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?
Side dishes are a fundamental part of a barbecue. Here are some side dishes for a barbecue
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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).
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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 churrasco
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?
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.
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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.
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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.
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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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