By Fritz H Sonnenschmidt
CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers the way to organize sausages, pates and different cooked processed meals. those abilities are valuable to a culinarian, as they always come into play whereas within the kitchen. This product is an invaluable advisor for somebody operating in Charcuterie, yet can also be used as a reference e-book for Garde Manger approaches.
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Extra info for Charcuterie: Sausages, Pates and Accompaniments
4. What are the varieties of artificial casings? 5. How are beef rounds and middle casings prepared before stuffing? 6. What type of knot is used for beef middle, round, or bung casings and why is it important? 7. How are sheep or hog casings handled before being attached to the nozzle of the sausage stuffer? 8. How are beef round and middle casings purchased? 9. In what part of the intestine is bung located? 10. What are five sizes of natural casings? 11. Name two items made with each of the five sizes of natural casings.
I’m sure more research will reveal that this discovery occurred much earlier. Nitrate is present in the evaporated salt harvested from the sea. Salt alone does not produce the red color, but as discovered in the 1900s, sodium and potassium nitrates present in pure salt do. This discovery proved that potassium nitrate was converted into sodium nitrate by bacteria found in meat and then converted into nitric oxide. Hence, the more myoglobin present in meat, the more the red color shows. Chicken and turkey have the lowest myoglobin content.
Marco Polo reported in his diaries that the Mongolian soldiers always kept blood sausages in their packs on long military trips. Nomadic Massai tribes in Kenya still eat cooked or raw animal blood for its nutritional value. The pig’s head is great to work with but must be ordered in advance to allow slow defrosting. I suggest you buy them cut in half. If fresh, rinse them well with warm water; if frozen, defrost them slowly in the refrigerator and rinse them in cold water. Simmer them in a large pot until tender or the meat is loosening from the bone.