Огромная благодарность Автору за Мастер-класс



With the joints of meat we look at simple ways of inserting new elements into the main mix, and develop colour mixing techniques, too. Key here is my philosophy of working from life, something I emphasize throughout this book, but which is more evident in this section. With complex canes, it's worth getting right.
Method
1 Make a short cylinder of basic raw meat mix.
2 Cut the cylinder slightly off-centre and only a little way in, then tear if direclly in half.
3 Roll out a very thin strip of foundation colour mix 2 and insert between the two pieces. If you want, cut or tear another piece closer to the edge and add anolher strip of the foundation mix.
4 Add another sirip of foundation mix around (he outer edge but not all the way round. Flatten one side of Ihe cylinder slightly. You can rub this layer of fat slightly with a piece of ochre to colour it, but Keep it subtle and streaky.
5 Squeeze and pull the flat-bottomed cylinder to lengthen until it is 1.5cm in diameter. Cut in half to expose the inside.
6 Using buttonhole thread or thick sewing thread, wrap it twice around the first 1-1.5cm of the beef and tie in a reef knot. Snip off the excess thread and cut your joint of beef from the cane.
7 Using a blade or scalpel, carefully press the edge againsi the end of the material in a scries of diagonal lines and then diagonally in the other direction, in a cross-hatching pattern, to produce the texture or grain of the meat.
8 Finish by running the blade around the edge, underscoring the edge of the fa to make it appear separate.