I am working on a text about starter cultures and at some time during the last 5 years I copied this text.
I asked permission to quote the text but Chr Hansen would like a link to the text before allowing me to use it. Alas I cant find the link. It is not in any of their current material...
Search found 66 matches
- Wed Apr 06, 2022 19:23
- Forum: Microbiology of meat and products
- Topic: Flavor of Italy
- Replies: 4
- Views: 3529
- Tue Apr 05, 2022 12:23
- Forum: Microbiology of meat and products
- Topic: Flavor of Italy
- Replies: 4
- Views: 3529
Flavor of Italy
I have an article from Chr Hansen that I am trying to identify where it is from. The text starts as follows: "Inspired by the Italian culture of enjoyment, CHR HANSEN has developed a new ripening culture that aims to solve this challenge – FLORA ITALIA LC SafePro®. This ripening culture is made up o...
- Thu Jan 13, 2022 17:43
- Forum: For beginners
- Topic: Kielbasa - Emulsion Problems
- Replies: 8
- Views: 23280
Re: Kielbasa - Emulsion Problems
When emulsifying your farce should warm up to about 12 - 14* C. Do not let it cool down but stuff right away. Unless you have a very powerful processor meat at 60/40 can be quite a struggle in one go. I would start with lean meat and add fattier meat later in the process. I messed a few bunches unti...
- Thu Oct 14, 2021 18:53
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 84324
Re: Salceson - Polish Headcheese
Respect!
- Mon Apr 12, 2021 11:18
- Forum: Sausages
- Topic: Kiełbasa Krakowska -Kraków Sausage
- Replies: 6
- Views: 3276
Re: Kiełbasa Krakowska -Kraków Sausage
Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.
- Thu Apr 08, 2021 16:45
- Forum: Sausages
- Topic: Kiełbasa Krakowska -Kraków Sausage
- Replies: 6
- Views: 3276
Re: Kiełbasa Krakowska -Kraków Sausage
Looking great. I never can achieve that beautiful color. Mine always turns out much paler.
Do you add approx. 20 % water?
Do you add approx. 20 % water?
- Thu Jan 07, 2021 09:28
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian Salami
- Replies: 10
- Views: 2034
Re: Hungarian Salami
Sometimes I think sea salt is too highly rated. I have tried two different well known Italian brands because I wanted my cold smoked salmon to be top notch. Both had too many impurities in them and one of them was so wet that the weight had to be adjusted when I EQ salted meat. Expensive lesson for ...
- Sun Dec 27, 2020 11:10
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 73551
Re: Cured, dried and fermented by StefanS
That is great information. Maybe it is best to skip heat ferment and go straight to drying chamber. Slower ferment should be good for color and flavour. No problems with Staph. Looking forward to step II.
- Thu Nov 26, 2020 11:25
- Forum: Sausages
- Topic: Smart thermometers
- Replies: 5
- Views: 1773
Re: Smart thermometers
"The Maverick ET-732 is a dual-probe, remote thermometer used to monitor both barbecue and food temperatures. The probes plug into a transmitter that sends data to the receiver that can be located up to 300' (91m) away, according to the manufacturer." I have been using this in my smoker for the last...
- Sat Sep 19, 2020 07:28
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Strolghino
- Replies: 7
- Views: 2773
Re: Salame Strolghino
Looks great! Very simple recipe. Right now I have a pure beef salami in my chamber.
Just salt (& nitrite) Some times we just have to try...
Just salt (& nitrite) Some times we just have to try...
- Sat Oct 19, 2019 11:05
- Forum: Offal products
- Topic: Smoked Liver Sausage and Cure #1
- Replies: 10
- Views: 7557
Re: Smoked Liver Sausage and Cure #1
Redzed. You poach the liver for a couple of minutes. Marianski writes the following; "Liver must not be cooked as it will loose its emulsifying properties. In many recipes liver is cooked briefly (blanched) in hot water for up to 5 min to remove any leftover blood but there is no real need for that ...
- Mon Jul 22, 2019 07:34
- Forum: Dry Cured Meats and Sausages
- Topic: Prosciutto di Nanoose
- Replies: 7
- Views: 4561
Re: Prosciutto
Redzed; that prosciutto looks absolutely flawless.
Perfectly dried!
Perfectly dried!
- Mon Mar 11, 2019 21:56
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 18539
Re: Forum Software Upgrade
Thank you for your work
- Sat Mar 09, 2019 16:30
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 18539
Re: Forum Software Upgrade
Do any of you see this kind of txt after the software upgrade? Or is it something I can fix on my Mac? Don't see it anywhere else. ==//== Aceite de Oliva..............................................olive oil.......... Azafran...........................................................saffron...........
- Sun Feb 10, 2019 18:13
- Forum: Announcements
- Topic: Forum Software Upgrade
- Replies: 26
- Views: 18539