Letter To Your Frined For Wedding

PARTS CATEGORIES

CATTLE CUTTING

CATTLE CUTTING

Cutting, based on average channel is performed following these steps:

1. Of the half-channel, separated the fourth front (for the 5 th, 6 th or 7 th rib, according to commercial break you want, usually done by the 5 th, the rear has a higher price than the front, and the more even the rear most economic benefit is obtained from the carcass and the back room.

2. We now turn to disassemble the FOREQUARTER : mulch consisting of neck, shoulder or flat (paddle in the pig) , chest and needle .

• neck We got the mulch up to the height of the shank or shin.

• cleared the trowel, starting with the foot range that goes with the flat, helping with the dilavon, we cleared the striker by trade union, taking care to get the scoop of the plain where cut the skin of bone of the upper and continue down until you reach the hock or roll, which introduces the skirt litter neck off and leaves the flat.

(If debone the level we will draw the following parts: back or mass of the flat fish, Queen's robe, the cross or hammer, shank and shank).

• totally detached from the foot of mulch neck looking for his attachment to the holster skirt. We took

• meat vein that runs from the holster until the needle.

• ribs are cut to separate the back and ribs, to proceed with it boning.

2. We now turn to disassemble the Hindquarters consisting of ball , ribs train or skirt ombligal and Carret (more loin steak ) , with or without kidney.

• ombligal skirt is apparent lowering of the union of the reel, cut the ribs along the cutting line and get the skirt ombligal.

• fillet is separated from the top or head inside the ball is flush with the bridge until you reach the corner of sirloin top until the end of the bridge below where straight and get cut off the reel.

• We have left the ball, which is deboned to get the various parts, which are : top, round hand, against or rocket, stifle, hip and corner of the hip and hock maid.

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hello princess

hi all, sorry that I left a lot to blog but I have barely time with children who do not even let me breathe and crafts and I do not have hardly any time for more ... to see if I get a day and climb a couple of recipes ... happy weekend.

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The day I fell in love with Barça

was Wednesday and it was not raining. Knowing about the importance of the party decided to go to a bar somewhere to see it, but was more like a compromise, you know, like when you where an aunt who is sick, you see the opening of the Olympics or the speaker's business worldwide. I was not looking and I knew I would find love. And so was I, with a cold beer but not very good, in a bar in Asturias surrounded by white smoke and carcinogens mystery added to the atmosphere of expectation. Expectation to see a goal that seemed impossible. Were minutes not remember it in detail, but I remember what I felt powerless to think that after being faithful to their principles and delivered to the maximum, after dreaming of glory and feel, that team of stars and workers that was captivating the world is not going to get the result. I guess I'll catch the strain of people at the bar and at some point I had to pass the point of no return and heart began to desire a goal of that team. But hey, that's normal, I almost always end up supporting a team temporarily and are viewing the first phase of the Luxembourg national championship of golf mixed on ice. But deep down suspected that this time it was one of those times, something told me it was not that kind of temporary condition. 3 minutes had passed since the official time had finished and suddenly you remember? I do, center Alves mean rejection of Chelsea, convoluted and Messi played the last half of the right foot leaving a ball forced and desperate just outside the area, and then the glory, magic, Andres Iniesta kicks with his right and pushing the ball soul. And there was light, it became the goal. Hugging strangers in a bar in Asturias with my heart swelled with joy incomprehensible attempt to rationalize what I feel, give some explanation less compromising, but soon had to accept the simplest explanation to reconcile with myself and with reality. I had regained the good football, I had been retaken the goal, I was in love with the club.

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¡¡¡1º Premio del Concurso de Croqueta s

de Galapagar 2010!!!

Para celebrarlo, ahora también

somos CROQUETERÍA.

Tenemos toda esta variedad de croquetas:

Ham

Cod

Boletus

Roquefort Chicken

Price: 0.65 € / unit ( least 4 units by type)

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CATTLE TRADE OF THE DIFFERENT PARTS AND UTILITIES GOURMET PORK CARCASS

PARTS CATEGORIES
UTILITIES

GOURMET SIRLOIN
EXTRA
is one of the most popular parts of the pig.
can be grilled, fried and roasted. The tip is used for skewers. LOMO
TAPE EXTRA

is lean, flavorful one of the most Pig appreciated. Asada
or stuffed, fried and grilled. Loin Chops

