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INCREIBLE bondiola casera CURADA con MUY poca SAL en NEVERA , CAVA o TEMPERATURA AMBIENTE exquisitađ

Jul 12, 2022
good people like the bass welcome to a new video today we are going to make my famous and legendary

bondiola

we are going to do with our process of which I have already uploaded this

bondiola

will take very, very little salt the steps are very simple the only thing you have to do to do is take note and pay very, very close attention to everything I say at the end of the video I am going to tell you if it is back, it is just as salty as the one I have already uploaded and also how to keep it stay tuned until the end do not miss anything do not skip anything because all the steps are very important and now if we go step by step here we have our star of this video a bondiola that weighs one and a half kilos exactly one kilo 500 grams has very little intramuscular fat but has these streaks that give it a good unique flavor and I will present it to you now I am going to tell you that we are going to put it to cure it so to drink here we have 160 grams of salt between the end of the famous and legendary grill salt it can also serve up to l There is no problem at all, we have 160 grams to this, we are going to add 40 grams of sugar, the zest of half a lemon, only the yellowness, this will give it an incredible little flavor and we are going to add a tablespoon of this, very well loaded with black pepper crushed with the mortar generously in the spoon a tablespoon let's stir well it has to be well well stirred that everything is very well integrated and that's how it has to be look how beautiful the aroma of this salt is incredible makes you want to put on later on top of a chicken and put it in the oven it also works now we are going to divide into two portions that are as similar as possible just in half more or less it is not pdc or anything, it is simply by eye and that is how it has to be, we are going to reserve it we were going to use It is very good, we are going to start now, we are going to put all this salt on our bondiola, we are going to start with this face, we are going to give it a little bit of affectionate love without any kind of rush, the more massage we use, the more it is n guaranteeing that the product will turn out well all the faces is this one too is more than anything else pay close attention that there is no hole left without salt open a little bit there put and massage let's give it to the other side there we go well that there is nothing left without salts and so we are going to be massaging until they see that the bondiola begins to perspire and they are making small balls of salt that means that they are doing a very good job and that the salt began to work I massage it or approximately 10 minutes and the bondiola is totally salty on its entire surface as they realized that the salt process of the cure already started very easily there it is extending the liquid that is going to replace the salt they do not see there it is perspiring very very well and also when they lift it they see that wet the table today we are going to grab a dish we are going to put a rack and on top it is well placed is our bondiola if it has a little salt left over we add it on top ready as it is four days in the fridge erador is people if you have been following me well if you like citrus don't forget to subscribe to the channel press the bell and if you want to follow me on instagram and directions cooking with matĂ­as all that is very important for this channel to continue growing you have to do very well well and we also reserve this salt for four days that we are going to need it for the next step four days passed and the bondiola was like this there was absolutely no grain of salt left that is a very good symptom does not mean that it has absorbed and that it still It needs a little more there we have all the liquid that is long, it is quite a quantity, we are going to add the other half of salt, the one that we had reserved. to give guardiola a very good taste, well, we start back and begin to massage again with continuous movements and rubbing the entire surface of our meat well, here it is the brand of the grid this brand will work for you now you will see why there is no hole left without salt and you will start to notice that you start to sweat again those other very good symptoms you realize after these four days that the meat is much, much tougher and it has already changed color and you will also notice it much flatter that is because it is dehydrating the aroma that there must be has to be an aroma of lemonade pepper there must not be any kind of strange smell to any type of pain to rotten if there is a rotten aroma unfortunately this did not work for him and they will have to discard it anyway it is very very rare that it happens with this method to me the truth is that it never happened to me once I start to perspire this way it will not sweat like the first time it will sweat much less because it is already quite dehydrated now yes the part that was below now they are going to put it on top they will notice because it has the mark of the grids now yes vam We are going to add the salt that we had left, the entire surface of the bondiola was soaked in the grains of salt, so it has to be, it also began to perspire, look how beautiful the grains of pepper, the lemon peel, and it is sweating again, as it is, we are going to take three more days to the refrigerator to the refrigerator for those who are not from Argentina very well they spent three more days in total it was seven days pay attention to the meat come there it is full of grains of salt what does this mean this meat ladies and gentlemen It's already cured, it doesn't need more salt, that's why it doesn't continue absorbing, it kept throwing out liquid, there you can see it a lot more.
increible bondiola casera curada con muy poca sal en nevera cava o temperatura ambiente exquisita
At this moment, there must be a smell of return, a pleasant smell, a smell of lemon, something of a peppery smell, there must not be any strange smell, no smell. The carne bomba has to have a very, very fresh aroma. We are going to take a bowl with plenty of cold water and we are going to introduce all our piece of meat. We are going to submerge this beard and we are going to start rinsing our piece of bondiola. We are going to try to remove all the excess salt. We are going to remove all the excess pepper. once the water becomes cloudy, the strip changes it and they do the same procedure, so we are going to do it three times to this clean, back to the water, we put our bondiola and we continue cleaning it, there it is good to rinse and it is now we are going to throw it again water there we have clean water back we are going to take the bondiola we are going to put it back in the water and we are going to take it to the refrigerator in the fridge for an hour that will make all the excess salt go away while the bombilla is on In the fridge, we are going to prepare the paste that is going to cover the bondiola throughout the maturing period.
increible bondiola casera curada con muy poca sal en nevera cava o temperatura ambiente exquisita

