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Charcuterie (pronounced shar-KOO-tuh-ree) is French for cured or otherwise preserved meats (it’s also a deli or shop that sells cooked, processed, and cured meats, particularly pork).
Food curing dates back to ancient times, both in the form of smoked meat and salt-cured meat. [11] Several sources describe the salting of meat in the ancient Mediterranean world. Diodore of Sicily in his Bibliotheca historica wrote that the Cosséens [40] in the mountains of Persia salted the flesh of carnivorous animals. [41]
To make it even simpler, lean on the 3-3-3-3 rule we learned from Broma Bakery: Use three cheeses, three meats, three starches or carbs and three accompaniments (fruits, nuts, spreads and even ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and is used for the preparation of all cured meats and sausages other than the dry type. [9] Prague powder #2 contains 1 ounce of sodium nitrite (6.25%) and 0.64 ounces sodium nitrate (4.0%) per pound of finished product (the remaining 14.36 ounces is sodium chloride) and ...
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or on a tray. [1]
Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata , Apulia , [ 1 ] and Calabria ,and a very different uncured salami, made in Tuscany and Liguria .
Salumi (sg.: salume, Italian:) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto. The word salume, 'salted meat', derives from the Latin sal, 'salt'. Examples of salumi include:
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