To you cook better because know the reason, and is very hard to make soup of big bones because normally they have a lot of blood and fat, I like fresh meat, I personally don't eat meat that is let get old to lost the taste of blood. Is what people would call that soup have a dirty taste, a soup of blood and fat. So these big pieces normally people like to use in a barbecue and not in soup, to gnaw like a dog, and who know prepare sometimes are breaking it with a cutelo a knife that is heavy because appear with an axe, but it makes a lot of pieces of bones shards, so who like to use sometimes are who cook for a kennel, my grandmother used to afraid my mother brother to he be polite or he would be in the boarding school of the Saint Antão that the soup is big bones tied in the ceiling and all day they climb down the same bones in the pot to make the soup of the students, and climb up again for the next day soup. So put in the oven before cook is one solution before making the soup, to you put in the fridge and fry until lost all that blood and fat, for a dog they like the taste of blood so the taste is rotten for us if you don't roast before cook with water. And have other types of meat the sun-meat that the meat is conserved for months because is dried in the sun with salt, have the jerk that is prepared with a salitre, to endure months, and have the meat that are made with smoke, to also endure months so this is normal isn't old is passed for a conservation process to endure months.
Rute Bezerra de Menezes Gondim
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