Download Butchery & Sausage-Making For Dummies by Tia Harrison PDF

By Tia Harrison

TS1962.H37 2012

Discover easy methods to butcher your personal meat and make selfmade sausage
With curiosity in a back-to-basics method of foodstuff at the rise,more and extra everyone is turning into attracted to butchering their very own meat and making fine quality, preservative-free sausages.

With easy-to-follow directions and illustrations, Butchery& Sausage-Making For Dummies bargains readers a glance at find out how to butcher chicken, rabbit, red meat, beef, lamb, and goats. The booklet also will discover sausage-making, with guidance and recipes, and should examine conserving meat via curing and smoking.

  • Offers typical, more healthy possible choices for sausages and preserved meats for individuals cautious of processed foods
  • Provides valuable assistance and advice for domestic chefs and newbie butchers
  • Provides wanted suggestions for these seeking to discover this long-overlooked profession

Butchery & Sausage Making For Dummies is a useful source for domestic chefs attracted to being extra liable approximately their meat, or those who want to get monetary savings and revel in more healthy choices to what's present in their neighborhood grocery store.

Tia Harrison is co-founder of The Butcher's Guild, govt chef and co-owner of Sociale eating place, and co-owner of Avedano's Meats, an area butcher store that specializes in complete animal butchery. Tia is enthusiastic about nutrients, schooling, and reviving the death paintings of butchering by way of hand as well as aiding small farms and sustainable foodstuff structures.

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36 I s p R I N G M A I N CROQUETTES 2 egg yolks 2 Yukon Gold potatoes, 5 oz each, baked and passed through a ricer while still warm Pinch of ground nutmeg 1 egg c Roo uET TEs Fold one of the egg yolks into the potato. Season with nutmeg, salt and pepper. Roll this potato mixture into r-inch-diameter balls. Lightly beat together egg, remaining egg yolk and a pinch of salt. Dip the potato balls first in egg wash, then in the bread crumbs. Store these balls in an airtight container until ready to fry.

Remove from the boiling water and plunge into an ice bath. Next, blanch green onions for 40 seconds. Plunge those into an ice bath to halt the cooking and retain the colour. 40 I s p R I N G· M A I N VEAL AND TUNA 8 asparagus spears 4 green onions 4 veal fillets, 4 oz each 8 shiso leaves 4 pieces albacore tuna, 21h oz each 2 Tbsp extra-virgin olive oil 4 cups vegetable oil for frying 3 Tbsp capers micro basil for garnish Place each veal fillet between two sheets of plastic wrap and gently flatten with a kitchen mallet to a 'l4-inch thickness.

Line a baking sheet with parchment paper. On a floured surface, roll out on the baking sheet and chill for about I hour. ° Preheat the oven to 375 F. Top the rounds of dough with another layer of parchment paper, fol­ lowed by another baking sheet, and bake until pale golden, about 20 minutes. Remove from the oven and allow to cool. PAsTRY cREAM In a medium heatproof mixing bowl, whisk together egg yolks, vanilla and sugar until the mixture is a pale yellow. Whisk in the flour. In a medium saucepan, bring milk to a boil.

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