CHICHARON
Tuesday, January 26th, 2010
CHICHARON
For every kilo of pork skin, the following mixture should be prepared:
1 tsp. salt
4 tbsp. vinegar
vetsin and pepper
Archive for January, 2010
DEHYDRATED BEEF BLOOD
Tuesday, January 26th, 2010
DEHYDRATED BEEF BLOOD
The dehydrated beef blood with a protein content of 80-82% protein has a shelf life of five (5) months when packed in polyethylene bags. They may be also be fortified with vitamins. Dehydrated beef blood could be incorporated in recipes or in the preparation of high protein biscuits, curls and others.
Corned Beef
Tuesday, January 26th, 2010
CORNED BEEF
Ingredients:
1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)
½ tablet ascorbic acid (500 mg.)
2 tbsp. salt
½ tsp. vetsin
1/4 tsp. prague powder
1 tsp. sugar
Equipments:
Knife
Chopping board
Basin
Measuring spoon
Pressure cooker (in the absence of a pressure cooker, a casserole may be used)
Measuring cup (liquid)
Colander
Fork
