Description
Food preservation and flavouring processes
Technical
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Aged Barolo with its developed tertiary aromas
Coffee Analogy
Cold brew with concentrated flavor profile
Perfume Analogy
Leather-based fragrances with animalic notes
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced