Principles of Curing Ronald B
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Variocookingcenter Application Manual Foreword
® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen. -
Meat, Fish and Dairy Products and the Risk of Cancer: a Summary Matrix 7 2
Meat, fish and dairy products and the risk of cancer 2018 Contents World Cancer Research Fund Network 3 Executive summary 5 1. Meat, fish and dairy products and the risk of cancer: a summary matrix 7 2. Summary of Panel judgements 9 3. Definitions and patterns 11 3.1 Red meat 11 3.2 Processed meat 12 3.3 Foods containing haem iron 13 3.4 Fish 13 3.5 Cantonese-style salted fish 13 3.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 14 3.7 Dairy products 14 3.8 Diets high in calcium 15 4. Interpretation of the evidence 16 4.1 General 16 4.2 Specific 16 5. Evidence and judgements 27 5.1 Red meat 27 5.2 Processed meat 31 5.3 Foods containing haem iron 35 5.4 Fish 36 5.5 Cantonese-style salted fish 37 5.6 Grilled (broiled) or barbecued (charbroiled) meat and fish 40 5.7 Dairy products 41 5.8 Diets high in calcium 51 5.9 Other 52 6. Comparison with the 2007 Second Expert Report 52 Acknowledgements 53 Abbreviations 57 Glossary 58 References 65 Appendix 1: Criteria for grading evidence for cancer prevention 71 Appendix 2: Mechanisms 74 Our Cancer Prevention Recommendations 79 2 Meat, fish and dairy products and the risk of cancer 2018 WORLD CANCER RESEARCH FUND NETWORK Our Vision We want to live in a world where no one develops a preventable cancer. Our Mission We champion the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed choices to reduce their cancer risk. -
F Is for Flavor.Pdf
!! ™ This is an introductory version of Chef Jacob’s Culinary Bootcamp Workbook and F-STEP™ curriculum. You can download the complete curriculum here. 2 !! Third Edition Copyright © 2015 Jacob Burton All rights reserved. 3 4 !! WHAT IS F-STEP?!.....................................................................................11 F IS FOR FLAVOR!.....................................................................................13 UNDERSTANDING FLAVOR STRUCTURE! 14 What is flavor?! 14 Salty! 15 Sweet! 20 Sour! 21 Bitter! 22 Umami! 22 Umami Ingredient Chart! 26 Piquancy! 28 Flavor And Aroma! 28 The Importance Of Fat And Flavor! 29 Texture! 30 Tannins! 30 Flavor’s X Factor! 31 Preventing Palate Fatigue! 32 Delivering A “Flavor Punch”! 33 Using “Flavor Interruptions”! 33 CHOOSING PRIMARY AND SECONDARY FLAVORS! 34 SELECTING NON SEASONAL INGREDIENTS! 35 Buying Spices! 35 Herbs! 36 Poultry! 37 5 Seafood! 37 Beef! 39 Pork! 41 GUIDE TO SEASONAL PRODUCE! 42 Winter! 42 December! 42 January! 44 February! 45 Spring! 46 March! 46 April! 47 May! 49 Summer! 49 June! 50 July! 50 August! 52 Fall! 54 September! 54 October! 55 November! 58 S IS FOR SAUCE!.......................................................................................60 CULINARY STOCKS! 62 Basic Recipe for Protein-Based Stocks! 63 SAUCE THICKENERS! 63 Roux! 64 6 !! Liaison! 65 Other Sauce Thickeners At A Glance! 66 The Three Modern Mother Sauces! 67 REDUCTION SAUCES! 67 Reduction Sauce Process! 69 Tips For Reinforcing Flavors! 70 Reduction Stage! 70 Tips For Reduction! 71 Pan Sauces! -
Olive Oil Jars Left Behind By
live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed. -
Baking & Heating Instructions
Baking & Heating Instructions Pecan Sticky Buns Cinnamon Rolls Keep frozen until 18-24 hours before baking. 18-24 hours Keep frozen until 18-24 hours before baking. 18-24 hours before before you’d like to bake the buns, pull them from freezer and you’d like to bake the rolls, pull them from freezer and refrigerate. About 1 hour before baking, remove from fridge refrigerate. About 1 hour before baking, remove from fridge and let buns sit at room temperature for about 1 hour to finish and let buns sit at room temperature for about 1 hour to finish proofing. They will rise best if they proof in a slightly warm proofing. They will rise best if they proof in a slightly warm room. Preheat oven to 350 degrees. Remove plastic lid, room. Preheat oven to 350 degrees. Remove plastic lid, discard. discard. Place pan on a baking sheet and into the oven and Place pan in the oven & bake for about 17-20 minutes, until rolls bake for about 25-30 minutes, until buns are golden brown & are a light golden brown and just a bit firm to the touch, but firm to the touch on top, and the underside looks baked but not too firm. Remove from the oven and let cool. Using a still tender when lifted up with a fork. Remove from oven & let butter knife, spread icing over the top to cover. For best quality, cool for 5 minutes. At exactly 5 minutes, loosen buns & goo please eat the rolls the same day they are baked. -
Grilled Brown Sugar Chicken Wings
