Ander

Toebroodjie van die week: Ponto Chic's Bauru


'N Paar blokke van São Paulo se Praça da República af is Ponto Chic, 'n tradisionele Brasiliaanse eetplek met ten minste honderd opsies. Onder hierdie is Ponto Chic die bekendste vir net een: die Bauru. Bauru is 'n Brasiliaanse stad in die Midwest -streek van die deelstaat São Paulo. Maar die toebroodjie is nie vernoem na die streek Bauru nie, maar eerder na 'n student daaruit.

Die eerste van die drie Ponto Chic -liggings is in 1922 geopen. Maar die beroemde toebroodjie is in 1934 uitgevind toe Ponto Chic 'n studente -kuierplek was. Op 'n dag, soos die verhaal vertel, het Casemiro Pinto Neto, 'n student aan die Faculdade de Direito do Largo de São Francisco, honger in die restaurant gekom. Hy het die kok gevra om 'n Pão Francês (Brasiliaanse Franse stokbrood) oop te sny, haal 'n deel van die brood uit en bedek dit met gesmelte kaas, braaivleis en twee snye tamatie. "Dit is die regte Bauru," word Casemiro op Ponto Chic se webwerf gesê:

'Toe ek die toebroodjie eet, het Antonio Boccini jr., Wat baie gulsig was, 'n stukkie van my toebroodjie geneem en daarvan gehou. Daarna het hy vir die kelner, 'n Rus met die naam Alex, geskreeu: 'Ek wil 'n Bauru hê.' Van toe af, as daar na die toebroodjie verwys word, sou almal sê: Ek wil 'n Bauru hê. "

Tradisioneel bevat die toebroodjie, wat R $ 14,90 (sowat $ 8,30 kos), braaivleis, maar ham word ook gebruik. Alhoewel mozzarella dikwels as kaas genoem word, word daar gesê dat Ponto Chic eintlik 'n mengsel van vier kase gebruik, wat in 'n bain-marie gesmelt word voordat dit oor die vleis gegooi word. Benewens tamatieskywe, bevat die Bauru ook piekels.

Die sagte, uitgeholde brood het 'n dun, knapperige, skilferde kors, met 'n klam braaivleis binne. Dit straal positief uit met kaas, asof daar gedurende die eerste paar happies 'n eindelose voorraad is, die suur van die tamaties en die piekels wat meer sap en 'n tert -aksent byvoeg. U kan São Paulo nie besoek sonder om vir een te stop nie.

Ponto Chic, Largo do Paiçandu, 27, São Paulo, Brasilië - 11/3222-6528


Bauru

Ek wed dat jy nog nooit van hierdie toebroodjie gehoor het nie. want ek het dit nog nooit gedoen tot vandag toe nie.

'N Paar blokke van São Paulo ’s Praça da República, is Ponto Chic, 'n tradisionele Brasiliaanse eetplek met ten minste honderd opsies. Onder hierdie is Ponto Chic die bekendste vir net een: die Bauru. Bauru is 'n Brasiliaanse stad in die Midwest -streek van die deelstaat São Paulo. Maar die toebroodjie is nie vernoem na die streek Bauru nie, maar eerder na 'n student daaruit.

Maar dit is nog 'n blogpos vir 'n ander blog.

Tradisioneel bevat die toebroodjie, wat ongeveer $ 8,30 in Amerikaanse geldeenheid kos, braaivleis, maar ham word ook gebruik. Alhoewel mozzarella dikwels as kaas genoem word, word daar gesê dat Ponto Chic eintlik 'n mengsel van vier kase gebruik, wat in 'n bain-marie gesmelt word voordat dit oor die vleis gegooi word. Benewens tamatieskywe, bevat die Bauru ook piekels.

Mmmmmmmmmm probeer dit .. Probeer om dit te maak as jy dit waag ..

Geniet dit! Eet lekker my vriende!

Die sagte, uitgeholde brood het 'n dun, knapperige, skilferde kors, met 'n klam braaivleis binne. Dit straal positief uit met kaas, asof daar gedurende die eerste paar happies 'n eindelose voorraad is, die suur van die tamaties en die piekels wat meer sap en 'n tert -aksent byvoeg. U kan São Paulo nie besoek sonder om vir een te stop nie.

Geen kommentaar:

1. Gebruik 'n "yskas -termometer" om u voedsel op 'n veilige temperatuur (onder 40 grade Fahrenheit) te bewaar.

Koue temperature vertraag die groei van bakterieë. Een van die doeltreffendste maniere om die risiko van voedselgedraagde siektes te verminder, is om seker te maak dat die temperatuur van die yskas op 40 grade Fahrenheit of kouer bly. U kan 'n yskas/vrieskas termometer koop by verhale van toestelle, tuissentrums (dws Home Depot) en kombuiswinkels, insluitend aanlyn, soos Cooking.com.

2. Ontdooi voedsel in die yskas, die mikrogolfoond of in koue water. nooit op die toonbank nie!

Bederfbare voedsel moet nooit langer as twee uur op die toonbank ontdooi word nie, want terwyl die middel van die voedsel bevrore bly, kan die buitenste oppervlak die Gevaarsone binnedring, die temperatuur tussen 40 en 140 grade Fahrenheit, waarin bakterieë vermeerder vinnig. As u te min tyd het, gebruik die mikrogolfoond, of ontdooi vleis en pluimvee in 'n lugdigte verpakking in koue water. Verander die water elke halfuur sodat dit koud bly en gebruik die ontdooide kos onmiddellik.

