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Home Sausage Making Second Edition
HOME SAUSAGE MAKING SECOND EDITION ���������� �� ������ ������� HOME SAUSAGE MAKING SECOND EDITION By I. J. Ehr, T. L. Tronsky D.R. Rice, D. M. Kinsman C. Faustman Department of Animal Science University of Connecticut Storrs, Connecticut 06268 Table of Contents Introduction-------------------------------------------------------------------------------------------------- 1 Equipment---------------------------------------------------------------------------------------------------- 2 Sanitation----------------------------------------------------------------------------------------------------- 4 Ingredients, Additives, and Spices------------------------------------------------------------------------ 5 Spice Chart--------------------------------------------------------------------------------------------------- 6 General Conversions---------------------------------------------------------------------------------------- 7 Casings-------------------------------------------------------------------------------------------------------- 8 Game Meat-------------------------------------------------------------------------------------------------- 10 Recipes------------------------------------------------------------------------------------------------------- 10 Fresh Sausages Fresh Pork Breakfast ----------------------------------------------------------------------------- 10 Fresh Italian---------------------------------------------------------------------------------------- 10 Cooked Sausages Bratwurst------------------------------------------------------------------------------------------- -
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s) -
Effect of the Inclusion of Smoking Step in Iberian Sausage Processing on Levels of Polycyclic Aromatic Hydrocarbons Martín-Cabello L
1 Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons Martín-Cabello L. 1, Carrapiso A.I. 1, Sánchez del Pulgar J. 2, Torrado C. 1, García C. 2 and Martín L. 1 1 Extremadura University, Animal Production and Food Science Dept., Agricultural Engineering School, Badajoz, Spain 2 Extremadura University, Animal Production and Food Science Dept., Faculty of Veterinary, Cáceres, Spain Abstract— A traditional Iberian pork sausage, pyrene, dibenz (a,h) anthracene, dibenzo (a,e) pyrene, salchichón, was elaborated including a treatment of cold dibenzo (a,h) pyrene, dibenzo (a,i) pyrene, dibenzo smoking for 18 hours using wood from Quercus ilex. The (a,l) pyrene, indeno (1,2,3-cd) pyrene, 5- levels of six polycyclic aromatic hydrocarbons (PAH) methylchrysene) were clearly recognized as (B(b)F, B(k)F, B(a)A, B(a)P, B(ghi)P and I(123-cd)P) carcinogenic, for which further investigation of the were analyzed at the end of processing. PAH were determined by HPLC-FLD. A control batch that was not relative levels was required by a Commission smoked was also evaluated. For the control group (n=15) Recommendation [7]. results showed that the six PAH analyzed in this study Benzo(a)pyrene (B[a]P) has been identified as very were not found in detectable amounts. In the smoked mutagenic and carcinogenic and it has been accepted batch (n=15) a total sum of the six PAH of 0.4µg/kg were as a general indicator of total PAH present in wood found, being low quantity probably due to the shorter smoke, smoked foods and environmental samples [8], period of smoking than those usually referred in other although it accounts between 1 and 20% of total PAH studies. -
Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
C 42/2EN Official Journal of the European Communities 8.2.2001 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2001/C 42/02) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 64 1. Responsible department in the Member State Name: Subdirección General de Denominaciones de Calidad. Dirección General de Alimentación. Secretaría General de Agricultura y Ganadería. Ministerio de Agricultura, Pesca y Alimen- tación, Espaæa Address: Paseo de La Infanta Isabel, no 1, E-28071 Madrid Tel. (34) 913 47 53 94 Fax (34) 913 47 54 10 2. Applicant group 2.1. Name: Asociación Promotora Denominación Específica Botillo del Bierzo 2.2. Address: Avda Villafranca, 31, Bembibre, LØon Tel. (34) 987 45 60 96 Fax (34) 987 45 61 97 2.3. Composition: Producer/processor (x) other ( ) 3. Type of product: Class 1-2 Meat-based product. 4. Specification (summary of requirements under Article 4(2)) 4.1. Name: Botillo del Bierzo. 4.2. -
