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Technical

Curing

curing

Curing is a process in which a mixture of salt, sugar, and sometimes nitrite is applied to meat or fish and left for an extended period to preserve it and develop its flavor. During the process, moisture loss and enzymatic changes give the product its characteristic texture and aroma. It is the basis for products such as pastırma (Turkish cured beef), sucuk (Turkish sausage), and smoked salmon.

Where It’s Used

“Bury the salmon fillet in a salt-and-sugar mixture and cure it in the refrigerator for 2 days.”

Glossary

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Karsilastirma

Brining

Brining is a preparation process that lets meat or vegetables sit in a saltwater solution for a certain time so they retain moisture, soften, and take on flavor. The salt ratio and resting time are adjusted according to the type of ingredient. It is used as a preliminary preparation step in pickling and in some meat-cooking recipes.
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Teknik

Smoking

Smoking is exposing meat, fish, or cheese to smoke from burning wood to both give it a characteristic aroma and slow microbial growth on the surface. Hot smoking also cooks the product, while cold smoking only imparts aroma and color. The type of wood used directly determines the flavor profile.
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Benzer

Salting

Salting is a traditional preservation process that applies a large amount of salt to meat, fish, or vegetables to draw out moisture and slow microorganism growth. Salt also firms the texture and intensifies flavor. It is used as an initial step in producing pastırma (Turkish cured beef) and salted fish.
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