3. Gebruik altyd aparte snyborde vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte.

Bakterieë van ongekookte vleis, pluimvee en vis kan gekookte voedsel en vars produkte besmet. 'N Belangrike manier om hierdie risiko te verminder, is om aparte snyplate vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte te gebruik.

4. Kook vleis altyd op die regte temperatuur deur 'n geykte termometer te gebruik om seker te maak.

Een effektiewe manier om siektes te voorkom, is om 'n voedseltermometer te gebruik om die binnentemperatuur van vleis, pluimvee en eiergeregte te bepaal. Die USDA Aanbevole Veilige Minimum Interne Temperature is soos volg:

* Beesvleis, kalfsvleis en lamsvleis (steaks en braaivleis), vis - 145 grade Fahrenheit

* Varkvleis en beesvleis - 160 grade Fahrenheit

* Pluimvee - 165 grade Fahrenheit.

Kook vleis soos braai en steaks tot laer temperature, nader aan medium-skaars, sodat dit hul vog behou. Dit word aanbeveel dat diegene wat 'n hoë risiko loop om voedselgedraagde siektes te ontwikkel (dws swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes, mense met verswakte immuunstelsels of sekere chroniese siektes) die USDA-riglyne volg.

5. Vermy ongepasteuriseerde/rou melk en kase gemaak van ongepasteuriseerde melk wat minder as 60 dae verouder is.

Rou melk is melk van koeie, skape of bokke wat nie gepasteuriseer is nie (verhit tot 'n baie hoë temperatuur vir 'n spesifieke tyd) om skadelike bakterieë wat teenwoordig is, dood te maak. Hierdie bakterieë, wat salmonella, E. coli en listeria insluit, kan ernstige siektes en soms selfs die dood veroorsaak. Die bakterieë in rou melk kan veral gevaarlik wees vir swanger vroue, kinders, bejaardes en mense met 'n verswakte immuunstelsel of chroniese siektes. Rou melkkase van 60 dae of langer is goed, aangesien die sout en suurheid van die kaasmaakproses 'n vyandige omgewing vir patogene veroorsaak.

6. Moet nooit "loperige" eiers of voedsel eet nie, soos koekdeeg, wat rou eiers bevat.

Selfs eiers met skoon, ongeskonde doppe kan besmet wees met salmonella, daarom is dit belangrik om eiers deeglik te kook totdat die eiergeel en die wit ferm is. Kasserolle en ander geregte wat eiers bevat, moet tot 160 grade Fahrenheit gekook word, en u kan 'n voedseltermometer wat onmiddellik gelees word, gebruik om dit te kontroleer. Eiers moet altyd volledig gekook word, en diegene wat 'n hoë risiko loop om voedselverwante siektes op te doen (swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes en mense met 'n verswakte immuunstelsel of sekere chroniese siektes, moet die USDA -riglyne volg. jy kan nie loperige eiers of steekproewe van koekies beset nie, maar gebruik gepasteuriseerde eiers, wat naby ander eiers in groot supermarkte gevind word.

7. Was u hande altyd ten minste 20 sekondes in warm seepwater voordat u voedsel hanteer en na rou vleis, pluimvee of eiers raak.

U kan baie bakterieë in die wêreld optel, daarom is dit belangrik om altyd u hande te was voordat u eet of kos voorberei. U moet ook u hande was nadat u vleis, pluimvee, vis of eiers aangeraak het, aangesien die bakterieë uit hierdie voedsel gaar voedsel en vars produkte kan besmet. Gebruik seep en warm water en was ten minste 20 sekondes deeglik.

8. Verhit altyd oorblywende kos tot 165 grade Fahrenheit.

Die USDA beveel aan dat alle gekookte oorskot verhit word tot 165 grade Fahrenheit om alle potensieel gevaarlike bakterieë dood te maak.

9. Moet nooit vleis, pluimvee, eiers of gesnyde vars vrugte en groente eet wat langer as twee uur of meer as een uur weggelaat is by temperature warmer as 90 grade Fahrenheit nie.

As u bederfbare voedsel langer as twee uur uit die yskas of vrieskas laat, kan dit die gevaarlike temperature tussen 40 en 140 grade Fahrenheit binnedring, waarin bakterieë vinnig vermeerder.

10. As daar 'n voedseloproep is, kyk na die produkte wat tuis geberg is om seker te maak dat dit veilig is.


Bauru

Ek wed dat jy nog nooit van hierdie toebroodjie gehoor het nie. want ek het dit nog nooit gedoen tot vandag toe nie.

'N Paar blokke van São Paulo ’s Praça da República, is Ponto Chic, 'n tradisionele Brasiliaanse eetplek met ten minste honderd opsies. Onder hierdie is Ponto Chic die bekendste vir net een: die Bauru. Bauru is 'n Brasiliaanse stad in die Midwest -streek van die deelstaat São Paulo. Maar die toebroodjie is nie vernoem na die streek Bauru nie, maar eerder na 'n student daaruit.

Maar dit is nog 'n blogpos vir 'n ander blog.

