Cure (cooking)

Etymology

From Latin "cura" (care), via Old French — to cure meat is literally to “take care of” it so it lasts. The same root gives us "curator" (one who takes care of a collection) and the medical "cure," a very different kind of tending.

verb · /KYOOR/
To preserve meat or fish by treating it with salt, smoke, or air over time.
What it names
The ancient craft behind bacon, prosciutto, gravlax, and salt cod — turning perishable flesh into something that keeps for months.
Example
They cured the salmon under a blanket of salt, sugar, and dill for two days before slicing it thin.
Related idea
Distinct from marinate: curing removes moisture to preserve food for the long term, while marinating adds moisture and flavor for a short soak before cooking.
verb/noun · /KYOOR/
To restore a sick person to health, or to eliminate a disease; also, a remedy that does this.
What it names
healing, or a remedy
Example
There is still no cure for the common cold.
Related idea
This healing sense is the original — from the Latin “cura,” care — and the food-preserving sense grew from it. Compare analgesic and chemotherapy.
verb · /KYOOR/
To harden or set a material such as concrete, rubber, or resin by a chemical process over time.
What it names
the setting of a material
Example
Leave the epoxy to cure for twenty-four hours.
Related idea
Like curing meat, it is a controlled process of change worked slowly over time.