These are substances with the function of maintaining the appearance and palatability of food, that is, keeping it in a condition to be consumed within a certain time, preventing or preventing deterioration caused by microorganisms or enzymatic action. Example: curing salt
Continue reading Principais ingredientes e aditivos usados em carnes
This is a classic chicken liver pâté recipe that I first saw on a Jamie Oliver show. The original recipe is a little different, I adapted it for the Brazilian palate and added some additives to give it more protection, durability and performance. It is a very quick and very tasty recipe, by applying the protective film of lard (or butter if you prefer) on the surface of the pâté it becomes very durable and maintains its reddish color.
Continue reading Patê de fígado de galinha
Potatiskorv (or värmlandskorv) is a regional Swedish sausage from Värmland, made with ground pork, beef, onion and potato. Traditionally, Potatiskorv is served hot at Christmas in Värmland and throughout Sweden. “Potatiskorv” is what this sausage is called in Värmland, while in most of Sweden it is called “värmlandskorv”.
Continue reading Värmlandskorv Potatiskorv linguiça de batata Sueca
Frankfurter It is the typical sausage used to prepare hot dogs, or hot dogs, as they were originally called in the United States. It is a strongly seasoned sausage, traditionally made with a mixture of beef and pork or just beef. They can be just smoked or lightly smoked and then cooked in water. They are ready-to-eat products and can be consumed cold or heated moments before consumption. A common mistake is to overcook them in boiling water, leaving them swollen. The correct thing is just a quick warm-up.
Continue reading Salsicha hotdog frankfurter cachorro quente
Salmonella is a genus of bacteria, commonly called salmonella, belonging to the Enterobacteriaceae family, and has been known for more than a century.
Continue reading Salmonella contaminação e métodos de prevenção salmonelose
The name Coppiette comes from the form of preparation that is originally made with two thin and long slices of meat, which are hung in strips tied with a string in “doubles”, “pairs” or “couples”. Romane designates the region in which this type of preparation originated.
Continue reading Coppiette Romane carne seca italiana
Salamitos is a product from Sadia (BRF) which describes it as “snack 100% salami from Sadia that does not require refrigeration. Just open and eat anytime or anywhere!“. In short, it is a salami with a very small diameter and ready to eat, without the need for refrigeration. A pocket-friendly source of protein. It can replace “social club” crackers and cereal bars for out-of-hours snacks. It is an alternative rich in protein, free from vegetable fats (hydrogenated, from transgenic and/or interesterified sources) and with a very low level of carbohydrates.
Continue reading Salamitos caseiro artesanal
Serrano, Iberian Ham, Pata Negra, Prosciutto, Parma Ham? Understand the fundamental differences between these, the greatest delicacies in charcuterie. Products that take up to 3 years to be ready.
Continue reading Qual é a diferença entre os presuntos crus?
Dry Rub is a mixture of dry seasonings that is applied to flavor meat before it goes into the oven, grill or barbecue. It is very common in North American barbecues. When applying dry rub to meat, it is necessary to cover the entire exterior of the meat with a layer of the condiment and leave it to rest for a few hours. The dry rub will slowly penetrate the inside of the meat and transfer all the flavor evenly throughout the piece. The exterior of the meat will have a stronger and more intense layer, with a very caramelized color given by the sugar that usually makes up the dry rub.
Continue reading O que é Dry Rub?
Under the name “Italian pancetta”, there are countless products in Italy, from pancetta afumicata – which is actually what we know as bacon or smoked bacon – even the great specialties such as pancetta piacentina and other DOP (Protected Designation of Origin) products.
Continue reading Pancetta Italiana
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