CLASS 5

CHARCUTERIE 

Means fresh (chair) + cooked (ciut)

In previous centuries, there was little availability of meat. Methods were used to preserve it. Before they ate offals that gave a lot of flavor. The current ways of saving and storing that there is currently, before, did not exist.

The salt was not so cheap. Sal = salary.

Craft: artisan + treatment of any product.

SALTING, CURING AND SMOKING. (CAN BE USED SEPARATELY, COMBINING TWO OR COMBINING ALL)

SALT: Nacl / sodium chloride / enhance flavor.

It is used to maintain the meat product as it is expensive.

In Colombia, iodized salt is used.

When ice and salt are used, the conservation T ° is lowered to the melting point.

How does it work?

The cell has a permeable membrane, if it is inflated it can burst or it can suck. It always seeks to maintain a balance.

ISO =

HIPO -

HIPER +

Osmosis: To dehydrate, put sugar until it absorbs, dries, and is the same inside and outside. A balance is also sought.

Microorganisms:

The bad ones are:

Blacks

Pink

Good ones:

Whites, velvets, soft and light green.

What you want to have are beneficial fungi. In Colombia they do not grow as there are no stations. They must be conditioned to the atmosphere. They are not dry.

CURING SALTS: Nitrites and nitrates

Air or water

1. Nitrate: greens have nitrates. React with the environment when losing O2, they become nitrates.

Nitrate loses an O2. Nitrite loses an O2 = nitric acid.

The salt starts with sodium nitrite (quickly depletes)

The prolonged processes begin with nitrates.

1. They have a stable bacterial power (prevents clostridium botulinium)

2. Prevents the fat from becoming rancid (oxidation)

3. Contributes to the red color of the meat. (Myoglobin)

Salt cure: Salt nitral

Dry cure: Dehydration by salt. The protein is covered with that salt and weight is placed on it for 40 seconds.

Wet cure:

Brine cure: 2 salt and 1 sugar. Infusion method.

Hard cure: 3 salt 0,5 sugar

Soft cure: 2 sugar, 1 salt.