Comments on: Salt! http://blog.ruhlman.com/2008/12/salt.html Translating the Chef's Craft for Every Kitchen Tue, 16 Mar 2010 05:13:13 +0000 hourly 1 By: Tim Boyer http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34493 Tim Boyer Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34493 Got Charcuterie for Christmas. Woo-hoo! Got Charcuterie for Christmas. Woo-hoo!

]]> By: Chick http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34494 Chick Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34494 Simplicity is always a very good thing. Simplicity is always a very good thing.

]]> By: Wedding Fort Lauderdale http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34495 Wedding Fort Lauderdale Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34495 Great subtle little hint there, lol. Duck proscfiutto sounds like a winner Great subtle little hint there, lol. Duck proscfiutto sounds like a winner

]]> By: Louise http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34496 Louise Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34496 I am intrigued by the duck prosciutto as my boyfriend does not eat pork and misses out on most charcuterie treats. I'd like to try rolling the raw breast in to a round with the fat on the outside, for presentation more than anything, but I worry that this would not leave enough of the flesh exposed and it might not dry out properly. I don't want the meat to spoil in a case of style over substance! I am intrigued by the duck prosciutto as my boyfriend does not eat pork and misses out on most charcuterie treats. I’d like to try rolling the raw breast in to a round with the fat on the outside, for presentation more than anything, but I worry that this would not leave enough of the flesh exposed and it might not dry out properly. I don’t want the meat to spoil in a case of style over substance!

]]> By: John P http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34492 John P Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34492 Ok, now both links load the page. I do not understand this. Ignore the previous comment. Ok, now both links load the page. I do not understand this. Ignore the previous comment.

]]> By: John P http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34491 John P Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34491 The "Salt!" link at the top of the blog pages is off a bit. salt.html needs to read Salt.html (uppercase S) in the URL. <a href="http://blog.ruhlman.com/ruhlmancom/2008/12/Salt.html" rel="nofollow">Salt!</a> is correct. <a href="http://blog.ruhlman.com/ruhlmancom/2008/12/salt.html" rel="nofollow">Salt!</a> is not. The “Salt!” link at the top of the blog pages is off a bit. salt.html needs to read Salt.html (uppercase S) in the URL. Salt! is correct. Salt! is not.

]]> By: thehungryengineer (april) http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34490 thehungryengineer (april) Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34490 I did a duck prosciutto a few weeks ago - my first experience curing. The recipe I followed had you hanging it in the refrigerator for a couple of weeks (after the initial salting) instead of leaving it out on the counter (which works well for me since the feline contingent in our house wouldn't have left the duck alone). It turned out well and my husband and I lived to tell the tale ;-) The experience definitely makes me want to try more - Charcuterie made it onto my holiday wish list, in fact. That salmon may have to be my next trial. I did a duck prosciutto a few weeks ago – my first experience curing. The recipe I followed had you hanging it in the refrigerator for a couple of weeks (after the initial salting) instead of leaving it out on the counter (which works well for me since the feline contingent in our house wouldn’t have left the duck alone).
It turned out well and my husband and I lived to tell the tale ;-)
The experience definitely makes me want to try more – Charcuterie made it onto my holiday wish list, in fact.
That salmon may have to be my next trial.

]]> By: Erik http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34489 Erik Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34489 Has anyone heard back regarding spoilage concerns with letting Mr. Duck hang out on the counter for a week? Obviously I trust Ruhlman, I'm just yearning for the knowledge that tells me why this is OK. Has anyone heard back regarding spoilage concerns with letting Mr. Duck hang out on the counter for a week? Obviously I trust Ruhlman, I’m just yearning for the knowledge that tells me why this is OK.

]]> By: Eilish http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34488 Eilish Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34488 Just tried both your holiday kielbasa and spicy roasted poblano sausage recipes from Charcuterie. (p. 118, 131) Both are absolutely great with wild pig. The poblano, particularly, was my favorite. Wonderful as a breakfast sausage with eggs. For my first sausage-making experience, I could not have had better recipes. Thanks! Just tried both your holiday kielbasa and spicy roasted poblano sausage recipes from Charcuterie. (p. 118, 131) Both are absolutely great with wild pig. The poblano, particularly, was my favorite. Wonderful as a breakfast sausage with eggs. For my first sausage-making experience, I could not have had better recipes. Thanks!

]]> By: HappyHoarfrost http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34487 HappyHoarfrost Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34487 "And the duck breasts were hung by the chimney with care.." Thank you for salty gift ideas all around! What do you get the family that were deer in a former life?...Charcuterie. Master Ruhlman, it is never hubris to note sensibility in senseless times. Your books stand up because they're damn good, and though you may cringe & quibble with a word or two in hindsight--you're a plain, great writer. Salty Holidays. “And the duck breasts were hung by the chimney with care..”

Thank you for salty gift ideas all around! What do you get the family that were deer in a former life?…Charcuterie.

Master Ruhlman, it is never hubris to note sensibility in senseless times.
Your books stand up because they’re damn good, and though you may cringe & quibble with a word or two in hindsight–you’re a plain, great writer.
Salty Holidays.

]]> By: Randy Shore http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34486 Randy Shore Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34486 I love my copy of Charcuterie and have been working a lot with pork belly and pork shoulder (mmm, tasso). I notice that you wrapped your fish with salt in foil. I had understood that salt and potentially reactive metals should not be used together. Am I wrong? I love my copy of Charcuterie and have been working a lot with pork belly and pork shoulder (mmm, tasso).
I notice that you wrapped your fish with salt in foil. I had understood that salt and potentially reactive metals should not be used together. Am I wrong?