FIRST
tape is back on the bone.
usually eaten fried or grilled. CHOP

SECOND HAND
is more mellow due to the high fat content. Is the head of the spine with bone.
Fried and grilled.
butt
SECOND
lean meat is obtained from the neck. It has enough fat.
fried, broiled, for making stews and meat. REAR HUB
(boneless ham)
FIRST
Roasted, fried, grilled and fried. FRONT HUB
(paddle without shank) SECOND

is the meat of the shoulder bone.
is used for frying, roasting and grilling.
RIBS (fleshy, peeled and shredded)
THIRD
is the tip of the rib, which is characterized by low bone and much flesh with fat infiltration.
serves to casseroles, stews. FACE

UNCLASSIFIED
part with many integuments, especially in the ear and fat. Appreciated because it is very tasty and crispy texture after baking. Excellent grilled or fried. CARRILLO

THIRD Meat
very mellow, lean with fat beta. Is attached to the jaw. Used for stews, roasted or grilled. DOUBLE CHIN

UNCLASSIFIED
is a piece that contains a good proportion of fat. It is used for cooked and grilled.
flank
THIRD
Stews and grilled. SKIRT
VANE
THIRD
and filling stews. BACON

THIRD
is the outside of the belly, made up of fat with a tape of lean meat.
fried or grilled. BACON

UNCLASSIFIED (not marketed as such, peels and sold for manufacturing)
is the layer of fat covering the back of the animal. Normally the obtaining of butter.
is used to lard meats to casseroles and stews. Knuckle

THIRD
is the part of the blade between the feet or hands thigh or shoulder.
roasts, stews or cooked
MANITAS
UNCLASSIFIED
are very gelatinous, have no fat.
Stews, casseroles, ... etc. RABO

UNCLASSIFIED
part with great bone, tasty and sweet, little appreciated.
stews. JARRET
THIRD

Asada, stewed or baked. BONE

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this is what we ate today, I had my father and my sister invited and we made fresh pasta prepared for us ...

for dough (ingredients for 10 people):

1 kilo of flour

5 large eggs 2 or 3

sunflower oil curach

fine salt

for salsa princess
2 small bricks

cooking cream a good handful of fresh spinach (I put 300gms.)

fresh mushrooms (about 300 or 350 gms.)

1 can tomato

frying 3 cloves garlic

salt, pepper and nutmeg

parmesan cheese powder

to make fresh pasta mix and knead all the dough ingredients, if you have pasta machine to make the pass by the rollers Once mixed and finite plates are you doing, if you have no machine you do with a roller, then you cut the machine you form plates and noodles, if you have you can do with a cortapizza or cochillo.

important, both the PSTA and the machine and how the workplace must always be well floured dough to work easily and it does not stick. then you put the pasta well put and floured at all times in a tray for example, as you see in the picture.

what you can leave it there drying up as we make the sauce:

for the sauce as 1 in wash spinach and put a little water (very little) to cook, the cooking time of spinach is just a few moments just enough to reduce the volume, drain well and the spikes a bit (not much) and you leave aside, picks the sliced \u200b\u200bgarlic and saute in in olive oil, add the mushrooms clean and rolled and rehogais, add spinach and cook it You pour the cream, tomato sauce, salt and pepper and a little nutmeg, poneis it to a minimum and reduce a bit before removing the fire you take a handful of parmesan and stir.
to cook fresh pasta poneis just boiling water and salt, ye lay in the water (not all at once, throw it several times) and you cook just a few minutes (3 or 4 is enough).'s Serve with sauce and parmesan and the rest ready.

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k

Gta ıv Manuel Aktivasyon

boning of pig carcasses

Then we have a bone in different parts we obtained after Exploded:

1. The head is made by jowl, bacon, pestorejo (nose and ear), sesada, tongue and cheeks. We started removing the chin, from the middle of the lower lip to the ear. We separate the mask, which is the skin that surrounds the face and cheek meat is located on the cheeks of the animal, also called inner and outer pot. We remove the lower jaw to remove the tongue more easily. With a machete break the skull and took brains.

2. Ham: The parts that make up a ham are: shank, maiden, round hand, rocket, or against, flip, hip and hip corner and finally the stifle. The difference with cattle, because the pieces are smaller, the procedure to remove the bones, leaving all the different pieces together. First extract the hip bone or hip bone, and then the tibia and fibula.

3. Ribs: The ribs inside of us find a skirt called the diaphragm or "tie" of little value and the pellet will use to make lard and cracklings. The boneless rib may know the bacon or without it and is composed of 13 ribs, of which the first three, the closest to the chest are joined together by a party to the bone cartilage that forms the chest, the rest are separated individually until the ombligal.