Grilled Brown Sugar Chicken Wings https://www.campchef.com/recipes/grilled-brown-sugar-wings/ 2 lbs. chicken wings Preheat smoker or oven to 425°F. Line a baking sheet with foil. 2 Tablespoons olive oil 2 teaspoons brown sugar In large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, 2 teaspoons garlic powder paprika, onion powder, salt and pepper, to taste. 2 teaspoons chili powder 2 teaspoons smoked paprika Mix until wings are coated. Place wings onto baking sheet and smoke/bake for 1 teaspoon onion powder 25 min, using tongs to turn halfway through. Salt and pepper to taste Make dipping sauce by combining roasted red pepper, goat cheese, sour cream Cream Sauce Ingredients and salt in the bowl of a food processor until creamed. 1/3 cup roasted pepper, chopped Serve wings immediately with dipping sauce. 2 oz goat cheese 2 Tablespoons sour cream 1/4 teaspoon salt Pulled Pork Egg Rolls https://www.campchef.com/recipes/pulled-pork-egg-rolls/ Peanut oil, for frying Note: Quantities of the ingredients will depend on how much leftover pulled pork you have. Egg roll wrappers Coleslaw mix In a deep Dutch oven, heat enough peanut oil to come halfway up the sides of the pot, to Leftover pulled pork (see www.campchef.com/recipes/ 350 degrees F. bbq-pulled-pork/) for recipe BBQ sauce for dipping Add cold water to a small bowl. Unwrap the egg roll wrappers. Brush the edges with the cold water and set them on your work surface with the triangle edges pointing towards you. -
Crisp Deep-Fried Polenta Integrale
Crisp Deep-Fried Polenta Integrale Yield Eight 3½-inch triangular slabs, each about 1h inches thick Time About 1 hour to simmer the polenta, at least 4 hours to chill, and about 20 minutes to fry Cooking Remarks The best way to stir this polenta during simmering is to alternate between whisk and wooden spoon: use a whisk to bring the cornmeal slurry up to its first wave of thickening and to prevent possible lumps down the road, and then use a wooden spoon to ensure that the bottom of the pan stays smooth, with no stickage. The polenta wedges must be patted dry before frying, and the fat must be 400 degrees before they are dropped in. Equipment Mise en Place For this recipe, you will need a pastry brush; an 8-inch square glass baking dish; a teakettle; a large heavy-bottomed saucepan; a whisk; a wooden spoon; an offset icing spatula or spoon; parchment paper; a cutting board; a small offset spatula; two rimmed baking sheets; a chef’s knife; a large, heavy-bottomed Dutch oven (preferably enameled cast iron); an instant-read or deep-fry thermometer; a wire skimmer; and a metal spatula. Ingredients Olive oil for the greasing baking dish Spring or filtered water 9 ounces (1½ cups) Anson Mills Artisan Handmade Coarse Rustic Polenta Integrale 2 teaspoons fine sea salt ½ teaspoon freshly ground black pepper 1 ounce (2 tablespoons) unsalted butter About 2½ quarts peanut oil Parmesan Reggiano for serving 1. Brush an 8-inch square glass baking dish with olive oil and set it aside. -
2009 Goat Meat Recipes
GOAT MEAT RECIPES The following goat meat recipes are compiled from numerous listings on the Internet. You will find many more by taking the time to look up “goat meat recipes” online. CHEESE BURGER BAKE (Krista Darnell) 1 lb ground goat 2 cups Bisquick or substitute 1/3 cup chopped onion ¼ cup Milk 1 can (11oz) condensed ¾ cup water Cheddar Cheese Soup 1 cup shredded Cheddar Cheese 1 cup frozen mixed veggies, salt, pepper to taste Preheat oven to 400°. Generously grease rectangular baking dish (13x9x2). Cook ground goat and onions with salt & pepper to taste in 10” skillet over medium heat stirring occ. Until meat is brown, drain. Stir in soup, vegetables and milk. Stir Bisquick powder and water in baking dish until moistened. Spread evenly. Spread meat mixture over batter. Sprinkle with shredded cheese. (Optional additions: Mushrooms) APRICOT MUSTARD GLAZED LEG OF GOAT (Krista Darnell) ¼ cup Apricot jam 1 tsp dried Rosemary 2 tbs Honey Mustard3 lb goat leg, butterflied 2 Garlic Cloves, chopped ½ cup Red Wine 2 tbs Soy sauce 1 cup Beef stock 2 tbs Olive oil Salt & Pepper to taste Combine jam, mustard, garlic, soy sauce, olive oil and rosemary reserving 2 tbs of marinade for sauce. Brush remainder all over goat. Season with salt & pepper. Marinate for 30 minutes. Broil goat for 3 minutes per side. Bake goat at 425° fat side up for 20 minutes or until just pink. Remove from oven and let rest on serving dish for 10 minutes. Pour off any fat in pan. Add Red wine to pan and reduce to 1tbs. -
Open Mckinney Thesis 4 1.Pdf
The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E. -
Curing As a Single Special Process Regulatory Agency Jurisdiction NAME (Fill in Form)