Tradisioneel bevat die toebroodjie, wat ongeveer $ 8,30 in Amerikaanse geldeenheid kos, braaivleis, maar ham word ook gebruik. Alhoewel mozzarella dikwels as kaas genoem word, word daar gesê dat Ponto Chic eintlik 'n mengsel van vier kase gebruik, wat in 'n bain-marie gesmelt word voordat dit oor die vleis gegooi word. Benewens tamatieskywe, bevat die Bauru ook piekels.

Mmmmmmmmmm probeer dit .. Probeer om dit te maak as jy dit waag ..

Geniet dit! Eet lekker my vriende!

Die sagte, uitgeholde brood het 'n dun, knapperige, skilferde kors, met 'n klam braaivleis binne. Dit straal positief uit met kaas, asof daar gedurende die eerste paar happies 'n eindelose voorraad is, die suur van die tamaties en die piekels wat meer sap en 'n tert -aksent byvoeg. U kan São Paulo nie besoek sonder om vir een te stop nie.

Geen kommentaar:

1. Gebruik 'n "yskas -termometer" om u voedsel op 'n veilige temperatuur (onder 40 grade Fahrenheit) te bewaar.

Koue temperature vertraag die groei van bakterieë. Een van die doeltreffendste maniere om die risiko van voedselgedraagde siektes te verminder, is om seker te maak dat die temperatuur van die yskas op 40 grade Fahrenheit of kouer bly. U kan 'n yskas/vrieskas termometer koop by verhale van toestelle, tuissentrums (dws Home Depot) en kombuiswinkels, insluitend aanlyn, soos Cooking.com.

2. Ontdooi voedsel in die yskas, die mikrogolfoond of in koue water. nooit op die toonbank nie!

Bederfbare voedsel moet nooit langer as twee uur op die toonbank ontdooi word nie, want terwyl die middel van die voedsel bevrore bly, kan die buitenste oppervlak die Gevaarsone binnedring, die temperatuur tussen 40 en 140 grade Fahrenheit, waarin bakterieë vermeerder vinnig. As u te min tyd het, gebruik die mikrogolfoond, of ontdooi vleis en pluimvee in 'n lugdigte verpakking in koue water. Verander die water elke halfuur sodat dit koud bly en gebruik die ontdooide kos onmiddellik.

3. Gebruik altyd aparte snyborde vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte.

Bakterieë van ongekookte vleis, pluimvee en vis kan gekookte voedsel en vars produkte besmet. 'N Belangrike manier om hierdie risiko te verminder, is om aparte snyplate vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte te gebruik.

4. Kook vleis altyd op die regte temperatuur deur 'n geykte termometer te gebruik om seker te maak.

Een effektiewe manier om siektes te voorkom, is om 'n voedseltermometer te gebruik om die binnentemperatuur van vleis, pluimvee en eiergeregte te bepaal. Die USDA Aanbevole Veilige Minimum Interne Temperature is soos volg:

* Beesvleis, kalfsvleis en lamsvleis (steaks en braaivleis), vis - 145 grade Fahrenheit

* Varkvleis en beesvleis - 160 grade Fahrenheit

* Pluimvee - 165 grade Fahrenheit.

Kook vleis soos braai en steaks tot laer temperature, nader aan medium-skaars, sodat dit hul vog behou. Dit word aanbeveel dat diegene met 'n hoë risiko om voedselgedraagde siektes te ontwikkel (dws swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes, mense met verswakte immuunstelsels of sekere chroniese siektes) die USDA-riglyne moet volg.

5. Vermy ongepasteuriseerde/rou melk en kase gemaak van ongepasteuriseerde melk wat minder as 60 dae verouder is.

Rou melk is melk van koeie, skape of bokke wat nie gepasteuriseer is nie (verhit tot 'n baie hoë temperatuur vir 'n spesifieke tyd) om skadelike bakterieë wat teenwoordig is, dood te maak. Hierdie bakterieë, wat salmonella, E. coli en listeria insluit, kan ernstige siektes en soms selfs die dood veroorsaak. Die bakterieë in rou melk kan veral gevaarlik wees vir swanger vroue, kinders, bejaardes en mense met 'n verswakte immuunstelsel of chroniese siektes. Rou melkkase van 60 dae of langer is goed, aangesien die sout en suurheid van die kaasmaakproses 'n vyandige omgewing vir patogene veroorsaak.

6. Moet nooit "loperige" eiers of voedsel eet nie, soos koekdeeg, wat rou eiers bevat.

Selfs eiers met skoon, ongeskonde doppe kan besmet wees met salmonella, daarom is dit belangrik om eiers deeglik te kook totdat die eiergeel en die wit ferm is. Kasserolle en ander geregte wat eiers bevat, moet tot 160 grade Fahrenheit gekook word, en u kan 'n voedseltermometer wat onmiddellik gelees word, gebruik om dit te kontroleer. Eiers moet altyd volledig gekook word en diegene wat 'n hoë risiko loop om siektes op te doen (swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes en mense met 'n verswakte immuunstelsel of chroniese siektes) moet die USDA -riglyne volg. jy kan nie loperige eiers of steekproewe van koekies beset nie, maar gebruik gepasteuriseerde eiers, wat naby ander eiers in groot supermarkte gevind word.

