Category: Charcuterie & Food

Charcuterie from chair 'flesh' and cuit 'cooked' is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

Nuclear plants ‘no cancer risk’

Nuclear plants’ no cancer risk

http://www.bbc.co.uk/news/health-24063286

 

Child with leukaemia receiving hospital treatmentLeukaemia accounts for around a third of childhood cancers

Children living near nuclear power plants do not have an increased risk of developing leukaemia, a study says.

Experts looked at data on 10,000 children diagnosed under five between 1962 and 2007, and where they lived.

The British Journal of Cancer study is not the first to rule out a link – but previous studies’ methods were challenged.

Cancer Research UK said the results were “heartening” but added monitoring should continue.

Leukaemia is the twelfth most common cancer in the UK, but accounts for a third of all cancers diagnosed in children.

Around 500 new cases were diagnosed in children under the age of 15 in 2010 in the UK.

Concern over a link between nuclear power plants and childhood cancers was triggered in the early 1980s when a TV investigation reported a higher number of cases among children living near the Sellafield plant in Cumbria.

Since then, there have been conflicting reports from studies in the UK and the rest of Europe as to whether there is a link.

Some anti-nuclear groups have criticised the way previous studies have been carried out.

They point to a German study which suggested there could be a link.

In this latest study, carried out using the same method as the German one, experts from the Childhood Cancer Research Group in Oxford looked at data on almost 10,000 children who were diagnosed with leukaemia or similar cancers in Britain between 1962 and 2007 when aged five or under.

“The incidence of childhood leukaemia near nuclear installations in Great Britain has been a concern ever since the 1980s” Dr John Bithell,Childhood Cancer Research Group

The data was taken from the National Registry of Childhood Tumours, which has kept records on nearly all children diagnosed with cancer since 1962 and which is linked to birth records for children born in Britain.

They looked at where these children were born and where they lived when they were diagnosed.

They also compared the information with data on more than 16,000 children with different cancers.

The study found there was no apparent increased risk of developing childhood leukaemia or non-Hodgkin lymphoma among children living near nuclear power plants.

Dr John Bithell, honorary research fellow at the Childhood Cancer Research Group who led the study, said: “The incidence of childhood leukaemia near nuclear installations in Great Britain has been a concern ever since the 1980s when an excess of cancer in young people near Sellafield was reported in a television programme.

“Since then, there have been conflicting reports in the UK and Europe as to whether there is an increased incidence of childhood cancer near nuclear power plants.

“Our case-control study has considered the birth records for nearly every case of childhood leukaemia born in Britain and, reassuringly, has found no such correlation with proximity to nuclear power plants.”

Cancer Research UK said the study did support previous findings, but said its small numbers and the fact it did not look at plants which carried out other work such as fuel processing – plus the finding of an increased risk in the German study – meant more work was needed.

Hazel Nunn, head of health information, said: “It’s heartening that this study supports the findings of the Committee on Medical Aspects of Radiation in the Environment (COMARE), that being born or living near a nuclear power station doesn’t lead to more cases of leukaemia and similar cancers in children under five in the UK.

“But these results can’t rule out any possible risk, so it’s still important that we continue to monitor both radiation levels near nuclear power plants and rates of cancer among people who live close by.

Permanent link to this article: https://animatedscience.co.uk/2013/nuclear-plants-no-cancer-risk

Does chocolate give you spots?

Does chocolate give you spots? http://www.bbc.co.uk/news/magazine-21967574

Permanent link to this article: https://animatedscience.co.uk/2013/does-chocolate-give-you-spots

Loophole lets banned meat into UK

Loophole lets banned meat into UK http://www.bbc.co.uk/news/science-environment-21530861

Permanent link to this article: https://animatedscience.co.uk/2013/loophole-lets-banned-meat-into-uk

Golden Marjoram & Sage Pork Sausages

Golden Marjoram & Sage Pork Sausages

Here is my new recipe for golden marjoram and sage pork sausages. Instructions are…

 

  1. Mince the pork on the large setting and keep very cold with some of the ice cubes.
  2. Mix in all the ingredients excluding the breadcrumbs and herbs. Spend at least five minutes mixing until sticky then add breadcrumbs and herbs and mix again till evenly distributed.
  3. Chill mixture for 30 minutes until your skins have soaked then stuff!