]]> By: carri http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34483 carri Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34483 Ruhlman and Kanani, thanks for reminding me of gravlax...I'm going to make some for Christmas morning Eggs Benedict...! Ruhlman and Kanani, thanks for reminding me of gravlax…I’m going to make some for Christmas morning Eggs Benedict…!

]]> By: Campusfork http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34484 Campusfork Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34484 Great blog. In the Asian culinary, salt has been used to preserve vegetables from kim chi to lemons. Salt also has medicinal uses. Preserved lemons with salt are used to cure sore throats. keep writing Great blog. In the Asian culinary, salt has been used to preserve vegetables from kim chi to lemons. Salt also has medicinal uses. Preserved lemons with salt are used to cure sore throats.

keep writing

]]> By: JP Fridy http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34485 JP Fridy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34485 This post makes me even gladder that I have a 10 lb. pork belly waiting for me at the butcher shop. This will be my second curing effort. Last time, I made some delicious bacon, but from another recipe not involving pink salt. Since then, I've bought and read/reread Charcuterie, and I'll be following its instructions today. I'm looking forward to seeing the variation between the two bacons. This post makes me even gladder that I have a 10 lb. pork belly waiting for me at the butcher shop.

This will be my second curing effort. Last time, I made some delicious bacon, but from another recipe not involving pink salt. Since then, I’ve bought and read/reread Charcuterie, and I’ll be following its instructions today. I’m looking forward to seeing the variation between the two bacons.

]]> By: Caput Mundi Cibus http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34482 Caput Mundi Cibus Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34482 I just realized that you wrote THAT book - one of the books I have really wanted to have a while ago, but didnt find it within reasonable range at that time. I´m myself a charcuterie lunatic - maybe one of the reasons I moved to Italy? ...hm, never thought about it that way. But the Hams and salamis here are excellent, wonderful, divine! Anyway,maybe I´ll try to get a copy off Ebay now for christmas... Merry christmas! / john I just realized that you wrote THAT book – one of the books I have really wanted to have a while ago, but didnt find it within reasonable range at that time. I´m myself a charcuterie lunatic – maybe one of the reasons I moved to Italy? …hm, never thought about it that way. But the Hams and salamis here are excellent, wonderful, divine!
Anyway,maybe I´ll try to get a copy off Ebay now for christmas…

Merry christmas!

/ john

]]> By: Loyd Blankenship http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34481 Loyd Blankenship Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34481 How synchronous. One hour ago, I pulled my first cured, smoked pork belly out of my smoker. Mmmmmm. Every friend I have that is serious about cooking (at least four I know of) have picked up _Charcuterie_ after drooling over my copy. It's not only a fantastic book, it isn't competing with 50 others on the same subject. I'm not surprised it continues to sell well. How synchronous. One hour ago, I pulled my first cured, smoked pork belly out of my smoker. Mmmmmm.

Every friend I have that is serious about cooking (at least four I know of) have picked up _Charcuterie_ after drooling over my copy. It’s not only a fantastic book, it isn’t competing with 50 others on the same subject. I’m not surprised it continues to sell well.

]]> By: CG http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34480 CG Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34480 Fans/addicts of salt should consider reading Mark Kurlansky's "Salt: A World History" http://tinyurl.com/kurlanskysalt while nibbling on Charcuterrific snacks you've made. If you get into reading up on the backstories of key ingredients, Kurlansky has a book about Cod too. CG Fans/addicts of salt should consider reading Mark Kurlansky’s “Salt: A World History” http://tinyurl.com/kurlanskysalt while nibbling on Charcuterrific snacks you’ve made.

If you get into reading up on the backstories of key ingredients, Kurlansky has a book about Cod too.

CG

]]> By: kanani http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34479 kanani Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34479 I remember my relatives in Hawaii preserving the fresh fish in salt, then hanging them in nets in the back. When they wanted to cook fish later on --I mean months, they'd take the fish and soak it in water. I love to make gravlax! It's so easy and it's seen as something really special. Delicious any time of the year, but for some reason --especially at Christmas. I remember my relatives in Hawaii preserving the fresh fish in salt, then hanging them in nets in the back. When they wanted to cook fish later on –I mean months, they’d take the fish and soak it in water.
I love to make gravlax! It’s so easy and it’s seen as something really special. Delicious any time of the year, but for some reason –especially at Christmas.

]]> By: Michele Niesen http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34478 Michele Niesen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34478 Is it possible that I don't own this book? Shame on me---to Amazon! I salt "cook" with smoked salt on my fish and even though it is expensive, it's worth it for the wow factor! Is it possible that I don’t own this book? Shame on me—to Amazon! I salt “cook” with smoked salt on my fish and even though it is expensive, it’s worth it for the wow factor!

]]> By: S. Woody http://blog.ruhlman.com/2008/12/salt.html/comment-page-1#comment-34476 S. Woody Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/12/salt.html#comment-34476 Charcuterie is the book I've most often loaned, to the entire meat department at the supermarket. They all love it, and now have their own copies (except for the department manager, but he's a jerk). Charcuterie is the book I’ve most often loaned, to the entire meat department at the supermarket. They all love it, and now have their own copies (except for the department manager, but he’s a jerk).

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