7. Was u hande altyd ten minste 20 sekondes in warm seepwater voordat u voedsel hanteer en na rou vleis, pluimvee of eiers raak.

U kan baie bakterieë in die wêreld optel, daarom is dit belangrik om altyd u hande te was voordat u eet of kos voorberei. U moet ook u hande was nadat u vleis, pluimvee, vis of eiers aangeraak het, aangesien die bakterieë uit hierdie voedsel gaar voedsel en vars produkte kan besmet. Gebruik seep en warm water en was ten minste 20 sekondes deeglik.

8. Verhit altyd oorblywende kos tot 165 grade Fahrenheit.

Die USDA beveel aan dat alle gekookte oorskot verhit word tot 165 grade Fahrenheit om alle potensieel gevaarlike bakterieë dood te maak.

9. Moet nooit vleis, pluimvee, eiers of gesnyde vars vrugte en groente eet wat langer as twee uur of meer as een uur weggelaat is by temperature warmer as 90 grade Fahrenheit nie.

As u bederfbare voedsel langer as twee uur uit die yskas of vrieskas laat, kan dit die gevaarlike temperature tussen 40 en 140 grade Fahrenheit binnedring, waarin bakterieë vinnig vermeerder.

10. As daar 'n voedseloproep is, kyk na die produkte wat tuis geberg is om seker te maak dat dit veilig is.


Bauru

Ek wed dat jy nog nooit van hierdie toebroodjie gehoor het nie. want ek het dit nog nooit gedoen tot vandag toe nie.

'N Paar blokke van São Paulo ’s Praça da República, is Ponto Chic, 'n tradisionele Brasiliaanse eetplek met ten minste honderd opsies. Onder hierdie is Ponto Chic die bekendste vir net een: die Bauru. Bauru is 'n Brasiliaanse stad in die Midwest -streek van die deelstaat São Paulo. Maar die toebroodjie is nie vernoem na die streek Bauru nie, maar eerder na 'n student daaruit.

Maar dit is nog 'n blogpos vir 'n ander blog.

Tradisioneel bevat die toebroodjie, wat ongeveer $ 8,30 in Amerikaanse geldeenheid kos, braaivleis, maar ham word ook gebruik. Alhoewel mozzarella dikwels as kaas genoem word, word daar gesê dat Ponto Chic eintlik 'n mengsel van vier kase gebruik, wat in 'n bain-marie gesmelt word voordat dit oor die vleis gegooi word. Benewens tamatieskywe, bevat die Bauru ook piekels.

Mmmmmmmmmm probeer dit .. Probeer om dit te maak as jy dit waag ..

Geniet dit! Eet lekker my vriende!

Die sagte, uitgeholde brood het 'n dun, knapperige, skilferde kors, met 'n klam braaivleis binne. Dit straal positief uit met kaas, asof daar gedurende die eerste paar happies 'n eindelose voorraad is, die suur van die tamaties en die piekels wat meer sap en 'n tert -aksent byvoeg. U kan São Paulo nie besoek sonder om vir een te stop nie.

Geen kommentaar:

1. Gebruik 'n "yskas -termometer" om u voedsel op 'n veilige temperatuur (onder 40 grade Fahrenheit) te bewaar.

Koue temperature vertraag die groei van bakterieë. Een van die doeltreffendste maniere om die risiko van voedselgedraagde siektes te verminder, is om seker te maak dat die temperatuur van die yskas op 40 grade Fahrenheit of kouer bly. U kan 'n yskas/vrieskas termometer koop by verhale van toestelle, tuissentrums (dws Home Depot) en kombuiswinkels, insluitend aanlyn, soos Cooking.com.

2. Ontdooi voedsel in die yskas, die mikrogolfoond of in koue water. nooit op die toonbank nie!

Bederfbare voedsel moet nooit langer as twee uur op die toonbank ontdooi word nie, want terwyl die middel van die voedsel bevrore bly, kan die buitenste oppervlak die Gevaarsone binnedring, die temperatuur tussen 40 en 140 grade Fahrenheit, waarin bakterieë vermeerder vinnig. As u te min tyd het, gebruik die mikrogolfoond, of ontdooi vleis en pluimvee in 'n lugdigte verpakking in koue water. Verander die water elke halfuur sodat dit koud bly en gebruik die ontdooide kos onmiddellik.

3. Gebruik altyd aparte snyborde vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte.

Bakterieë van ongekookte vleis, pluimvee en vis kan gekookte voedsel en vars produkte besmet. 'N Belangrike manier om hierdie risiko te verminder, is om aparte snyplate vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte te gebruik.

4. Kook vleis altyd op die regte temperatuur deur 'n geykte termometer te gebruik om seker te maak.

Een effektiewe manier om siektes te voorkom, is om 'n voedseltermometer te gebruik om die binnentemperatuur van vleis, pluimvee en eiergeregte te bepaal. Die USDA Aanbevole Veilige Minimum Interne Temperature is soos volg:

* Beesvleis, kalfsvleis en lamsvleis (steaks en braaivleis), vis - 145 grade Fahrenheit

* Varkvleis en beesvleis - 160 grade Fahrenheit

* Pluimvee - 165 grade Fahrenheit.