 

Ingredients List

  • 4.1kg Old Spot Trimmings from whole pig.
  • 4 Large Free Range eggs
  • 5.4 tea sp Milled Black Pepper (38g)
  • 5.5 tea sp Milled Sea Salt
  • 1.5 tea sp Ground Nutmeg
  • 1 tea sp Ground Mace
  • 2 x Squirt Tomatoes Puree Concentrate
  • 1.5 table sp Maille Dijon Mustard
  • 330 gram Fresh White Breadcrumbs from Large white Tiger loaf (include crust)
  • 500ml water (including 8 ice cubes)
  • 15 ice cubes for adding later.
  • 32 grams of Supaphos emulsifier
  • Large bunch of golden marjoram and small bunch of sage, chopped.

Permanent link to this article: https://animatedscience.co.uk/2012/golden-majoram-sage-pork-sausages

1st Cheese

This is my first cheese that I have ever tried so I thought I would share it!

This cheese is a soft roule style cheese which is relatively simple to make. However, you will need to assemble some items first.

Equipment / Ingredients

  1. Animal Rennet (100ml bottle) 12 drops (buy from www.Ascott.biz)
  2. Mesophillic Starter (1 sachet) about 1/6th roughly of sachet. I have used Choozit MA4002 in this case. This is a freeze dried starter, which is added directly to the milk and not incubated before use. Each sachet is sufficient for 50 litres of milk. Used with rennet. It is simple to use as you add it to the mil at 32°C and leave for 30 mins soft cheese and 60mins hard cheese. This will provide the “cheesiness” which naturally would happen over time if you left the milk for the natural bacteria to come. (buy from www.Ascott.biz)
  3. Large sheet of cheese cloth (buy from Amazon)
  4. Cheese matting (buy from www.Ascott.biz)aq
  5. Thermometer, sturdy glass standard science one will do. (Avoid mercury)
  6. Large metal saucepan at least 8 litres in size
  7. Large metal colander
  8. Stirring Device and Slotted Spoon (metal)
  9. Nice quality full fat Sainsbury Organic Milk 6.75litres or 12 pints
  10. Cream if required.

Instructions

It is a simple process in which attention should be paid to the cleanliness to avoid bacterial contamination or your cheese (i.e. you are leaving it to grow bacteria) and also the temperatures for the enzymes as one denatured that is it!

  1. Clean your pan till it is spotless, best dishwasher as it heat drys. Add milk and heat gently to 29-32°C stirring as you go make sure this is stable (i.e. heat from bottom of pan has evened out). If you “cook” the milk you change the chemical composition and change the cheese product.
  2. Boil some water and then leave half a cup to cool covered.
  3. Add the right amount of the mesophillic starter. In this case 1 sachet does 50 litres so about the tip of the knife is about right. Stir in and leave covered for 45 minutes.
  4. Now if the temperature of the milk has dropped significantly you need to very gently heat it back to 30C for the rennet to work well. Check temperature of water is below 30°C Add 12 drops of rennet (no more or you get a nasty taint) to the water and then add to the milk stirring well. Now cover and leave for another at least 45 minutes without touching it (don’t be tempted to stir!). Now it might take more time than this as it is a natural thing. In this specific case it took 2 hours!
  5. Now you should have a curd set and separated from the whey. Use a sharp knife to cut the curd into 1cm cubes. Then fish them out with the slotted spoon and gently drain them in a muslin lined colander. Save the whey you lose for making ricotta later. We are trying to lose the whey but not all the moisture and fat from the cheese.
  6. Gently knot the cloth and hang up the cheese cloth to help draining (a hook might be helpful at this point).
  7. Now unknot and salt salt the cheese curds to taste and return to hang for the final extraction of whey.
  8. Now place into a metal bowl and mix in some cream if desired to make a creamy paste.

