Tasting Table on MSN
Forget High Heats: Try Cold Smoking As A Traditional Way To Preserve Meats In Winter
Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.
NEW YORK, Sept 2 (Reuters) - Making sausages, pates and cured meats at home can be tricky, but American chef Jamie Bissonnette in his debut book, "The New Charcuterie Cookbook," shows their flavors ...
Matt Wright lives in Seattle and writes about food on his blog. He has recently been making charcuterie at at home using a humidity controlled system in his garage. He's made duck, bresaola and now ...
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