Kook vleis soos braai en steaks tot laer temperature, nader aan medium-skaars, sodat dit hul vog behou. Dit word aanbeveel dat diegene met 'n hoë risiko om voedselgedraagde siektes te ontwikkel (dws swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes, mense met verswakte immuunstelsels of sekere chroniese siektes) die USDA-riglyne moet volg.

5. Vermy ongepasteuriseerde/rou melk en kase gemaak van ongepasteuriseerde melk wat minder as 60 dae verouder is.

Rou melk is melk van koeie, skape of bokke wat nie gepasteuriseer is nie (verhit tot 'n baie hoë temperatuur vir 'n spesifieke tyd) om skadelike bakterieë wat teenwoordig is, dood te maak. Hierdie bakterieë, wat salmonella, E. coli en listeria insluit, kan ernstige siektes en soms selfs die dood veroorsaak. Die bakterieë in rou melk kan veral gevaarlik wees vir swanger vroue, kinders, bejaardes en mense met 'n verswakte immuunstelsel of chroniese siektes. Rou melkkase van 60 dae of langer is goed, aangesien die sout en suurheid van die kaasmaakproses 'n vyandige omgewing vir patogene veroorsaak.

6. Moet nooit "loperige" eiers of voedsel eet nie, soos koekdeeg, wat rou eiers bevat.

Selfs eiers met skoon, ongeskonde doppe kan besmet wees met salmonella, daarom is dit belangrik om eiers deeglik te kook totdat die eiergeel en die wit ferm is. Kasserolle en ander geregte wat eiers bevat, moet tot 160 grade Fahrenheit gekook word, en u kan 'n voedseltermometer wat onmiddellik gelees word, gebruik om dit te kontroleer. Eiers moet altyd volledig gekook word en diegene wat 'n hoë risiko loop om siektes op te doen (swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes en mense met 'n verswakte immuunstelsel of chroniese siektes) moet die USDA -riglyne volg. jy kan nie loperige eiers of steekproewe van koekies beset nie, maar gebruik gepasteuriseerde eiers, wat naby ander eiers in groot supermarkte gevind word.

7. Was u hande altyd ten minste 20 sekondes in warm seepwater voordat u voedsel hanteer en na rou vleis, pluimvee of eiers raak.

U kan baie bakterieë in die wêreld optel, daarom is dit belangrik om altyd u hande te was voordat u eet of kos voorberei. U moet ook u hande was nadat u vleis, pluimvee, vis of eiers aangeraak het, aangesien die bakterieë uit hierdie voedsel gaar voedsel en vars produkte kan besmet. Gebruik seep en warm water en was ten minste 20 sekondes deeglik.

8. Verhit altyd oorblywende kos tot 165 grade Fahrenheit.

Die USDA beveel aan dat alle gekookte oorskot verhit word tot 165 grade Fahrenheit om alle potensieel gevaarlike bakterieë dood te maak.

9. Moet nooit vleis, pluimvee, eiers of gesnyde vars vrugte en groente eet wat langer as twee uur of meer as een uur weggelaat is by temperature warmer as 90 grade Fahrenheit nie.

As u bederfbare voedsel langer as twee uur uit die yskas of vrieskas laat, kan dit die gevaarlike temperature tussen 40 en 140 grade Fahrenheit binnedring, waarin bakterieë vinnig vermeerder.

10. As daar 'n voedseloproep is, kyk na die produkte wat tuis geberg is om seker te maak dat dit veilig is.


Bauru

Ek wed dat jy nog nooit van hierdie toebroodjie gehoor het nie. want ek het dit nog nooit gedoen tot vandag toe nie.

'N Paar blokke van São Paulo ’s Praça da República, is Ponto Chic, 'n tradisionele Brasiliaanse eetplek met ten minste honderd opsies. Onder hierdie is Ponto Chic die bekendste vir net een: die Bauru. Bauru is 'n Brasiliaanse stad in die Midwest -streek van die deelstaat São Paulo. Maar die toebroodjie is nie vernoem na die streek Bauru nie, maar eerder na 'n student daaruit.

Maar dit is nog 'n blogpos vir 'n ander blog.

Tradisioneel bevat die toebroodjie, wat ongeveer $ 8,30 in Amerikaanse geldeenheid kos, braaivleis, maar ham word ook gebruik. Alhoewel mozzarella dikwels as kaas genoem word, word daar gesê dat Ponto Chic eintlik 'n mengsel van vier kase gebruik, wat in 'n bain-marie gesmelt word voordat dit oor die vleis gegooi word. Benewens tamatieskywe, bevat die Bauru ook piekels.

Mmmmmmmmmm probeer dit .. Probeer om dit te maak as jy dit waag ..

Geniet dit! Eet lekker my vriende!

Die sagte, uitgeholde brood het 'n dun, knapperige, skilferde kors, met 'n klam braaivleis binne. Dit straal positief uit met kaas, asof daar gedurende die eerste paar happies 'n eindelose voorraad is, die suur van die tamaties en die piekels wat meer sap en 'n tert -aksent byvoeg. U kan São Paulo nie besoek sonder om vir een te stop nie.

