Gourmet's Diary Of A Foodie

Cure De Force

Season 1, Episode 16 of 20

Curing: sometimes it is used to preserve food, and at other times it is used to enhance flavor, but for a team of bold and innovative chefs, this method of aging, salting, and smoking food is used to spectacular culinary effect. We'll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we're off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai for the distinct aromas of Chinese Sichuan-style camphorwood-smoked duck. Lastly, we'll take a look at avant-garde uses of smoking in Spain in the form of desserts such as mushroom ice cream infused with beech wood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets.

Previously Aired

2 p.m.
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