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Mixing up nitrites and nitrates

December 18, 2010 Food politics
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A few weeks ago, I made some pancetta – cured bacon that was then rolled, tied and dried for three weeks to mature it. Some time later, this comment was posted: I really think you should research what prauge (sic) powder#1 and prauge (sic) powder#2 are used for before you end up making alot of [...]

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How to make pancetta

November 17, 2010 Food & drink
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I’ve skirted around the edges of this recipe for a while now. It’s not really a recipe, as such…it’s more of a chemistry experiment that involves taking something a bit bland and mediocre, adding some other stuff to it and miraculously transforming it into something that’s way better than the sum of its parts. It’s [...]

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Gravad Lax, Scandinavian dill cured salmon

July 7, 2010 Food & drink
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Gravad lax is very easy to make. It’s embarrassingly simple, but the results are astounding. The principle is very basic.  You cure a piece of fish in sugar and salt, using the process to introduce other flavours into the fish, in this case, dill and pepper. One of my biggest problems with gravad lax is [...]

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Could the Nordic Diet stop obesity?

January 16, 2010 Books
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There should be little doubt that Britain has a problem with its’ weight. Current estimates rate the level of obesity at around a quarter of the population. That’s a lot of big people. The traditional British diet, heavy in saturated fats and carbohydrates, added to an ever more sedentary lifestyle would seem to be the [...]

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Home-made bacon

November 23, 2008 Food & drink
How to cure bacon at home

Bacon is very easy to make. In its simplest form, it’s just the application of salt to pork, with some waiting around involved. My bacon isn’t much more complicated than this, and is based on the method from Hugh Fearnley-Whittingstall’s encyclopedic River Cottage Cookbook . Find a piece of pork belly, as big as you [...]

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