Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [147]
horseradish cream, 290–291
mayonnaise
aïoli, 278–279
basic, 277–278
mustard
caraway-beer, 284–285
green chile, 284
tart cherry, 283
orange-ginger, 290
rémoulade, 279–280
Russian dressing, 287
tomato
chutney, spicy, 292–293
smoked, and corn salsa, 282
vinaigrette, basic, 285–287
saucisson sec, 104, 172, 193–194
sauerkraut, 69
home-cured, 72
sausages, 26, 99–170
blood, 37
boudin noir with apples and onions, 145–147
breaking of, 121, 134, 139
casings for, 104–105
cold-smoked, 151
cooking, 102
dry-cured
casings for, 180, 183
chorizo, Spanish, 190–191
coppa, 175, 188–190
landjager, 194–195
peperone, 185–186
salami, 172
salami, Hungarian, 191–193
salami, Tuscan, 183–185
saucisson sec, 172, 193–194
smoking, 74
soppressata, 172, 186–188
emulsified, 133, 134–151
boudin blanc, 143–145
boudin noir with apples and onions, 145–147
chilling of meat and equipment for making, 135
cooking, 114, 134–135, 138
emulsifying, 136, 137, 139–140
foie gras and sweetbread, 149–151
food processor method for making, 135, 138–140
grinding meat for, 136, 137, 139
homemade versus commercial, 134
interior garnish for, 137
master ratio for, 140
master recipe for, 140–141
mortadella, 142–143
quenelle test for, 136
seasoning, 136, 139
shrimp, lobster, and leek, 147–148
standing mixed method for making, 135–138
storing, 135
stuffing, 138
tools for making, 135, 138–139
weisswurst, 140–141
fat in, 101
fermented, 159–161
Hungarian salami, 191–193
landjager, 194–195
peperone, 185–186
saucisson sec, 104, 172, 193–194
soppressata, 172, 186–188
Spanish chorizo, 133, 190–191
summer sausage, 159–160
Thuringer, 160–161
Tuscan salami, 183–185
fresh, 107–133
bratwurst, classic, 121–122
breakfast, with fresh ginger and sage, 120–121
checking seasoning for, 110
chicken, with basil and tomatoes, 124–125, 151
chorizo, Mexican, 127–129
cooking, 111, 114
doneness of, 111
duck, sage, and roasted garlic, 125–126
forming links, 110, 113
garlic, 117–118
grilling, 111, 114
grinding meat for, 109, 112
Italian, spicy and sweet, 122–124
kielbasa, wiejska, Brian’s holiday (with marjoram), 118–119
linking, 113
master ratio for, 116
master recipe for, 117–118
Merguez, 129–130
mixing (“primary bind”), 109–110, 112–113
poblano, roasted, spicy, 131–132
rules for making, 114–115
seasonings for, 107–108
serving, 115–116
storing, 116
stuffing, 110–111, 112
temperature of meat in making, 108
tools for making, 107
turkey, with dried tart cherries, 132–133
Italian, 102
spicy and sweet, 122–124
loose, 115
recipe quantities for, 102–103
smoked. See smoked sausages
sources for, 303
special ingredients for, 106–107
stretching food with, 101–102
supplies for, sources for, 301
tools for making, 107
grinders, 25, 28, 109, 112
sources for, 301
stuffers, 25, 28, 112, 113, 135, 138
without casings, 102
sausage stuffers, 25, 28, 112, 113, 135, 138
sautéeing sausages, 111
scales, digital, 28
scallop(s)
Maryland crab, and saffron terrine, 241–242
scallop(s) (continued)
smoked, 97–98
Schoolcraft College, 20, 23
Schwartz, Joshua, 12
seafood. See crab; fish; salmon; scallop(s); shrimp
seasonings. See also flavoring ingredients
for brines, 61
for emulsified sausages, 136, 139
for fish, 61
for fresh sausages, 107–108
testing, 110
for pâtés, 206, 207
pâté spice, 147
for pork, 61
for poultry, 61
spices, toasting, 52
timing of addition of, 107
sheep casings, 104, 105
shellfish. See crab; scallop(s); shrimp
shoulder butt (pork). See pork shoulder butt
shrimp
lobster, and leek sausage, 147–148
and salmon terrine with spinach and mushrooms, 239–240
simple rillettes from confit, 272
sinew
removing for sausage making, 109
“smear” due to, 109, 112
“smear” in sausage making, 109, 112
Smithfield ham, 35, 196, 197
smoke
cooling, 166
harmful components of, 78
smoked foods, 73–98
almonds, spicy, 95–96
bacon
Canadian, 88–89
maple-cured, 83–85, 84
chicken, whiskey-glazed, 81–82
duck ham, hot-smoked, 82–83
flavor of, 75, 151
food safety and, 78
ham
hocks, 85
holiday,