A salt remedy involved rubbing salt into the meat, which was then utterly lined in salt and placed in a cool area for a minimum of twenty-eight days. During this time, extra salt was continually added. When the meat was not damp, it was washed, then shelved or bagged and left to age. Families would hang meat preserved via a smoke remedy in rooms or buildings with fire pits. For a month, the meat was constantly uncovered to smoke, which dried it out while adding flavor. Using totally different kinds of wood for the fire, such as hickory or oak, could produce completely different tastes.
And then there’s the sluggish cooker, a stew-creating marvel. So, Gary, this primer on important cooking strategies is for you, and for the many people out there who just need a little refresher course on a variety of the basic cooking phrases. When you scent …