Learn more about the wonders of this delicious preserved fish, via Independent UK.
Posts Categorized: Charcuterie
Is this being mean? Happy Tuesday. If you liked this post, read: DIY: Home-Cured Bacon Candied Bacon Ice Cream recipe from David Lebovitz. Bourbon Bacon Jam from Evil Shenanigans. Sounds odd, but it’s good. The revised and updated Charcuterie has just been published. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
We’re back again with another valuable technique, the water bath, essential for gentle cooking. The water bath uses the miracle tool, water. Water makes life as we know it possible. It’s one of the only substances that expands when it freezes rather than contracts (if it didn’t, ice would sink, not simply ruining your gin and tonic, but rendering the gin and tonic moot, as most of habitable earth would be flooded). Water cannot go above 212°F in normal circumstances (it can if you heat it under pressure or, with less pressure, specifically at high altitudes, it turns to gas at lower temperatures). And importantly, it cools as it evaporates (which is why sweating cools our body). In this video we use it to gently cook emulsified shrimp and cream, mixed with whole chunks of Read On »
If you are in London, Ontario check out local cheesemonger and charcuterie maker Erin Harris, via Cheese Poet.
Say you have a whole ham and your wife, named Donna, doesn’t want the thing hanging in your closet for a year, drying out for prosciutto. Or you live in a fifth-floor walk-up in Manhattan and don’t have a wife named Donna but you also don’t have a closet, let alone a drying room. Or you have a whole ham but do not have a holiday dinner to prepare and fourteen people to feed. Such is usually the case, in fact, so what do you do with a whole ham? I get this question all the time. The answer is that you break it down into smaller, delectable parts. Here’s what one butcher, Rob Levitt, of Chicago’s The Butcher & Larder, does with his ham. It’s difficult of course to put into words exactly where to draw a Read On »