Why is stuffing performed on the hind leg trotters?

Question

Who can tell the rest of us common folk why hind leg trotters are more popular with chefs for stuffing as opposed to front trotters?

Answer 1

I love this... Cooking legendary dishes for legendary chefs. I can read this all day.. I was a chef, no Michelin stars unfortunately.. I've had an accident with my bike 2 years ago which left me paralysed from the waist down so i can't cook anymore, but i still get very exciting and anxious to try these dishes.. sadly i can't, but still love it❤

Answer 2

It was really cool to see a different side of things to your normal content. A bit of tension! Loved it.

Answer 3

Omg you rarely see these 2 guys that nervous. I love it. Much pasion!

Answer 4

a whole lotta dam time spent on elevating the feet of a pig to gastronomic perfection. like that these two guys give a nod to a predecessor. this content is wonderful. love to meet these two

Answer 5

Koffmann saying any dish is perfect, let alone 'his' dish is a compliment like no other. What an amazing gentleman. I'd love to be able to learn everything he knows.

Answer 6

your greatest content yet. great context, high stakes, issues, remedies, ... it's a true epic content.

Answer 7

That was fantastic. You can see how highly you both regard him and how much his opinion on this dish matters to you both. A great read. Thank you.

Answer 8

Boys I couldn’t feel prouder. Well done. And thank you for bringing the goat himself on.

Answer 9

It’s so refreshing to see such accomplished chefs basically so nervous in front of Pierre. The respect you have for all those that came before you is so admirable. Thanks for uploading one of the best food content that has ever existed. You put that Trotter on the menu and I’ll fly in from California to eat at your restaurant. I think you can also get it at Chez Bruce but that was money!!!

Answer 10

Ahhhh, the one I've been waiting for. Thanks to you all for putting that one together. You made a fantastic job of it and even better, you got the master himself to come and eat it. Awesome. I've eaten it a few times at Koffmans and it was pretty damn good. Rogan cooked it for me in cartmel and that one was in my top 3 lifetime dishes. Once eaten, never forgotten. ❤

Answer 11

Wow. Beautiful content, really cool to see the generational respect here. Thank you guys so much for your hard work, can't tell you how much I appreciate everything.

Answer 12

I love these contents. Thnx for the bangin content! I’m learning new trix as a home cook.

Answer 13

The first time I heard/saw about this dish, was an old recording of Marco making it for Pierre when he was a guest at Harvey’s. Truly inspirational content and I love the fact Marco included Pierre’s name on the dish. Really amazing how fine dining has evolved since those days. As always, love this content! Oui chef!

Answer 14

What a marvellous episode, the absolute master, Koffmann. He is such a kind mentor. In a mad moment a few years ago I made a couple of these with all the mousse, sweetbreads and morels etc. It is a taste and texture sensation when it is finally done, but I'm not sure I got the sauce anywhere as rich as yours and my mash wasn't quite up to snuff either. Well done guys - that's one for the memories.

Answer 15

The legitimately brought tears of joy to my eyes. I'm so happy for this team.

Answer 16

Need more of Uncle Paul as well please!

Answer 17

That instance of gratification on their faces when he said it’s perfect a job very well done, Chefs.

Answer 18

Really great content. Very enjoyable to read. The guys were obviously nervous, but so proud to be praised by one of the great master chefs. Well done Fallow.

Answer 19

This is a great series, you have a perfect balance between technical skills and information, and two mates just chatting.

Answer 20

Great content and so much fun to read your execution of a culinary classic. This is my favourite part about your channel. Tiny thing sweetbread is thymus/pancreas not pituitary. The thymus is the sweeter and more delicate and shrinks in older animals hence sourcing from veal or lamb. It’s called “neck sweetbread” sometimes. The pancreas is a bit chewier and called “heart sweetbread.” Love your Koffmann collaborations - so sorry I missed the Chicken Stargazy! My attempt at home was delicious but not nearly as elegant as yours.