Caldinho de Mocotó For Carnival
True Mocotó's Caldinho
Take before and after the Carnival Dance.
Tips and Secrets of Cooking See Below:
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 "caldinho de mocotó" should be "defatted" see in my blogs baudanonna.blogspot.com
Or on Facebook Nonna Antonieta's Chest.
How to Remove Fat Mocotó:
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.
NOTICE:
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.
SECRET:
Whoever throws that liquid from the boil does not remove the fat, wastes the mocotó gelatine which is the most important part of the dish.
How to Remove Fat from the Mocotó:
Thoroughly wash the mocotó slices (cow's paw or ox),
Place in the pressure cooker covered with water to the bottom of the pan under the cable pin.
Leave to cook each unit, that is (one cow's foot) for one (1) hour approximately, that is if it is an old animal (cow) it takes more time, 1, and ½ hour. 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, return to the fire.
Return to the fire and do the same previous procedure, letting the cooking until the determined 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 everything into a fine sieve, into a crock or refractory bowl or into a tu- terware.
Bring the liquid in a bowl to the refrigerator for 12 hours.
The next day remove all the yellow fat (two fingers) that remained on top of the gelatin.
To facilitate your work of removing the fat, use a spoon of (soup) and the rest with paper towel.
Discard that yellow fat that stood over the gelatin (garbage).
Remove the bone (garbage) cut the cartilage into small pieces, season with onion, parsley etc. Serve on another occasion
TRUE MOCOTONE BOOTH:
Now you have the real mocotó stew, no fat. Fat clogs the veins.
Season to taste, without putting any fat, take warm.
More details (info) see in my blogs, or Facebook.
The above measure is for knowledge only.
If you increase the ingredients, increase the size of 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. In addition to strengthening nails hair, it increases your immunity. And it's also an aphrodisiac
If you want the right recipe, see
Facebook Bau da Nonna Antonieta
Or blogs (6 languages). Baudanonnablogspot.com
Any questions may ask that I take great pleasure in meeting, sometimes it can take a while for the large amounts of requests.
I keep answering any questions or doubts.
True Mocotó's Caldinho
Take before and after the Carnival Dance.
Tips and Secrets of Cooking See Below:
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 "caldinho de mocotó" should be "defatted" see in my blogs baudanonna.blogspot.com
Or on Facebook Nonna Antonieta's Chest.
How to Remove Fat Mocotó:
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.
NOTICE:
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.
SECRET:
Whoever throws that liquid from the boil does not remove the fat, wastes the mocotó gelatine which is the most important part of the dish.
How to Remove Fat from the Mocotó:
Thoroughly wash the mocotó slices (cow's paw or ox),
Place in the pressure cooker covered with water to the bottom of the pan under the cable pin.
Leave to cook each unit, that is (one cow's foot) for one (1) hour approximately, that is if it is an old animal (cow) it takes more time, 1, and ½ hour. 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, return to the fire.
Return to the fire and do the same previous procedure, letting the cooking until the determined 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 everything into a fine sieve, into a crock or refractory bowl or into a tu- terware.
Bring the liquid in a bowl to the refrigerator for 12 hours.
The next day remove all the yellow fat (two fingers) that remained on top of the gelatin.
To facilitate your work of removing the fat, use a spoon of (soup) and the rest with paper towel.
Discard that yellow fat that stood over the gelatin (garbage).
Remove the bone (garbage) cut the cartilage into small pieces, season with onion, parsley etc. Serve on another occasion
TRUE MOCOTONE BOOTH:
Now you have the real mocotó stew, no fat. Fat clogs the veins.
Season to taste, without putting any fat, take warm.
More details (info) see in my blogs, or Facebook.
The above measure is for knowledge only.
If you increase the ingredients, increase the size of 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. In addition to strengthening nails hair, it increases your immunity. And it's also an aphrodisiac
If you want the right recipe, see
Facebook Bau da Nonna Antonieta
Or blogs (6 languages). Baudanonnablogspot.com
Any questions may ask that I take great pleasure in meeting, sometimes it can take a while for the large amounts of requests.
I keep answering any questions or doubts.
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