Techniques whose primary purpose is extending a food shelf life or transforming it for storage and trade, rather than cooking it for immediate eating. Belongs here: Brining, Candying, Canning, Curing, Fermentation, Food Drying, Pickling, Smoking. Does not belong here: a technique whose primary purpose is producing a dish for the same meal, grouped under one of the cooking-method subcategories, even when it happens to extend shelf life as a side effect, such as confit, grouped under moist-heat and combination cooking methods.
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1. Food Preservation (Wikipedia)
WikipediaFood preservation, Curing section, earliest drying practice (technique)Quote, Food preservation, Curing section, earliest drying practice (technique)
The earliest form of curing is drying, which has been in use since ancient times, the earliest known practice dates back to 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions.
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