Comments on: Galantina

By: chet santos

chet santos — Tue, 01 Sep 2009 07:45:53 +0000

hi, MM, i have been trying to do chicken galantina but i always fail. i will definitely try yours. Do you have any good recipe for callos? For me Almon Marina is the best I have ever tasted.

By: sandy

sandy — Wed, 12 Dec 2007 03:11:27 +0000

I love galantina. It is served chilled. Perfect with warm pandesal. Dulcinea has one of the better ones. Thanks for sharing your experience.

By: Marketman

Marketman — Sun, 31 Dec 2006 13:29:29 +0000

You can buy cheesecloth at Gourdo’s cafe at Fort Bonifacio. Other cooks use a thin cacha cloth instead.

By: baby

baby — Wed, 27 Dec 2006 15:38:29 +0000

where can i get a cheesecloth? what is the other term for cheesecloth?

By: Marketman

Marketman — Tue, 19 Dec 2006 22:08:25 +0000

brian, at the moment, my favorite knife is a GLOBAL 10 inch chef’s knife. It is Japanese I think, with a single piece of steel. Sharpening in Manila is a PAIN in the rear. I sharpen my own but with mediocre results. If you buy knives from the dealer in the basement of Rockwell, they will sharpen them for you…

By: seadaisy

seadaisy — Tue, 19 Dec 2006 18:40:57 +0000

Thanks for the Galantina. Made it the other day and it was quite a success. It had bread soaked in milk ^_^ and was steamed. Thanks for the deboning site, it was a great help for someone who has never deboned a whole chicken before :-)

By: Gigi Santiago

Gigi Santiago — Tue, 19 Dec 2006 00:27:18 +0000

MM! I like it that you’re very honest with your assessment of the dish you made. I’m honestly not a fan as well of galantina. I prefer embutido. I can eat galantina only if it has a gravy or if used as a sandwich filling with thinly sliced apples, what I call dijonnaise (mayo + dijon) and lettuce… Otherwise, the chicken meat is just a dry, uninteresting, stringly shell to the stuffing.

Interesting post nonetheless and again, much thanks for painstakingly indulging your readers… :)

By: Maria Clara

Maria Clara — Mon, 18 Dec 2006 20:06:05 +0000

My descendants once told me when they made the galantina before the advent of the refrigerator. They used the ice cream maker (galapinyera – spelling???) hand-cranked fashion or took them to cold storage place ice plant to firm up and keep them cold. When we have galantina. we always have sopas or noodle soup to recycle the very rich galantina broth. We never used vienna sausages. We always use chorizo de bilbao or Chinese ham. There is no definitive recipe your broad imagination and creativity are the guidelines. Chorizo gives more depth and complex flavor. Now, for a new millennium era, I use unflavored gelatin the powdered ones (Knox brand) besides eggs for the binder. I bloom first the gelatin before adding it to the meat mixture. Before I fill in the deboned chicken or wrap it in a cheesecloth for embutido, I run a test of the filling by frying a little portion in a pan for seasoning adjustment and binding ability. When you cut your galantina it is like a terrine all intact nothing falling off assuming you serve it cold.

By: joy

joy — Mon, 18 Dec 2006 18:13:53 +0000

re: cacha

i remember one christmas when my aunt tried to make galantina, someone must have forgotten to remove the part of the cacha or flour sacks that was printed…

lo and behold, when they opened the galantina… the chickens looked like mga presong takas sa munti sa dami ng tattoo..

the print got transferred to the chicken skin ….hehehehe =)

By: aleli

aleli — Mon, 18 Dec 2006 16:50:36 +0000

My mother makes both chicken galantina and relleno. One is cooked in broth and the other is cooked in the oven using a steam bath method. I find both to be equally good, at least the ones she makes. I believe she got the recipe of either one from the cookbook by Pat Dayrit. You might want to check it out.