More Interesting Facts About,

increible bondiola casera curada con muy poca sal en nevera cava o temperatura ambiente exquisita...

We are going to take two tablespoons of smoked paprika, it can also be sweet paprika or paprika and we add a little bit of whiskey or obviously national wiki cheap wiki if they don't have wiki they can put any white drink or that rum if they are in mexico it can be tequila it can be quiet if they are in brazil the cane is doing very well they have also been adding little by little they are going to prepare this now So that the paprika becomes hydrated with the whiskey, it has to stay that way. Look at the beautiful color.
increible bondiola casera curada con muy poca sal en nevera cava o temperatura ambiente exquisita
We are going to cover the container so that the alcohol does not go away and we are going to reserve it. Now we are going to remove it and with kitchen rolls we are going to remove it all the excess water, don't kill yourself too much, it's just the excess, you just have to give in a few grains of pepper, nothing happens and well, the time has come, we are going to put the concoction that we had prepared and we are going to start massaging the smoked paprika, it starts to spread all its aroma give it a good massage so it has to be well we are going to wrap it with cellophane paper as you realize that the cellophane paper is suitable now I am going to tell you a very very simple method that you can do at home I also have a video that explained how we can wrap our cold cuts but well now I am going to give you a very very simple and very easy method to do this ladies and gentlemen it is microporous cellophane paper they also call it sweet cellophane paper as you can see it is very You just have to grab a little tip, cut it there, I don't know if you see there, and with a soldering iron they're going to light it there, what's going to happen is that it's going to light up as if it were a piece of paper, see even the ashes, even the aroma that's perceived, it's a smell to burnt paper that means that this is a derivative of the cellulose of trees if you buy cellophane paper you light it, it melts as if it were plastic if that happens to you the paper you bought is useless that is a very easy method very simple to find out if the cellophane paper is microporous derived from cellulose or is nylon, which is derived from petroleum, obviously we are going to spread out our paper we are going to grab our bondiola we are going to put it well in the middle and we are going to try to make it look very round, pressing the paper well while it is screwing, we press it there well so that it is round and we begin to press our cellophane paper quite hard once we get there we press the two ends and begin to screw them and see how they are taking the perfect round shape and our little candy of pure flavors now we are going to grab a little piece of thread to kill it and we are going to give the two ends we are going to try not to let it oxygenate between the bondiola and the paper we are going to cut the excesses and I got it on the internet the fabric for compost now, well, we are going to take advantage of the dough and it more or less protrudes not much because it stretches, we cut the bondiola in this fabric, it will be very tight, that is great so that it becomes round, but it is difficult to put it just like that It is what I am going to pay for a reduction in the pipe, this is 110 x 98, I put the bondiola in the 110 place, press a little there and start to put all the dough there, don't be afraid that It is very resistant now if we take out the ball a little bit and remove the part of the mesh see look what the magic of technology is and there it will stick to the bondiola very well look how easy it is now we are going to try to turn the edges since our bondiola is beautiful now we are going to take it to the hillside hanging on the door of the refrigerator for seven days seven days in the refrigerator there is our lord and it is hanging I tell you hanging because the safest way to know what is oxygenating on the entire surface it can be placed lying down if you can, you can hold it like this and every two or three days they move it via the fourth but it is not a technique that I like because in this part it is the one that is in Contact with the floor can generate a problem, so having it hung with a hook, your wives won't like it, but well, that's the way it is, gentlemen, we turn it off there and we'll see you in 7 days, very well, ladies and gentlemen, the bondiola is ready. is stabilized those 7 days that we had it in the fridge basically makes you understand that meat with spices become friends now well how are we going to start to mature it I am going to go on to explain three methods that are the ones that I use to to mature this bondiola the first is to leave the bondiola as it is in the fridge we are going to leave it until it loses 30 percent of the initial weight of the raw bondiola this method is the longest we are going to last much slower because the fridge It has very low temperatures and that makes it mature, that is, much, much longer.
increible bondiola casera curada con muy poca sal en nevera cava o temperatura ambiente exquisita
The second method that I am going to use is to leave it at room temperature, since we are at the end of winter, the temperature is between 14 and 25 degrees. It is very rare that it reaches 25 degrees, those temperatures are very good to mature them in a sink in a place that does not see direct sun, it has to be ventilated and free of insects, that is very important because if we They were going to morph the bondiola and the third and last method that I recommend is with a

