Tag: Butchery

Dry Roasting

Why sear? Searing was once widely thought of as the way to keep moisture from escaping during the cooking process. Food scientists have proved the theory of moisture loss false. However, searing does accomplish an important task: Enhanced flavour!

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Six Butchery Trends for 2012

French, Spanish and Italian charcuterie is still really popular. But we predict in 2012 that people will start asking for artisanal made Westphalian Ham, Chobai, Krakowski, Weisswurst and Kielbasa from North and Eastern Europe.

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