charcuterie
-
Add Pureed Charcuterie To Pasta Sauce
I rarely cook something the same way twice. This is especially true with pasta sauce, as it is adaptable by nature. The other night I was making a simple spaghetti dinner for myself and a friend, simply because I had found a can of tomatoes I didn’t know I had. As I was tasting and…
-
This Sous Vide Terrine Belongs On Your Charcuterie Board
I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavours, textures and (of course) meats.
-
The Bogan’s Guide To Charcuterie
Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit. If you’ve only heard of half of those terms before, here’s a bogan-friendly meat primer to get you up to speed.
