tailieunhanh - Lecture Professional cooking (6/e): Chapter 26 - Wayne Gisslen

Chapter 26 - Sausages and cured foods. The main part of this chapter is devoted to the production of fresh sausages, which are easily prepared in any kitchen with relatively simple equipment. We also introduce the subject of cured and smoked sausages with an overview of curing and smoking. | Chapter 26 Sausages and Cured Foods Chapter Objectives 1. Prepare simple dry-cured and brine-cured foods. 2. Prepare simple smoked foods. 3. Prepare fresh, cured, and smoked sausages. Sausages have been popular since ancient times. First made to utilize and preserve trimmings and less desirable cuts of meat. The term “charcutier” means one who prepares and sells pork products. Curing and Smoking Ingredients for curing foods: Salt - as a preservative Nitrites and nitrites - used to prevent botulism infection Sugars - modify the flavor Herbs, spices, and other flavors Curing Methods Dry cures - cure ingredients are packed or rubbed over the food to coat completely Brines - a solution of salt and other curing ingredients in water. Food submerged or injected with brine. Smoking Smoking is a way of drying and preserving foods since prehistoric times. First rule of smoking: DO NOT smoke meats, poultry, or seafood that has not been cured. Two Types of Smoking Cold smoking | Chapter 26 Sausages and Cured Foods Chapter Objectives 1. Prepare simple dry-cured and brine-cured foods. 2. Prepare simple smoked foods. 3. Prepare fresh, cured, and smoked sausages. Sausages have been popular since ancient times. First made to utilize and preserve trimmings and less desirable cuts of meat. The term “charcutier” means one who prepares and sells pork products. Curing and Smoking Ingredients for curing foods: Salt - as a preservative Nitrites and nitrites - used to prevent botulism infection Sugars - modify the flavor Herbs, spices, and other flavors Curing Methods Dry cures - cure ingredients are packed or rubbed over the food to coat completely Brines - a solution of salt and other curing ingredients in water. Food submerged or injected with brine. Smoking Smoking is a way of drying and preserving foods since prehistoric times. First rule of smoking: DO NOT smoke meats, poultry, or seafood that has not been cured. Two Types of Smoking Cold smoking Temperature kept at or below 85° F Food will absorb the flavor but not cook Hot smoking Temperature up to 165° F for sausage and meat Temperature up to 200° F for fish and poultry Food takes on flavors and cooks Typical Smoker Consists of the Following Items An enclosed chamber A source of smoke A means of circulating smoke A way of controlling heat Types of Wood Used Hickory is the most popular. Other woods: oak, mesquite, and fruitwoods; all types. Pine and pressure treated wood should NEVER be used. Sausages A mixture of ground meat, usually pork, and seasonings stuffed in a casing. There are hundreds of types of sausages. Categories of Sausages Three classifications Fresh sausages - according to the USDA is one that contains no nitrates or nitrites. Cured sausages - ones that contain nitrates or nitrites of sodium Smoked sausages - may be cold or hot smoked Basic Sausage Ingredients Lean Pork fat, preferably hard fatback, ground with meat Salt Spices, herbs, .