Seasoning / Ripening

It might be worth now dividing the cheese into separate bowls and mixing herbs, garlic, paprika, sesame seeds or crushed peppercorns to the outside of the cheese before placing into a mould and shaping.  Remember more is often less!

 

The cheese will take a better flavour if allowed to ripen in the fridge on a small piece of cheese matting overnight and then wrapping in cling film. In this case they have been put into a shaping mould.

Extra Information

Mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, typically between 20 and 45°C (68 and 113 °F)

The habitats of these organisms include especially cheese, yogurt, and mesophile organisms are often included in the process of beer and wine making.

The starter culture has a crucial role to play during all phases of the cheese making and maturation process. As the culture grows in the milk, it converts lactose to lactic acid. This ensures the correct pH for coagulation in both the press and final cheese curd. It also secures the final moisture level and yield in the cheese. During ripening, the culture enzymes have to give a balanced aroma, taste, texture, surface appearance and if required, eye formation.

Rennet contains many enzymes, including protease that coagulates the milk, causing it to separate into solids (curds) and liquid (whey).  The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it, e.g., pepsin and lipase.

Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese. Acid whey (also known as “sour whey”) is obtained during the making of acid types of cheese such as cottage cheese.

 

Permanent link to this article: https://animatedscience.co.uk/2012/1st-cheese

Italian Salami – Beef Intestines!

Hi,

This is my lastest salami used on free range pork using beef intestines. It is made using the same method as before. However, this time I have put in in the fridge at 9C and 60-80% humidity with door shut. Then the temp and humdity has been very constant at the start.

    • 4450g Minced Pork – free range old white
    • 14.42g pepper milled
    • 14.42g fennel seeds milled
    • 113g sea salt fine milled
    • 11.33g Cure #2
    • 10g white sugar
    • 4 Crushed Garlic Cloves
    • 4 tablespoons live yogurt
    • 100ml Spanish Rioja

Now at 17 days they still seem a little damp on outside so I removed the bowl of water to allow skins to start to dry off. I am asssuming that after 17 days we are starting to get cured! I think it has helped having temp more even and has stopped any case hardening.

At 22 days still wet in there so I have opened the door a crack.

So at 4 weeks old with fridge off and open a crack for 1 week in the process to let some moisture come out they seem to be getting there. I have tested a smaller one and it is fine but I am going to leave that one for a week longer. Also the really long ones over a foot long are still quite soft towards the centre so they will need longer. However, if I slice a bit and rehang they will be ok. Also the temp has been between 10-15C and RH 60-75% approx.

Now found a tiny bit of green mold growing a few days later so I have wiped over with vinegar and dried off and then hung for a couple of days inside. They have gone all shiny and a bit harder as some fat ozzed out and melted. Now in the fridge for a week till back of holiday. Then back out for 24 hours to dry off again as they got a bit damp again and vac pack.

Total time = 5.5 weeks or 38 days.

Finished Weight = 3kg

Weight loss average = 33%

Each Salami is about 170g so I have about 18 little ones. In some cases the longer ones got cut in half before packing. Now in the fridge and some in the freezer!

Costs…

Pork Meat = £20

Skins = Ox Runners (Hank £12.99) used about half of these so £7 for this batch. (Estimated)

 Herbs & Spices = £4

Total Costs = £31 / 3000 = £0.01 per gram or £1.7 per salami if the salami is 170g at cost price!

Hence each Salami…..  add a bit on for equipment and string etc..!

 

 

 

 

Permanent link to this article: https://animatedscience.co.uk/2011/italian-salami-beef-intestines

Load more