Preparing a good chicken barbecue requires some care and techniques to ensure that the meat is tasty and juicy.
Remembering that “cage free” does not mean that they are raised outdoors, they are raised in sheds, but they have more freedom as they are not trapped in cages and there is a limitation on the maximum number of birds per m², which is just over 7 birds per m².
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How to use the straightener correctly? Do you know how to use the straightener? What is the chair for? Does the sharpener sharpen the knife? These are very common questions for those who are starting to be interested in knife edge. Let's answer them all!
The sharpener, also known as fusil, is a tool used to keep the edge of knives sharp. It is not used to sharpen knives in the traditional sense (that is, removing material from the blade), but rather to realign and straighten the edge of the knife that can bend or warp with use.
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Collagen casings can be applied to both fresh sausages and sausages and cured sausages. Types of sausage and fresh sausage include barbecue sausages, hot dog sausages, Polish sausages, Italian sausages, and German sausages such as bratwurst. Cured sausages are divided into semi-dry sausages or dry sausages, such as salamis, salami and cured pepperoni.
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What is Charque? By law in Brazil, beef jerky is the meat product obtained from beef, with added salt and subjected to a desiccation process. It is marketed as “beef jerky” or “salted and dried beef”, which can also be “dried meat” in the product description. It may contain meat from other animal species as long as, when sold, it is informed on the packaging.
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Curing salts, composed of nitrite (NO2) and nitrate (NO3) salts, are additives used in meat products due to their multiple action, which includes inhibition of microbial growth, especially clostridium botulinum, retardation of oxidation, flavor production and cured meat aroma and color stabilization. However, under certain conditions, some studies indicate its carcinogenic potential.
Continue reading Embutidos sem sal de cura? Sem nitrato e nitrito?
How can we reduce the amount of salt when producing sausages, sausages, hamburgers, mortadella, ham, salami, coppa and other sausages? And most importantly, without losing flavor and quality.
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Salami and other aged sausages do not undergo heat treatment to eliminate pathogens. Fermentation is required because it is an important additional barrier to the safety of these products. There are pathogens that can cause problems, such as Listeria monocytogenes, Salmonella spp., Escherichia coli (STEC), Clostridium botulinum, Clostridium perfringens and Staphylococcus aureus.
Continue reading A fermentação do salame e outros embutidos
This salami was made using textile casing seasoned with peppers. Textile casing is a very easy way to apply a seasoned outer layer, or crust. In this case, textile casing was used with a crust of white and black pepper. The production process is similar to traditional salami, the only difference is the type of casing, or casing, used, which in this case is a special casing for this purpose.
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The salami type pepperoni It has intense seasoning and is widely consumed, especially in the USA, in the production of pizzas. Its original name is peperone and dates back to Roman times. The original version is drier, hotter and more spicy than the contemporary commercial version. I applied a recipe here that is more focused on the original version. The meat generally used is beef, but pork can be added to harmonize the flavor of the product.
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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.
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