Charcuterie: the craft of salting, smoking, and curing by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev

Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev ebook
Format: epub
Page: 416
ISBN: 0393058298, 9780393058291
Publisher: W. W. Norton

Chef Polcyn and Ruhlman teamed up in 2005 to publish “Charcuterie: The Craft of Salting, Smoking, and Curing.” “Charcuterie” was also nominated for a James Beard Award. Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn (New York: W.W. I got out my trusty book, Charcuterie, The Craft of Salting, Smoking, and Curing, by Michael Ruhlman & Brian Polcyn, given to me by some good friends. I've pulled the ingredient list and steps from the book I mentioned previously, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlmann & Brian Polcyn, which contains some additional tips and details. Charcuterie: The Craft of Salting, Smoking, and Curing. Not hard in the sense of what to serve but more how to serve and how to approach it. Enter stage-left charcuterie, the craft of salting, smoking, and curing meats in old-fashioned traditions using simple ingredients, time-honoured methods, and waste-not want-not practicality. I used the pastrami recipe from Charcuterie: The Craft of Salting, Smoking, and Curing with a few small changes- I cut the amount of sugar in the cure and forgot the coriander/peppercorn crust before smoking. This has been a hard concept for me to get my brain around. One of the focal points of our new restaurant Figue will be the charcuterie bar.