Food Preparation - DE BUYER 17473 Owner's Manual

FOOD PREPARATION

Food smoking is associated with salting: heat and smoke will not
guarantee that food will keep: salting is necessary. It reduces the
amount of moisture in the food, slows bacterial proliferation and
increases shelf life. It also flavours the food.
DRY SALTING
Entails placing the food in a salt-filled container. Different seaso-
ning may also be added to it. Sprinkle the mixture over the whole
of the food's surface, cover it and place in the refrigerator for se-
veral hours.
Basic mixture:
• 1 kg of salt
• 350 g of sugar
Carefully mix and stand, preferably for 24 hours, before using the pre-
paration.
BRINING
The food is immersed in brine.
Add the seasoning of your choice: peppercorns, a bay leaf, cloves,
garlic, etc.
Immerse the food. The food must be completely covered by the
brine. Cover and place in the refrigerator for several hours.
Basic brine solution:
• 1 litre of water
• 125 g of salt
• 125 g of sugar
• Mix all of the ingredients together. Stir until the salt and sugar have com-
pletely dissolved.
DRYING
Once the salting/brining time is complete, clean/dry the prepara-
tion. Remove from the brine/salt, rinse carefully and dry gently.
Leave to dry on a piece of absorbent paper for one hour at room
temperature.
However, you may smoke food without salting it in advance.
Thus, you can season the food before it is smoked using a pre-
paration of salt and/or spices, pepper, cloves, etc. or even use a
marinade which will flavour and tenderise the meat.
EXAMPLES OF SMOKING
• SMOKING FISH AND SHELLFISH
You can smoke many types of oily fish including salmon, her-
ring, trout and mackerel, as well as fish such as sea bass, carp,
pike or eel.
Crayfish and lobster, shrimp, many shellfish and frogs' legs may
also be smoked.
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