2024 the best pickled egg recipe review
Price: $19.99
(as of Dec 11, 2024 19:36:08 UTC - Details)
Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
ASIN : B075G59NQ1
Publisher : Storey Publishing, LLC; Illustrated edition (July 10, 2018)
Publication date : July 10, 2018
Language : English
File size : 26729 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 398 pages
Reviewer: Joselle
Rating: 5.0 out of 5 stars
Title: Interesting recipes (Thank goodness).
Review: I was blessed with lots of eggs from my nieceâs chickens. I have egg yolks drying in salt/sugar and eggs brining in smokey soy sauce. I have also made the stuffed Brie. Lots of books like this arenât worth the money spent. I think I will like this book!
Reviewer: Matsutake
Rating: 5.0 out of 5 stars
Title: In Love With All Things Karen Solomon
Review: I don't know how one person can know so much, know it well, and be able to present it in a way that a beginner can easily follow directions and have instant success! I have all of her books and this one is as good as the rest. Karen, you rock!!!
Reviewer: I Do The Speed Limit
Rating: 4.0 out of 5 stars
Title: Basic information and token, simple recipes
Review: So that I don't discourage novice cooks looking to learn the basics of preserving, I decided to rate this book four stars, instead of an average three-star rating. But this book does not contain the creative recipes I was hoping for. And thinking hard about it, I think the basic information and basic recipes may be too little for the novice. It's definitely too basic for those with more experience. Iâm not sure what experience level this book is geared towardsâ¦â¦What disappointed me was the fact that there were only single âtokenâ recipes for most of the food types. With the exception of several beef jerky recipes and a few pickled egg recipes, there was only one recipe for bacon, one for pork belly, for example. In regards to what foods to cover in a book on "preserving", this author chose foods with a lot of protein. So you will not find vegetables.The book begins by explaining the philosophies of and rules for preserving foods. It will be helpful to understand the reasons, which will make it easier to grasp and retain the subsequent instructions and rules. Solomon is an adequate teacher and the instructions and information presented in this book are easy to understand. And what could have been dry and technical reading, comes across as fairly interesting. The reader will spend about 26 pages going through the steps of ten techniques. Then, itâs on to the recipes.Hot smoking in this book is done at 140 to 180 degrees Fahrenheit. I thought I was going to be interested in the hot smoking section, but from experience, I know I cannot maintain a low enough temperature to work with the recipes in this book. In addition, the author only mentions hickory sawdust as smoke flavor (for any and all food types), and instructions are basic.Cold smoking instructions are provided, but the author does not recommend that technique for home cooks.Oven drying and dehydrating instructions are straightforward.Dry curing and wet curing is what I was most looking forward to gathering recipes and information on. But I didn't find much. Definitely not enough to make it worth my while to put this book on my library shelves. We have a butchered hog in our freezer and I wanted ideas for bacon. I found one recipe.....Regarding pickling, there is a small section each for quick/refrigerator pickled protein, hot-water bath canning and pressure canning. The only fermentation recipe is for yogurt.The chapters are divided up by food type, not preserving method. So, for instance, in the beef-lamb-game chapter the reader will find jerkies and dried meats (oven drying and dehydrator), and also corned beef and pastrami (brine curing). In the chapter on pork the reader will find brine curing (ham) and dry curing (bacon), smoking, pickling (hot dogs and NOLA pickle meat).Presenting a recipe for chicken stock, as a means of preserving, seemed a ridiculous waste of space. And a recipe for duck confit also seemed a waste, as the recipes for duck confit are prolific online. The recipe for Duck Breast Prosciutto was a worthwhile addition. There is a recipe for smoked turkey legs that calls for a very simple brine and then a smoke.In the fish chapter, since the only fish recipes in this book use salmon, tuna, cod, herring, I was surprised and disappointed to find pages on how to fillet a fish. Considering that the filleted âfishâ was not broken down into different species, I found the instructions to be too basic and fairly worthless. With all the gravlax recipes to be found online, I also though the very simple recipe provided here was a waste of space. There is also a recipe for making bacalou, which is easy to find online. And a page recipe for creamed pickled herring was simply to add two cups of sour cream to herring already pickled.The fish information is more than a bit narrow-minded in that the author ignores a cookâs own fish catches. It would have been great if she had included recipes for pickling Northern Pike, for example. But she concentrates on preaching to the reader the values of sustainable ocean preservation and the Monterey Bay Aquariumâs Seafood Watch program. She resides in San Francisco, and this book does slant towards the West Coast. Donât look for fresh water fish pickling recipes. Donât look for smoked fresh water fish, either!I like the variety of colorful pickled eggs and the simple white cheese did not need any special ingredients and was really very simple. Iâve had fun with flavoring feta cubes using the herbed feta recipe in this book. The yogurt recipe is simple and one weâve seen before.The beans and nuts chapter was unusual in many ways. Tofu thatâs been pickled, turned into jerky, and sake-brined were interesting recipes. Cooking up dried beans and canning them seemed ridiculous to me. One token nut recipe was taking roasted, salted pistachios and mixing them with honey and ginger.There are pictures for most of the recipes, although each picture covers several recipes. So there are not all that many pictures, and they are not really exciting and interesting. Page layout is easy on the eyes.I found mistakes in the fish pickling and preserved egg yolk recipes, and hopefully they were corrected before the book went to print.*I received a temporary download of this book from the publisher.
