Sausage and Processed Meat Formulations.Sausage and Processed Meat Formulations
by Herbert W Ockerman Considering how many meat products they are, it is perhaps surprising that 'recipe' books for them are so few and far between. Of course, recipes are an essential way of extending meat to cut its cost per portion and such recipes also offer the opportunity of utilizing the whole animal - they are not all steaks!
With this book the author has sought to take the lid of this subject area which seems to have been shrouded shroud
1. A cloth used to wrap a body for burial; a winding sheet.
2. Something that conceals, protects, or screens: under a shroud of fog.
a. in some secrecy. Here we have a large number of basic formulations together with variations. At the same time he has included formulae for non meat ingredients that are used in certain formulations, like sauces and curing brines. Each formulation is listed in four categories: major ingredients; curing and spice ingredients; processing procedures; and cooking forms. In most cases the major ingredients can be combined with any curing and spice ingredient, and then combined with any processing procedure and any cooking form, so that, as the author says, there must be a million possible combinations of ingredients and procedures here.
From the above it may be appreciated that the text is basically tabular and the information supplied runs through the whole gamut See color gamut.
gamut - The gamut of a monitor is the set of colours it can display. There are some colours which can't be made up of a mixture of red, green and blue phosphor emissions and so can't be displayed by any monitor. of sausages, salamis Salamis, ancient city, Cyprus
Salamis (săl`əmĭs), ancient city on Cyprus, once the principal city. St. Paul visited it on his first missionary journey (Acts 13.5). , meat loaves loaves
Plural of loaf1.
the plural of loaf1
loaves loaf , patties and other processed meat products. In alphabetical order the text begins with Bacon, beef, brine brine
a salt solution used in the curing of meat. Standard ingredients are sodium chloride (15 to 30%) and sodium nitrate (0.15 to 1.50%) but many other ingredients may be added for special effects.
see artemia. cure and finishes with Wick-a-wack but on the way it deals with most of the other products you can think of, like beef loaf, blood and tongue sausage, blood head cheese, bratwurst, chorizos, jerkey, liver pate, pickled pick·led
1. Preserved in or treated with pickle.
2. Slang Intoxicated; drunk.
1. (of food) preserved in a pickling liquid
2. pig feet, rabbit sausage, sweet sour loaf, vegetable loaf and many many others.