Geen kommentaar:

1. Gebruik 'n "yskas -termometer" om u voedsel op 'n veilige temperatuur (onder 40 grade Fahrenheit) te bewaar.

Koue temperature vertraag die groei van bakterieë. Een van die doeltreffendste maniere om die risiko van voedselgedraagde siektes te verminder, is om seker te maak dat die temperatuur van die yskas op 40 grade Fahrenheit of kouer bly. U kan 'n yskas/vrieskas termometer koop by verhale van toestelle, tuissentrums (dws Home Depot) en kombuiswinkels, insluitend aanlyn, soos Cooking.com.

2. Ontdooi voedsel in die yskas, die mikrogolfoond of in koue water. nooit op die toonbank nie!

Bederfbare voedsel moet nooit langer as twee uur op die toonbank ontdooi word nie, want terwyl die middel van die voedsel bevrore bly, kan die buitenste oppervlak die Gevaarsone binnedring, die temperatuur tussen 40 en 140 grade Fahrenheit, waarin bakterieë vermeerder vinnig. As u te min tyd het, gebruik die mikrogolfoond, of ontdooi vleis en pluimvee in 'n lugdigte verpakking in koue water. Verander die water elke halfuur sodat dit koud bly en gebruik die ontdooide kos onmiddellik.

3. Gebruik altyd aparte snyborde vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte.

Bakterieë van ongekookte vleis, pluimvee en vis kan gekookte voedsel en vars produkte besmet. 'N Belangrike manier om hierdie risiko te verminder, is om aparte snyplate vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte te gebruik.

4. Kook vleis altyd op die regte temperatuur deur 'n geykte termometer te gebruik om seker te maak.

Een effektiewe manier om siektes te voorkom, is om 'n voedseltermometer te gebruik om die binnentemperatuur van vleis, pluimvee en eiergeregte te bepaal. Die USDA Aanbevole Veilige Minimum Interne Temperature is soos volg:

* Beesvleis, kalfsvleis en lamsvleis (steaks en braaivleis), vis - 145 grade Fahrenheit

* Varkvleis en beesvleis - 160 grade Fahrenheit

* Pluimvee - 165 grade Fahrenheit.

Kook vleis soos braai en steaks tot laer temperature, nader aan medium-skaars, sodat dit hul vog behou. Dit word aanbeveel dat diegene met 'n hoë risiko om voedselgedraagde siektes te ontwikkel (dws swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes, mense met verswakte immuunstelsels of sekere chroniese siektes) die USDA-riglyne moet volg.

5. Vermy ongepasteuriseerde/rou melk en kase gemaak van ongepasteuriseerde melk wat minder as 60 dae verouder is.

Rou melk is melk van koeie, skape of bokke wat nie gepasteuriseer is nie (verhit tot 'n baie hoë temperatuur vir 'n spesifieke tyd) om skadelike bakterieë wat teenwoordig is, dood te maak. Hierdie bakterieë, wat salmonella, E. coli en listeria insluit, kan ernstige siektes en soms selfs die dood veroorsaak. Die bakterieë in rou melk kan veral gevaarlik wees vir swanger vroue, kinders, bejaardes en mense met 'n verswakte immuunstelsel of chroniese siektes. Rou melkkase van 60 dae of langer is goed, aangesien die sout en suurheid van die kaasmaakproses 'n vyandige omgewing vir patogene veroorsaak.

6. Moet nooit "loperige" eiers of voedsel eet nie, soos koekdeeg, wat rou eiers bevat.

Selfs eiers met skoon, ongeskonde doppe kan besmet wees met salmonella, daarom is dit belangrik om eiers deeglik te kook totdat die eiergeel en die wit ferm is. Kasserolle en ander geregte wat eiers bevat, moet tot 160 grade Fahrenheit gekook word, en u kan 'n voedseltermometer wat onmiddellik gelees word, gebruik om dit te kontroleer. Eiers moet altyd volledig gekook word en diegene wat 'n hoë risiko loop om siektes op te doen (swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes en mense met 'n verswakte immuunstelsel of chroniese siektes) moet die USDA -riglyne volg. jy kan nie loperige eiers of steekproewe van koekies beset nie, maar gebruik gepasteuriseerde eiers, wat naby ander eiers in groot supermarkte gevind word.

7. Was u hande altyd ten minste 20 sekondes in warm seepwater voordat u voedsel hanteer en na rou vleis, pluimvee of eiers raak.

U kan baie bakterieë in die wêreld optel, daarom is dit belangrik om altyd u hande te was voordat u eet of kos voorberei. U moet ook u hande was nadat u vleis, pluimvee, vis of eiers aangeraak het, aangesien die bakterieë uit hierdie voedsel gaar voedsel en vars produkte kan besmet. Gebruik seep en warm water en was ten minste 20 sekondes deeglik.

8. Verhit altyd oorblywende kos tot 165 grade Fahrenheit.

Die USDA beveel aan dat alle gekookte oorskot verhit word tot 165 grade Fahrenheit om alle potensieel gevaarlike bakterieë dood te maak.

9. Moet nooit vleis, pluimvee, eiers of gesnyde vars vrugte en groente eet wat langer as twee uur of meer as een uur weggelaat is by temperature warmer as 90 grade Fahrenheit nie.

As u bederfbare voedsel langer as twee uur uit die yskas of vrieskas laat, kan dit die gevaarlike temperature tussen 40 en 140 grade Fahrenheit binnedring, waarin bakterieë vinnig vermeerder.

