Cum sa faci Pancetta - Sunca fara fierbere

Nici nu mai tin minte de cand tot zic ca incerc si putin charcuterie si uite ca vara asta am reusit s-o fac.Pentru prima incercare ,rezultatul a fost multumitor.Daca aveam o pivnita sau infasuram carnea in tifon inainte de a o pune in frigider ar fi iesit mai moale decat atat.Data viitoare asa voi proceda .Am de gand sa mai incerc si alte astfel de preparate.Sper ca v-am dat cateva idei si voua sa va iasa mai bine decat mi-a iesit mie.Eu am folosit aceasta carne in retetele pentru paste si a fost excelenta.Grasimea de porc maturata este la fel de sanatoasa precum uleiul de masline,dovedit .Atentie sa nu fie fiarta inainte de maturare.Tinuta in sare o perioada si apoi la maturat .Grasimile sufera un proces de transformare si devin grasimi "bune".Va astept cu idei si sugestii si un share m-ar ajuta foarte mult in incercarea mea de a promova retete rapide,gustoase si traditii romanesti.

I do not even remember since when I said I would try a bit of charcuterie fun and this summer I managed to do it. For the first try, the result was thankful. If we had a cellar or wrap the meat in gauze before putting it in the cold storage would be better I'm gonna try another time that way. I hope I gave you some ideas and you would get it better than I did. I used this meat in pasta recipe and it was excellent. The matured fat is as healthy as olive oil, proven. NOT cooked before maturation. Hold in salt for a while and then leave it for maturating . Fat undergo a process of transformation and become "good" fat. I expect ideas and suggestions and a share would help me a lot in my attempt to promote fast, tasty Romanian traditions.

Видео Cum sa faci Pancetta - Sunca fara fierbere канала Cook Haiduc