What is Pastrami?
Pastrami is a meat made of highly spicy cut of smoked or steamed meat, which is generally made of beef. There are several variations of the process for its production, although almost all of them include meat, then cooking or steaming. It is used all over the world on sandwiches and pitas, especially in the Rachel sandwich, which is a variation of a sandwich with Reuben Corned. It is one of the oldest types of canned meat and is considered to be back to the Ottoman Empire.
Nutritional information
One cut of Pastrami (28 g) contains about 40 calories, of which about 65% come from protein and about 35% of them come from fats. It has about 2 g of fat generally about half, of which it is saturated and about 19 mg cholesterol, which is relatively high. In addition, one cut can eat about 10% of the daily sodium intake of a person on a caloric diet from 2000. Yet it is a good source of protein, vitamin B12 and zinc.
Preparation methods
Solution or salt solution for making Pastrami includes salt, spices with mOut and nitrates that add taste and create a red color, which is known many cured masses. The meat is first covered, which includes it to sit in the salt solution for several days, which changes beef. After growing, the meat is cooked and then spicy and covered with herbs and spices such as black pepper, spicy salt, garlic, basil and spices. Finally, the meat is smoked or steamed for hours to fill it with a taste, pick it and preserve it. Smoking gives it a dark bark and a smoke taste, while steaming creates a cleaner taste and texture of the fall.
In some cases, this variety of meat is not marinated in the brine solution, but instead is cured in a salt paste for several weeks. In the end, the drug soaks into meat and creations the same type of color and taste that the brine achieves, even if it takes longer. The meat was often dry before cooling was widely available, as the process can take place in different climates without spoiling the meat.
This meat can be youRobeno at home, even if it requires some diligence to ensure that it does not spoil. The brining process usually lasts 1 to 3 weeks, during which the meat must be stored in a cold, dark place and rotate regularly to prevent the beach. After inclusion, cook the meat or soak it overnight in the water to reduce the salt taste, then apply herbs and spices to the outside. The meat is then placed in a smoker for about an hour for a pound (0.45 kg) until the internal temperature reaches 165 ° F (about 73 ° C).
Variations
Although beef remains the most popular base for this meat, there are also turkey versions, as well as pasteramis of duck, game, tuna, goat, and salmon. There is even a vegetarian version that is made with wheat flour and a series of vegetables pushed into seitan, a substitute for meat. All forms are commonly served as a cold cut on a sandwich, but can also be heated and served with a side dish such as salad or potato salad.
the brindle
Pastrami is used worldwide in sandwiches, salads and appetizers. It is most often found in delicacies, sandwich shops or personal kitchens, where it is darkly sliced and laminated objects such as mustard, cucumbers and cabbage, often on rye bread or French style. The Rachel sandwich is a variation based on Pastrami on the Reuben sandwich, which is made from beef. In the Middle East, this meat is layered in Pita bread with spicy harissa and baked peppers.
History
The Pastrami production method was used to maintain a large amount of meat to avoid spoiling before the current cooling methods. It is assumed that the first versions of this meat reach into the Ottoman Empire, where the Turkish people salted and dried beef and called it "basdirma", which later became "Pastrami".