Description
About the book:
This book goes back to the slat box, the smokehouse, and the salt cure, methods that (you guessed it) have been around for hundreds of years to add flavor, texture, and preservation to anything. It explains the chemical and biological processes that are at work when salt is used in curing: how it pulls the moisture out of food and therefore inhibits the growth of microorganisms, and how salt encourages the unparalleled flavors in meat, fish, and produce. The book covers the various cures?including dry curing, smoking, grilling, salting, and fermenting; its not only for the pork enthusiasts, however: a full range of meats are represented, including beef, lamb, poultry, and seafood. It also addresses smokers, detailing cold and hot smoking techniques and what they can be used for, and provides a step- by-step description of each smoking process. Beyond the scientific and technical subjects, the book includes safety precautions and quality control procedures to avoid waste or contamination, and to achieve remarkable results. Tips for tools, storage, and the many cultural uses of fermentation make this book perfect for foodies and professional chefs.
Contents:
- Salting
- Curing
- Smoking
- Packaging Materials and Equipment for Salted, Cured, and Smoked Products
- Packaging and Labelling Salted, Cured, and Smoked Products
- Storage Facilities for Salted, Cured, and Smoked Products
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