cava

. I already matured it. I already showed you in a previous video how to make bon and now how it matures in

cava

so if you want to see it, press the box at the end of the videos in any of the three forms, the times are not important, the important thing is that it decreases 30 percent of its weight, there is the union with the ddi, it is on top of the roof, we are going to leave it for as long as it takes me inside 20 days I'm going to come and I'm going to start it, they'll see how much is missing, it's also very important from now on to put the date, 20 days have passed and the audio was like this, an impressive thing, the moment of kissing her, look what this is, look at this area I show it up close so that if something like this comes out, compadre, these here in Argentina are called very fa so that they can compare, let's see if it is already suitable for consumption 1 051 this heavy raw bondiola a kilo and a half I put together 30% are perfect for their Look, we're going to give it, they take out only what they are going to consume.
At this moment, the aroma that there must be has to be delicious. Look at what this is, wonderful. Look at the color it has. When I personally evaluate it in my bondiola, I say that this is completely normal in yours, I don't know, that's why I show you the whitish greenish mushroom there, there is a little bit of white, it is also completely edible, the aroma that this has is something impressive, an aroma of delicious cold cuts the first point is the one that is going to be closest to all of them, it is generally downloaded but I think I am going to show it to myself and there we start with faith it is very very thin so they are going to enjoy it more and look how safe it is an impressive thing well well red the veins of fat are so impressive the aroma is exquisite this little cut I just took the cover photo look what that meat is an impressive thing now the long awaited moment look what this is look how flexible the aroma is very very rich so inside impressive with a bread committee so olive we don't need anything else good luck good gentlemen asHe keeps this cured meat on the hillside, wraps it with the paper that was left over, something like this, and just as it is stored in the fridge and now it has had up to three months, the only thing you have to know is that the more time passes, the longer it lasts.
It's going to be saltier, too, because it's going to continue to be explained. If you want to keep it for more than 12 months, what you have to do is freeze the fractions, more or less, in bags of 100 grams, 150 or 200 grams, depending on what you eat and the they keep in the freezer now with respect to the bonjour the previous one the bondiola that is going to come out now in the little square so that they can compare with which technique it fills up it is much less salty it is salty it is salty eye hypertensives but it is much less salty than in The previous one, the previous one, is also delicious, he even left the other method to make the bondiola, it's very good, here's another video, the most important thing to subscribe and see you in the next one.

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