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  2. Confit - Wikipedia

    en.wikipedia.org/wiki/Confit

    Meat confit is a specialty of the southwest of France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit preparations originated as a means of preserving meat without refrigeration. [citation needed] In a restaurant context, confit is usually served after further preparation.

  3. Indian cookbooks - Wikipedia

    en.wikipedia.org/wiki/Indian_cookbooks

    Alwan-e-Nemat is a book of 101 recipes from the kitchen of Mughal emperor Jahangir. [ 35 ] [ 36 ] It also dedicates a chapter to dining etiquette. The book describes the method for laying out Dastarkhan : a process that starts with spreading a leather mat spread over the ornate carpet to protect it, and then spreading a cloth over the mat ...

  4. Borts - Wikipedia

    en.wikipedia.org/wiki/Borts

    This method of preservation causes the volume of the meat to shrink significantly. The dried borts is broken into small pieces or ground to a coarse and fibrous powder. It is stored in a linen bag, which allows contact with air. In the dry climate of Mongolia, this method of storage preserves the quality of the meat over months, or even years ...

  5. Rillettes - Wikipedia

    en.wikipedia.org/wiki/Rillettes

    Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.

  6. 20 Egg-Free Versions Of Our Favorite Recipes. No eggs, no problem. These easy dinner and dessert recipes don't require any expensive eggs, including meatballs, cookies, casseroles, chicken parm ...

  7. Potted meat - Wikipedia

    en.wikipedia.org/wiki/Potted_meat

    Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]

  8. AOL

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    The search engine that helps you find exactly what you're looking for. Find the most relevant information, video, images, and answers from all across the Web.

  9. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling. Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity [9] in order to ensure food safety without relying on then unknown anti-bacterial agents.