10. As daar 'n voedseloproep is, kyk na die produkte wat tuis geberg is om seker te maak dat dit veilig is.


Bauru

Ek wed dat jy nog nooit van hierdie toebroodjie gehoor het nie. want ek het dit nog nooit gedoen tot vandag toe nie.

'N Paar blokke van São Paulo ’s Praça da República, is Ponto Chic, 'n tradisionele Brasiliaanse eetplek met ten minste honderd opsies. Onder hierdie is Ponto Chic die bekendste vir net een: die Bauru. Bauru is 'n Brasiliaanse stad in die Midwest -streek van die deelstaat São Paulo. Maar die toebroodjie is nie vernoem na die streek Bauru nie, maar eerder na 'n student daaruit.

Maar dit is nog 'n blogpos vir 'n ander blog.

Tradisioneel bevat die toebroodjie, wat ongeveer $ 8,30 in Amerikaanse geldeenheid kos, braaivleis, maar ham word ook gebruik. Alhoewel mozzarella dikwels as kaas genoem word, word daar gesê dat Ponto Chic eintlik 'n mengsel van vier kase gebruik, wat in 'n bain-marie gesmelt word voordat dit oor die vleis gegooi word. Benewens tamatieskywe, bevat die Bauru ook piekels.

Mmmmmmmmmm probeer dit .. Probeer om dit te maak as jy dit waag ..

Geniet dit! Eet lekker my vriende!

Die sagte, uitgeholde brood het 'n dun, knapperige, skilferde kors, met 'n klam braaivleis binne. Dit straal positief uit met kaas, asof daar gedurende die eerste paar happies 'n eindelose voorraad is, die suur van die tamaties en die piekels wat meer sap en 'n tert -aksent byvoeg. U kan São Paulo nie besoek sonder om vir een te stop nie.

Geen kommentaar:

1. Gebruik 'n "yskas -termometer" om u voedsel op 'n veilige temperatuur (onder 40 grade Fahrenheit) te bewaar.

Koue temperature vertraag die groei van bakterieë. Een van die doeltreffendste maniere om die risiko van voedselgedraagde siektes te verminder, is om seker te maak dat die temperatuur van die yskas op 40 grade Fahrenheit of kouer bly. U kan 'n yskas/vrieskas termometer koop by verhale van toestelle, tuissentrums (dws Home Depot) en kombuiswinkels, insluitend aanlyn, soos Cooking.com.

2. Ontdooi voedsel in die yskas, die mikrogolfoond of in koue water. nooit op die toonbank nie!

Bederfbare voedsel moet nooit langer as twee uur op die toonbank ontdooi word nie, want terwyl die middel van die voedsel bevrore bly, kan die buitenste oppervlak die Gevaarsone binnedring, die temperatuur tussen 40 en 140 grade Fahrenheit, waarin bakterieë vermeerder vinnig. As u te min tyd het, gebruik die mikrogolfoond, of ontdooi vleis en pluimvee in 'n lugdigte verpakking in koue water. Verander die water elke halfuur sodat dit koud bly en gebruik die ontdooide kos onmiddellik.

3. Gebruik altyd aparte snyborde vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte.

Bakterieë van ongekookte vleis, pluimvee en vis kan gekookte voedsel en vars produkte besmet. 'N Belangrike manier om hierdie risiko te verminder, is om aparte snyplate vir rou vleis/pluimvee/vis en gaar voedsel/vars produkte te gebruik.

4. Kook vleis altyd op die regte temperatuur deur 'n geykte termometer te gebruik om seker te maak.

Een effektiewe manier om siektes te voorkom, is om 'n voedseltermometer te gebruik om die binnentemperatuur van vleis, pluimvee en eiergeregte te bepaal. Die USDA Aanbevole Veilige Minimum Interne Temperature is soos volg:

* Beesvleis, kalfsvleis en lamsvleis (steaks en braaivleis), vis - 145 grade Fahrenheit

* Varkvleis en beesvleis - 160 grade Fahrenheit

* Pluimvee - 165 grade Fahrenheit.

Kook vleis soos braai en steaks tot laer temperature, nader aan medium-skaars, sodat dit hul vog behou. Dit word aanbeveel dat diegene met 'n hoë risiko om voedselgedraagde siektes te ontwikkel (dws swanger vroue en hul ongebore babas, pasgeborenes, jong kinders, ouer volwassenes, mense met verswakte immuunstelsels of sekere chroniese siektes) die USDA-riglyne moet volg.

5. Vermy ongepasteuriseerde/rou melk en kase gemaak van ongepasteuriseerde melk wat minder as 60 dae verouder is.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Bauru

I'll bet you never heard of this sandwich. because I never did until today.

A few blocks from São Paulo’s Praça da República, is Ponto Chic, a traditional Brazilian eatery whose menu features at least a hundred options. Among these, Ponto Chic is most famous for just one: the Bauru. Bauru is a Brazilian city in the Midwestern region of the state of São Paulo. But the sandwich isn’t named for the region Bauru, but rather after a student from it.

But that's another blog post for another blog.

Traditionally, the sandwich, which costs about $8.30 in American currency, features roast beef, but ham is also used. And while mozzarella is often cited as the cheese, Ponto Chic is said to actually use a blend of four cheeses, which are melted in a bain-marie before being poured over the meat. Besides tomato slices, the Bauru also contains pickles.

