By Jacques Brevery
Content material: creation. red meat. Charcuterie. Salt. Brine-Cure Recipes. effects. Composition. Binding for achievement. Sausage. Cooked Sausage. Terrines. Pates. Galantines. Ballottines
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Additional info for Chef's guide to charcuterie
Salt 41 SMOKED SALT Smoked salt is a product made by combining traditional wood flavor with sea salt to create a unique spice that goes well in many recipes. Natural smoked salt is slow smoked over real wood, giving it an authentic clean taste. No artificial ingredients like liquid smoke or artificial flavors are added. Smoking salt takes time, just like smoking meat. The salt absorbs flavor as the smoke resins coat the salt crystals. It takes between72 and 95 hours to achieve the best results, and this unusual salt is only produced in a few countries.
Binding Agents and Fillers 45 Unmodified Starches: Potato starch and cornstarch are examples of unmodified starches—they are not treated chemically. They produce an opaque gel that is more sensitive to processing and freezer storage. Thickening properties diminish in acid conditions. These starches are used in charcuterie in sauces that will be consumed immediately. Potato starch has better flavor and has superior thickening properties. Cornstarch is mostly amylopectin and does not form a gel, but works as a thickening agent in solution and is stable as well as translucent.
9 oz. 7 oz. 5 oz. Aromatics Room temperature (4–6°C, or 40–42°F) II. 8 oz. 46 oz. 5 oz. Infusion* see below. Room temperature (4–6°C, or 40–42°F) III. 8 oz. 4 oz. 5 oz. Room temperature (8–12°C or 43–52°F) In all cases it is advised to use an infusion, particularly for the cold brine-cure. : ½ gal. aromatics and 3 gal. for dissolving salts, saltpeter. Aromatics Fresh Thyme ½ oz. Dry Thyme ¼ oz. Fresh bay leaves 1⁄8 oz. Dry bay leaves 1⁄8 oz. Fresh unpeeled garlic (germ removed) and diced 1½ oz.