Functions & Events 2018
FUNCTIONS & EVENTS 2018 +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 CONTENTS 0 3 INFO Venue Capacities 0 4 11 BREAKFAST AND BRUNCH LUNCH AND DINNER Plated Breakfast Plated Set Menus Breakfast Buffet Vegetarian Set Menus Brunch Buffet Isola Poolside Barbeque Halaal Friendly Plated Breakfast Buffet Menus Halaal Friendly Breakfast Buffet Finger Fork Lunch Buffet 25 CANAPÉ S AND BOWL FOODS Canapés Menu Selector Halaal Canapé Menu Selector Bowl Food Selector Dry/Quick Snacks 30 41 DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Day Conference Package Gourmet Wraps and Sandwich Selection Enhance Your Break Sail Away Breakfast Buffet Morning and Afternoon Tea Table Finger Fork Menu Sushi Making Masterclass Buffet Menus Reuben’s Lunch Set Menu 45 BEVERAGES Wine List Spirits, Beers, Ciders and Cocktails Other Beverages +27(0)21 431 5103 | [email protected] oneandonlycapetown.com FUNCTIONS & EVENTS 2018 INFO BREAKFAST AND BRUNCH 3 LUNCH AND DINNER CANAPÉS AND BOWL FOODS DAY CONFERENCE PACKAGES SPECIALITY MENU’S AND ACTIVITIES Venue Capacities BEVERAGES VENUE CAPACITIES FUNCTION ROOM SQUARE FEET SQUARE METERS SQUARE HEIGHT LENGTH WIDTH BANQUETING ROUNDS RECEPTION CABARET (HALF MOON) THEATRE (CINEMA) CLASSROOM (SCHOOLROOM) U-SHAPED BOARDROOM 140 150 120 170 290 98 (8) BALLROOM 18m 12m (incl. (length) 2325 216 6m (incl. 84 (7) 140 70 50 (A&B) 59 ft 39 ft dance 120 Foyer 72 (6) floor) (width) and terrace) BALLROOM A 1156 108 6m 9m 12m 50 75 40 70 50 30 30 BALLROOM B As Ballroom A PRE FUNCTION - - 5.9m 18m 9m N/A 140 N/A N/A N/A N/A N/A /TERRACE 40 MARINA 32/8 775 72 3m 12m 6m (excl. -
0816645132.Pdf
THE SWEDISH TABLE THE SWED ISH TABLE Helene Henderson COLOR PHOTOGRAPHY BY LISA RUTLEDGE FOOD STYLING BY HELENE HENDERSON AND TREVOR ZIMMERMAN UNIVERSITY OF MINNESOTA PRESS MINNEAPOLIS-LONDON Copyright 2005 by Helene Henderson Color photography copyright 2005 by The Regents of the University of Minnesota. All other photographs courtesy of the author. Interior design by Frances Baca. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Published by the University of Minnesota Press 111 Third Avenue South, Suite 290 Minneapolis, MN 55401-2520 http://www.upress.umn.edu Library of Congress Cataloging-in-Publication Data Henderson, Helene. The Swedish table / Helene Henderson; color photography by Lisa Rutledge; food styling by Helene Henderson and Trevor Zimmerman. p. cm. ISBN 0-8166-4513-2 (hc/j : alk. paper) 1. Cookery, Swedish. 2. Sweden—Social life and customs, i. Title. TX722.S8H47 2005 641.59485—dc22 2004028038 Printed in the United States of America on acid-free paper The University of Minnesota is an equal-opportunity educator and employer. 12 ii 10 09 08 07 06 05 10 9 8 7 6 5 4 3 2 i In memory of my grandmother Jenny and for my children, Celia, Casper, and Caden This page intentionally left blank Contents Acknowledgments xiii Introduction xv Swedish Holidays, Customs, and Celebrations xix FROM HEAVEN Hot and Chilled Soups Chilled -
The Microbial Ecology of Biltong in South Africa During Production And
THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo THE MICROBIAL ECOLOGY OF BILTONG IN SOUTH AFRICA DURING PRODUCTION AND AT POINT-OF-SALE Keshia Naidoo A dissertation submitted to the Faculty of Science, University of the Witwatersrand, Johannesburg, in fulfilment of the requirements for the degree of Masters of Science. Johannesburg 2010. ii DECLARATION I hereby declare, that this is my own, unaided work. It is being submitted for the degree of Masters of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. ________________ KESHIA NAIDOO 0402012F ________ Day of _____________ 2010. iii TABLE OF CONTENTS Page PREFACE ..…………………………………………………………………………... v ABSTRACT …………………………………………………………………………. vi LIST OF TABLES ………………………………………………………………...… vii LIST OF FIGURES …………………………………………………………...…….. viii ACKNOWLEDGEMENTS………………………………………………….………. xiii DEDICATION……………………………………………………………………….... xv CHAPTER 1 INTRODUCTION…………………………………………………. 