He recognizes the potential in the charcuterie scene here in Jacksonville, and he is clearly putting in the time and energy to get it there.Ĭhef Scott Schwartz is the mastermind of 29 South in Fernandina. He recently perfected a pho bologna and a long dry cured white chorizo. His effort results in nosh that would blow your mind. Howard prefers to cure and use only his senses to test the readiness of the meat. He tells of the modern methods: pH strips to test fermentation of salami, hygrometers to regulate the moisture of the curing chamber, and a controller to make sure the temperature is ideal. He teaches that nowadays, charcuterie can be considered more science, than art. Howard definitely embodies the process because he bypasses technology, and sticks with tradition. The tradition has really changed over time.” Cured meats, terrines, pates, and confits were all methods of prolonging the life of meat for later consumption. Charcuterie began as a means to preserve meat against spoilage, and in the process it becomes divine. Howard explained “In todays world we really have lost sight of what charcuterie is all about.
That’s where the process comes in to play. He has every right to boast on the happenings of 13 gypsies because everything is made in house, including the cured snacks. Chefs have been curating charcuterie plates for years, but Howard has taken it up a notch. Now, this time intensive cuisine is more accessible, and we couldn’t be more thrilled to see that chefs here in town are passionate about cured meats.Ĭhef Howard at 13 Gypsies is single handedly the pioneer of the charcuterie scene in Jacksonville. The charcutiers would sell their sausage, terrine, and rillettes in their specialty shops. The Egyptians used salt to conserve, the Celts had a taste for cured ham, and Rome matched Greece with a love for fine meats, but this culinary art was given real momentum in the 1500s by the French. The appreciation for specialty-cured meats is ever growing, but meat preservation has been around for centuries. This process is completely controlled and can sometimes take months depending on the cut of meat. The word charcuterie translates to “cooked meat.” Seems like a straightforward approach to preparing meat, however, the process is just as challenging as the French pronunciation.Ĭharcuterie is the end result of meat preservation by means of curing using salt. This is usually the case for our favorite cured fare, charcuterie. While enjoying a good meal the process is often overlooked, or not completely understood. This is a statement used when describing literature, music, love, and most importantly, food. By: Emily Simpson and Jesse Wilson | Contributors
0 kommentar(er)
