Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin
I'd like to try Isaac Toups' recipe for boudin balls, for a cooking get-together with a friend of mine. We'll start in the afternoon; ideally, we'd like to have it done for (late) dinner that day.
The recipe specifies 2 refrigeration steps: one overnight, the other for 2 hours (overnight for the boudin, 2 hours for the rolled boudin balls before deep-frying). From what I understand, this is so that the balls don't explode when deep-frying, because there's a lot of moisture in them (although I don't understand how the freezing helps - they will cook through completely anyway, right?).
I was wondering whether the refrigeration times can be shortened - less time, and also by using the freezer. This post seems to hint at it being possible (?)
Beginner cook, so would appreciate any advice and explanation!
Best Answer
The refrigeration steps have nothing to do with moisture / exploding - they're there so the batter thickens and can hold a shape without falling apart.
This is also done for roux-based croquettes, like the Dutch kroketten and Spanish croquetas
I'd be careful with refrigerating in the freezer for the 1st cooling as you don't want your boudin to be frozen solid - you'll have to keep a close eye on the timing. Alternatively, you can spread your boudin as thin as possible into baking trays to have maximum contact surface and speed up cooling in the fridge
For the 2nd cooling you can do an open freeze (line them up in the tray with space between them, so they'll become individually frozen balls) and then fry them straight from freezer to fryer, no thawing needed.
Pictures about "Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin"
How do you cook boudin without it exploding?
Place links of boudin into the seasoned boiling water such that they are totally submerged in the water. The water will then be cooled, but keep heating the water up to a very light simmer. Do not re-boil the water, as this can cause the boudin casings to burst. Continue to cook, uncovered, for about 10 to 15 minutes.How do you cook premade boudin balls?
(Deep Frying): Preheat oil to 350 deg F. Fry Boudin Balls from a thawed state for 5-6 minutes or until golden brown. IF FROZEN, fry for 7-9 minutes or until golden brown. Cook Boudin Balls to an internal temperature of 165 deg.How do you make boudin boudin sausage balls?
Method of Preparation:Remove boudin from casing into a mixing bowl. Shape the boudin into balls the size of golf balls. Dredge the balls in the flour, and then dip them in the egg wash, letting the excess drip off. Finally, dredge the balls in the breadcrumbs, turning to coat them evenly.Can you freeze uncooked boudin balls?
Freezing: Store fried boudin balls in an airtight container with a lid or a plastic freezer bag. They will keep in the freezer for up to three months. Reheating: Preheat the oven to 350 degrees F. Arrange the boudin balls in a single layer on a baking sheet.How To Make Boudin Balls with Isaac Toups
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Budgeron Bach, Max Fischer, Katerina Holmes, Andrea Piacquadio