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WTF – Preservation Primer: The Different Ways to Safely Preserve Food
This week, we’re talking about the why’s, and how’s of food preservation, from ancient and traditional methods to modern and technological processes. Follow Janie and Ben as they show you how to save time and money while adding flavor and nuance to your food by preserving it, on this week’s episode of WTF.
Product Links:
- Potassium Sorbate
- Umai Dry Bags
- Prague Powder #1
- Prague Powder #2
- Smoking Gun
- Citric Acid
- Lactic Acid
- Rennet Tablets
References and Other Links you Might Like!
- WTF – Curing
- WTF – Sausage
- WTF – Summer Sausage
- WTF – Dry Aging
- WTF – Smoking Gun
- WTF – Pickling
- WTF – Fermentation
- WTF – Cheese
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (5)
November 23, 2022 6:27 pm
questions about garlic – if making a confit garlic paste, how safe will it be in the fridge before you worry about botulism?
November 23, 2022 8:46 pm
My dad would make summer sausage using pork, beef and spices. He also added sodium nitrite in addition to smoking the sausage. The amount of sodium nitrite was very small compared to the amount of sausage My question is regarding the safety of preservatives like sodium nitrite.
November 25, 2022 8:28 am
Great question!
November 24, 2022 9:19 am
I know pretty well everything on dehydrating and canning etc but I would love to see some things on meat curing etc.
November 24, 2022 10:04 am
Vacuum sealing to freeze for preservation