By Fritz H Sonnenschmidt
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers the best way to organize sausages, pates and different cooked processed meals. those talents are valuable to a culinarian, as they regularly 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 publication for Garde Manger strategies.
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Extra info for Charcuterie: Sausages, Pates and Accompaniments
5 grams per 2-pound mixture, or as directed. Marjoram This spicy herb is used powdered; it brings out strong flavor, especially in liverwurst or rustic 24 Seasonings, Binders, and Curing Salts Garlic did you know? Always store paprika in the freezer as it prevents the paprika oils from evaporating and will keep the color vibrant red. Garlic is a very good flavor enhancer for most sausages. Its use is optional as some people like it, and others do not. It is mostly used in ethnic sausages, like French or Italian sausages.
Excessive smoke can create a bitter flavor. 3. To add color: Carbonyl compounds combined with free amino groups and meat protein form furfural compounds that are brown in color and translucent. When added to the reddish/pink meat pigments, they give it the reddish-brown color characteristic of smoked products. 4. To maintain freshness: Smoke enables the meat to maintain its freshness. 5. To protect against oxidation: Smoking meat and sausage prevents lipid oxidation, an unpleasant stale, fatty taste.
All hot or cold smoked products must be cured with curing salts (tinted curing mixture/TCM) to protect against botulism and other bacterial spoilers. Warm Smoking Sometimes, especially for light, tender seafood like salmon, trout, catfish, shrimp, and lobster, it is necessary to use a warm temperature for the smoking. Warm smoking is done by maintaining a temperature of 85°F to 120°F. Hot Smoking Hot smoking is done at temperatures high enough to cook the meat and sausages, while adding an interesting mild and pleasant smoky aroma.
Charcuterie: Sausages, Pates and Accompaniments by Fritz H Sonnenschmidt