1 CHAPTER 2 POTENTIAL CROSS-CONTAMINATION OF THE READY- TO-EAT, DRIED MEAT PRODUCT, BILTONG, AT POINT-OF- SALE IN JOHANNESBURG, SOUTH AFRICA………………… 39 CHAPTER 3 LISTERIA MONOCYTOGENES AND ENTEROTOXIN- PRODUCING STAPHYLOCOCCUS AUREUS ASSOCIATED WITH SOUTH AFRICAN BILTONG IN THE GAUTENG PROVINCE…………………….………………………………….. 66 iv CHAPTER 4 SURVIVAL OF POTENTIAL FOODBORNE PATHOGENS DURING THE BILTONG MANUFACTURING PROCESS……... 91 4.1 IN VITRO RESPONSE OF POTENTIAL FOODBORNE PATHOGENS TO THE CONDIMENTS AND CONDITIONS USED DURING THE BILTONG MANUFACTURING PROCESS………………………………………………………….. 92 4.2 SURVIVAL OF LISTERIA MONOCYTOGENES, AND ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS AUREUS AND STAPHYLOCOCCUS PASTEURI, DURING TWO TYPES OF BILTONG MANUFACTURING PROCESSES………………. 110 CHAPTER 5 SUMMARISING DISCUSSION AND CONCLUSION………….. 139 CHAPTER 6 REFERENCES…………………………………………………….. 158 v PREFACE Some aspects of the work conducted for this dissertation have or will be presented as publications elsewhere: CHAPTER 2: Naidoo, K. -
Feed Me Feed Me More
Eggplant levant dip, dried lamb, pine nuts, coriander, injera 12 Duck liver parfait, smoked biltong pastrami, game salumi, pickled cauliflower, grilled bread 24 Yellow split pea dhal curry, tomato and herbs, goats yoghurt 12 Green harissa snapper and prawn brik cigars, lemon yoghurt, mint 14 Bunny chow brioche with wild rabbit curry, aerated potato 14 House-made merguez sausage, burnt carrot puree, heirloom carrots 15 * Smoked goat curry, goats yoghurt, pomegranate 21 House-made pork & veal boerewors sausage, yellow dhal, sautéed spinach 24 Blackened redfish, pickled kachumbari salad, red pepper gel, nasturtium leaves 34 Piri-piri whole chicken, jollof rice farce, coconut lime sauce 44 Smoked pork ribs, North African dry rub, black barley, roast Jap pumpkin 39 Bone in lamb shoulder, chermoula, smoked cherry truss tomatoes 59 Game Meat Special - ask your server - MP * Snake beans, eggplant kasundi, toasted flaked almonds 11 Black eyed peas, truffle dressed frisée, Spanish onion 10 Berbere spiced fries, green harissa aioli 8 House-made beetroot couscous, smoked beets, Danish fetta, pistachio, herbs, lemon 12 Injera 3 | Caramelised onion chapatti 9 | Coconut rice 5* * Vanilla panna cotta, pomegranate arils, strawberry espuma, brandy biscuit 12 Madagascar chocolate fondant, cardamom gelato, cinnamon tuile 12 Feed Me We'll serve up the chef’s picks of the day 49pp Feed Me More As above + Game Meat + Dessert 64pp To Start Ginger Lesson 19 Fords Gin, house ginger syrup, Amaro Montenegro, orange blossom Bubbles! 10 Spritz 15 -Aperol -Campari -
FOOD PRODUCTION MANAGEMENT II OBJECTIVES at the End of This Lesson, Students Should Be Able to Demonstrate Appropriate Skills, A
FOOD PRODUCTION MANAGEMENT II OBJECTIVES At the end of this lesson, students should be able to demonstrate appropriate skills, and show an understanding of the following: Meat Cooker Mutton and Lamb Beef and Veal Parks, Bacon, Ham and Gammon Game Poultry and Chicken INTRODUCTION In basic food preparation, meat is generally considered to be the flesh of any animal and includes beef, veal, lamb, and pork along with poultry, fish, and shellfish. Poultry and fish, however, often differ from the red meats in preparation and tests for doneness (rare, medium and well done). The word meat comes from the Old English word mete, which referred to food in general. The narrower sense that refers to meat, which does not include sea food, developed over the past few hundred years and has religious influences. Meat, especially beef, is prepared in many ways, as steaks in stews, fondue, or as dried meat. It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy Joe" or Bolognese sauce). Some meat is cured by smoking, pickling, preserving in salt or brine (see salted meat and curing). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of carcass) and method of preparation. Meat is a typical base for making sandwiches. -
Nc State Charcuterie School 2017