DRAFT Single Hazard Special Process HACCP Template for Curing as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form) Date Submitted __________ Date Approved ________ Valid until ___________ A. General Information This is a placeholder for the general information needed: e.g. operator name, location, Person-in- Charge (PIC) Name, contact information, etc. fill in form B. Categorization – Recipe(s) Categorization: Template for Curing as a Single Special Process 2013 FDA Food Code Section 3-502.11: “A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY (RA) as specified in §8-103.10 and under §8- 103.11 before: (B) Curing food.” This template is to be utilized for raw food that will follow US FDA model Food Code parameters for cooking, cooling and cold storage. This template is not intended for products where additional critical control points (CCPs)/variances would be needed (for example, products with a fermentation or drying step or products where slow cooling is used). Recipe: Attach recipes of all current and future meat and poultry products containing sodium nitrite to this document (see C2 Control below) [label as attachment 1]. Product must contain a minimum of 120ppm ingoing nitrite. The use of nitrate is not permitted (under this Special Processes HACCP template). Only curing salt mixtures, which contain sodium chloride (NaCl) with 6.25% sodium nitrite, are permitted. The curing salt mixture must be dyed pink so that it cannot be confused with common salt. The curing salt mixture must be stored in a safe and secure place. Appropriate labeling must remain on the packaging. -
Wild Ducks and Coots Make Good Eating
Volume 3 Article 1 Bulletin P83 Wild ducks and coots make good eating 1-1-1947 Wild ducks and coots make good eating Anna Margrethe Olsen Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletinp Part of the Food Science Commons Recommended Citation Olsen, Anna Margrethe (1947) "Wild ducks and coots make good eating," Bulletin P: Vol. 3 : Bulletin P83 , Article 1. Available at: http://lib.dr.iastate.edu/bulletinp/vol3/iss83/1 This Article is brought to you for free and open access by the Iowa Agricultural and Home Economics Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin P by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Olsen: Wild ducks and coots make good eating JANUARY, 1947 BULLETIN P83 Make Good Eating! AGRICULTURAL EXPERIMENT STATION— AGRICULTURAL EXTENSION SERVICE FISH AND WILDLIFE SERVICE, UNITED STATES DEPARTMENT OF THE INTERIOR IOWA STATE CONSERVATION COMMISSION AND WILDLIFE MANAGEMENT INSTITUTE Cooperating Published by IOWAIowa State STATE University COLLEGE Digital Repository, 1947 AMES, IOWA 1 Bulletin P, Vol. 3, No. 83 [1947], Art. 1 CONTENTS Page Handling wild ducks and coots in the field 735 Wild ducks and coots in the kitchen and at the table 736 Broiled wild ducks or coots •-•ft- ■... •_____ 740 Oven-grilled wild ducks or coots ________________ 741 Wild duck or coot kabobs ' ■ & ' . ' . •_______ 742 Fried wild ducks or coots ______________1.._____ 742 Barbecued wild ducks or coots .... .... 743 Smothered wild ducks or coots ____________ _ _ 744 Breaded wild ducks or coots __ ___jj| \ ’ 744 Southern fried wild ducks or coots 744 Baked wild ducks or coots ||___ ■ 74g Potted wild ducks or coots ____ jRI---*-_• 74g Roast wild ducks or coots ^ ___________ _ 74g Wild duck or coot pie ___■____ :_________ _ - 746 Duck or coot and bean casserole ____ V v . -
Chemical Hazard Analysis for Sodium Nitrite in Meat Curing L
CHEMICAL HAZARD ANALYSIS FOR SODIUM NITRITE IN MEAT CURING L. L. Borchert and R. G. Cassens University of Wisconsin July, 1998 Cured meat has specific properties including a pink color and characteristic flavor and texture. Potassium nitrate and sodium nitrite have a long history of use as curing ingredients, and by the close of the 19th century the scientific basis of the process was becoming understood. It was realized, for example, that nitrate must be converted to nitrite in order for the curing process to proceed. Regulations controlling the use of curing agents were established in the USA in 1926 (see USDA, 1925; USDA, 1926), and the same rules are in effect at present, with slight modification. The critical feature of these rules is that a maximum use level of sodium nitrite is defined; but the meat processor may use less. Basically, no more than one-quarter ounce (7.1 g) may be used per 100 pounds (45.4 kg) of meat (resulting in 156 mg/kg or 156 ppm). While nitrate is still permitted, it is, in fact, not used by the industry. The regulations were changed for bacon so that ingoing nitrite is targeted at 120 ppm, and the maximum use of ascorbates (550 ppm) is mandated. The current routine use of ascorbates (ascorbic acid, sodium ascorbate, erythorbic acid and sodium erythorbate) by the meat processing industry is important not only because it accelerates and improves the curing process but also the use of ascorbates inhibits nitrosation reactions which might result in formation of carcinogenic nitrosamines (Mirvish et al, 1995).