Cured Slow techniques for flavoring meat, fish and vegetables
Cured Slow techniques for flavoring meat, fish and vegetables by Lindy Wildsmith is a comprehensive guide published by Krause Publications on September 5, 2010. This 250-page book is presented in English and explores the art of curing, offering readers a chance to delve into traditional methods that enhance the flavors of various ingredients.
In this edition, readers will discover detailed step-by-step instructions for techniques such as smoking, salting, spicing, marinating, drying, pickling, and potting. The book caters to a diverse audience, including home cooks, fishermen, and aspiring chefs, providing practical guidelines, hints, and tips alongside artfully displayed color photos. With a focus on cooking and specific ingredients, this resource invites culinary enthusiasts to embrace the unique tastes that develop through the curing process.
Official synopsis Publisher
Today, with fridges, freezers and vacuum packaging you don’t need to preserve your meat and vegetables, yet many food enthusiasts crave the unique tastes that develop from the chemical changes that occur during the curing process. Learn the treasured age-old techniques for smoking, salting, spicing, marinating, spicing, drying, pickling and potting by following detailed step-by-step instructions, guidelines, hints, tips and artfully displayed color photos. Whether you’re a home cook, fishermen, wild game hunter or an inspiring chef, you can give as much of yourself as you like to these artisan crafts.
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