House Cured Charcuterie
Summary: Welcome to the wonderful world of Charcuterie, the culinary art that takes extremity cuts and turns them into gastronomic gold. By understanding the effect salt, smoke and time have on meat, chef's are able to utilize every part of the animal, showing greater respect for the life taken so that we might eat meat. Originally developed to store meats before modern refrigeration, charcuterie is still alive and well for one simple reason: it is absolutely delicious! To post questions or comments for a specific video, or for more information, you can visit out Charcuterie Show Notes Index at: http://www.stellaculinary.com/hcc
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- Artist: StellaCulinary.com
- Copyright: StellaCulinary.com
Podcasts:
Chef Jacob demonstrates how to make a salmon rillette using white wine and butter. Because fish offers a lighter flavor and texture than pork or poultry, fish rillettes are a great way to start a light lunch or a multi-course tasting menu.
Learn how to cure your own pancetta.
Finishing steps for duck confit.
In part two of the trotter terrine video we show you what your terrine should look like 30 days after curing and demonstrate some serving technique for both hot and cold applications.
This video will show you how to take the innards of a duck and turn it into a delicious pâté, complete with serving recommendations
This video will take you from start to finish through the terrine making process. The wrapping technique can be used for any sort of shredded/braised meat including duck legs, chicken thighs, oxtail, etc.
This video will take you through the process of salting, cooking and curing your very own batch of duck confit.
