Quantity of meat per person for a barbecue, types of meat, side dishes and duration of the event.
Continue reading Quantidade e tipos de carnes para churrascoQuantity and types of barbecue meat
Author: Eduardo Artisanal Charcuterie
Salami with cashew and almond crust, without casing
Handmade, fermented salami, without a grinder and without casing, with a cashew nut and almond crust.
Continue reading Salame com crosta de caju e amêndoas, sem tripaHow long beforehand should I season barbecue meat?
The distribution of salt internally in meat occurs mainly through a process called osmosis. Osmosis is the movement of water through a semipermeable membrane from an area of low solute concentration (in this case, salt) to an area of high concentration. In meat, muscles are composed mainly of water and proteins.
Continue reading Quanto tempo antes devo temperar a carne para churrasco?What is charcuterie or charcuterie?
Charcuterie or charcuterie, which is the original French term, is a food preparation technique that involves the processing and preservation of meat, generally through methods such as salting, curing, smoking and fermentation. The term “charcuterie” is of French origin and refers to a variety of cured and prepared meat products such as ham, salami, sausages, pâtés and other meat products.
Continue reading O que é charcuterie ou charcutaria?Should I use curing salt on chicken?
Can I use curing salt on chicken? There may be doubts regarding the use, or not, of curing salt in chicken and other poultry meat when smoking or in the production of chicken sausages.
Continue reading Devo usar sal de cura em frangos?What is BRESAOLA?
A Bresaola is a type of Italian cured meat known for its soft texture, delicate flavor and dark color. It is traditionally made from lean beef, usually from back cuts. The process of preparing the bresaola involves several steps, including salting, curing and maturation. Maturation generally lasts between two or three months until bresaola become rigid and turn dark red, almost purple. But the maturation process can be much longer, resulting in a product with an increasingly complex flavor.
Continue reading O que é BRESAOLA?Can nitrite and nitrate, present in curing salt, cause cancer?
The relationship between nitrite, nitrate and cancer has been the subject of studies and debates in the scientific and health community. Nitrite (NO2-) and nitrate (NO3-) are chemical compounds that can be found naturally in various foods, mainly vegetables. They are also included in processed products such as cured meats.
Continue reading Nitrito e nitrato, presentes no sal de cura, podem causar câncer?What is CORNED BEEF?
O corned beef It is beef that is initially treated in brine and then boiled over low heat so that it becomes very tender. The pieces of meat are usually cuts of what we commonly call diaper or flank steak. The origin of the name comes from the process of salting with coarse salt, which in English is called corn. Thus, it can be literally translated as meat with grains. It is usually canned for sale.
Continue reading O que é CORNED BEEF?What is PASTRAMI?
Pastrami is a shortened and cured meat dish, usually made from beef, such as beef brisket. The process of preparing pastrami involves curing, seasoning, and then slowly cooking the meat, usually by smoking. The result is a flavorful, often lightly smoked meat that is often sliced thinly and used in sandwiches, such as the famous pastrami sandwich.
Continue reading O que é PASTRAMI?What is and how is Meat Maturation done?
A meat maturation, or “aging,” is one of the oldest methods of improving meat sensory, specifically the tenderness and flavor of beef. The process consists of resting the meat, maintaining a refrigerated temperature for a period of time to improve softness and improve the meat flavor.
Continue reading O que é e como é feita a Maturação da Carne
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