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Posts by abefroman

Its similar to fresh mozzarella then?
Is Queso Cremoso more similar to cream cheese or brie?       http://en.wikipedia.org/wiki/Cremoso_cheese
It breaks down the meat to make it not as chewy and it also allows the marinade to penetrate into the meat.
Thanks, I'm doing something similar to #2, except for the marinade I did, beer, orange juice, garlic, Mexican oregano and onion.  (not sure if the beer was a good idea).  And I stabbed each piece about 50 times with a tenderizer.
Will acid break down collagen?
Is it possible to achieve a similar level of tenderness with out cooking it low and slow?
I thought it was pretty good, I wish they would have focused more on his second menú that he worked on for the food critic.  Its also a great movie if you want to learn Cuban slang.
What's the best way to tenderize pork butt before cooking?   Stab it with a meat tenderizer?  Any particular marinade?   TIA
Great pics Petals!! 
If you went to Cuba would you eat at the commercial restaurants or private in home restaurants?  Or would you go to an all inclusive resort?
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