- curing meat - The proper salts must be used and temperature and humidity must be carefully controlled. Michael Ruhlman's Charcuterie is a fantastic reference that explains how to minimize the risk of botulism, trichonosis, and other pathogens.
- canning - I occasionally stray from recommended canning practices, especially in my acid levels. If you do the same, you do so at your own risk.
- foraging - You should be absolutely certain of the identity of any plants or mushrooms you intend to eat.
Disclaimer
I am a cook. I am not a biochemist, mycologist, botanist, et c. and I claim no liability if you get hurt or sick by attempting something you see on these pages. Potentially dangerous activities include but are not limited to:
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