Читать книгу Charcuterie For Dummies - Mark LaFay - Страница 3
ОглавлениеCharcuterie For Dummies®
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Table of Contents
1 Cover
2 Introduction About This Book Foolish Assumptions Icons Used In This Book Beyond the Book Where To Go From Here
3 Part 1: Getting Started With Charcuterie Chapter 1: Get the Gear Meat Grinders Sausage Stuffers Meat Slicer Smokers Curing Chambers Scientific Meters Small Wares Properly Caring for Your Gear Shopping for Gear Locally Shopping for Gear Online Chapter 2: Working with Potentially Hazardous Food Personal Hygiene Before You Get Started Protecting Against Pathogens of Concern Pathogens of Concern How to Find Help Chapter 3: Quality In, Quality Out Thinking Twice about Commodity Protein Purchasing Protein from a Farmer Meat the Butcher Working with Wild Game Selecting Your Spices
4 Part 2: Making Meat Treats Chapter 4: Fresh and Dry-Cured Whole Muscles Fresh-Cured Bacons Dry-Cured Meats Curing Seafood Chapter 5: Grinding and Stuffing Sausage Grinding Sausages! Emulsified Sausages A Word about Casings Stuffing and Linking Sausage Chapter 6: Getting Fresh with Sausages Chapter 7: You Say Salami, I Say Salame Fermenting Sausage Ensuring Your Salami Is Secure with a Bubble Knot Molding the Next Generation of Salami Drying Your Salami
5 Part 3: Entertaining with Charcuterie Chapter 8: Always the Entertainer Sourcing Great Proteins Say Cheese Condiments and Accouterments Bringing It All Together! Chapter 9: Wine and Charcuterie Making Wine Red Wines White Wines Chapter 10: Beer and Charcuterie Making Beer Popular Beer Styles
6 Part 4: The Part of Tens Chapter 11: Ten Wines Under $25 to Impress Your Guests Joseph Drouhin Saint-Véran Chardonnay Pico Maccario Lavignone Barbera d’Asti Substance Cabernet Gouguenheim Malbec Reserva Pierre Sparr Cremant Rosé Theorize Zinfandel Roger Neveu Sancerre Angelo Negro Angelin Langhe Nebbiolo Mestres 1312 Cava Brut Reserva Campuget 1753 Rosé Chapter 12: Ten Meats You Must Try La Quercia Acorn Edition Prosciutto Smoking Goose Delaware Fireball Mousse de Foie Gras de Canard Grammy Mae’s Summer Sausage Figatelli from Les Cochons Tout Ronds 18-Month Prosciutto di Parma with Black Truffles Cinco Jotas Acorn-Fed Ibérico Ham Benton’s Hickory Smoked Bacon Brooklyn Cured Bresaola Mole Salami
7 Index
List of Illustrations
1 Chapter 1FIGURE 1-1: Meat grinder parts.FIGURE 1-2: Manual meat grinder.FIGURE 1-3: KitchenAid attachment port and grinder attachment.FIGURE 1-4: Electric meat grinder.FIGURE 1-5: Sausage grinder plates of different sizes.FIGURE 1-6: Vertical stuffer and parts.FIGURE 1-7: Bench clamps for your stuffer.FIGURE 1-8: Meat slicer slicing bacon.FIGURE 1-9: Electric smoker.FIGURE 1-10: Gas-burning smoker.FIGURE 1-11: Ready-made dry-curing chamber.FIGURE 1-12: Humidity and temperature control sensors for a homemade curing cha...FIGURE 1-13: Tube brushes for cleaning stuffing horns.FIGURE 1-14: Sausagemaker.com homepage.
2 Chapter 2FIGURE 2-1: A standard kitchen apron.FIGURE 2-2: Stay safe with food-safe gloves.FIGURE 2-3: ‘Clean and Sanitize’ prep list.FIGURE 2-4: Time and temperature table from FSIS Appendix A.FIGURE 2-5: Temperature probe.FIGURE 2-6: The Salt Cured Pig Facebook page.FIGURE 2-7: Facebook search feature.
3 Chapter 3FIGURE 3-1: Carmel Winter Farmers Market, Carmel, Indiana.FIGURE 3-2: Large English black hog.FIGURE 3-3: Me with a nice Midwestern white-tail deer.FIGURE 3-4: Ancient salt mine.FIGURE 3-5: Sea salt production.FIGURE 3-6: Pink salt #1.
4 Chapter 4FIGURE 4-1: Salami coated with white Penicillium mold.FIGURE 4-2: Knot-tying steps.
5 Chapter 5FIGURE 5-1: Meat sized for the grinder hopper opening.FIGURE 5-2: Meat and ingredients prior to mixing and grinding.FIGURE 5-3: Plates with holes of different diameters.FIGURE 5-4: Grinder hopper guard and stuffing tool.FIGURE 5-5: Food processor.FIGURE 5-6: Hog, sheep, and beef casings.FIGURE 5-7: Fibrous casing prior to stuffing.FIGURE 5-8: Collagen casing.FIGURE 5-9: Three stuffers of different sizes.FIGURE 5-10: Stuffer assembly.FIGURE 5-11: Clamp it down.FIGURE 5-12: Progression of loading a casing onto the stuffer horn.FIGURE 5-13: Hand positioning on the stuffer.FIGURE 5-14: Steps to distribute fill within a sausage rope.
6 Chapter 7FIGURE 7-1: Bactoferm lactic acid starter culture.FIGURE 7-2: Professional fermentation chamber.FIGURE 7-3: Sausage-drying rack.FIGURE 7-4: Removing pH test paper to test the pH of a salami.FIGURE 7-5: Milwaukee Meat pH Meter.FIGURE 7-6: Steps to tying a bubble knot.FIGURE 7-7: Bactoferm Mold-600.
7 Chapter 8FIGURE 8-1: Goose the Market deli case.FIGURE 8-2: Brie cheese.FIGURE 8-3: Foxglove cheese.FIGURE 8-4: Gouda cheese.FIGURE 8-5: Manchego cheese.FIGURE 8-6: Merlot BellaVitano.FIGURE 8-7: Whole-grain mustard.FIGURE 8-8: Assorted jams and marmalade.FIGURE 8-9: Marcona almonds.FIGURE 8-10: The “Four Feet of Meat” FIGURE 8-11: The Dooley.FIGURE 8-12: The Stoneking.
8 Chapter 9FIGURE 9-1: Napa Valley.FIGURE 9-3: Barrels in a cellar.FIGURE 9-2: Montes production facility.
9 Chapter 12FIGURE 12-1: La Quercia acorn-fed prosciutto.FIGURE 12-2: Smoking Goose Delaware Fireball.FIGURE 12-3: Terrine and Pâtés shop in Montreal.FIGURE 12-4: Grammy Mae’s summer sausage.FIGURE 12-5: Les Cochons tout ronds, at the Marché Jean-Talon.FIGURE 12-6: Cinco Jotas Jamon.FIGURE 12-7: Brooklyn Cured bresaola.FIGURE 12-8: Salumi Molé Salami.
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