To celebrate this week’s publication of Salumi, my and Brian Polycn’s deeper quest into the craft of dry-curing meat, I’m giving away three copies signed by both me and Brian to three commenters on this post. For those who aren’t clear on the definition (and Italians don’t make things easy), salumi refers to Italian cured or preserved meats—mostly dry-cured, and mostly made from pig parts—everything from guanciale to mortadella to prosciutto. Salami, with an A rather than a U, are dry-cured sausages and are one of the many preparations that salumi comprises. My aim, as in much of my cookbook work, is to simplify what seems to be complicated. When I walked into my first salumeria, I was astonished by the variety available. Case upon case of salumi, whole sections devoted to different kinds of Read On »
Posts Tagged: charcuterie
Michael is taking a break from the blog for 10 days. He remains, he says, “very grateful to the readers and especially to the commenters who have offered so much great thought, information, skepticism, and humor.” He hopes to be back a week from Wednesday, provided he does not lose his way, and until then is reposting some of the posts other readers have found useful. — Emilia Charcuterie at Home: Beef Jerky Originally posted March 2, 2009 Among the most easy and satisfying preservation techniques is beef jerky: cut strips of lean beef (the less expensive the cut, the better), salt and season them, let them cure for a day in the fridge, then spread them out on a rack to dry. When my daughter asked me to buy some at the store, I Read On »
Two weeks ago, sparked by Dianne Jacobs’s question about what defines a successful cookbook, I wrote this post So You Want to Write a Cookbook. But the questions raised intrigued me so much that I reached out to two editors I currently work with and respect, asking them specifically, what books that didn’t sell well or make money do you consider to be successful and why. Maria Guarnaschelli responded at length and reached well beyond the question (if her name sounds familiar to you, it may owe to the fact that her daughter Alex, is the chef at NYC’s Butter and a Food Network regular). Her thoughts and decision-making process are a must-read for anyone writing cookbooks, and certainly for anyone who wants to. The following—as well Lorena Jones’s comments, which follow Maria’s—were conducted via email: What Read On »
In honor of this month’s #charcutepalooza challenge over at Mrs. Wheelbarrow, I’m reposting this soppressata recipe from a couple years back. Wishing all who take up the challenge well. Happy curing! While David Lebovitz considers molecular gastronomy and The Alinea Cookbook in a long and thoughtful post today (he approaches with great skepticism, as he’s a traditionalist at heart, and leaves with appreciation having come back round to where he’d begun but by a whole new route), I would like to consider some of the oldest molecular gastronomical magic known to man. Combining ground pork and salt and seasonings, introducing to it some microscopic creatures, and waiting for it to dry a little, to achieve a tangy flavorful sausage that has never gone above room temperature. In December, a few of us went in on a pig. One of the Read On »
Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.