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Download Butchery & Sausage-Making For Dummies by Tia Harrison PDF

By Tia Harrison

TS1962.H37 2012
664’.902
C2012-902751-0

Discover how you can butcher your personal meat and make home made sausage
With curiosity in a back-to-basics method of meals at the rise,more and extra individuals are turning into attracted to butchering their very own meat and making top quality, preservative-free sausages.

With easy-to-follow directions and illustrations, Butchery& Sausage-Making For Dummies bargains readers a glance at how one can butcher chicken, rabbit, red meat, beef, lamb, and goats. The e-book also will discover sausage-making, with guidance and recipes, and should examine protecting meat via curing and smoking.

  • Offers ordinary, more fit choices for sausages and preserved meats for individuals cautious of processed foods
  • Provides necessary advice and counsel for domestic chefs and newbie butchers
  • Provides wanted assistance for these seeking to discover this long-overlooked profession

Butchery & Sausage Making For Dummies is a useful source for domestic chefs attracted to being extra accountable approximately their meat, or those who want to get a better price and revel in more fit choices to what's present in their neighborhood grocery store.

Tia Harrison is co-founder of The Butcher's Guild, government chef and co-owner of Sociale eating place, and co-owner of Avedano's Meats, an area butcher store that makes a speciality of entire animal butchery. Tia is obsessed with nutrients, schooling, and reviving the demise artwork of butchering by means of hand as well as helping small farms and sustainable nutrients structures.

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Extra resources for Butchery & Sausage-Making For Dummies

Sample text

Make a six-egg plain omelet, using bacon fat instead of butter for the cooking. Remove the slices of bacon before they are too hard, as they must be used for a garnish. Turn the omelet onto a heated platter, pour around it the pepper mixture, garnish with the bacon, and send to the table. Canned mushrooms may be added, if desired. OMELET WITH POTATOES 4 eggs 1 cupful of mashed potatoes 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 level teaspoonful of salt 1 saltspoonful of pepper Beat the eggs, without separating, until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add the salt and pepper.

Sift Page 42 111 EGG Recipes six tablespoonfuls of powdered sugar. Separate six eggs. Put three of the yolks aside (as you will only use three), and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken. Now add three tablespoonfuls of the sifted powdered sugar. Beat for fully ten minutes. Then add the beaten yolks, the grated rind of a lemon and at the last a tablespoonful of lemon juice. Mix carefully and quickly, but thoroughly. Put four or five tablespoonfuls of this in the bottom of a platter, or baking dish.

OMELET WITH FRESH MUSHROOMS This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan. Cover and cook slowly for twenty minutes. Make two six-egg omelets. Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once. OMELET O'BRIEN Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chopped onion. Cook until the onion is tender.

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