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Cargando... The River Cottage Curing and Smoking Handbookpor Steven Lamb
![]() Ninguno Actualmente no hay Conversaciones sobre este libro. ![]() ![]() When I ordered this book I wasn’t sure if it was merely a procedural for experienced people or something I could understand and attempt. Turns out this will go on our shelf with other useful books we collect in case we ever homestead or move way out in the boonies. It’s a crazy dream we have had – moving further into a rural environment and being a bit more self-sufficient. We have bantered about moving off to Wyoming but that is a conversation for another day! This isn’t a cookbook but a handbook detailing the steps to curing and smoking meats. It features a chapter on meat preparation and storage, an overview on very important issues such as fats and molds, bacterias to look for and how to use salt in the process. Very comprehensive! The equipment needed isn’t all that expensive but of course as you get more involved you can spend more on better equipment. That’s true of any hobby or food preparation. I like the section detailing the different cuts of meat which cuts you use for specific reasons. Also the visual aid of the photographs and illustrations. It would be a challenge to me as I have never cured or smoked meat but it’s a valuable skill and I would love to be proficient in this area. A+ to the author for writing a comprehensive handbook that is super useful. sin reseñas | añadir una reseña
"A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home. River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is bursting with essential information for sourcing, butchering, smoking, and curing the whole hog, cow, chicken, fish, and vegetable. Steven Lamb, a respected charcuterie authority, breaks down the traditional methods of curing and smoking to their most simple procedures, with abundant visual resources and 50 recipes. With some salt, pepper, and sugar from the pantry, it's easy to turn good-quality produce into fantastic, exciting food. This thorough, timely handbook begins with a detailed breakdown of tools (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process, including a section on which cuts are best for various methods of curing and smoking. Lamb then dives into each method--from dry-curing to fermentation, brining to smoking--in a straightforward, comprehensive manner. And for each technique, there are many delicious recipes, including chorizo Scotch eggs, hot smoked mackerel, prosciutto, and dry-cured bacon. "-- No se han encontrado descripciones de biblioteca. |
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