Potted meat

Multi tool usePotted meat is a preserved meat, where the meat is cooked, placed hot in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing spoilage by airborne bacteria.[1] Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly-slaughtered animal could not be fully eaten immediately.[1]
Often when making potted meat, only the meat of one animal was used,[1] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
See also
Food portal
- Confit
- Home canning
- Pâté
- Potted meat food product
- Potted shrimps
References
^ abc Herbst, Sharon (1995). Food Lover's Companion. new York: Barron's. p. 455. ISBN 0-8120-1520-7..mw-parser-output cite.citationfont-style:inherit.mw-parser-output qquotes:"""""""'""'".mw-parser-output code.cs1-codecolor:inherit;background:inherit;border:inherit;padding:inherit.mw-parser-output .cs1-lock-free abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-limited a,.mw-parser-output .cs1-lock-registration abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-lock-subscription abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em
External links
- A description of historical meat potting in Alberta
Food preservation
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- Biopreservation
- Canning
- Cold chain
- Curing
- Drying
- Fermentation
- Freeze-drying
- Freezing
- Hurdle technology
- Irradiation
- Jamming
- Jellying
- Jugging
- Modified atmosphere
- Pascalization
- Pickling
Potting
- Salting
- Smoking
- Sugaring
- Tyndallization
- Vacuum packing
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 Food preservation portal •  Category: Food preservation |
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