| A | B |
|---|
| 4 ways to preserve | curing/brining, smoking, drying, preserving in fat |
| key ingredient in all methods of preserving | salt |
| define dry cure | using cure mix & air to preserve foods |
| define wet cure/brine | using dry cure mix combined with water |
| If injecting brine, what % of weight is injected | 10% |
| 2 ways to preserve in fat | Confit and Rillet |
| define Confit | cooked and stored in own fat |
| define Rillet | stewing in broth or wine, combined with fat to form a paste topped with fat making airtight seal |
