Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman, Brian Polcyn
Format: PDF / Kindle (mobi) / ePub
Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings
In Europe at least once every couple years, and one of the things that only recently dawned on me is that everywhere I go, charcuterie is part of the local culinary scene. I eat charcuterie everywhere in Europe, it’s part of the culture in a way that it isn’t here. And the best charcuterie I’ve eaten so far has been in Italy, the charcuterie of the salumeria, the place where dry and semi-dried sausages and dried meats are sold. “The last time I went to Italy, I took the whole family, and Mom.
Rich flavor and versatility. It’s excellent sliced and eaten as a canapé. It can be sautéed and added to beans or stews or eggs. It’s a key ingredient in paella. Chorizo is often smoked but it doesn’t have to be. Its distinctive characteristic is the paprika, so be sure to use smoked Spanish paprika, as we do here, or fresh Spanish or Hungarian paprika, paprika that hasn’t been hanging out in the spice rack for several years. 5 pounds/2.25 kilograms boneless pork shoulder butt, diced (see Note 1.
Combine the salt and Insta Cure #2 or DQ Curing Salt #2 in a medium bowl and stir. Add all the remaining ingredients except the ham and stir to combine. 2. Rub the cure mixture all over the ham, giving extra attention to the area around the exposed bone. Place in a nonreactive container big enough to contain the ham and the liquid that will be drawn out by the salt cure. Using a platter or a board and some type of weights, weight the ham with about 15 pounds/7 kilograms. Refrigerate for 12 to 15.
A mold, they’re meat loaf. (In this chapter, we use the words pâté and terrine interchangeably. Technically, though, terrine is short for pâté en terrine.) Pâtés made of meat and fish date to antiquity. They remained popular from the Middle Ages up through the 1900s, and today they continue to be a part of restaurant cooking but are largely neglected in the home kitchen. We tend to associate pâtés with French cooking because French haute cuisine showed how special they might be, given some care.
Well as nutmeg, allspice, and/or a splash of vinegar, if desired. 5. Remove all the meat from the head and trotters and cut into 3⁄4-inch/2-centimeter dice. Peel the skin off the tongue; discard the skin and cut the meat into 1⁄2-inch/1-centimeter dice. 6. Line a 11⁄2-quart/1.5-liter terrine mold with plastic wrap, leaving enough overhang on the two long sides to cover the filled terrine. Combine all the meat in the mold, and pour enough of the cooking liquid over to just cover. Fold the.