Archive for the ‘Meat and Poultry’ Category
Diseases due to food poisoning in disrepair, as caused by germs E. coli or salmonella, affecting millions of people annually in the U.S. Most of these cases occur as a result of eating bad meat. While even fresh meat may be infected, the chances of getting sick due to food poisoning increases exponentially as more time has meat. Learn how to tell if your meat has past can spare you the unpleasant effects of food poisoning.
Check the expiration date or time limit for the container sale. Believe it or not, selling meat after the sell-by date is not always illegal. If the deadline for selling the meat has been exceeded, do not buy it, no matter how low the price per kilo.
Check the color of the meat. It need not be more than the expiration date to be in poor condition, nor a different color mean it’s bad. Poultry in good condition can have a color that varies from a bluish white to yellow. Under optimal conditions, the raw pork has a grayish pink color. The ground beef can be tricky. Most people associate veal more fresh with a bright red color. However, the red color is not the natural color of fresh beef, but due to the exposure of the meat to air. If ground beef is vacuum packed and could isolate oxygen, lilac color would be red. Contrary to what people generally believe, the mere fact that the beef has turned brown does not mean it has been bad since. The meat of most old will be more darker than the meat of most young people. Also, sometimes a shop light can cause a reaction in the flesh, turning a brownish red. Read the rest of this entry »
A good and comforting bowl of chili is easy to prepare , satisfying and enjoyable any day of the week. Traditional recipes for chili con carne ground beef suggested as one of the ingredients principal. Instead of using ground beef you can substitute a meat of your choice that has good flavor and texture or you can use a version that is not with meat in your favorite chili recipe.
The ground turkey breast or roast turkey is a great substitute for ground beef in chili because it is lean and healthy meat option. The turkey is lower in fat, calories and cholesterol than ground beef and adds flavor to the chili. A white chili can be made using cannelloni beans and turkey instead of tomato sauce and ground beef.
The vegetarian chili is chili without meat, an option for vegetarians and those who prefer to eat less red meat. This includes beans, corn, squash, mushrooms, potatoes and tomatoes. For a vegetable chili a good mix corn and beans. This chili is easy and quick to do. Read the rest of this entry »
Billet meat on toast (or billet creamy meat on toast) is a classic home cooked meals is also synonymous military (find recipes in the manual cooking over 100 years of Army and Navy). Billet meat on toast, although there are many variations (some are called “luxury”), is basically a creamy sauce with bits re-hydrated dried beef , served on toast. It is also often served on English muffins, biscuits, home fries, and casseroles. The pieces of meat are a meat product cream dried, smoked and salted. Today you can find compressed together in jars are small leaves, thin and flexible partially dried meat. Also sold flat plastic packages. Meat billet has a lifespan similar to beef jerky and is a good source of protein, which does not require refrigeration.
2 tablespoons canola oil or other cooking oil 1 package of meat dried , cut into strips about 1 inch (2.5 cm) rinsed in water 3 tablespoons all-purpose flour 4-5 cups of milk. Read the rest of this entry »
Seasoned liquid pickle enhance the flavors called natural meat and some softening during the mixing process by the inclusion of acid in the recipe. As the meat is soaked in the marinade slowly absorbed herbs, spices and other flavors and gives the dish a unique flavor end.
If you taste the natural flavor of the meat, choose a marinade that complements the meat flavor with ingredients commonly associated with meat recipes. The red wine, onion and garlic are good companions of meat and when you mix it with olive oil, thyme and a little sugar creates a strong marinade. Another traditional marinade includes red onion, marjoram, thyme, salt, pepper, garlic and parsley mixed with olive oil and lemon juice. The lemon in the recipe also acts as a softening agent. Read the rest of this entry »
The pork meat is definitely more versatile in culinary canon. It lends itself to every cooking and curing method imaginable and reward the cook with an amazing array of flavors and textures. The shoulder is a good example of the versatility of pork. Used with bone or boneless roasts, can be cause for sausages , cured and smoked to obtain a result similar to ham or be cut and beaten for pork chops and steaks. A lesser known cut shoulder pad pork is often used for roasts and other purposes.
Find pig pad
The U.S. Department of Agriculture (USDA, for its acronym in English) provides a clear definition of cushion in their purchasing specifications institutional meat (IMPS, for its acronym in English). The cushion, he says, “will consist of the M. triceps brachii group”. This can lead to the illumination of the butchers and meat cutters, but it will not convey much to the average consumer. For lay people, the easiest way to identify the cushion is look at a pork shoulder. On one side of the bone will be several small muscles. Furthermore, there will be a large muscle, which is the cushion. Read the rest of this entry »
Portions / Number of persons: 2-3
Preparation time: 20 minutes
Cooking time: 7-8 minutes
Category: Snacks and tapas, salads, hot and cold inputs, meats, vegetables and pulses, Light, Vegetarian
This simple dish is delicious and has very few calories.
asparagus must be cool I do not know how to come out if boat.
ham that you use Try having little salt as doing a little at the plate can be
-2 bunches of fresh asparagus (about 600 gr.)
-6 slices of ham ( 250 g. approx.)
-1 tablespoon of oil. Read the rest of this entry »
For which tripe?
It was so: would I walk down the street and hear me say: “Look at what Gaius’s aunt” ohhhh, thank you, siiiiii, tripe!!!
And here they are, I have to thank him that friendly stranger, who was pleased to recommend me this typical Spanish dish:
-1 Kg of tripe (including 1 leg) of pork
-1 jar of 400 g chickpeas
-1 black pudding
-3 + 1 garlic
-1 tablespoon pepper choricero
-1 tablespoon of spice for calluses
-1/2 brick of tomato sauce
-3 cups (small) of water
-1 glass wine moriles
-1 ham bone
-1 bone of spine
-2 Bay leaves
-30 g toasted almonds
-30 g of hazelnuts
-AOVE (cover the base of the bowl) Read the rest of this entry »
Portions / number of persons: 10
Preparation time: 10 minutes
Cooking time: 30 minutes
This is the preferred cake of mami, and as he is throwing me a hand now that I have my cranky foot I’ve made this snack. Although it does not need to help me to have a detail with her from time to time.
Cup of yogurt can serve as a measure to the ingredients.
-200Gr. sugar (two cups of yogurt)
-100ml. olive oil Virgin (a cup of yogurt)
-170 Gr. flour (3 cups of yogurt)
-1lemon yogurt (I almost always use a white yogurt and lemon scrape)
-1envelope of yeast powder
-A pinch of salt
-One or two apples (optional, but it will no longer be my cake, nor be so good!!)
-A few walnuts (optional, idem)
-A little butter to grease the Pan Read the rest of this entry »
Portions / number of persons: 4
Preparation time: 60 minutes
Cooking time: 0
Category: Hot and cold entries
is is a recipe typical of la garrotxa area volcanicade the province of girona. and have much success can be frozen, before passar by egg or after once fried, in the fridge are 3 days covered with film. I hope you like . Read the rest of this entry »
Portions / number of persons: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
-150 Gr. of white beans
-¼ of chickpeas
-150 Gr. tomatoes
-10 DL of olive oil
-Salt Read the rest of this entry »