tailieunhanh - Lecture Professional cooking (7/E): Chapter 26 - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sausages and Cured foods The French term Charcutier means “one who prepares and sells pork products.” The feminine form is Charcutière. The art of the Charcutier is called Charcuterie. We use this term more generally to refer to the production of sausages, pâtés, smoked ham, and other cured and smoked products. Curing and Smoking Salt When a food comes in direct contact with salt, a two-way process takes place: Moisture from inside the cell walls of the food is drawn out and dilutes the salt used for the cure. At the same time, dissolved salt is absorbed in the cells to increase the salt concentration there. This is in an effort to make the salt concentrations inside and outside the food more equal. Ingredients for Curing Foods Curing and Smoking Salt Moisture reduction and the increased salt content make food less hospitable to bacteria that cause spoilage and . | Chapter 26 Sausages and Cured foods Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Sausages and Cured foods The French term Charcutier means “one who prepares and sells pork products.” The feminine form is Charcutière. The art of the Charcutier is called Charcuterie. We use this term more generally to refer to the production of sausages, pâtés, smoked ham, and other cured and smoked products. Curing and Smoking Salt When a food comes in direct contact with salt, a two-way process takes place: Moisture from inside the cell walls of the food is drawn out and dilutes the salt used for the cure. At the same time, dissolved salt is absorbed in the cells to increase the salt concentration there. This is in an effort to make the salt concentrations inside and outside the food more equal. Ingredients for Curing Foods Curing and Smoking Salt Moisture reduction and the increased salt content make food less hospitable to bacteria that cause spoilage and disease. The reduced moisture and the increased salt content also change the flavor and texture of the food. Ingredients for Curing Foods Curing and Smoking Nitrites and Nitrates Nitrites and nitrates are added to the cures for foods to make them safe from botulism infection. Sodium nitrite (NaNO2) is the most important of these chemicals. It keeps meats red or pink, which is why certain cured products have their characteristic color. Ingredients for Curing Foods Curing and Smoking Nitrites and Nitrates Nitrites gradually break down inside the cured foods. By the time the nitrites lose their effectiveness: The curing and, in some cases, smoking procedures are finished. The food is cooked or refrigerated, and the food remains safe. Ingredients for Curing Foods Curing and Smoking Nitrites and Nitrates When the food is raw and air-dried: A stronger chemical, sodium nitrate (NaNO3), is used. Nitrates break down more slowly than nitrites and are therefore effective for a