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Bezig met laden... Cured meat, smoked fish & pickled eggs : recipes and techniques for preserving protein-packed foods (editie 2018)door Karen Solomon
Informatie over het werkCured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods door Karen Solomon
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Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!). Geen bibliotheekbeschrijvingen gevonden. |
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Google Books — Bezig met laden... GenresDewey Decimale Classificatie (DDC)641.6Technology Home and family management Food And Drink Cooking specific materialsLC-classificatieWaarderingGemiddelde:
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Ms Solomon skimps on the fermented foods section because she says that US readers don't like fermented food. What world is she living in? "The revolution will not be microwaved" was published in 2006 and, while it was not the only recent fermenting book, it can be used as a start date for updated fermenting. Check out fermented foods online and you will see many sites devoted to "live" foods which are rich in probiotics and thus favorite recommendations for gut health.
Ms Solomon then devotes a chapter to brined foods, which somehow she separates from fermented foods. Cucumbers fermented in brine are not the protein foods that are the subject of this book, but by golly, brined is fermented there (look up "half-done" pickles). Most people consider corned beef to be fermented, but not Ms Solomon.
The book's introduction says clearly that you are responsible for your own safety and that all of the instructions in the book are safe. I would have put in some "Don't do this" along with the "Do this" for tricky techniques.
Ms Solomon uses sodium nitrate in the form of Pink Cure #1 and #2 which are often called "Pink Salt". While she often adds "(sodium nitrate)" to the sentence to reinforce that this is not table salt but no where does not spell out that Himalayan Pink Salt is something else entirely. Do all novice cooks know this?
As I read the text, Ms Solomon says that you really should not cold smoke meat, a sentiment echoed by many of my fave sources, but then goes on to tell you how to do it. Fortunately she always tells you to cook the cold smoked meat before eating.
Stick in here too are a few non-preserved foods too. Why?
So bottom line here is that this is probably a good reference book but I would check the recipes with other sources before testing.
I received a review copy of "Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods" by Karen Solomon (Storey) through NetGalley.com.
PS There is a recipe in the book for "Yoghurt Bombs" which are dehydrated yoghurt cheese. You haven't taste anything till you have tasted "qurut" from Afghanistan. It is far too strong, salty, and smelly for me but some American and most Afghan friends, who love it. ( )