Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [141]
Bertolli, Paul, 36, 174
Biellese, Salumeria, 174
blackstrap molasses country ham, 198–199
bladder, beef, 104
blades, for grinders, 109, 112
blood sausage, 37
boudin noir with apples and onions, 145–147
“blooming” of sausages, 153
Bocuse, Paul, 116
Boston butt. See pork shoulder butt
botulism
likelihood of contracting, 178
prevention by nitrates, 172–173, 177
prevention by nitrites, 38, 78, 106, 152, 172–173, 177
Bouchon, 12, 49
boudin blanc, 143–145
boudin noir with apples and onions, 145–147
bourbon glaze, 295–296
Bradley Smoker, 76, 76, 77
source for, 302
braised sweetbreads, 150–151
brandade, 50
bratwurst, 102
fresh, classic, 121–122
brawn, 253
breakfast sausage with fresh ginger and sage, 120–121
breaking
of mayonnaise emulsion, 277
of pâtés, 211
of sausage, 109, 121, 134, 139
bresaola, 175, 200–201
Brian’s holiday kielbasa, wiejska (with marjoram), 118–119
brined foods
beef, corned, 67–68
chicken, roasted, herb-brined, 63–64
dill pickles, traditional, 71
moistness of, 57
pellicle on, 65
pork chops, garlic-sage–brined, 65–66
resting, 59
saltiness of, 59
sauerkraut, home-cured, 72
turkey, roasted, herb-brined, 63–64
vegetables, pickled, 68–72
brining
brines for, 56–62
all-purpose, 60
caution against reusing, 59
chilling, 60
for fish, 60
flavoring ingredients in, 58–59, 61
for pickling vegetables, 68
preservative action of, 57
ratio of salt to water for, 59
sugar in, 58
brine times for, 61–62
brining (continued)
chicken, 64–65
containers for, 60
temperature for, 60
brown-sugar–glazed holiday ham, American-style, 93–94
bungs, beef, 104
Burrell, Anne, 174
Buzzio, Mark, 174
cabbage, sauerkraut, home-cured, 72
Canadian bacon, 77, 88–89
cancer, nitrites and, 178–179
caraway-beer mustard, 284–285
Carolina-style barbecue sauce, 288–289
Carolina-style smoked barbecue, 92–93
carpaccio bianco, 34
carryover cooking, 62, 103
case hardening, 181
casings, 104–105
amount needed, 105
for dry-cured sausages, 180, 183
processing one’s own, 105
removing odor from, 104–105
soaking, 104–105, 110, 113
source for, 301
caul fat, 102, 105
Certified Master Chef Exam, 20
charcuterie
history of, 19–20
pleasures of, 24
Chef Milos’s country venison sausage, 157–158
cherries
dried
tart, turkey sausage with, 132–133
venison terrine with, 221–223
tart, mustard, 283
cherrywood, for smoking foods, 75
Chicago-style all-beef hot dogs, 164–165
chicken
breasts
in boudin blanc, 143–145
brine time for, 61
in chicken galantine, 223–228, 226–227
poached, avocado and artichoke terrine with, 250–252
roasted, herb-brined, 63–64
brining, 64–65
doneness of, 103
liver, in pâté de campagne, 213–214
smoked, whiskey-glazed, 81–82
stock, 228
thighs
and roasted garlic sausage, smoked, 162–163
sausage, with basil and tomatoes, 124–125
whole, brine time for, 62
Child, Julia, 100–101
chiles
chipotle, 75
barbecue sauce, 287–288
green, mustard, 284
jalapeño, smoked, 94–95
poblano
dried, 128–129, 132
spicy roasted, sausage, 131–132
chili powder, making, 128–129, 132
chipotle peppers, 75
barbecue sauce, 287–288
chorizo
cold-smoked, 169–170
Mexican, 102, 127–129
Spanish, 133, 190–191
Cihelka, Milos, 22, 23, 157
classic fresh bratwurst, 121–122
classic pork rillettes, 267–269
clove, duck confit with, 259–260
cod, salt, 31–32, 49–50
cold-smoked sausages
andouille, 167–168
chorizo, 169–170
cold-smoking, 74, 77–78
equipment for, 76
collagen casings, 105, 180
colored casings, 105
color of foods
nitrites and, 177
smoking and, 75, 151
condiments
corn relish, 293
cucumber dill, 281–282
green tomato relish, 294
onion-raisin chutney, 295
“confit jelly,” 256–257
confits, 256–266
cooking, 258
duck, 17–18
basic, 257–259
with clove, 259–260
with star anise and ginger, 261
goose, 261–262
meats for, 18
onion, 273–274
pork, 263–264
pork belly, Jim Drohman’s, 264–266
serving, 259
simple rillettes from, 272
storing, 258
tomato, 274
vegetable, 273–274
confitures, 257
Cooking by Hand (Bertolli), 174
coppa, 175, 188–190
corn
relish, 293