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The ancient Greeks prepared tarichos (τάριχος), which was meat and fish conserved by salt or other means. [a] The Romans called this dish salsamentum – which term later included salted fat, the sauces and spices used for its preparation. [43] Also evidence of ancient sausage production exists.
The earliest form of curing fish was dehydration. [1] Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin curare , meaning to take care of .
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 ...
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It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride ( table salt ) and sodium nitrite , and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon , pastrami , corned beef ...
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
It simply means the main meal of the day. “Supper,” however, stems from the Old French word “souper,” meaning “evening meal.” Don’t miss these common cooking terms, decoded.
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