Tips and Secret of Cooking Rectif ied

Tips and Secret of Cooking Rectif ied
I understand that some people who say they know certain "Important Plate"; It has a lot to learn yet!
I'm tired of teaching that "broth of mocotó" should be "degreased" see in my blogs baudanonna.blogspot.com
or on Facebook Chest Nonna Antoinette.
Wrong
To remove the fat mocotó, many people put the pieces to simmer for 30 'minutes in the pressure cooker, then throw the cooking water out.
That precious liquid is gelatin which is formed by cooking the product and even more; They say they are taking the fat mocotó. "It's wrong".
Who plays this boiling liquid does not remove the fat, wastes mocotó of gelatin which is the most important part of mocotó
One way to Remove Mocotó Fat:
Wash the slices of mocotó (Paw cow or ox)
Set the pan covered with water until the pressure limit of the pot, that is, below the cable plug.
Leave each unit cooking, i.e. (a cow paw) by one (1) hour approximately, i.e. if new animal.
The old animal (cow) takes longer, 1, and ½. or even more.
After this period the mocotó should be very soft.
Halfway through cooking, turn off the heat, let cool until you release all the steam from the pressure cooker.
Take the test and see how it is, if you need to add more warm water in the pan.
Come back to do the same procedure, and cook until the appointed time.
To recapitulate:
Turn off the heat and let cool to go gangbusters.
Once the pan has cooled, open with care that is still very hot.
Strain through a fine sieve, in a ceramic bowl or terrine.
Take the bowl to the refrigerator for 12 hours.
The next day remove all the fat that was on top of the gelatin with the aid of a spoon (soup) and the remainder with a paper towel.
Dispose of the yellow fat that was on top of the gelatin (garbage).
Generally people do not remove this fat, not laziness is a lack of knowledge.
And you swallow the fat mocotó along with the remaining ingredients. Fat goes to clog your veins.
To finish:
Remove the bone (garbage) cut the cartilage into pieces, season with onion, parsley, capers, olives etc.
Serve the cartilage on another occasion.
Now you have the true broth of mocotó, season to taste, without putting any fat.
More details (information) look on my blog or on Facebook.
This measure is for knowledge.
Increasing the ingredients, increase the pot and water
Note:
With the broth defatted mocotó can put in small pots and using go slowly into soup.
Keep the pots always in the freezer.
With the broth defatted mocotó can make gelatin.
Gelatin is a delicacy that no one goes the right recipe.
If you want to see in a recipe
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or blogs (6 Languages).
Any questions can ask that I have great pleasure in answering, sometimes it may take a while for large order quantities, or because I was traveling doing research
Notice:
Besides the ear tug, still they call Broth mocotó of Cardinho and not Caldinho of mocotó.