Tips and Secrets of Cooking - Two Important Information

Tips and Secrets of Cooking - Two Important Information

Important Information About Oil and Olive Oil III Information
I Information:
I have watched some TV shows I see the "fault" and "lack" of knowledge of some people cooking until the presenter, who states that to know the oil temperature is to put a match, if it lights up is at the right temperature. It's wrong.
See what happens!
The phosphorus will release a toxic gas damaging health that can even bring about serious illness disorder.
To test the oil put a ball of the dough, or a ball made with bread crumbs.
"Do not throw your health and other people's in the trash."
II Information:
When you buy "olive oil" do not buy those that are on sale, they are the oldest ones.
Answer:
The reason is that the oil is old, almost expiring, it becomes rancid.
The olive oil should be consumed as soon as possible of its manufacture.
When I say olive oil it is "extra virgin" olive oil.
Recapping:
The olive oil it rancid, unlike the wine that the older the better.
"Do not confuse wine with olive oil."
There is an easy homemade method for testing olive oil.
Put 3 tablespoons of olive oil in a small, thin cup, rub your hands in it to warm the cup.
Take some of the olive oil, if it has the taste of the fruit of the (olive), can be consumed without fright.
There are other methods, which is for subject matter expert.

III Information:
The same information of the oil is suitable for any type of cooking oil.
II Information of Cooking Tips:

For Degreasing Broths:
I am aware that some people who claim to know certain "Important Plate"; There's a lot to learn yet!
I'm tired of teaching that "mocotó caldinho" must be "defatted".
To remove the fat from the mocotó, many people put the pieces to boil for 30 minutes in the pressure cooker, then throw the cooking water out.
That precious liquid is the gelatin that is forming by cooking the product and even more, they say they are taking the fat. It's wrong.
Whoever throws that liquid from the boil does not remove the fat, wastes the mocotó gelatine which is the most important part of the broth of the mocotó ..
How to Remove Fat from the Mocotó:
Thoroughly wash the mocotó slices (cow's paw or ox), reire the chule that is in the middle of the paw.
Place in the pressure cooker covered with water to the bottom of the pan under the opposite pin of the handle.
Leave to cook each unit, that is (one cow's foot) for one (1) hour approximately, that is, if the animal is new.
Old animal (cow) takes longer, 1, and ½. Or even more.
The mocotó must be very soft.
In the middle of cooking, turn off the heat, allow to cool until all the steam comes out of the pressure cooker.
Take the test and see how it is, if you need to add more warm water in the pan.
Do the same as before, letting it cook until the specified time.
Recapping:
Turn off the heat and allow to cool until all the steam comes out.
As soon as the pan has cooled, carefully open it is still very hot.
Strain into a fine sieve, into a dish or refractory bowl.
Take the bowl to the refrigerator for 12 hours, to remove the yellow fat that is on top of the gelatin,
The next day remove all the fat that remained on top of the gelatin with the aid of a spoon (soup) and the rest with paper towel.
Discard that yellow fat that stayed on top of the gelatine (garbage).
Remove the bone (garbage) cut the cartilage into small pieces, season with onion, parsley. Capers. Olives, etc.
Serve on another occasion
Now you have the real mocotó stew defatted, seasoned to taste, without putting any fat.
To make soup add some vegetables, parsley, garlic, pork, celery, pod among others.
Once cooked remove or beat in the blender.
More details (info) see in my blogs, or Facebook. Chest of Nonna Antonieta.
The above measure is for knowledge only.
If you increase the ingredients, increase the pot and the water
Note:
With the defatted mocotó broth you can put in small pots and go using slowly in soup.
Always store the pots in the freezer.
With the broth of the mocotó defatted can make gelatin.
Gelatine is a delicacy that no one passes the right recipe.
If you want the right Geleia de Mocoto recipe, see on Facebook Bau da Nonna Antonieta or blogs (6 Languages).
Any questions may ask that I take great pleasure in meeting, sometimes it can take a while for the large amounts of requests.
Tips and Secrets of Cooking, or on Facebook Nonna Antonieta's Chest.