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You can use the carcass, picked over; the neck; the giblets, and any leftover turkey skin. Related: The Best Soups, Stews, and Sauces Start With Homemade Stock and Broth How to make turkey stock
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
The vacuumed and sealed bags are automatically unloaded, which obviously is more convenient. The packaging plate of the machine is adjustable to 4 degrees, which allows the vacuum packaging of food with soup and liquid. Rotary belt type packaging machines are commonly used for: Fresh meat; Processed meat; Seafood; Pickles; Cheese (hard and soft)
Place the turkey carcass in a large pot. Cover with cold water, bring to a boil, then lower heat and simmer for 2 hours. Strain and reserve stock (reserving excess turkey meat, if desired).
The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.
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This page was last edited on 13 December 2019, at 00:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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