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所在平台: Udemy |
课程主页: https://www.udemy.com/course/charcuterie-and-home-curing-course-with-richard-bosman/
课程评论：没有评论
Coursera 上的“熟食与家庭肉类腌制课程”由 Richard Bosman 主讲，是一门教授家庭爱好者制作各种腌制肉类产品的课程。课程涵盖了从处理猪肉、制作火腿（Prosciutto）、 Coppa、培根（Bacon）、 Pancetta，到香肠（Sausages）、萨拉米（Salami）和西班牙辣香肠（Chorizo）等多种产品。 讲师 Richard Bosman 拥有 12 年的南非熟食制作经验，他将分享其热情和所学知识。课程不仅提供详细的制作流程和配方，还包含一些牛肉食谱，以及类似火腿（Gammon）、肉酱（Rillettes）和熏牛肉（Pastrami）等烹饪类食谱。 课程结构清晰，分为以下几个部分，方便学员在制作过程中随时查阅： * **第一课：区块处理 (Block Work)** * **第二课：培根和 Pancetta (Bacon and Pancetta)** * **第三课：Coppa、Culatello 和 Prosciutto (Coppa, Culatello and Prosciutto)** * **第四课：香肠 (Sausages)** * **第五课：萨拉米和西班牙辣香肠 (Salami and Chorizo)** * **第六课：腌制要求 (Curing Requirements)** * **第七课：冷熏要求 (Cold Smoking Requirements)** 课程还将探讨冷熏（Cold Smoking）和干燥条件（Drying Conditions）的要求，以及肉类腌制过程背后的化学原理。 熟食（Charcuterie）是一门关于肉类腌制和烹饪的艺术，起源于罗马时代，最初是为了在没有冰箱的时代保存肉类。如今，它更多是为了通过腌制过程获得独特的风味。 “Charcuterie”一词源自法语的“char cuit”，意为“熟肉”，甚至在法国至今仍存在专门的熟食师公会。
Learn how to debone a pig and make a variety of cured products including prosciutto, coppa, bacon, pancetta, sausages, salami and chorizo. Each lecture contains the process and recipes you need to make dry cured meats at home. This course is aimed at home enthusiasts who enjoy making their own food. I have been making charcuterie for the past 12 years in South Africa and share my passion and what I have learned in this course. I started out making cured meats as a hobby and have turned it into a career. We also include some beef recipes and will be adding cooked recipes such as gammon, rillettes and pastrami. The course is divided up into sections for easy referral during production. We also cover the requirements for cold smoking, drying conditions as well as the chemistry behind the curing process.Charcuterie is the art of of curing and cooking meats. It was invented to preserve meat before the advent of refrigeration and dates back to roman times. Today it is practiced to provide the flavours that come about from the preserving process. The word charcuterie is derived from the French "char cuit" which means cooked meat and even today in France, a guild of charcutiers exists.The course is broken down as follows:Lesson 1 - Block WorkLesson 2 - Bacon and PancettaLesson 3 - Coppa, Culatello and ProsciuttoLesson 4 - SausagesLesson 5 - Salami and ChorizoLesson 6 - Curing RequirementsLesson 7 - Cold Smoking Requirements
