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.
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Want to make a salami? This recipe is the simplest to start on this journey. Salami is one of the simplest and most exuberant forms of meat processing. It's an alchemy that transforms a piece of raw meat into an extremely tasty and durable product. Creating a quality product by exposing a piece of meat to time, without any type of cooking, is fascinating!
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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:
Continue reading Como amaciar a carne usando um mamão
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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The tenderness of the meat also depends on the quality of the cut and the type of animal. However, by following these techniques, you will be on the right track to obtaining more tender and juicy meat.
Continue reading 10 dicas para deixar a carne mais macia
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.
Continue reading O que é e como fazer uma emulsão cárnea?
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.
Continue reading Como escolher uma boa carne para o seu embutido?
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