Categories
Production methods, storage conditions and kitchen guides for smoked meats, pastrami, sucuk, salami, ham and sausages.
193 articles
Whole meat versus pressed product, the grain in the cross-section, water injection, protein, slicing, reading labels, price and storage.
6 min read
What bratwurst is, what being raw means, the spice profile, cooking methods, how the casing behaves, service, adapting it and storage.
5 min read
Grading by cut, what select means, the advantage of the block form, curing time, çemen thickness, slicing, indicators of quality and storage.
5 min read
What the block form means, the time saved, portioning, thawing and reheating, menu uses, cost comparison, food safety and storage.
5 min read
The neutrality of turkey breast, how the spice crust forms, the spices used, slicing, pairings, hot uses, portions and storage.
5 min read
Marbling in ribeye, how fat behaves during curing, comparison with other cuts, slicing, serving temperature, pairings and storage.
6 min read
The spice profile, removing the casing, browning, pasta sauces, use on pizza, vegetable pairings, portions and storage.
5 min read
The spice profile, slicing, the logic of tapas, cheese pairings, bread and olives, hot uses, drinks and plating.
5 min read
The dimensions of a long sausage, the overhang problem, choosing bread and matching lengths, distributing toppings, sauces, cooking, service and takeaway.
5 min read
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