4. Shoulder: consists of the hock, black pudding, fish, dough blade and skirt of the blade. Your boner is like ham, because the bones are removed and do not separate the pieces. First we extract the radius and ulna, located on the shank of the bone and then the blade or scapula and humerus finally located the mass of the blade.

5. Chines: first remove tenderloin. Then separate the loin (strip loin) and head of spine or back of the needle), remaining strips ribs attached to the bone of the spine, which broke up helping the machete.

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Despiecede


vaccines pig carcasses, as a rule, the head received in contrast to cattle. The cutting is done by following these steps:
begin separating the head at the nape of the neck and leading it or not the chin, because if we do not get the chin will be easier to remove in its entirety.
Then remove the hands, first the posterior and then the last. We
removing cortex, although it is best to remove it before you start cracking, and we eliminate possible sources of contamination. You can also extract the different pieces with his bark, then to each one of them will be removed bark. We took the ham
, separated by bone from the hip or pelvic bone, using a whole saw. We
to remove the rib and skirt ombrígal, first we check the width and the machete
we cut so that as we approach the shoulder
the machetes are more superficial, roughly from the sixth rib starting the neck bone.
After removing the ribs, we will separate the loins palette, starting by the head of the spine, with its own guidelines that tell us the place where we go, down to the bone of the blade, being in the moment when the paddle is removed. If the chin has not withdrawn, the procedure at this time
separation.

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sauce noodles chicken with onions (in roasting bag)

This is what we eat today, and has left buenisimo.

ingredients
2 chicken thighs 1 onion ½


parsley garlic salt

nail


port wine we mashed with garlic, a pinch of salt (to taste), 1 clove, parsley, and add 1 jet port wine and water the chicken with the paste, chop the onions and mix with the chicken, put everything in a roasting bag and temenos 1 hour in oven at 200 º

Fruit Salad Cool Whip Fruit Salad Cool Whip

Hake w / cream sauce and seafood

Ingredients for 2 people:

hake loins

2 per person (I put the frozen)

a handful of raw shrimp, peeled

a handful of mussels raw, shelled

1 small cream brick

1 small package of salmon philadelfia

parsley, salt and olive oil

1 / 2 onion and 3 cloves of garlic, white wine

chop the garlic and very small onion and fry a bit with a little olive oil and salt to taste, add the prawns and mussels and let them make and add a little white wine and let k reduca.picamos very tiny and parsley add, remove, and we take the tub of Philadelphia and cream cheese, k we dispose the cheese and mix well with cream and remaining ingredients, turning down the heat and let thicken a poco.por Furthermore we hake loins on the grill and serve with sauce.

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Spaghetti with mushrooms in garlic

are very easy to make, coceis spaghetti al dente with some salt water and a knob of butter, on the other hand troceais a picais fresh mushrooms and garlic and parsley, cut off the highway at all in a pan biggie, and when the spaghetti are echos the escurrís and rehogais you add to the pan and all for a while ..

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Baby Has A Cold And Vomiting

cake cookies (Maripepa)

need:
cookies maria
chocolate powder
flan royal
milk
coffee
sugar
liqueur fruit (I put peach liqueur)

as 1, is to make enough coffee for dipping cookies, once I left it in a bowl to warm a bit and add a splash of liquor (do not write only black coffee milk) on the other hand we make the flan or custard royal royal (k tengais it more by hand) to the fire with milk and a crema espesais, the same with the chocolate, when you have the custard and chocolate cake ready go riding in a springform pan or a source if kereis not turning out, a layer of biscuits dipped in coffee and custard, another biscuit soaked in coffee and one of chocolate and so on until you finish the cake with a layer of chocolate. Let cool a few hours and ready accounts, or is it ideal for day to day ..

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Cough In Five Month Old

soup (taking advantage of the broth to cook chickpeas) Chickpeas

this soup because I took advantage of the water to cook the chicken and chickpeas in the recipe that I just put (chickpeas with chicken) just add a little coloring and let him make noodles noodles over medium heat and rest for a while the soup with a sprig of mint.

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peas 1 package (let soak overnight)

3 chicken thighs (I put frozen)

half red and half green pepper 1 onion

4 cloves garlic white wine

tomato sauce oregano, bay leaf and salt

comes first in the pressure cooker cook the beans along with chicken, tapadito for an hour or menos.despues we get the beans on one side and the other for k chicken warm and we can break it down. Do not throw water, you can use it for soup or freeze for another occasion guiso.con throw in the peppers, chop the onion and garlic and make a sauce and I put bay leaves, salt and oregano, threw wine and let reduce a little tomato fried (a few tablespoons only) and add the shredded chicken and chickpeas, and sauté a few minutes to blend flavors k .. and voila! is very good I assure you ..

