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Cured Meat, Smoked Fish & Pickled Eggs
Karen Solomon
其他書名
Recipes & Techniques for Preserving Protein-Packed Foods
出版Hachette UK, 2018-07-10
主題Cooking / Methods / Canning & PreservingCooking / Specific Ingredients / MeatCooking / Health & Healing / High Protein
ISBN16121290489781612129044
URLhttp://books.google.com.hk/books?id=3Kp4EAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

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