eBook 정보
Non-Cold Cuts Veg with Koji takes plant-based charcuterie where it had never been: real curing, with time as an ingredient and koji as the agent of transformation.
The starting point is the difference between a non-cold cut cooked and eaten the same day and one cured for weeks. The raw material changes, the structure changes, the way of thinking about the product changes. Wheat gluten becomes the load-bearing structure, pulse flours provide flavour and substrate, and koji does the work that in traditional charcuterie is done by months of waiting.
The book builds the base dough piece by piece: the order of the dry ingredients, the aromatic liquids, the critical moment of hydration, the marbling, the rest, the compacting in the mould. Then cooking, with the three possible methods and the only indicator that really counts, internal temperature.
The chapter on inoculation explains how to prepare the koji, how much to use, how to apply it and what happens in the first twenty-four hours. Next comes the six-phase curing protocol, from the curing chamber and controller settings through to vacuum refining, with weight-loss monitoring, weekly checks and the management of case hardening.
Six complete production sheets bring the method to the bench: salami, bresaola, soppressata, rolled pancetta, ventricina and cacciatore salamini, each with ingredients, processing, inoculation, protocol and variants.
The book closes with the chapter on faults, which is what separates those who try once from those who learn: moulds of the wrong colour, case hardening, spongy structure, sour or ammoniacal smell, a chamber that will not hold its parameters. For each one, the cause and the correction.
The starting point is the difference between a non-cold cut cooked and eaten the same day and one cured for weeks. The raw material changes, the structure changes, the way of thinking about the product changes. Wheat gluten becomes the load-bearing structure, pulse flours provide flavour and substrate, and koji does the work that in traditional charcuterie is done by months of waiting.
The book builds the base dough piece by piece: the order of the dry ingredients, the aromatic liquids, the critical moment of hydration, the marbling, the rest, the compacting in the mould. Then cooking, with the three possible methods and the only indicator that really counts, internal temperature.
The chapter on inoculation explains how to prepare the koji, how much to use, how to apply it and what happens in the first twenty-four hours. Next comes the six-phase curing protocol, from the curing chamber and controller settings through to vacuum refining, with weight-loss monitoring, weekly checks and the management of case hardening.
Six complete production sheets bring the method to the bench: salami, bresaola, soppressata, rolled pancetta, ventricina and cacciatore salamini, each with ingredients, processing, inoculation, protocol and variants.
The book closes with the chapter on faults, which is what separates those who try once from those who learn: moulds of the wrong colour, case hardening, spongy structure, sour or ammoniacal smell, a chamber that will not hold its parameters. For each one, the cause and the correction.
Non-Cold Cuts Veg with Koji takes plant-based charcuterie where it had never been: real curing, with time as an ingredient and koji as the agent of transformation.
The starting point is the difference between a non-cold cut cooked and eaten the same day and one cured for weeks. The raw material c...
콘텐츠 둘러보기
이 eBook 평가
의견을 알려주세요.
읽기 정보
스마트폰 및 태블릿
노트북 및 컴퓨터
컴퓨터의 웹브라우저를 사용하여 Google Play에서 구매한 오디오북을 들을 수 있습니다.
eReader 및 기타 기기
Kobo eReader 등의 eBook 리더기에서 읽으려면 파일을 다운로드하여 기기로 전송해야 합니다. 지원되는 eBook 리더기로 파일을 전송하려면 고객센터에서 자세한 안내를 따르세요.
