GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
16:29 May 19, 2006 |
Italian to English translations [PRO] Cooking / Culinary / meat cuts | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: F Schultze (X) United States Local time: 13:46 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
4 +1 | whole cut |
| ||
3 | in the piece |
|
Discussion entries: 1 | |
---|---|
in the piece Explanation: it means uncut, e.g. a whole lump/chunk/piece of pancetta, as opposed to sliced pancetta . Ham, smoked tongue, summer sausage, etc., should be carried in the piece, and wrapped in cloths which have been soaked in a solution of salt and alum and then dried without wrinkling. Packed in this way they will keep for a long time without turning blue. Even so, it is wise to use up such meats early in the trip http://www.bopsecrets.org/rexroth/camping/5.htm A brine cure was the easiest and cheapest method used, since salt was rather expensive and used only once in contrast to the possibility of using brine more than once. Often saltpetre and a little sugar were added to the brine. The meat was weighted down in the mixture for roughly three days per pound in the piece. http://www.connerprairie.org/HistoryOnline/diet.html |
| |
Login to enter a peer comment (or grade) |
whole cut Explanation: From my wife's favorite website: http://www.recipezaar.com/155384 "... for the production of whole cut cured meat (speck, coppa ...) " |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.