vegetables are in large, even pieces and the raw meat has not contacted ready-to-eat food. Large pieces withstand the long simmer. Wash hands and sanitise tools after raw meat handling.

Simmering the beef and. Cover the beef and pork with cold water in the stockpot, bring gradually to a gentle simmer, skim, and cook uncovered or partly covered. Tool: 12–15 l stockpot. Heat: gentle simmer. Time: 60 minutes. Temperature: about 90–95 °C liquid. The broth is gently bubbling rather than boiling hard, and most surface foam has been skimmed. A quiet simmer keeps the broth clearer and avoids toughening the meat surface. Beware boiling stock and steam.

Mixing the buckwheat flour. Mix the buckwheat flour, beaten egg, milk and 80 g melted salted butter to a thick pourable batter. Tool: large bowl and whisk. Time: 10 minutes. Temperature: room temperature. The batter is smooth enough to pour slowly and has no dry pockets of buckwheat flour. Even hydration helps the far set uniformly in the bag.

Filling a food-contact linen-cotton. Wet a food-contact linen-cotton far bag about 43 × 19 cm, fill it only to about 85% of its usable volume, expel excess surface air without compressing the batter, and tie it very securely with heat-safe cotton cord. Tool: 43 × 19 cm food-contact far bag and cotton cord. Time: 10 minutes. Temperature: room temperature. The bag is securely tied and retains about 15% expansion room. Buckwheat batter expands and firms during the long immersion. Do not use dyed or non-food-contact cloth; make sure the knot cannot loosen in the pot.

Cooking the tied far. Immerse the tied far bag fully in the simmering broth and cook for 120 minutes; after 70 minutes add the carrots, turnips, leeks and cabbage for the final 50 minutes. Turn the bag once with tongs if it floats unevenly. Tool: stockpot and long tongs. Heat: gentle simmer. Time: 120 minutes. Temperature: about 90–95 °C liquid. The beef and pork are fork-tender, the vegetables are tender but still hold their shape, and the far bag feels uniformly firm with no liquid centre. The staggered vegetable timing prevents them collapsing before the far is cooked through. Keep the bag away from the pot base if it risks scorching; use long tongs to avoid scalding.

Making 120 g salted. Melt 120 g salted butter, add the shallots and cook gently until very soft, then stir in 150 ml measured broth and simmer briefly. Tool: small saucepan. Heat: low heat. Time: 10 minutes. Temperature: gentle simmer. The shallots are soft and translucent and the lipig is glossy, buttery and spoonable. The broth loosens the butter-shallot mixture without turning it into a flour-thickened sauce. Hot butter can spit; keep the heat low.

Draining the far bag. Lift the far bag with tongs into a heatproof bowl and let excess broth drain before untying. Tool: tongs, heatproof bowl, scissors if needed. Time: 5 minutes. Temperature: hot. The bag is stable in the bowl and no longer dripping broth across the work surface. Controlled draining makes opening safer. The bag and trapped steam are extremely hot; keep hands and face away from the opening.

Opening the bag briefly. Cool the bag briefly, then open it carefully and crumble the far with the cloth or slice it, according to the texture you prefer. Tool: heatproof bowl and serving spoon. Time: 10 minutes passive cooling + 5 minutes active. Temperature: hot to warm. The far is fully set, crumbly or sliceable, with no raw batter in the centre. A short cooling interval reduces scalding risk while the far remains hot enough to serve. Open the bag away from the face because steam may escape.