Welcome to the official #charcutepalooza Safety and Health Concerns post and page, and a place where you can ask questions comprising more than 140 characters that I or others can answer. Have a look at our book Charcuterie for all general safety issues. Many of you are embarking on unfamiliar waters regarding the curing of meat. If you’re fearful or nervous, remember that humans have been curing meat for millennia, that civilization depended on the ability to preserve food by curing it for most of human history and that if it were complicated and dangerous we probably wouldn’t be here. As with all cooking, curing meats and making sausages requires the use of all your senses, perhaps most importantly, your common sense. Think. Try to reason your question out. Does this mold look gross? Don’t Read On »
Posts Categorized: Charcuterie
Polcyn discusses charcuterie and the food scene in Detroit. He also talks about the economics of the pig, via Crain’s Detroit.
This week, two enthusiastic cook-bloggers, Cathy Barrow, of Washington, DC, and Kim Foster, of New York City, put a name to their joint efforts in curing duck breasts for duck prosciutto, hashtagging it on Twitter #charcutepalooza. Their aim, one Charcuterie challenge per month. A splendid idea, I thought. The more cooking and curing that people do, the better the world is. And the duck prosciutto is a perfect way to begin, an all but foolproof form of dry curing. They’ve asked me to weigh in when needed and I will. To their amazement, and my delight, 54 bloggers at last count have embraced the charcutepalooza challenge. MrsWheelBarrow has the how what where on her site. Join them in their monthly charcuterie quests! May the body of charcuterie be with you. OpenSky: A New Internet Commerce Read On »
It’s the only way to redeem the catastrophe of the Chicken Caesar. Wed it with pork belly that has been briefly cured, then gently poached in fat, cooled in fat, then sliced, breaded and deep-fried. I want to say it again: Pork belly confit, deep-fried. Oh, man it is soooo good. Following what I think is an extraordinary thread of comments on the Caesar Salad in America, for which I want to express huge thanks to those who took the time to write and argue; all of you help me to know what I think and I hope think better, and I am grateful—I humbly introduce … The Chicken Fried Pork Belly Caesar. I didn’t do the croutons because of the crispy nature of the pork but Donna suggested that for a truly innovative interpretation, Read On »