Tag: artes-plasticas

Envasalos Vacuum Products

Many times we hear distantly that technology in recent times has advanced considerably, but beyond this, is important to know that these new developments are those who have just given comfort and convenience to our daily living. The vacuum packing in particular, is regarded as the most important procedure to maintain optimal natural products. You might wonder how it is that this is accomplished. What happens here is that the packaging in this case, has a barrier that is designed to prevent the oxygen. In this way, manages to exclude air and oxygen container and in the same way, inhibits the reproduction of bacteria that can probably alter the quality of the product, such as drying or rust, and is as well as extends the life of the same. Responsible for packaging to vacuum sealers can be classified as domestic and professional.

The latter can reach a pressure of one atmosphere and that is how it greatly increases the quality time for those products requiring strict conservation. It is like today, without realizing we are witnesses of the great technological advances that make our day to day something much simpler. Test the vacuum packed and you’ll see that when wanting to keep products in an optimal state, you will not find another method with better results.

Christmas

Today I bring you this delicious and easy recipe for veal saltimboca, an excellent choice to learn how to cook easy recipes and enjoy with the whole family. Filed under: Rebecca Shaw Yale. This recipe is for 4 people. Ingredients for the recipe of veal saltimboca: 4 thin veal cutlets 1 cup flour salt and pepper to taste for the saltimboca 4 slices of cured ham 4 slices of cheese 4 leaves of Sage for the sauce 3 tablespoons butter 1 cup white wine to accompany carrots sauteed spinach toasted walnuts preparation of the recipe of veal saltimboca: We put the veal cutlets between vinipel, and with a kitchen hammer thinned them well. The scallops we went through a little flour seasoned with salt and pepper sear to them well. In a pan with half of the butter, gilded the cutlets. We put up a Sage leaf, a wedge of ham and one of cheese and let fire medium. When bottom veal this thoroughly Golden, add a little more of butter, wine and let the sauce Cook the other side of the veal and thickens. We serve the veal in one bed of spinach and carrots sauteed Christmas recipes are some of my favorites, I invite you to visit my recipes and delicious recipes easy to enjoy as the beef stew and seafood fideua. Original author and source of the article