Cooking schools are incredible! Usually when it comes to culinary school and a cooking business, you are laying a course for a lifestyle and life path. Remember the Navy's commercial, it's more than a job, it's an adventure? Well, that can be true for you also.
If you turn, your course to become a top chef in cooking you are a... Read more
|
|||||||||||
Barbecue Smoker Recipe Evolution
Smoking has evolved as a means to preserve food before refrigerators were invented or the canning process. How old is the science of smoking? Well no one really knows for sure but it’s for more years than any evidence that documents it. I’ve read that there’s a smoking pit in China that’s estimated to be 5000 years old so we can safely assume that it’s been around for some time. Traditionally the food preservation would have started with either curing or brining and then the smoking process would follow on. Nowadays with the advent of refrigerators, smoking and indeed brining or curing is more about flavour rather than food preservation. For me and many people it’s about fun too, getting the best ingredients and taking time over preparing food is a dying industry in this age of globalisation when the pace of life is so fast. Life’s too short, let’s slow down and savour all that’s to be experience with traditional food preparation. Curing Curing using smoke works well for both meat and fish. The most common chemicals used for curing today include ascorbic acid (vitamin C) or sodium nitrate albeit ascorbic acid is used also to maintain the colour of the meat at the same time. In days gone by the preferred choice would have been potassium nitrite but essentially it’s a salt. Things have moved on from tradition with the quest to add flavour by curing so it’s now common to include some sweet flavouring with the salt such as sugar, treacle, molasses etc or to spice it up with chilli powder or cayenne pepper. The fundamental point however is that curing is a dry process. The curing process then can take many weeks or months and the end results are well worth it. The classic commercial curing that we see day in day out comes from curing belly pork and we end up with bacon. It frustrates me that even today there’s so much water in commercially prepared bacon and if this isn’t a reason to try home curing, I don’t know what is. It’s a easy process too. Ask your butcher for a pork belly or part of one depending on how big you want it. Rub the belly all over with a 75%:25% mixture of salt and brown sugar and add a bit of chilli or cayenne to your taste. Place the pork belly in a plastic container and bung it in the fridge for 2 months. Be patient and you’ll never want to buy commercial bacon again! Brining Brining is the wet process where we simply immerse the meat in a salt solution or brine and that’s it. It works well for salt beef, turkey and fish (salmon in particular) as a precursor to smoking and the basic method is outlined below. The essential ingredient is the creation of a salt solution that is completely saturated. Stir salt into water until no more will dissolve, now heat it gently and see how much more you can get to dissolve. When finished, let it cool and immerse the meat for a few days making sure that the meat is kept fully immersed in the brine. That’s all there is to it, just wash of the brine and the meat is ready for smoking. I hope you try it, I’m sure you’ll like it.
Additional Articles From - Home | Food and drink
Say it’s 12 o’clock at night, you’re in Sydney visiting a friend and you just don’t know where to find a place to have a drink and listen to some music. He says that there are a lot of places, including 24 hour bars and plenty o... England is famous for many things. The London Bridge, Buckingham Palace, double-decker busses and of course, tea. Tea is to England what apple pie is to the United States. Steeped in tradition, tea is not only a beverage of c... There are many myths surrounding the time when pasta actually entered into Italian food. The most common of these myths is that Marco Polo introduced it to the country from his extensive travels. However, pasta was already a p... Fat kids are hitting the headlines again.The British government is worrried about the growing number of five year olds (about 25%) who are already overweight. They claim that this could affect life expectancy if the trend is all... Meals on the town used to be a treat. Once a month, the family would pile in the car to "give mom a break" and gather at a local restaurant. These days, however, restaurant food is an everyday fact of life for many of us. It'... Our bodies naturally grow and change over time. It's a simple fact of life, and nutrition is important every step of the way. Everyone needs healthy foods to help our bodies thrive, but seniors and the elderly have specific nu...
|
|
