Preserved

by Sandler, Nick

• ISBN13: 9781904920014
• ISBN10: 1904920012
• Format: Hardcover
• Copyright: 2004-09-30
• Publisher: Kyle Books

Summary

Why preserve? Because preserving makes food taste great, is cheaper than shop-bought versions and ultimately because it is addictive - once you begin, you will soon discover a reluctance to return to inferior, mass-produced food. Preserved is a panoramic introduction to a world that will consume and seduce you. It shows you how to dry meat and herbs, salt fish and cure ham; how to build a smokehouse and smoke your own salmon; how to make sausages, pickle eggs, bottle fruit and much, much more. Accompanying the techniques are over 60 recipes to help you bring out the best in your damson jam, home-made chorizo and smoked oysters.There are also entertaining tales about the history of preserving, including the story of the American World War II pilots who made ice cream by tying cartons of the mixture to the tails of their planes. Preserving is like alchemy. It is about transforming food. Creating individual food that you will enjoy not only because it tastes so good, but because you have crafted it, tailored it to your own palate and then waited for it. But above all, preserving is fun.

Table of Contents

Foreword	6	(2)
Hugh Fearnley-Whittingstall
Why Preserve?	8	(1)
The History and Geography of Food Preserving	9	(2)
Drying	11	(32)
biltong (making a drying box)
jerky
bresaola
dried herbs
dried mushrooms
dried chiles
tomatoes
fruit
fruit leather
dried shrimp
Salting	43	(15)
dry-salted anchovies
salt cod
salt pork
salted capers
gravadlax
beef (corned beef, salt beef)
sweet-cured ham
Smoking	58	(27)
cold smoking
building a cold smoker
salmon
kippers
cod's roe
beef
bacon
eggs
custard tarts
hot smoking
building a hot smoker
chicken
duck and goose breast
venison
mackerel
trout
mussels, and oysters
Sausages	85	(14)
the principles of sausage-making
paprika salami
the Taplow cured sausage
French-style garlic sausage
chorizo
Maria Rosa's Italian sausage
frankfurters
Pickling	99	(22)
tomato ketchup
mushroom ketchup
preserved lemons
pickled walnuts
soused herrings
pickled onions
pickled octopus
pickled quail eggs
pickled cucumbers
pickled roasted peppers
roasted corn relish
piccalilli
Herbs, Pastes, and Infused Oils and Vinegars	121	(19)
Thai red and green curry paste
rendang curry paste
pesto
sun-dried tomato paste
``super'' harissa paste
tapenade
adobo
truffle butter
chili oil
horseradish oil
lemon oil
roasted garlic oil
fennel oil
raspberry vinegar
tarragon vinegar
Fermenting	140	(12)
the principles of fermenting
sauerkraut
kimchee
miso
black bean sauce
Sugar	152	(27)
caramelized almond clusters
candied orange peel
marrons glaces
crystallized violets
pumpkin and maple spread
jams and jellies: principles and equipment
strawberry jam
fig jam
peach compote
Camilla's damson and crabapple jelly
red currant jelly
mint jelly
quince jelly
mango chutney
quince cheese
lemon curd
Nick's marmalade
Oriental plum sauce
sweet chile sauce
mincemeat
Alcohol	179	(8)
sloe gin
morello cherries in kirsch
oranges in brandy
Lai's fruits-of-the-forest-flavored rum
Bottling and Canning	187	(14)
principles and equipment
cassoulet
baked beans
tomato puree
luncheon meat
tongue
peaches
Air Exclusion	201	(8)
vacuum packing
aspic
confit de canard
goose rillettes
chicken liver pate with morels
wild mushroom pate
potted shrimp
Freezing	209	(9)
blanching
cutting, and portioning
duxelle of mushrooms
freezing instructions for individual vegetables
freezing fruit
Useful Addresses	218	(1)
Index	219	(5)
Acknowledgements	224