O salame tipo pepperoni tem tempero intenso e é muito consumido, principalmente nos EUA, na produção de pizzas. Seu nome original é peperone e data da época dos romanos. A versão original é mais seca, picante e condimentada do que a versão comercial contemporânea. Apliquei aqui uma receita mais voltada para a versão original. A carne geralmente usada é a bovina, mas a carne de porco pode ser acrescida para harmonizar o sabor do produto.
Continue reading PEPPERONI 100% bovino feito em casa
The meat becomes tender to the point of falling apart due to the process of breaking down the muscle fibers and collagen present in the meat. The muscle tissues involved mainly include long muscle fibers and collagen fibers.
Continue reading Como assar uma carne para que fique macia e desmanchando?
Table with suggested temperatures and times for smoking meat. These values serve as a basic reference as the process depends on several points, such as quantity of food, air input and output, smoke and type of wood.
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Pastrami is a cured and smoked meat, usually made from beef brisket. It is seasoned with a blend of spices, slowly smoked and then sliced to serve. Pastrami is known for its strong flavor and succulent texture, making it a popular ingredient in sandwiches, salads and various dishes. It is especially famous in Jewish cuisine and associated with New York delis.
Continue reading PASTRAMI defumado na PANELA vs defumador elétrico
Peppers are essential ingredients in cooking. The wide variety of sizes, colors, shapes and degrees of heat expand the possibilities for composing dishes, sweet or savory.
The main factor when choosing peppers is the degree of pungency, stinging, heat or stinging, which is defined by the concentration of capsaicin, the chemical component responsible for the burning sensation.
Continue reading Tabela de ardência das pimentas
Learn how to make sausages at home using the correct equipment and procedures to obtain a result that is far superior to the sausages offered by markets, which often use meat scraps, added water to gain weight, excess additives and excess fat. With simple rules you will be able to make the best sausage you have ever eaten in your life.
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This is a typical sausage from Catalonia, one of the most traditional regions in Spain. It is thinner than traditional salami, made from pork, preferably Iberian, fed with acorns. It uses little or no seasoning. This way the flavor of the meat is brought out. Ideally, the production process should take between three and four months. The longer the curing time, the drier and darker red the Catalan fuet will be.
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Side dishes are a fundamental part of a barbecue. Here are some side dishes for a barbecue
Continue reading Quais acompanhamentos oferecer em um churrasco?
For a varied and tasty barbecue, it is interesting to choose different cuts of chicken, beef and pork.
Continue reading Quais tipos de carne comprar para um churrasco?
Calculate about 1 liter of water per person for an event that lasts around 4 hours. This is a basic value and can be adjusted based on weather conditions (hotter days may require more water).
Continue reading Quanta bebida comprar para um churrasco?
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