I started Garde Manger today which is the "Art and Craft of the Cold Kitchen" according to my textbook cover. Garde Manger includes sausage, hors d'oeuvres, and pates.
We started curing our bacon today that will be rotated daily (by my team) until next Tuesday, then it will be left uncovered in the refrigerator for two days, and finally it will be hot smoked. The bacon is curing in a mixture of salt, brown sugar, and spices.
The ham hocks are being soaked in a solution of corn syrup, water, salt, and sugar. They will be rinsed, dried, and hot smoked just like the bacon.
We also started a salmon curing today that we'll smoke--- I'm not really sure when. But it is sitting on a sheet tray in the refrigerator packed in a mixture of salt, sugar, all spice, onion powder, and other spices.
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