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Looking to learn and ask questions about home curing meats. I have an 11 lb batch of genoa salami going and it is my first batch. Worried about the PH level not dropping as needed. Need some advice. I followed the Marianski recipe exactly. I have a pH meter and the starting point was 6.15pH which I thought was unusually high. 2.5 months in, I am about 73% of starting weight yet my pH is only 5.88pH. My curing chamber is consistently at 57deg. F. /80% humidity. My pH tester seems calibrated properly using the calibration solutions. I am using the meat probe adapter and just sticking it in the salami until the tip is submerged etc...Thanks in advance for any suggestions or reassurances.
By Lisa Shock
I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.
113 grams (1 stick) salted butter
26 grams toasted almond oil
200 grams sugar
6 grams vanilla extract
4 egg yolks
160 grams regular sour cream (do not use low fat or fat free)
50 grams almond meal
175 grams all-purpose flour
2 1/2 grams baking powder
2 1/2 grams baking soda
12 ounces (1 can) Solo Apricot Filling
Preheat the oven to 350°
Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
Nutrition (thanks MasterCook!)
324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium, 58g calcium
42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
It is possibly not well-known that China has some wonderful hams, up there with the best that Spain can offer. This lack of wide -knowledge, at least in the USA, is mainly down to regulations forbidding their importation. However, for travellers to China and those in places with less restrictive policies, here are some of the best.
This article from the WSJ is a good introduction to one of the best - Xuanwei Ham 宣威火腿 (xuān wēi huǒ tuǐ) from Yunnan province.
This Ingredient Makes Everything Better
I can usually obtain Xuanwei ham here around the Chinese New Year/Spring Festival, but I also have a good friend who lives in Yunnan who sends me regular supplies. The article compares it very favourably with jamon iberico, a sentiment with which I heartily agree.
more coming soon.
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