Reviewer: L&L
Rating: 5.0 out of 5 stars
Title: Great book
Review: Great book for curing and smoking. I especially like the part on fish.
Reviewer: Rick E.
Rating: 5.0 out of 5 stars
Title: Thank you
Review: Thank you
Reviewer: Amazon Customer
Rating: 2.0 out of 5 stars
Title: A mile wide and an inch deep. Save your money.
Review: I was looking for good instructions for smoking fish. This book has pretty pictures but lacks depth. Cannot recommend
Reviewer: Anonymouse
Rating: 3.0 out of 5 stars
Title: Mixed feelings
Review: I don't like this book very much but it is not without some value. The text, at least in the ARC that I am working from, is disjointed and contradictory and somewhat unclear in places.Ms Solomon skimps on the fermented foods section because she says that US readers don't like fermented food. What world is she living in? "The revolution will not be microwaved" was published in 2006 and, while it was not the only recent fermenting book, it can be used as a start date for updated fermenting. Check out fermented foods online and you will see many sites devoted to "live" foods which are rich in probiotics and thus favorite recommendations for gut health.Ms Solomon then devotes a chapter to brined foods, which somehow she separates from fermented foods. Cucumbers fermented in brine are not the protein foods that are the subject of this book, but by golly, brined is fermented (look up "half-done" pickles). Most people consider corned beef to be fermented, but not Ms Solomon.The book's introduction says clearly that you are responsible for your own safety and that all of the instructions in the book are safe. I would have put in some "Don't do this" along with the "Do this" for tricky techniques.Ms Solomon uses sodium nitrate in the form of Pink Cure #1 and #2 which are often called "Pink Salt". While she often adds "(sodium nitrate)" to the sentence to reinforce that this is not table salt, no where does she spell out that Himalayan Pink Salt is something else entirely. Do all novice cooks know this?As I read the text, Ms Solomon says that you really should not cold smoke meat, a sentiment echoed by many of my fave sources, but then goes on to tell you how to do it. Fortunately she always tells you to cook the cold smoked meat before eating.Stuck in here too are a few non-preserved foods too. Why?So bottom line here is that this is probably an OK reference book but I would check the recipes with other sources before testing.I received a review copy of "Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods" by Karen Solomon (Storey) through NetGalley.com.PS There is a recipe in the book for "Yoghurt Bombs" which are dehydrated yogurt cheese. You haven't tasted anything till you have tasted "qurut" from Afghanistan. It is far too strong, salty, and smelly for me but some American and most Afghan friends, love it.
Reviewer: Mike chaput
Rating: 5.0 out of 5 stars
Title: Good product
Review: Great product for the price and is exactly what is advertised
Reviewer: David Kos
Rating: 5.0 out of 5 stars
Title:
Review: Purchased this book some months ago and took some time to get into it. The recipes are very unique and for this reason I was a bit reluctant to try them, but once I did and got the results I was amazed! Truly some absolutely delicious and weird (but extremely tasty) recipes. I LOVE the curry pickled eggs, pickled hot dogs and pickled feta. There are plenty of beautiful pictures and the book reads very well, there is no vague directions or measurements, everything is explained very clearly. Really if you aren't sure if you need this book or not I'll make it easy for you and say JUST BUY IT! You won't regret it.
Reviewer: Ryan Moore
Rating: 4.0 out of 5 stars
Title:
Review: Quick delivery, happy with purchase