Charcuterie: Sausages, Pates and Accompaniments by Fritz H Sonnenschmidt

Charcuterie: Sausages, Pates and Accompaniments by Fritz H Sonnenschmidt

By Fritz H Sonnenschmidt

CHARCUTERIE: SAUSAGES, PATES AND ACCOMPANIMENTS teaches readers easy methods to organize sausages, pates and different cooked processed meals. those talents are helpful to a culinarian, as they continually come into play whereas within the kitchen. This product is an invaluable advisor for somebody operating in Charcuterie, yet can also be used as a reference publication for Garde Manger methods.

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The sausages are now ready to be poached. 1) Cooking time for poached sausages is 25 minutes for every 1 inch in diameter. 2) Cooking time for cooked sausages is 28 to 30 minutes for every 1 inch in diameter. 3) Cooking time for blood sausages is 35 minutes for every 1 inch in diameter. First knot Tie knot tight Second knot Loop casing over first knot and tie tight to produce bubble Bubble Tie and form loop to hang sausage Bubble knot and loops Making a bubble knot for large casings 37 Chapter 4 Poaching the Sausages IN REVIEW For successful poaching use a large, possibly oversized pot.

6. 7. Wash shrimp in cold salted water; drain for 30 minutes in a colander and place in a bowl. Prepare brine; make sure all salt is dissolved. Pour brine over shrimp. Weight down with a plate, making sure that all shrimp are submerged. Marinate for 30 minutes, remove shrimp, and drain well. ) Heat brine, add dill, and simmer for 15 minutes: Add the shrimp and simmer for 2 to 3 minutes. Remove shrimp and cool on a wire rack and cold-smoke at 70°F–90°F for 1 hour. Remove shrimp and brush with olive oil.

Rinse and dry fillets well. ) 2. Mix the salt and sugar together. Sprinkle a layer approximately ¼-in. thick into a porcelain or plastic dish. Lay one fillet skin side down on top of the salt mixture. Sprinkle the fillet with a ½-in. thick layer of the mixture making sure it is thinner toward the fillet’s tail. 3. Place the second fillet skin side down on top of the first and sprinkle with the remaining salt mixture. Cover with plastic wrap and weight down with a board or a brick or stone wrapped in plastic.

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