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BOOKS > Smoking, Curing & Drying

Smoking, Curing & Drying
Cooking Library > Techniques > Smoking • Grilling
Smoking, Curing & Drying
저자/역자Turan T. Turan
언어영어
출판사Apple Press
연도2015
Cooking Library 2F
서가위치

목차

Foreword

How to Use This Book

Introduction to Preserving

Curing: Preserving with Salt

Introduction to Preserving with Salt

Dry-Salting or Brining?

Equipment You Will Need

Ingredients for Dry-Salting and Brines

Brining and Dry-Salting Times for Meat and Fish

Safety and Hygiene

Boning and Tying a Ham

Brining: Country-Style Ham

Gammon

Salt Beef

Pastrami

Pre-Brining a Whole Chicken

Jointing a Bird

Back Cutting Herring for Kippers

Brining Herrings for Kippers

Dry-Curing: Dry-Salted and Air-Dried Mackerel

Gutting and Filleting a Salmon

Gravlax Dry-Cured Salmon

Curing Salmon for Hot-Smoking

Virginia-Style Ham

Dry-Cured Bacon

Tying a Butcher's Knot

Bresaola

Dry-Cured Venison

Drying Meat and Fish

Drying: An Introduction

How Drying Works

Equipment You Will Need

Dry-Aging Bags

Adding Flavour

Drying Times

Slicing and Storing

Beef Jerky

Duck Jerky

Biltong

Air-Dried and Smoked Duck

Air-Dried Lamb

Air-Dried Ham

Pancetta

Tying a Pancetta

Coppa

Air-Dried Cured Sausages

Classic Salami

Venison Salami

Spanish Chorizo

Salt Cod

Smoking Meat and Fish

Introduction to Hot and Cold Smoking

How Smoking Works

Equipment You Will Need

Understanding Your Smoker

Improvising a Cold Smoker

Making a Cardboard Smoker

Improvising a Hot Smoker

The Smoking Process

Choosing Your Wood

Storing Smoked Food

Scottish Style Cold-Smoked Salmon

Cold-Smoked Kippers

Bloaters

Cold-Smoked Bacon

Hot-Smoked Salmon

Hot-Smoked Trout

Hot-Smoked Haddock

Sweet and Sticky Hot-Smoked Ribs

Hot-Smoked Chicken Portions

Hot-Smoked Whole Turkey

Hot-Smoked Duck Breast

Hot-Smoked Rabbit

Hot-Smoked Venison

Resources

Glossary

Suppliers

Index

Acknowledgements

Index

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