Curing is a family of food preservation and flavoring techniques, applied chiefly to meat, fish and some vegetables, that centers on the addition of salt to draw moisture out of the food by osmosis. By lowering the food's water potential, curing makes its interior inhospitable to the microorganisms that cause spoilage, and it is often combined with other techniques such as smoking, drying or the addition of nitrates and nitrites, producing foods from prosciutto and bacon to salt cod and gravlax.
Curing
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Prepares Dishes
Source Gravlax (Wikipedia)
Source Pastirma (Wikipedia)
Uses Ingredient
Source Curing, food preservation (Wikipedia)
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Curing, food preservation (Wikipedia)
WikipediaLead section
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis.
- In Category: Culinary Techniques
View the Source Pastirma (Wikipedia)
Prepares Dishes: Pastirma, Lead sentenceQuote, Prepares Dishes: Pastirma, Lead sentence
Pastirma is a heavily seasoned, air-dried cured meat, typically water buffalo or beef, that is found in multiple
Gravlax (Wikipedia)
WikipediaPrepares Dishes: Gravlax, Lead sentenceQuote, Prepares Dishes: Gravlax, Lead sentence
or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt, sugar and dill.
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