The smoking process preserves and adds flavor to food. Hams, bacon, salmon, herring and oysters are often smoked. It's important to make a distinction between smoking for preservation (cooking with smoke) and smoking for texture and flavor. Generally, there are three different methods of smoking foods: hot smoking, cold smoking, and applying liquid or powdered smoke.
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Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for preservation, flavor and color purposes. Some publications distinguish the use of salt alone as salting, and reserve the word cure for the use of salt with nitrates/nitrites. Curing ingredients can be rubbed onto the surface of the food, mixed into dry foods (dry curing), or dissolved in water (brine, wet curing, or pickling). In the last processes, the food is submerged in the brine until it is completely covered. With large cuts of meat, brine can also be injected into the muscle. The term pickle in curing has been used to mean any brine solution or a brine curing solution with added sugar.
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It is not the curing salt (nitrite and/or nitrate) itself that is associated with cancer, but rather the nitrosamines, which are a secondary compound that, in certain circumstances, including our stomach, can be formed in the human body by consumption. of nitrite. Knowing this, the main question is: what is the biggest source of nitrite and nitrate in our food?
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These are substances with the function of maintaining the appearance and palatability of food, that is, keeping it in a condition to be consumed within a certain time, preventing or preventing deterioration caused by microorganisms or enzymatic action. Example: curing salt
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Salmonella is a genus of bacteria, commonly called salmonella, belonging to the Enterobacteriaceae family, and has been known for more than a century.
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Serrano, Iberian Ham, Pata Negra, Prosciutto, Parma Ham? Understand the fundamental differences between these, the greatest delicacies in charcuterie. Products that take up to 3 years to be ready.
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Dry Rub is a mixture of dry seasonings that is applied to flavor meat before it goes into the oven, grill or barbecue. It is very common in North American barbecues. When applying dry rub to meat, it is necessary to cover the entire exterior of the meat with a layer of the condiment and leave it to rest for a few hours. The dry rub will slowly penetrate the inside of the meat and transfer all the flavor evenly throughout the piece. The exterior of the meat will have a stronger and more intense layer, with a very caramelized color given by the sugar that usually makes up the dry rub.
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Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.
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It is possible to use the celery powder or other vegetable that has nitrate naturally present in its composition to replace curing salt in the curing process of meats, such as sausages, sausages and salami?
Continue reading Aipo para substituir o sal de cura na cura de carnes?
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