Transglutaminase is known as meat glue. It enables radical creations in the kitchen by uniting different pieces of proteins, even from different sources, into uniform pieces. In the kitchen and in industry, it opens up a range of unique features and possibilities. Continue reading Transglutaminase ou cola de carne
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 something fascinating! Continue reading Salame artesanal
Pepperoni salami has a strong seasoning and is widely consumed, especially in the USA, due to its extensive use in the production of pizzas. Its original name is peperone (in free translation it means large pepper) and it 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. Continue reading Receita de pepperoni caseiro
Curing salt is an additive used in the production of cured foods. Its main function is preservation by inhibiting contamination by bacteria and fungi. One of the main reasons for its use is to suppress the proliferation of the bacteria clostridium botulinum, which contaminates food with botulinum toxin. Continue reading Sal de cura o que é e quanto usar
International codes adopted by Brazilian legislation Continue reading Tabela INS de aditivos alimentares
North American consumers want foods without additives, including meat, because they understand that meats free of hormones and antibiotics, industrialized products free of chemical additives and crops without the use of genetically modified seeds are “healthier” and “tastier”, that is which points out a report from Technomic Inc. Continue reading Consumidor quer alimentos naturais
Be careful when changing the proportions as the skin and fat from the drumstick will add moisture and flavor to the sausage. If you add too much chicken breast, the sausage will be dry, with little flavor and brittle when eaten. In terms of sausage, it is a light recipe because for this suggested proportion it is unnecessary to add more fat. But, if you prefer, add 10% of the weight of the meat in pork subcutaneous fat, chopped into 1 cm cubes. Continue reading Receita de linguiça de frango
All meat, especially when there is inaccuracy regarding origin and handling, can be contaminated with pathogenic microorganisms. Therefore, it is essential to follow some guidelines when cooking meat safely. Continue reading Temperatura e tempo para cocção segura de carnes
Balance brine follows the same principle as traditional brine, but aims to achieve total salt balance between all elements of the brine, such as meat and water, but it is also possible to apply this brine to vegetables. It is the easiest and safest technique, but it is slower than brine with a high amount of salt. Continue reading Salmoura por equilíbrio
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