Sausage recipe for charcutiers' breakfast! Balanced and tasty, perfect for starting the day off right for those who know how to work and care for this sacred and magnificent food that is animal protein.
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Smoked ham recipe made 100% with chicken breast. Very low fat, light, delicious and nutritious! With little equipment, it is possible to make homemade products, with quality ingredients and the minimum additives necessary to have a safe product, which maintains the quality and distinctiveness of an artisanal product. Great to eat on cold cuts or as a snack with bread.
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Papaya can also be used to tenderize the meat due to the presence of the enzyme papain, a natural meat tenderizer, similar to bromelain found in pineapple. See below how you can use papaya to tenderize meat:
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Yes, pineapple juice can tenderize the meat. Pineapple contains an enzyme called bromelain, which is known for its ability softener by breaking down meat proteins, making it more tender. Bromelain acts as a natural softener.
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A maciez da carne também depende da qualidade do corte e do tipo de animal. No entanto, seguindo essas técnicas, você estará no caminho certo para obter uma carne mais macia e suculenta.
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In Brazil, barbecue is a very common social event. Brazilian barbecue is known for a variety of meats, such as picanha, ribs, sausage, chicken and chicken hearts, among other options. In addition, side dishes such as garlic bread, salads, farofa, vinaigrette and coalho cheese are also common.
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Meat emulsion is a fundamental process in the production of various sausages, including, for example, mortadella and sausage. It involves the formation of a homogeneous and stable mixture between meat, fat and water, resulting in a soft and uniform texture in the final product.
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To produce a good sausage, such as salami, copa, sausages, hams, etc., we must choose good meat, which will be responsible for around 80% of the success and quality of the final product.
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O Tuscan Salami is typical of Italy and is also known as finacchiona. Tuscan Italian Salami Finocchiona originates in the Middle Ages, between the 14th and 15th centuries. It is a salami that contains fennel, or finacchio in Italian, which is why it is also known as fenocchiona. It is a salami that is generally thick and has medium or long maturation. Fennel was initially used to replace black pepper, which was a much more expensive ingredient. The product became popular and is now produced in several regions of Italy.
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Natural casings are made from animal intestines, usually pig, sheep or beef. They are carefully cleaned and processed to remove any residue and to ensure they are safe for food use. Natural casings are more fragile than artificial casings and tend to be more difficult to handle during the filling process.
Continue reading Tripa natural, colágeno, celulose e plástica. Qual usar? Vantagens e desvantagens.
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