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Charcuterie: Sausages, Pates and Accompaniments by Fritz H Sonnenschmidt

By Fritz H Sonnenschmidt

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers the way to arrange sausages, pates and different cooked processed meals. those abilities are necessary to a culinarian, as they consistently come into play whereas within the kitchen. This product is an invaluable consultant for somebody operating in Charcuterie, yet can also be used as a reference booklet for Garde Manger approaches.

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5. Place on a mesh tray and store in a cool, dry, dark airy place for 24 hours or until a shiny, slightly tacky skin (pellicle) forms on the surface. 6. Hang or place the fillets in the smokehouse and cold-smoke for 1 to 2 hours or more at approximately 80°F–110°F maximum. Cool in the smoker. Remove and brush with olive oil. Wrap in plastic and refrigerate for 24 hours. Note: For smoked trout do not bone the fish. Sprinkle the salt mixture inside and outside the trout and refrigerate for 2 to 3 hours.

Pigs’ heads are used in headcheese, jambon persillée (parslied ham), and red or white pressack (aspic sausage). The broth, after cooking the pig’s head or pork skin, is full of natural gelatin and if clarified makes a strong-flavored natural aspic gelée. Basic Components of Cooked Sausages Pork or Beef Blood Blood is used in the production of boudin noir (blood sausage), black pudding, and red aspic sausage. Pork or beef blood can be purchased preprepared and homogenized from mail-order houses or meat markets.

C. It is believed garlic was used for currency. did you know? Mace Cardamon Mace is the bright red, lacy covering of the nutmeg seed. It comes from the Moluccas Islands, discovered by Vasco da Gama who claimed the islands as a Portuguese territory. ” I have described only a few of the major spices used for sausage making. There are, of course, many more possibilities by using other spices and herbs that add flavor, especially in regional and cultural sausage making, The opportunity to create new aroma and flavor sensations is yours, but you must think the combinations through until they make sense, and then test and taste them.

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