Charcuterie: Sausages, Pates and Accompaniments
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers how to prepare sausages, pates and other cooked processed foods. These skills are invaluable to a culinarian, as they constantly come into play while in the kitchen. This product is a useful guide for someone working in Charcuterie, but may also be used as a reference book for Garde Manger procedures.
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Equipment Selection Sanitary Care and Usage
Meat The Raw Base of Sausage Making
Seasonings Binders and Curing Salts
Smoking Sausages and Meats
Spreadable Raw Sausages
Sliceable Raw Sausages
Aspics Headcheese and Savory Jellies
Curing and Brining
Introduction to Salsas
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0.5 g ground ˝ tsp 12 g kosher 2-lb Mixture 2-lb Mixture 12 32 oz Seasoning aspic baked in brioche bay leaf Beef chuck beef middle black pepper bologna bratwurst brine brioche brioche dough bubble knot chicken coriander crushed Cube pork curing salt dough hook dry cure Fat Ingredients Fat Meat fatback flavor forcemeat Garlic and herb garnish gelbwurst grinding plate ground black pepper ground white pepper herb salami baked Ingredients For 2-lb internal temperature kosher salt liver liverwurst low speed Meat and Fat mettwurst minutes Mixture 12 g mustard onions paprika pâté peeled pepper 0.5 g peppercorns Percentage of Meat pig’s Pipe plastic wrap pork belly pork butt pork shoulder prague powder protein concentrate Refrigerate overnight refrigerator Remove Rinse salami salt and seasonings sauté Seasoning for 2-lb seeds semifreeze simmer sliced smoked paprika soy protein spices sugar Tbsp terrine tomatoes turkey vinegar white pepper