Speakers Dr. Dana J. Hanson, Extension Meat Specialist at NC State University, Department of Food, Bioprocessing and Nutrition Sciences, teaches NC STATE numerous classes at NC State including Muscle Foods, Charcuterie and Pork Quality and Safety. He works with the diverse food industry in the state CHARCUTERIE focusing on new product innovation, quality and safety of all meat products. SCHOOL Dr. Ben Chapman, Extension Food Safety Specialist, NC State, Department of Youth, Family and Community Sciences, his program investigates 2017 human behaviors and creates interventions aimed at food handlers, managers, and organizational decision-makers; the gate keepers of safe food. He co-hosts a biweekly pod cast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow him on Twitter @ benjaminchapman. Mr. Travis Tennant, Manager of Wolf Pack, NC State University Meat Laboratory, is working on completing his Ph.D. at NC State. He has extensive experience as a meat cutter and artisan sausage maker. Wolf Pack North Carolina State University Processed Meat Laboratory Four Monday Afternoon Sessions January 23 January 30 Department of Food, Bioprocessing and Nutrition Sciences February 6 Schaub Hall • Raleigh, NC February 13 fbns.ncsu.edu 1:00 pm – 5:00 pm Who Should Attend NC State Charcuterie School Schedule Registration This short course is designed Fee is: $500.00 per person for the professional chef or Participants will receive: anyone in the food industry that wants to learn the art and • 16 hours of hands-on instruction science of making high quality cured meats. -
Hylton Newsletter 04
Adventure # 4 – Burns Night share. This is all done to maintain an adequate breeding stock in the wild, of course. Bagpipers The second biggest holiday in Scotland is lead the start of the hunt, to give the wee beasties Burns Night, the celebration of the birthday of fair warning that the hunters are coming. ‘Tis only Robert Burns, Scotland’s most famous poet. As sporting, aye? close as we are living to Scotland, we felt we had to The snowdrops, one of the lovely wild cross back over the border and join our friends in flowers of northern Britain, are beginning to bloom. Denholm for their Burns Night banquet. We have only seen a handful of these small white A typical Burns Night banquet is about four plants, but within a few weeks the Scottish hillsides hours long and includes a dinner of Haggis, Neeps will be covered with them. Sometimes they grow and Tatties – a traditional Scottish meal and a thick enough that they make the groundcover so favorite of Burns himself. (Neeps are turnips and white that it actually looks like snow has fallen Tatties are potatoes, both served chunky-mashed) again. There are serious salutes to Mr. Burns, humorous toasts, recitations of his poems, and singing of his songs. (Auld Lang Syne, as sung on New Year’s Eve, would be the most recognizable to Americans) Our Burns Night was a very entertaining evening, with an extremely humorous “Toast to the Lassies” by one of the local men and an equally funny “Toast to the Laddies” reply by a local woman. -
2008 Tech Journal Series Sausage 101
Sausage Tech 1 5/29/08 12:47 PM Page 1 EXCLUSIVE 2008 TECH JOURNAL SERIES SAUSAGE 101 Photo courtesy of Odom’s Tennessee Pride A supplement to The National Provisioner SAUSAGE TECHNOLOGY JOURNAL Sausage Tech 1 5/29/08 12:47 PM Page STJ-2 2008 TECH JOURNAL SERIES SAUSAGE TECHNOLOGY 101 A NATIONAL PROVISIONER RESEARCH PROJECT BY BARBARA YOUNG, EDITOR-IN-CHIEF LISA WHITE, RESEARCH ASSISTANT PART ONE: OVERVIEW he sausage category consists of comminuted cessing often includes a blend of Old World tradi- meats ranging from coarsely ground to fine tions and tastes with modern processing equipment. T emulsions such as hot dogs or bologna. Technology is a key driver behind efficient Products may be cured, smoked or heat-processed. sausage production, which is defined by sophisticated Categories generally include fresh; uncooked and manufacturing techniques. smoked such as Italian pork sausage; cooked and The National Provisioner is producing a series of smoked as in hot dogs; cooked such as liver sausage; technology journals covering various aspects of the dry, semi-dry or fermented such as summer sausage processing side of the industry. These in-depth or pepperoni; and cooked meat specialties such as reports delve into the science and technology that luncheon loaves. Each product in the category has its support the business foundation of meat- and poultry- own processing method with intricacies and tradi- processing programs. This is the third in the series. tions dating back hundreds of years. The recipe for The first two focused on bacon and ground beef, success in the 21st century concerning sausage pro- respectively.