Название: Cured Meat, Smoked Fish & Pickled EggsАвтор: Karen Solomon
Издательство: Storey Publishing
Год: 2018
Формат: PDF
Размер: 26 Мб
Язык: английский / English
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).