SC - Re: sca-cooks V1 #2047 - egg grading

[VonGraph]

CBlackwill at aol.com wrote:
> 
> Folks, Sausage and ham are not fermented.  No matter how you look at it.
> There is no fermentation or "controlled rotting" in the production of either
> of these two items.  Thank you for playing...

Actually, several kinds of both are, inasmuch as bacteria are involved
in their production. Hard or Genoa salami, for example, as well as
various summer sausages, quite definitely _are_ fermented, and you can
even buy cultures for producing them. As for ham, many brined hams have
their character due to aged brine which contains lactobaccili. It isn't
simply a matter of salt penetration, or you could get the same effect by
slicing pork thinly and adding salt.

In any case, I mentioned them in connection with fish sauces which are
aged and admittedly decomposed by digestive enzymes, but generally not
fermented.  

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com