Nothing Found, please change your filters.
There was a problem with your request, please try again.
Curing and smoking are traditional techniques that signify the beginning of cookery and maintain a key part of any kitchen whether it is domestic or commercial. Food preservation is such an important tool for anyone looking to grow as a cook. It will allow you to take good ingredients and turn them in to elevated versions of themselves. The person who turns pork belly into their own home cured bacon engages further than the one who just roasts it. In the simplest of terms curing and smoking is preserving and flavouring, however it encompasses craft, tradition, science and sorcery. Anyone and everyone can and should be producing simple cured products as a matter of course because they offer so much value to the keen cook. This demo, by expert Steven Lamb will enable you to tap into the techniques and methods that will give you access to the delicious sweet, salt and savoury world of pancetta, chorizo, and smoked fish.
Steven Lamb is a linchpin of Hugh Fearnley-Whittingstall’s River Cottage operation and has been for more than a decade. He teaches on several courses at the Cookery School but specialises in curing and smoking meat. He wrote the best-selling River Cottage Curing & Smoking Handbook which received the Fortnum & Masons Highly Commended Food Book award.