Today I prepped Brageolas and hung some from a couple weeks ago. These were rubbed in a cure for a week, kryovaced and then re-rubbed for another week. After that they will hang for three more weeks. Ryan was working on summer sausage and kielbasa when an interesting question came up about the term 'emulsification'. It was brought up that in order to make an emulsion you needed an acid i.e. lemon in mayonnaise or vinegar in a salad dressing. I argued that an emulsion is purely the suspension of material within a semi-liquid state and that the acid is there solely for culinary purposes. For example, margarine is an emulsion of some weird stuff - oil and water and -oh yes- yellow. I think I'm right about this.
Here are some pictures of what has caught my eye this week.
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