badan sertifikasi iso sgs

aces allow more flavor to penetrate the carrot, and make a prettier presentation. Use a sharp chefs knife to slice the cabbage in half from the root end to the top. Cut out and discard the core of the cabbage. If you like onion with your corned beef, cut off the ends of the onion, slip the peel off and coarsely chop it. Cook the Vegetables Cook the vegetables separately because they have different cook ing times. Traditionally, carrots and potatoes go into lightly salted, boiling water and are simmered until theyre just tender -- about hat 3d model free 10 minutes for potatoes and 12 minutes for carrots, but the cooking time depends on the size of the pieces. Drain and rinse them under cold water to stop the cooking process. Add flavor to the vegetables by putting the carrots and potatoes in a roasting pan and drizzli badan sertifikasi iso sgs ng them with olive oil. Sprinkle the vegetables with salt and pepper and add fresh herbs. Roast until tender, about 25 minutes, at 450 .

tch oven, trim the fat and slice the meat against the grain. Arrange the vegetables around the corned beef, or serve them separately. S kim the fat off the cooking liquid, and if its not too salty, serve it as a thin sauce for the potatoes. Corned beef will keep in the f ridge for 3 or 4 days or in the freezer for 2 months. Use leftovers for Reuben sandwiches made with rye bread, Swiss cheese, sauerkraut and Thousand Island dressing. Make a quick hash for breakfast by coarsely chopping the vegetables and meat and frying them in butter u kids word fonts ntil theyre crusty.Tough Cuts and Slow Cooking Some parts of a meat animal, such as the loin, are naturally tender because those muscle s are little used. Shoulder and leg cuts tend to be tougher, because those well-used muscles are dense and filled with connective tissu badan sertifikasi iso sgs e. If they're cooked quickly, the connective tissues in the meats remain tough and stringy. However, if they're cooked slowly over a lo .

ork and Slow Cooking Modern, commercially raised pork is relatively tender, but, as with other animals, the leg and shoulder cuts are w ell-suited for slow cooking. For example, pork shoulder is the preferred cut for making tender, luscious pulled pork. It's well marbled with fat, which helps keep the meat moist, and has enough connective tissue to provide a rich flavor and texture when the meat is cook ed. Cuts without marbling or connective tissue aren't well suited to slow cooking. Chops and Sauerkraut If you're planning to slow pork money windows icon chops with sauerkraut, your choice of chops is crucial. Loin chops are too lean, and they will become dry and hard if they're slow-coo ked. Rib chops are better because of their marbling. Well-marbled sirloin chops, shoulder chops and steaks or leg chops and steaks are badan sertifikasi iso sgs better options, combining enough fat and connective tissue to hold up under a long cooking time. The acidity of the sauerkraut helps te .

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