Download 65 Pickles, Chutneys & Relishes: Make your own mouthwatering by Catherine Atkinson PDF

By Catherine Atkinson

This scrumptious number of pickles, chutneys and relishes will boost any variety of daily and big day foodstuff.

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Extra resources for 65 Pickles, Chutneys & Relishes: Make your own mouthwatering preserves with step-by-step recipes and over 230 superb photographs

Sample text

Meat is graded according to its quality, with ratings such as EEA (prime), IA (choice), IIA (select), etc. 5 • Raw 44 16 40 35 0 • Cooked: 15 min. 51 11 33 39 0 • Cooked: 30 min. 58 6 28 33 0 • Cooked: 60 min. 64 6 21 28 0 • Cooked: 90 min. 2 to –1 Plastic wrap 3 weeks Fowl –2 Plastic wrap 3 to 4 weeks Fowl Note: Humidity of 85 to 95% needed normally unless usage of special packing like Crayovac or other. Chapter 4 Salt Salt is an essential component of our diet. The human body needs at least one gram of salt per day to function properly, though excess salt intake can contribute to health problems like high blood pressure.

Brines can be prepared with heat in order to help the ingredients dissolve. Boil the water with all of the ingredients, except the sugar, until they are dissolved. Remove from heat, skim any solids from the surface, and add the sugar. Transfer to a clean container, cover (to avoid any contaminants) and let cool. Store mixture until ready to use. Decant and aerate brine mixture if needed. If using the cold brine method (no heat), make sure that all of the ingredients are completely dissolved by mixing thoroughly.

STARCHES Vegetable starches are commonly used as thickeners, water binders, emulsion stabilizers, and gelling agents in charcuterie. There are many varieties of starches, processed with different techniques, all with specific applications. The choice of a particular starch additive depends on cooking temperature, desired texture, color, and storage and processing conditions. Starches are insoluble at room temperature but absorb water when heated. When chilled, starch additives can form gels. When stored at a cold temperature, the starch can return to its insoluble state and may loose its thickening properties.

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