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Chicken Salad Brioche postugués

This recipe is from Queco blog.

Ingredients:

500 gr

bread flour 1 teaspoon salt

70g icing sugar 120ml milk

90g butter 1 envelope yeast

baker 3 eggs 40g butter

melted Preparation:

Put the eggs, milk and icing sugar in the bowl of the spike rate thermomix 5 minutes 40 °. Add the flour with yeast to pin other 4minutos.Por speed add the butter jar at room temperature and bake another 5 minutes to weigh the mass espiga.Dejamos speed until the dough doubles in volúmen.Volvemos inicial.Dividimos their size dough into balls and spread with half the melted butter and place them in a molde.Dejamos weigh a second time until doubled volúmen.Pintamos again with the remaining melted butter. Bake at 180 degrees for about 25 minutes.

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other more for everyday salad, lettuce, chopped tomato, onion strips, sweet corn, red pepper, crab sticks (surimi ), ham.

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plant Cruasant

It's simple, open the cruasant in half we spread the 2 parts mayonnaise put lettuce, sliced \u200b\u200btomato, tuna, sweet corn and egg over the chicken cooked and chopped and ready. Print

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beef stew and potatoes


Ingredients: 1 kilo


veal 2 carrots chopped 1 onion

1 / 2 red pepper
1 / 2 green pepper
several cloves of garlic salt and pepper

wine
white or colored saffron broth
1 double
avecrem

potatoes Add salt and pepper the meat and Doral in the pressure cooker (without cover) with a drizzle of olive oil and sliced \u200b\u200bgarlic, add a splash of white wine, cover with enough water and add the dye, the stock cube and the remaining chopped vegetables (carrots into rounds a little fat) and close the pressure cooker, guisalo all for about 45 minutes after open the pot and see if the meat is tender and corrects salt if needed, when it is tender add the potatoes, peeled and chopped and k guisalo uncovered until potatoes are done. Print

Whats The Difference Between A Half Head Of

mikey mousse cake with fondant potato cake

This is the cake that I prepared for my son's birthday was the 27th of January was crazy mikey mousse pie ...

filling are
bought some biscuits and bathed in syrup, stuffed with truffles and Crème caramel, the recipe is fondat MAR here I leave the link to your recipe; http://vamosacocimar.blogspot.com/2008/12/fondant-de-nubes.html

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clouds

is very simple to make and very rich, the recipe my sister gave it to my mother, my mother gave it to me me, but I do not know of who is the recipe so do not ask me k haha.

rolled fried potatoes and fry onion julienne, you ride in a mold a bed of potato and onion bechamel another, another of potatoes, onions and white sauce, cheese and broil terminais ..
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vegetable omelette, spinach and hake

This is tonight's dinner, something has gone Improvising rich ..

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Ingredients:

half half a carrot zucchini

a piece of leek

a piece of red pepper

a piece of pumpkin

hake fillet skinless

a portion of frozen spinach

6 eggs 1 / 2 cup vegetable stock (I put it on juice that I had the roasted vegetables yesterday k)

put the spinach in a pan of boiling salted water, otherwise the hake fillet also put it to boil with little water (to avoid kitarle taste the fish) the other vegetables the very tiny chop and sauté in a pan, poached half when we had a splash of white wine and vegetable stock and let reduce over medium heat until k will consume all the liquid (so the flavor of the broth left in the vegetables) cooked spinach once the cold water we drain them to cool and able to handle the chop and add to sautéed vegetables, fish and also stamped it as mix with the vegetables, now beat the eggs and mix everything and curdle the tortilla.

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has no mystery, but as someone simepre k do not know as I leave here the recetita ..

raw shrimp, peeled (please avoid frozen are good for nothing k)

several cloves of garlic oil

cayenne pepper (optional)

dry chili casserole

Sepone fire clay (if you can do tenenis in the pan) is the garlic and rolled down the middle or in several pieces of chili, enough oil is cast as 2 fingers approx. (But according to the quantity of shrimp of course) gets all the heat and when hot (be careful not lso k sour garlic burn) add the paprika if you want to use it and toss the raw shrimp, peeled, are given a hard and fast Hellfire parak just enough bleach the boiling shrimp and is served at the table. Print

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Rice Garlic prawns with bacon baked meatballs with sauce

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