[Moderator note: The original Cooking with Ruhlman & Polcyn's "Charcuterie" topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)]
As all readers of the massive Charcuterie topic topic know, it has become unwieldy. Thus we offer this new index, to aid readers in finding all of the information our members have contributed over the years.
We ask that, as discussion continues in this new topic/section, posters keep their posts focused on recipes and techniques from the book itself, and small modifications to those recipes. For general charcuterie discussions that are not focused on recipes from this book, you will find many other topics devoted to them.
Thank you for participating! We look forward to more great contributions in this topic!
Edited by Mjx, 03 June 2015 - 04:52 AM.