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Friuli lies in the very north east of Italy, by the border to Austria and Slovenia. The region is known for its air-cured ham: the Prosciutto San Daniele. Traditional dishes like Toc‘ in Braide made from corn flour with a cheesy milk sauce are being rediscovered. Filippo Bier is the Grandseigneur of a Friulian speciality: Pitina. It is made from lamb and goat’s meat and coated in corn flour. What's cookin' is about traditional culinary recipes from different European regions. Enjoy all the episodes here: https://goo.gl/1SsfUQ Subscribe to wocomoCOOK: https://goo.gl/9c1suR Follow wocomo on Facebook: https://www.facebook.com/wocomo/
Making Home made Bresaola with an UMAi Dry® Charcuterie Kit: Check out http://www.drybagsteak.com/shop-all-umai-dry.php Bresaola - Northern Italian Specialty Air Dried Beef is made here by curing Eye of Round with salt and spices for one week, sealed into UMAi DrybagSteak and dried from 4 - 8 weeks in a household refrigerator. Recipe: 2 1/4 lb. (1 kg.) beef eye of round. 3 tbsp (30 g) kosher salt 2 tbsp (23 g) sugar 1/2 tsp (3 g) cure #2 (sodium nitrite)... ... (Full recipe on UMAi Dry® Recipe Archive: http://www.drybagsteak.com/recipe-archive-charcuterie-salumi.php) UMAi Dry® sealed with FoodSaver brand model V3250 sealer
Traditii de Craciun in Bucovina - Taierea Porcului si Pomana Porcului - preparate traditionale: carnati afumati, chisca, racituri, toba si alte bunatati - http://www.TurismBucovina.ro
Бреазола, вяленая говядина из Италии. Для приготовления нам понадобиться: - 1 кг постной говядины; - соль 2 столовых ложек; - сахар 1/2 столовой ложки; - головка чеснока; - чабрец (пучек свежий или 2 столовые ложки сушеного); - смесь перцев (черный , белый, зеленый, паприка и кориандр) пакетик или 12 г. - 8 зубчиков гвоздики Сначала натираем говядину посолочной смесью и укладываем солиться на 10 дней. Промываем, удаляем лишнюю влагу, обтягиваем пергаментом, перевязываем шпагатом для придания круглой формы и вывешиваем вялиться в холодильник. Через 30 дней можно подавать к столу!)
Bresaola is air-dried, salted beef that has been aged for up to three months until it becomes hard and turns dark red. You'll need a bucket and 3 metres of muslin cloth for this recipe.
1 kg topside beef, excess fat trimmed
7 juniper berries
2 bay leaves
3 garlic cloves
1 tsp fresh thyme
1 tsp fresh rosemary
2 tbsp olive oil
3 litres red wine (can be good cooking wine, such as claret)
4 tbsp sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 weeks
Hanging time 2 weeks
Makes 1 kg
Cut the beef into long strips of about 8â€“10 cm, to form a long rectangular shape. In a metal bowl, combine the juniper berries, bay leaves, garlic, thyme, rosemary and olive oil.
Place the beef into the bowl and rub the mixture all over. Place the beef and remaining mixture in a bucket. Cover with red wine and place a plate over the top to submerge the beef completely. (The oil will float to the top and act as a seal.) Refrigerate for 2 weeks.
Take the beef out and rub the sea salt all over it. Wrap the beef in muslin and tie with string. Hang the beef in a cool, well-ventilated area for about 2 weeks at 14Â°C. (If you live in a hotter climate, put the beef in a fridge and allow a little longer for the curing process â€“ up to 4 weeks.)
Unwrap the bresaola and thinly slice. Serve with good-quality olive oil.