By A. D. Livingston
* getting ready salted, dried fish * getting ready planked fish, or gravlax * construction a contemporary walk-in smokehouse * developing small-scale fish fry people who smoke * deciding on woods and fuels for smoking * Salt-curing state ham and different meats
Read Online or Download Cold-Smoking & Salt-Curing Meat, Fish, & Game PDF
Best cooking by ingredient books
One pan + clean materials = dinner for 2! With an emphasis on decreasing prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up the correct couple's consultant to basic, whole, and really scrumptious meals—imagine Balsamic Braised fowl Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that may be made in a single skillet, in under 60 mins.
Greater than 60 treasures of Korean cooking are published via easy-to-follow recipes and gorgeous photos. research from top Korean cooks the best way to create all-time favorites like red meat bulgolgi, fowl and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes akin to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and purple chili paste), and Korean Thanksgiving rice brownies.
Herbs and spices are one of the such a lot flexible components in meals processing, and along their sustained reputation as flavourants and colourants they're more and more getting used for his or her average preservative and capability health-promoting homes. An authoritative re-creation in volumes, instruction manual of herbs and spices offers a finished advisor to the houses, construction and alertness of a wide selection of commercially-significant herbs and spices.
"A enjoyable cookbook for any viewers. " —BooklistClassic recipes for deep-dish, crammed, thin-crust, and vegetarian diversifications.
Additional info for Cold-Smoking & Salt-Curing Meat, Fish, & Game
Although refrigeration has hurt the stockfish trade, tons of cod are still air-dried commercially in Scandinavia each fall; Norway alone exports 50 million to 55 million pounds of stockfish to Africa in a year, according to A. J. McClane’s Encyclopedia of Fish Cookery. Typically, those cod destined to be stockfish are merely gutted and hung out to dry on huge wooden racks. Of course, a few fish can be dried for home consumption without large racks; often, the gutted fish are hung under the eave of the house.
In fact, I consider the whole side of pork to be salt pork if it is cured and not smoked; if smoked, it’s bacon, I say. Usually, salt pork is the thickness of slab bacon and is prepared with the skin on. Slabs can be cut into convenient lengths and widths. I find that 6-by-12-inch pieces work just fine. You can salt-cure the whole side, then trim it for storage; of course, the trimmings can be used for seasoning meat. ⁄2 side of hog meat, trimmed and cut into sections lots of salt 1 Rub the pieces of side meat on all sides with salt.
They also make a similar product, tarako, from saltcured Pacific pollack. In any case, the roe of cod is also excellent and can be used in this recipe. Menhaden, American shad, hickory shad, mooneye, and other good herring also yield excellent roe. My favorite Batarekh, however, is made from the roe of bluegills, which is readily available to most Americans. Most of the farm ponds in this country are overstocked with bluegills, and these are fat with roe in summer. Catch some and try Batarekh. True, it’s an acquired taste, but before long you’ll crave more—especially if you have been on a no-salt diet.