Probably, everybody knows how to cook a beef tongue. There’s nothing special to master. It should be cooked in boiling water, then salted and served...
To cook a roast beef traditionally we use the so-called round part of the cow. The meat piece should not contain veins. The meat is salted and marinated. Seasoning Salt...
This originally Jewish product is made from veal breast and is especially popular in the US and Canada. And as its usual for the inhabitants of those — it would be just stuck to moldy bread and savored noisily. I am not...
Attention! If you are going to cook this product, you should realize the most important thing is the quality of the meat. So, you take cow-side of the best marbled...
Jamon – much-feared! Calling card and the most famous national product of Spain, representing the country and praising it to the skies. A huge industry,...
We need good beef, sirloin and tenderloin or back part pieces. We cut it along fibers by pieces length 25-35 cm and width around 6-8 cm. A piece should be...
This product was my first attempt to utilize Texel DCM-1: cultures, developed for the whole muscles. At the end, there was a noticeable difference in the final product. It’s not...
My first experience in using new climate camera “Klima” took the shortest period of time, however, it became quite important due to the use of function “meat maturation”. Surely, I used...
I’ve noticed that when I offer charcuterie plate to the uninitiated – and in Oklahoma it happens more than often – bresaola is the first to disappear. Its ruby color,...
Doing some revision in a cooler suddenly I discovered small pieces of different meat and poultry, hidden behind other recent purchases. Should I throw it...
The experiment performed was full of courage and risks and it is sure to become a history of Mediterranean coast of Spain. Actually it was done in Spain by a...
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