About culinary techniques

On request about the dry curd, the way of do it is very easy you gonna need a tube, some culinary techniques is you construct what you need, don't need to have to sale, for the culinarists the modern was the aparatus in steel or inox wasn't other material, of course if you are in the industrial fase you need to buy in inox, and the option that is in plastic was the popularization, so you can buy a tube for water with a big diameter, my grandmother and mother ask for their husband to saw for them this kind of apparatus, but more easy you can get a milk can and open the both sides, and put the handkerchief in the tube and with the bords to out side tide it with twine the ones that the culinarists use to buy is very looklike the ones that tides the bread paper since made of cotton, is important the twine for the kitchen you can't make ham without, modernity is a plastic pack, the meat is a hard cloth that appear with canvas but is more delicated, the sew of butcher is in chain.

The other is that I gonna explain but not give the recipe is that the coconut oil that my mother do is cold extration, what the advantage of be cold, is that you gonna have a purer, a finer oil, more perfumed, is that if the extraction is cold a lot of coconut you gonna have a little bottle of oil if the extraction is hot you gonna make one liter, the other oil is the essence of the other the one that is extract with heat is more common oil. Rute Bezerra de Menezes Gondim