Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [149]
for dry-curing, 39
casing type and, 183
for preparing charcuterie, 24–25
for smoking foods, 75
timing, of seasoning meat for sausage, 107
tinted cure mix (T.C.M.), 38, 106
toasting spices, 52
tomato(es)
all-night, 248
chicken sausage with basil and, 124–125, 151
chutney, spicy, 292–293
confit, 274
corn relish, 293
green, relish, 294
in Mediterranean olive and vegetable “rillettes,” 270–271
smoked, and corn salsa, 282
tools, 25, 27–28
grinders, 25
KitchenAid grinder attachment, 25, 28, 112
for pâtés, 204
for sausage making, 109, 112
for sausage making, 107
grinders, 25, 28, 109, 112
stuffers, 25, 28, 112, 113, 135, 138
sources for, 301
traditional dill pickles, 71
trichinosis, prevention of, 180, 185
trotters, 34, 35
in headcheese, 253–254
trout, smoked, rillettes, 269–270
turkey
breasts
brine time for, 62
roasted, herb-brined, 63–64
smoked, herb-brined, 80–81
brining, 58
doneness of, 103
sausage with dried tart cherries, 132–133
whole, brine time for, 62
Tuscan salami, 183–185
veal
shoulder
bratwurst, fresh, classic, 121–122
in knackwurst, 153–154
weisswurst, 140–141
stock, white, 268–269
terrine gratin, 237–238
vegetable(s). See also specific vegetables
confit, 273–274
grilled, terrine with goat cheese, 247–249
and olive “rillettes,” Mediterranean, 270–271
pickled, 68–72
dill pickles, traditional, 71
pickling spice for, 70–71
sweet pickle chips, 298
sauerkraut, home-cured, 72
venison
jerky, 55
sausage, country, Chef Milos’s, 157–158
terrine with dried cherries, 221–223
vinaigrette, basic, 285–287
vitamin C, nitrites and, 178
volume measurements
metric equivalents for, 27
weight measurements versus, 28, 38
water
gauging loss of, in dry curing, 181
with live cultures, 179
weight measurements
metric equivalents for, 27
versus volume measurements, 28, 38
weisswurst, 114, 140–141
Westphalian ham, 31, 197, 198
whiskey-glazed smoked chicken, 81–82
white veal stock, 268–269
Wilder, Laura Ingalls, 79
wild mushrooms, in foie gras and sweetbread sausage, 149–150
Williams-Sonoma, 28
molds available from, 208
wind drying, 31
yellow squash
in grilled vegetable terrine with goat cheese, 247–249
in Mediterranean olive and vegetable “rillettes,” 270–271
Ziebold, Eric, 116
zucchini
in grilled vegetable terrine with goat cheese, 247–249
in Mediterranean olive and vegetable “rillettes,” 270–271
Zuni Café, 36, 49
Copyright ©2005 by Michael Ruhlman and Brian Polcyn
Foreword copyright ©2005 by Thomas Keller
Illustrations copyright ©2005 by Yevgeniy Solovyev
All rights reserved
Printed in the United States of America
FIRST EDITION
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LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA
Ruhlman, Michael, 1963–
Charcuterie : the craft of salting, smoking, and curing /
Michael Ruhlman and Brian Polcyn ; foreword by Thomas Keller ;
illustrations by Yevgeniy Solovyev.— 1st ed.
p. cm.
Includes index.
ISBN: 0-393-05829-8 (hardcover)
1. Smoked meat. 2. Food—Preservation. I. Polcyn, Brian. II. Title.
TX609.R84 2005
641.6’1—dc22 2005014414
W. W. Norton & Company, Inc.
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