By Paul "Fotie" Photenhauer
Semen isn't just nutritious, however it additionally has an excellent texture and outstanding cooking houses. Like nice wine and cheeses, the flavor of semen is advanced and dynamic. Semen is reasonably cheap to provide and is usually to be had in lots of, if no longer such a lot, houses and eating places. regardless of all of those confident traits, semen continues to be ignored as a nutrition.
This publication hopes to alter that. when you conquer any preliminary hesitation, you can be shocked to profit how very good semen is within the kitchen. Semen is an exhilarating element which could supply each dish you're making a fascinating twist. while you're a passionate prepare dinner and aren't afraid to scan with new parts - you will adore this cookbook!
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Additional resources for Natural Harvest: A collection of semen-based recipes
Because beef casings tend to be tough, they are usually peeled away and discarded before the sausage is eaten. Collagen casings are natural in the sense that they are made from edible protein from animal connective tissues and formed mechanically into casings. Collagen casings are made in small sizes ideal for breakfast links, and they can be used for fresh, smoked, and dried sausages. Collagen casings do not stretch the way natural casings do, so you must take care not to overfill them. Collagen casings are usually sold sealed in plastic.
Medium grind pepper should be in flakes that will pass through a pepper shaker; coarse grind pepper pieces should be larger and may be ground in a mortar and pestle instead of a pepper grinder. Sugar, often added to sausage mixes to balance the sharp taste of salt and other flavorings, contributes its own qualities to the finished product. Plain granulated sugar will do the job, but when you experiment with recipes, you might try brown sugar, honey, or maple syrup for a subtle change of flavor.
When this book was first published in 1981, there was great confusion over the role of these chemicals in making cured sausages. Some people advocated eliminating them altogether; others declared them necessary because they retard spoilage (they are particularly effective in stopping the formation of botulism in processed meats) and give cured meat its pleasing rosy color. They also contribute to the flavor of the finished product. Today, commercial sausage makers must meet strict regulations for the amounts of nitrate and nitrite they add to cured meats.