The Food Lab: Better Home Cooking Through Science

simply buy a few replacement blades. They can usually be had for a few bucks. Similarly, if your food ...

stand mixer attachment, a relatively fast speed is the way to go—I’ve found that about 6 to 8 on ...

this tray, the more convenient it is to grind large batches of meat. The screw or auger (3) is the main ...

care for the working parts properly. For an even cheaper, if slightly less sturdy option, ...

I don’t know many home cooks outside of those who do a lot of hunting who have a need ...

Here are the basic steps: Chill your grinder. Place all the parts in the freezer until thoroughly ...

Grind from large to small die. If you need an extra-fine grind for certain types of sausages, ...

of meat out. Once you’re almost done with your batch of meat, you’ll find that the last few cu ...

place them on a plate, and throw them in the freezer for about 15 minutes, until they start to feel ...

Pulse to chop. Don’t let the processor run. Rather, pulse it in rapid bursts to allow the large chunks ...

...

Here are the basic steps: Trim your meat. Start with whole cuts, carefully trimmed of any excess sinew. ...

SAUSAGE = MEAT PERFECTED The story of the sausage is a humble one. Sausages were originally created ...

eating (much as I love ’em)? Once you understand the basic principles of sausage making and have a ...

flavors you find in preserved meats from around the world. In France, it’s called charcuterie. In Italy, ...

of them to a reasonable level. None of the recipes in this book call for nitrates or nitrites, as ...

curing, and it’s almost exclusively applied in conjunction with a chemical cure. Bacteria need wat ...

If you want to experiment with your own smoking or dehydrating or move beyond the basic sausage rec ...

Meat, by which I mean lean muscle mass, makes up the vast majority of a sausage, and the ...

Salt is by far the most important ingredient in sausage. A sausage simply cannot be made without th ...