The Art of Charcuterie
Format: PDF / Kindle (mobi) / ePub
A comprehensive, professional-level guide to the making of sausages and cured meats
The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation.
- Features thorough explanations of tools of the trade, kitchen equipment, and ingredients
- Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them
- Heavily illustrated with 200 full-color photographs, including techniques and finished items
The Art of Charcuterie is the ultimate companion for professionals and dedicated home cooks who want to master both traditional and contemporary techniques.
or cracked black pepper aids the visual impact of this sausage. pepperoni Black pepper, red pepper, paprika, and garlic are typical seasonings used in pepperoni. In addition, a signiﬁcant ﬂavor is the “tang” produced by a lactic acid starter culture. summer sausage Black pepper and nutmeg are the typical ﬂavors of summer sausage. Garlic is sometimes added, particularly to beef summer sausage. The “tang” produced by a lactic acid starter culture is an important ﬂavor of summer sausage. Summer
animals; it has a high afﬁnity for oxygen. This means that exposure to air will quickly lead to the attachment of oxygen molecules to myoglobin, forming oxymyoglobin. Oxymyoglobin is bright red in color in fresh meat. Both myoglobin and oxymyoglobin can become oxidized. The resulting pigment, memyoglobin, is brown-gray in color. This develops when meat is aged, spoiled, or improperly handled, and is hard to reverse. Fresh meat color tends to change in a fairly short time and curing methods have
in the ﬁnished product, and the parts per million in the ﬁnished product does not necessarily reﬂect the amount that was used in formulation. This makes sampling the ﬁnished product for nitrite an impractical control measure. other chemical contaminants • • • 66 To prevent growth of bacteria during storage, natural casings should be salted or kept in brine at 40°F/4°C or lower (but not frozen) in covered containers. To avoid mold growth after opening, collagen and ﬁbrous casings should not
in a plastic container. Cure in the refrigerator for 9 days at 36° to 38°F/2° to 3°C, keeping the container covered with plastic wrap so that the air is kept out and the meat will not become dry. 6. After 9 days, overhaul the pork. Keep it in the refrigerator for an additional 9 days. 7. Remove the pork from the refrigerator and rinse off any remaining cure with warm water. Place the pork on a rack and air-dry in the refrigerator to form a pellicle. 8. Coat the capacolla with the reserved cure
to 30°F/–2° to –1°C. To chill the equipment, submerge it in ice water. Cold equipment will prevent the meat from getting too warm during processing. All the blades for the grinder and all the blades for the food processor need to be very sharp so the meat can be cut quickly and neatly. Furthermore, the grinder equipment needs to be assembled correctly or it will not cut the meat properly. If you cook the product too long, or the cooking temperature is too high, your forcemeat will come out