When choosing wood for smoking food, it is important to avoid wood that has been chemically treated or contains resin. The wood must be good for smoking and must be dry, clean, and free from mold or signs of deterioration. Below is a list of some woods that are considered good for smoking meat and other foods.
Continue reading Lista de madeiras para defumar carnes e outros alimentos
The microbiological stability of salami is achieved mainly when a low pH level is reached, below 5.3. Other factors are also crucial, such as reducing the moisture content, with water activity below 0.92. However, in this post we will only deal with pH.
Continue reading Quanto vinho usar para acidificar o salame corretamente?
O roast beef or roast beef It is an English-style beef, similar to cold meat, which is seared to obtain a golden exterior and roasted in the oven quickly, without completely cooking the center of the meat. The name comes from the English roast and beef. Well known by Brazilians thanks to the Beirut sandwich, very popular in São Paulo in Arab cuisine restaurants.
Continue reading Como fazer Rosbife
Preparing a good chicken barbecue requires some care and techniques to ensure that the meat is tasty and juicy.
Remembering that “cage free” does not mean that they are raised outdoors, they are raised in sheds, but they have more freedom as they are not trapped in cages and there is a limitation on the maximum number of birds per m², which is just over 7 birds per m².
Continue reading Dicas para churrasco com frango
How to use the straightener correctly? Do you know how to use the straightener? What is the chair for? Does the sharpener sharpen the knife? These are very common questions for those who are starting to be interested in knife edge. Let's answer them all!
The sharpener, also known as fusil, is a tool used to keep the edge of knives sharp. It is not used to sharpen knives in the traditional sense (that is, removing material from the blade), but rather to realign and straighten the edge of the knife that can bend or warp with use.
Continue reading Pedra de afiar ou chaira? Qual usar?
Collagen casings can be applied to both fresh sausages and sausages and cured sausages. Types of sausage and fresh sausage include barbecue sausages, hot dog sausages, Polish sausages, Italian sausages, and German sausages such as bratwurst. Cured sausages are divided into semi-dry sausages or dry sausages, such as salamis, salami and cured pepperoni.
Continue reading Como usar a tripa de colágeno comestível?
What is Charque? By law in Brazil, beef jerky is the meat product obtained from beef, with added salt and subjected to a desiccation process. It is marketed as “beef jerky” or “salted and dried beef”, which can also be “dried meat” in the product description. It may contain meat from other animal species as long as, when sold, it is informed on the packaging.
Continue reading Como fazer charque?
Curing salts, composed of nitrite (NO2) and nitrate (NO3) salts, are additives used in meat products due to their multiple action, which includes inhibition of microbial growth, especially clostridium botulinum, retardation of oxidation, flavor production and cured meat aroma and color stabilization. However, under certain conditions, some studies indicate its carcinogenic potential.
Continue reading Embutidos sem sal de cura? Sem nitrato e nitrito?
How can we reduce the amount of salt when producing sausages, sausages, hamburgers, mortadella, ham, salami, coppa and other sausages? And most importantly, without losing flavor and quality.
Continue reading Como reduzir o sal em embutidos?
Salami and other aged sausages do not undergo heat treatment to eliminate pathogens. Fermentation is required because it is an important additional barrier to the safety of these products. There are pathogens that can cause problems, such as Listeria monocytogenes, Salmonella spp., Escherichia coli (STEC), Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus.
Continue reading A fermentação do salame e outros embutidos
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