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Magyaros És Tájjellegű Hagyományos Kolbászok

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Magyaros És Tájjellegű Hagyományos Kolbászok Remete Farkas László Magyaros és tájjelleg ű hagyományos kolbászok Kárpát-medencei magyaros konyha... sorozat (I. kötet) Magyaros, tájjelleg ű, rusztikus és ősi kolbászfélék készítése. Kárpát-medencei táji és nemzetiségi kolbászkészítési sajátosságok. Alapanyagok kiválasztása, el őkészítés, sózás-fűszerezés, ízesítés, elegyítés. Töltés, füstölés-szikkasztás és érlelés, vagy f őzés, sütés és lángolás. Korabeli leírások és régi szakácskönyvek felhasználásával. Elfeledett ízek felelevenítése, receptek, házi módszerek. Próbák: leírások, gy űjtések, családi emlékek alapján. Régi fogások, kármentési módszerek. Sok sikert a kísérletezéshez! Ötleteket ünnepekre! Jó étvágyat! Kézirat ___________________________________________________________________________ Budapest, 2015. TARTALOMJEGYZÉK BEVEZETÉS A SOROZAT KÖNYVEIHEZ.........................................................................8 Történelem ......................................................................................................................8 Fogalmak és értelmezések ...............................................................................................9 Alapanyagok és hasznosítások.........................................................................................9 KOLBÁSZOK......................................................................................................................11 Általános jellemz ők ..........................................................................................................11 Megnevezés eredete.......................................................................................................11 Kolbászok besorolása....................................................................................................11 Hazai változatok ...............................................................................................................12 Szárazkolbász................................................................................................................12 Kuláré ...........................................................................................................................13 Dorka............................................................................................................................13 Füstölt kolbász ..............................................................................................................13 Lángolt kolbász .............................................................................................................13 Süt őkolbász ...................................................................................................................14 Főzőkolbász...................................................................................................................14 Ken őkolbász ..................................................................................................................14 Abált kolbászka .............................................................................................................14 Vagdalt kolbász .............................................................................................................15 Sódarkolbász .................................................................................................................15 Jövevény változatok..........................................................................................................15 Kulen.............................................................................................................................16 Dora, kata.....................................................................................................................16 Stifolder.........................................................................................................................16 Szalámi..........................................................................................................................16 Szafaládé.......................................................................................................................17 Krinolin.........................................................................................................................17 Virsli .............................................................................................................................17 Párizsi...........................................................................................................................17 HAGYOMÁNYOS MAGYAR KOLBÁSZOK....................................................................18 Kolbász alapanyag el őkészítése.........................................................................................18 Hús el őkészítése ............................................................................................................18 Színhús-szalonna arány .................................................................................................18 Alapanyagok darabolása...............................................................................................19 Kolbász-alap sózása ......................................................................................................19 Korabeli adalékok.............................................................................................................19 Salétromozás .................................................................................................................19 Borozás .........................................................................................................................20 Mézezés.........................................................................................................................20 Cukrozás .......................................................................................................................20 Kiszilés..........................................................................................................................20 Tejezés ..........................................................................................................................21 Aszalványozás ...............................................................................................................21 Fűszerezés.....................................................................................................................21 ©Farkas László, 2015. Minden jog fenntartva. MEK közzététel engedélyezve. 2. oldal Korabeli kolbászkészítés...................................................................................................21 Béltisztítás.....................................................................................................................21 Töltés ............................................................................................................................22 Nyomatás ......................................................................................................................22 Szikkasztás ....................................................................................................................22 Pácolás .........................................................................................................................22 Szárítás .........................................................................................................................23 Füstölés.........................................................................................................................23 Abálás...........................................................................................................................24 Tárolás..............................................................................................................................24 Fellógatás .....................................................................................................................24 Érlelés...........................................................................................................................25 Hamvazás......................................................................................................................25 Hantolás........................................................................................................................25 Ágyazás.........................................................................................................................25 Szenezés ........................................................................................................................26 Sarazás..........................................................................................................................26 Készítési módszerek összehasonlítása ............................................................................26 KOLBÁSZOK F ŰSZEREZÉSE...........................................................................................27 Fűszerezés hagyománya....................................................................................................27 Fűszerezés alakulása.....................................................................................................27 Fűszerkörnyezet.............................................................................................................28 Hazai kolbász-változatok ..................................................................................................31 Magyar kolbásztípus......................................................................................................31 Helyi változatok.........................................................................................................32
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