Mmmmmmmmmm try it..Try to make this if you dare..

Geniet dit! Eat well my friends!

The soft, hollowed-out bread has a thin, crispy, flaking crust, with moist roast beef inside. It positively oozes with cheese, as if during the first few bites, there’s an endless supply to come, the acid of the tomatoes and the pickles adding more juice and a tart accent. You can’t visit São Paulo without stopping for one.

Geen kommentaar:

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water. never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Bauru

I'll bet you never heard of this sandwich. because I never did until today.

A few blocks from São Paulo’s Praça da República, is Ponto Chic, a traditional Brazilian eatery whose menu features at least a hundred options. Among these, Ponto Chic is most famous for just one: the Bauru. Bauru is a Brazilian city in the Midwestern region of the state of São Paulo. But the sandwich isn’t named for the region Bauru, but rather after a student from it.

But that's another blog post for another blog.

Traditionally, the sandwich, which costs about $8.30 in American currency, features roast beef, but ham is also used. And while mozzarella is often cited as the cheese, Ponto Chic is said to actually use a blend of four cheeses, which are melted in a bain-marie before being poured over the meat. Besides tomato slices, the Bauru also contains pickles.

Mmmmmmmmmm try it..Try to make this if you dare..

Geniet dit! Eat well my friends!

The soft, hollowed-out bread has a thin, crispy, flaking crust, with moist roast beef inside. It positively oozes with cheese, as if during the first few bites, there’s an endless supply to come, the acid of the tomatoes and the pickles adding more juice and a tart accent. You can’t visit São Paulo without stopping for one.

Geen kommentaar:

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water. never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Bauru

I'll bet you never heard of this sandwich. because I never did until today.

A few blocks from São Paulo’s Praça da República, is Ponto Chic, a traditional Brazilian eatery whose menu features at least a hundred options. Among these, Ponto Chic is most famous for just one: the Bauru. Bauru is a Brazilian city in the Midwestern region of the state of São Paulo. But the sandwich isn’t named for the region Bauru, but rather after a student from it.

But that's another blog post for another blog.

Traditionally, the sandwich, which costs about $8.30 in American currency, features roast beef, but ham is also used. And while mozzarella is often cited as the cheese, Ponto Chic is said to actually use a blend of four cheeses, which are melted in a bain-marie before being poured over the meat. Besides tomato slices, the Bauru also contains pickles.

Mmmmmmmmmm try it..Try to make this if you dare..

Geniet dit! Eat well my friends!

The soft, hollowed-out bread has a thin, crispy, flaking crust, with moist roast beef inside. It positively oozes with cheese, as if during the first few bites, there’s an endless supply to come, the acid of the tomatoes and the pickles adding more juice and a tart accent. You can’t visit São Paulo without stopping for one.

Geen kommentaar:

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water. never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Bauru

I'll bet you never heard of this sandwich. because I never did until today.

A few blocks from São Paulo’s Praça da República, is Ponto Chic, a traditional Brazilian eatery whose menu features at least a hundred options. Among these, Ponto Chic is most famous for just one: the Bauru. Bauru is a Brazilian city in the Midwestern region of the state of São Paulo. But the sandwich isn’t named for the region Bauru, but rather after a student from it.

But that's another blog post for another blog.

Traditionally, the sandwich, which costs about $8.30 in American currency, features roast beef, but ham is also used. And while mozzarella is often cited as the cheese, Ponto Chic is said to actually use a blend of four cheeses, which are melted in a bain-marie before being poured over the meat. Besides tomato slices, the Bauru also contains pickles.

Mmmmmmmmmm try it..Try to make this if you dare..

Geniet dit! Eat well my friends!

The soft, hollowed-out bread has a thin, crispy, flaking crust, with moist roast beef inside. It positively oozes with cheese, as if during the first few bites, there’s an endless supply to come, the acid of the tomatoes and the pickles adding more juice and a tart accent. You can’t visit São Paulo without stopping for one.

Geen kommentaar:

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water. never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Bauru

I'll bet you never heard of this sandwich. because I never did until today.

A few blocks from São Paulo’s Praça da República, is Ponto Chic, a traditional Brazilian eatery whose menu features at least a hundred options. Among these, Ponto Chic is most famous for just one: the Bauru. Bauru is a Brazilian city in the Midwestern region of the state of São Paulo. But the sandwich isn’t named for the region Bauru, but rather after a student from it.

But that's another blog post for another blog.

Traditionally, the sandwich, which costs about $8.30 in American currency, features roast beef, but ham is also used. And while mozzarella is often cited as the cheese, Ponto Chic is said to actually use a blend of four cheeses, which are melted in a bain-marie before being poured over the meat. Besides tomato slices, the Bauru also contains pickles.

Mmmmmmmmmm try it..Try to make this if you dare..

Geniet dit! Eat well my friends!

The soft, hollowed-out bread has a thin, crispy, flaking crust, with moist roast beef inside. It positively oozes with cheese, as if during the first few bites, there’s an endless supply to come, the acid of the tomatoes and the pickles adding more juice and a tart accent. You can’t visit São Paulo without stopping for one.

Geen kommentaar:

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water. never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.


Kyk die video: Preparando o Famoso Bauru do Ponto Chic (Desember 2021).