The Art of Preserving Fish and Seafood
Atlantic Publishing Co.
Format: PDF / Kindle (mobi) / ePub
his little book is full of all the information you need about the art of preserving fish and seafood through canning, curing, smoking, and freezing. You will learn how to go about the process of storing it for long-term use in a variety of methods, plus easy to follow recipes. There are also sections on the basic understanding of preserving meat, equipment, methods, and general instructions. This all followed by case studies of real stories from real people, along with a list of resources to help you learn more about the art of preserving all types of meat.
Department for hunting information. www.wildlife.state.nh.us/Hunting/Hunt_species/hunt_deer.htm Table of Contents Glossary of Meat Preservation and Cooking Terms This glossary contains terms used in all type of meat preservation and cooking. Aging: A process used to improve the quality of a meat product by allowing it to hang at ambient temperature for a short period of time. People expect an enhancement of flavor through this process. Aluminum silicate: A mineral salt that is used to keep
very common form of foodborne illness called gastroenteritis. This disease is rarely diagnosed because most labs do not have the necessary tests available. This disease causes acute gastrointestinal illness with vomiting and diarrhea. The disease is usually over in two days for most people. This disease is passed from person to person through kitchen workers handling food products with unwashed hands. Campylobacter: This is found in the intestines of healthy birds. This bacterial pathogen is
from calves that are slaughtered when they are 22 to 26 weeks old. This product is sold as “calf meat” in retail outlets. These calves are fed grain and hay in addition to milk. The meat is a darker red in color with some marbling and fat. Pathogens: Organisms that are the cause of disease in humans. Pemmican: A mixture of meat protein and fruit or berries used by early American Indians, which contains many essential nutrients. Petcock: A valve on the lid of a pressure canner for controlling
can see in these simplified instructions, there are some constant procedures. First, the temperature has to be right (hotter temperatures decrease the effectiveness of bleach solutions). Second, the time of exposure has to be at least one minute for a bacterial kill. Third, and perhaps most important, the concentration of chlorine must be adequate. Here is a guideline for mixing bleach solutions: Sanitizing activity Ratio Pots, pans, dishes, and utensils 2 oz. / 5 gal (about 0.3%) Food
without burning or scorching. Buying brand-new equipment does not mean you will have the best quality possible. If you look in your grandmother’s kitchen cupboards, you will probably find some well-used equipment that will do a better job than a lot of the new stuff that is on the market today. For example, your grandmother may have some old-fashioned, high carbon steel knives in the drawer that will sharpen to a very fine cutting edge and yet remain very flexible. The only drawback to these