Download or read book Why and how to Use Salt and Smoked Fish written by Henry Frank Moore and published by . This book was released on 1917 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Why and how to Use Salt and Smoked Fish written by Henry Frank Moore and published by . This book was released on 1917 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Curing And Smoking Fish written by Stanley Marianski and published by Bookmagic LLC. This book was released on 2014-06-17 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Download or read book WHY AND HOW TO USE SALT AND SMOKED FISH written by HENRY FRANK. MOORE and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Project Smoke written by Steven Raichlen and published by Workman Publishing Company. This book was released on 2016-05-10 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules
Download or read book The Gentle Art of Preserving written by Katie Caldesi and published by Kyle Books. This book was released on 2014-06-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Katie and Giancarlo embarked on a two year-long journey to discover the different methods of conserving food, from smoking fish in Scotland to drying chiles in Sri Lanka, and this book collects their favorite recipes and invaluable advice on equipment, timing, and ingredients. Covering Italian cured charcuterie inspired by Giancarlo's family recipes, jams and chutneys evoking Katie's memories of cooking with her mother to pickling, fermenting, freezing, and pressure canning, they combine traditional tried-and-tested methods with a thoroughly modern perspective.
Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Download or read book How Wild Things Are written by Analiese Gregory and published by . This book was released on 2021-02-03 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: One young chef's ode in recipes and words to the isolated, Australian island-state at the bottom of the world. How Wild Things Are celebrates nature and the slow food life on the rugged and sometimes wild island of Tasmania. When chef Analiese Gregory relocated after years of pushing through her anxiety and cooking in high-end restaurants, she found a new rhythm to the days she spent hunting, fishing, cooking, and foraging--a girl's own adventure at the bottom of the world. With more than 50 recipes, including cheese making and charcuterie, interwoven with Analiese's thoughtful narrative and accompanied by stunning photography, it is also a window into the joys of travel, freedom, vulnerability, and the perennial search for meaning in what we do. This is a blueprint for how to live, as much as how to cook.
Download or read book Plank Cooking written by Scott Haugen and published by . This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ancient method of cooking food on a wooden plank is rapidly growing in popularity. In this book, globe-trotting authors share some 100 easy-to-follow recipes for plank-cooked dishes that can be prepared in the oven or on a grill.
Download or read book Carry On written by Stan Zuray and published by . This book was released on 2017-04-27 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 1960s inner city Boston, Stan Zuray had no future. As the Vietnam war took more and more of his friends, and many of those who returned sank further into drugs and despair, Stan looked for meaning and found nothing. His life's purpose lay thirty-three hundred miles northwest, deep in the Tozitna River Valley in the heart of Alaska's frozen interior. Deadly cold, famine, grizzly bears, and one unruly sled dog with a grudge kept Stan on the knife's edge between survival and death. Humbled by the power of nature, the Boston greaser who was destined for prison found a new life in the wild, where one mistake can prove fatal. This is the true story of Stan Zuray's incredible journey; the reformation of a man's heart and mind in the forbidding darkness of Alaska's endless winter.
Download or read book The Hands On Home written by Erica Strauss and published by Sasquatch Books. This book was released on 2015-09-29 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fresh take on modern homemaking, The Hands-On Home is your go-to manual for DIY homecare and living more sustainably From cooking, canning, and preserving to making your own nontoxic home and personal care products, author Erica Strauss offers instruction and inspiration for tackling at-home projects on your own. In this book, you will learn how to: • Organize and stock your kitchen for easy meal preparation, and then whip up simple but satisfying recipes the whole family will love (Choose-Your-Own-Adventure Granola, Forager Spring Greens Soup, and Simple Crispy Chicken with Roasted Lemon Pan Sauce). • Use basic food preservation techniques such as water-bath canning, pressure canning, and lacto-fermentation along with a handy year-long food preservation calendar of what to put up when. Preserving recipes are organized seasonally and include Rhubarb Syrup, Pressure-Canned Chicken Broth, Korean-Spiced Turnips, and Cranberry-Pear-Walnut Conserve. • Create your own home care and personal care products—from Fizzy Bath Bombs and Refreshing Peppermint Foot Scrub to Nontoxic Laundry softener. With less focus on consumerism and more on saving time and money, The Hands-On Home will help you create a home you love with simple resources and easy-to-learn skills.
Download or read book Cold Smoking Salt Curing Meat Fish Game written by A. D. Livingston and published by Rowman & Littlefield. This book was released on 2010-10-05 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game—adapting today’s materials to yesterday’s traditional methods. As he writes, “you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke.” This book shows you how, and includes more than fifty recipes—such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, and Venison Jerky—as well as complete instructions for: * Preparing salted, dried fish * Preparing planked fish, or gravlax * Building a modern walk-in smokehouse * Constructing small-scale barbecue smokers * Choosing woods and fuels for smoking * Salt-curing country ham and other meats
Download or read book Smoking written by Scott Haugen and published by Frank Amato Publications. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Filled with 54 wet and dry brine recipes for smoking fish, this guide presents tips on different smoking woods to use, preparation prior to smoking fish, canning smoked salmon, recipes using smoked salmon, and a troubleshooting section.
Download or read book Salt Sugar Smoke written by Diana Henry and published by Mitchell Beazley. This book was released on 2016-11-03 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive book takes a fresh look at preserving, offering all the basic information you need, but also featuring inspirational recipes from the store cupboards of the world. It covers everything from jams to cures, and shows you that you don't have to have lots of kit and produce to make delicious preserves - or wait forever before eating them. There are sections filled with expert advice on choosing ingredients and cooking every type of preserve, from marmalades to jellies to relishes to foods preserved in oil. All the classic recipes are included and Diana often gives tips for how to make a version of a classic that suits your palette. For example, she includes a sweet and sticky strawberry jam, a more-fruity and less sweet version, and a Swedish 'nearly' strawberry jam (which is more like a conserve and keeps in the fridge for only a couple of weeks). But this is also a treasure trove of recipes taken from the world's store cupboards. And most of them are luxuries that can be made from cheap ingredients - such as Thai spiced rhubarb relish, Alsace pear and Riesling jam and tea-smoked trout. Many recipes will also offer alternative ingredients - for example, make sloe gin with cranberries or plums.
Download or read book How to Smoke Fish Including Brine Curing Dry Salting Home Canning written by H. T. Ludgate and published by Read Books Ltd. This book was released on 2013-05-31 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This vintage book contains a detailed yet concise guide to smoking your own fish, with step-by-step instructions, ideas for recipes, information on other methods of preserving, and more. Written in clear, plain language and profusely illustrated, this handy little guide will prove invaluable for the discerning fisherman, and would make for a great addition to collections of related literature. The chapters of this text include: 'Smoke your Own Fish', 'Convert Your Outdoor Oven to a Smokehouse', 'Simple Secrets of Fish Smoking', 'Recipes for Smoked Fish', 'Preserving Fish in Brine', 'Preserving Fish by Drying', 'Recipes for Preparation of Dried Fish', 'Home Canning of Fish', 'Make a Cardboard Smokehouse', and more. Many antiquarian books such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this vintage book now in an affordable, modern edition complete with a new prefatory introduction on preserving food.
Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Download or read book Smokehouse Handbook written by Jake Levin and published by Storey Publishing, LLC. This book was released on 2019-04-30 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold smoking, hot smoking, and pit roasting. A survey of commercially available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
