Charcuterie

Charcuterie - Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev (Illustrator) | 2020-eala-conference.org Read book . Download book in PDF, TXT, FB2 format on your smartphone. And much more on 2020-eala-conference.org.

INFORMATION

AUTHOR
Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev (Illustrator)
DIMENSION
8,49 MB
FILE NAME
Charcuterie.pdf
ISBN
9952393937795

DESCRIPTION

An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtes, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtes and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâte de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

We benefit from working with people like Glenn Jones from Limestone Pork who ethically raises heritage breeds like Duroc, Landrace and Berkshire pigs, supplying us with probably the tastiest stress-free pork in Australia. Charcuterie, the French word for the art of curing meat and fish, is a vital part of any hunter's skill set, as you never know when your power will go out; the loss of an entire year's worth of game when a box freezer heats up can bring tears to anyone's eyes. But curing meat is more than an insurance policy: It transforms often sketchy cuts of meat into magical tastes and textures.

No disrespect to ... Charcuterie definition is - a delicatessen specializing in dressed meats and meat dishes; also : the products sold in such a shop. A 2020-apppropriate update on the fan-favourite, the Jarcuterie is exactly what it sounds like—a charcuterie board in a jar. Here's everything you need to know about the trend. A selection of our favourite charcuterie will feed two for a picnic lunch or 4 for pre dinner.

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