Potted meat
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Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat.[1][2] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria.[3] 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.[3][4]
Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F),[5] and, in the anaerobic neutral pH storage environment, result in botulism.
Often when making potted meat, the meat of only one animal was used,[3][2] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
See also[edit]
References[edit]
- ^ Briggs, Richard (1788). The English Art of Cookery, According to the Present Practice: Being a Complete Guide to All Housekeepers, on a Plan Entirely New; Consisting of Thirty-eight Chapters. G. G. J. and J. Robinson.
- ^ a b Shephard, Sue (2006-07-03). Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon and Schuster. ISBN 978-0-7432-5553-0.
- ^ a b c Herbst, Sharon (1995). Food Lover's Companion. new York: Barron's. p. 455. ISBN 0-8120-1520-7.
- ^ Hale, Sarah Josepha Buell (1852). The ladies' new book of cookery: a practical system for private families in town and country; with directions for carving, and arranging the table for parties, etc. Also, preparations of food for invalids and for children (5th ed.). New York: H. Long & brother. OL 6491049M.
- ^ Peleg, M.; Cole, M. B. (2000-02-01). "Estimating the survival of Clostridium botulinum spores during heat treatments". Journal of Food Protection. 63 (2): 190–195. doi:10.4315/0362-028x-63.2.190. ISSN 0362-028X. PMID 10678423.
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