chapter 3 seasonings, binders, and curing salts. topics covered spices through the ages the salt of...
TRANSCRIPT
![Page 1: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/1.jpg)
Chapter 3
Seasonings, Binders, and Curing Salts
![Page 2: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/2.jpg)
Topics Covered• Spices through the ages
• The salt of the earth
• Basic curing agents
• Cold smoking or vacuum packing
• Important ingredients
![Page 3: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/3.jpg)
Spices Through the Ages• Spices were once rare, and expensive
– Pepper was worth its weight in gold
• Spices became a status symbol– Christopher Columbus (and others) explored
regions looking for gold and spices• Spices were more in demand than gold
– Marco Polo and others traveled the “Silk Road”
![Page 4: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/4.jpg)
Spices Through the Ages (cont’d.)• To keep prices high:
– Dutch restricted nutmeg tree planting in Spice Islands
– Other superpowers did the same
• As spice prices escalated, European cooks created seasoning mixtures– Combined affordable, available herbs with
expensive spices to cut costs
![Page 5: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/5.jpg)
Spices Through the Ages (cont’d.)• Store large batches of seasoning mixtures
in freezer:– Herbs and spices lose their oil and aroma at
room temperature, especially when combined
• Without “seasoning”: no aroma or taste• Water (ice) is added to sausage forcemeat
– Dissolves seasoning – Adds moisture– Can substitute meat broth or wine
![Page 6: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/6.jpg)
The Salt of the Earth• Ancient people discovered salts could
preserve food – Found salt to be a dehydrator– Salt became essential, prized, and guarded
• Without salt, there could be no sausage production– Helps control bacteria and bind proteins– Base amount: 12 grams per 2 pounds
forcemeat
![Page 7: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/7.jpg)
The Salt of the Earth (cont’d.)• Salt: used to preserve pigs
– Reddening effect on meat was noticed• Caused by sodium and potassium nitrates in pure
salt• Nitrates prevent botulism in uncooked cured and
smoked products
From left to right: Different salts (kosher, sea salt, TCM)
![Page 8: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/8.jpg)
Basic Curing Agents• Tinted cure mix (TCM), or Instacure #1:
– Basic curing agent• 94 percent sodium chloride and 6 percent sodium
nitrate per 100 pounds of TCM• Four ounces of TCM needed to cure 100 pounds
of sausage meat • Prevents botulism growth • Stabilizes color
![Page 9: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/9.jpg)
Basic Curing Agents (cont’d.)• TCM or Instacure #2:
– Dissipating curing agent • Used for dry cured sausages (e.g. salami)
• Salt, sodium nitrite, and sodium nitrate:– Curing agents
• Used in dry and dry fermented products (e.g. pepperoni)
![Page 10: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/10.jpg)
Cold Smoking or Vacuum Packing• Contributes to flavor of cured meats
• Retards lipid oxidation
• Prevents a stale taste
• Salt should be stored in airtight containers in a dry area:– Prevents from becoming moist and watery
![Page 11: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/11.jpg)
Important Ingredients• Cane, root sugar, and grape sugar
(dextrose):– Sugar: used in processing semidry cured
sausages• Preserves; prolongs freshness
– Dextrose: absorbed faster• Helps speed up fermentation• Sweeter• Tangy
Left to right: Ground sugar, cane sugar, dextrose
![Page 12: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/12.jpg)
Important Ingredients (cont’d.)• Binders:
– Soy protein concentrate
– Corn syrup solids
– Plum powder– Fermento Corn syrup solids, soy protein
concentrate, milk powder, plum powder, baking powder, Fermento
![Page 13: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/13.jpg)
Important Ingredients (cont’d.)• Spices and herbs:
– White pepper: ripe peeled seed from pepper bush
• Used in white or pink forcemeats
– Black pepper: unripe dried berry• Used in dark colored or robust sausage
– Juniper berries: from juniper bush• Freeze-dried • Used in marinades, brines, dry cures, and regional
sausages
![Page 14: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/14.jpg)
Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)
– Marjoram: powdered• Brings out strong flavor
– Thyme: pungent aroma• Used regionally
– Vinegar: plain distilled white 5 percent vinegar or any wine vinegar
• Used in jellied sausages
![Page 15: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/15.jpg)
Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)
– Coriander: powerful spice from Europe• Berries similar to peppercorns • Used ground
– Paprika: from Hungary and South America• Sweet, hot or smoked
– Ginger: from Southeast Asia• Fresh, dried or ground
![Page 16: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/16.jpg)
Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)
– Cardamom: from Southeast Asia• Brings out traditional sausage flavors
– Onions: many types (e.g. red, white, etc.)• Blanched or sautéed before use
– Garlic: good flavor enhancer• Optional; mostly used in ethnic sausages• Used fresh: roast, then purée
– Lemon and lime: grated zest or juice
![Page 17: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/17.jpg)
Important Ingredients (cont’d.)• Spices and herbs: (cont’d.)
– Mace: bright red, lacy covering of nutmeg seed
• From Moluccas Islands• Discovered by Vasco da Gama
– Claimed the islands as Portuguese territory
• Today comes mostly from Granada (“Nutmeg Island”)
![Page 18: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/18.jpg)
Important Ingredients (cont’d.)
Top to bottom, left to right: Lemon peel, roasted onion, paprika, ginger, saffron, white pepper, parsley, nutmeg, granulated garlic, mace, mélange of peppercorns, black peppercorns, juniper berries, caraway seeds, chili powder, ground cardamom
![Page 19: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/19.jpg)
Important Ingredients (cont’d.)• Many more possibilities to use other
spices and herbs– Especially in regional and cultural sausage
making– Think combinations through until they make
sense– Test and taste them
![Page 20: Chapter 3 Seasonings, Binders, and Curing Salts. Topics Covered Spices through the ages The salt of the earth Basic curing agents Cold smoking or vacuum](https://reader031.vdocuments.us/reader031/viewer/2022032105/56649d045503460f949d75f2/html5/thumbnails/20.jpg)
Summary• This chapter reviewed:
– Insights into creating flavors and aromas with herbs and spices
– History of spice trade and how spices have affected today’s eating public
– Importance of sodium– Function of sugar in fermentation of cured
sausages– Basic information about most used spices