Search results
Results from the WOW.Com Content Network
The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
Before cured foods are cold smoked, they can be allowed to air-dry to form a tacky outer layer, known as a pellicle. The pellicle plays a role in producing better smoked products as it acts as a protective barrier for the food and also plays a role in enhancing the flavor and color produced by the smoke. [4] [5]
The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. [1] Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Many cured sausages are smoked, but this is not mandatory ...
We want to remind you on this election eve that even after you drop off or mail in your ballot. There are a few things that happen behind the scenes to make sure your vote is counted. One of the ...
When you gently touch the beef with your fork and it shreds away, you know you've reached the mark. To really bring it over the top, Ina calls for simmering a small mixture of butter and flour ...
For premium support please call: 800-290-4726 more ways to reach us
Turn your stove top to medium high and place this cure-all sandwich, butter-side down, into the pan. Add a dollop of butter to the other side and let it cook for about 4 minutes until it starts to ...
Food curing dates back to ancient times, both in the form of smoked meat and salt-cured meat. [10] Several sources describe the salting of meat in the ancient Mediterranean world. Diodore of Sicily in his Bibliotheca historica wrote that the Cosséens [39] in the mountains of Persia salted the flesh of carnivorous animals. [40]