12-31-2017, 03:30 PM | #41 |
Join Date: Mar 2013
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Re: Salt
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01-02-2018, 08:47 PM | #42 | |
Join Date: Aug 2005
Location: Portland, Oregon
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Re: Salt
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01-03-2018, 02:40 AM | #43 | |
Join Date: Aug 2004
Location: Wellington, NZ
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Re: Salt
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I think the key here is that, unlike mutton and beef, pork has very little fat within the meat. Thus the fat is accessible to the curing method, and also if it goes rancid it doesn't spoil the meat.
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01-03-2018, 11:56 AM | #44 | |
Join Date: Oct 2004
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Re: Salt
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01-03-2018, 11:58 AM | #45 | |
Join Date: Sep 2004
Location: Canada
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Re: Salt
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Now, there's an interesting semantic line to draw between a rotting cucumber soaked in vinegar, salt, and garlic, vs a fermented pickle (or whatever fermented product vs a "rotten" version) but like the price of salt and spices these things are very regional and cultural.
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01-03-2018, 04:03 PM | #46 |
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Join Date: Oct 2004
Location: Forest Grove, Beaverton, Oregon
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Re: Salt
Fermenting is just rotting in a way pleasing to the consumer and less likely to cause sickness. Though with alcohol that may be somewhat debatable.
Where that line is is very cultural, I agree. I love pickles and hate cucumbers, but my girlfriend is the opposite.
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01-03-2018, 05:37 PM | #47 | |
Join Date: Aug 2005
Location: Portland, Oregon
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Re: Salt
Quote:
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"The navy could probably win a war without coffee but would prefer not to try"-Samuel Eliot Morrison |
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01-04-2018, 06:18 AM | #48 | |
Join Date: Sep 2004
Location: Canada
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Re: Salt
Quote:
Dried beef isn't rotten, that's the entire point of drying and salting it - to preserve it so that it doesn't rot. It often isn't particularly spiced either, as it's a utility food :P
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01-04-2018, 07:58 AM | #49 | ||
Join Date: Jul 2006
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Re: Salt
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The early modern period, on the other hand, could well have plenty of unsound practices going on - even with modern regulation we have food adulteration scandals aplenty so in the early days of industrial food... again, I recall someone stating that one of the things that happened to British food was urbanisation outgrowing the ability to bring fresh food into the cities on a reliable basis and thus our food culture drifted towards the "four "S"s" - Sugar, Salt, Starch and Stale (in urban areas at least, in the countryside food culture remained pretty standard for Northern Europe). I could well see early modern vendors covering up bad meat - there are certainly a couple of C18 cookbooks with recipes for just that... but again, nothing to do with salting. |
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01-04-2018, 10:57 AM | #50 | |
Join Date: Aug 2005
Location: Portland, Oregon
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Re: Salt
Quote:
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"The navy could probably win a war without coffee but would prefer not to try"-Samuel Eliot Morrison |
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