Mom Violy wanted to eat crispy pata and pinakbet from Seafood Island Restaurant located in Cubao, Quezon City near the old Shopwise. We had arrived early being the first customers waiting for the restaurant to open. Few minutes later customers began entering the restaurant and we have already placed our order. Mom Violy ordered her crispy pata and pinakbet. Carmina ordered garlic butter shrimp since I don't eat crispy pata. Family member ordered calamari and shrimp fried rice. Everyone had a taste of our meals with leftovers to bring home. Watch my video Running Errands in the Philippines . NOT SPONSORED. Subscribe @ Carmina Lifestyle YouTube Channel a place to look, discover and share. Thank you for your support.
Do you ever wonder what is the outer skin in a hotdog or longganisa that you eat and why is it called, casing?
There are different types of casing used in the market:
- Salted Hog Casing
- Cellulose Casing
- Collagen Casing
- Fibrous Casing
- Salted Hog Casing is local intestines used for sausage casing
- Cellulose Casing is used for hotdog comes in two colors in clear and dark cherry
- Collagen Casing is layer of beef hide used for sausage.
- Fibrous Casing is used for pepperoni, salami, luncheon meats, boneless ham, other deli style process meats and process smoked cheese.
- Salted Hog Casing – is an edible used in making Italian sausage, bratwurst sausage and bockwurst sausage.
- Cellulose Casing – The product is more refined and the wieners and franks become tender from the casing.
- Collagen Casing – for cooked and dry sausage to gives it form of curve and stra
- Fibrous Casing is a combination of regenerated cellulose to a special paper for exceptional and diameter uniformity
To find out more about casing you may refer to R.E.Yalung Farm
Remember to mentioned you we're referred by Carmina Lifestyle.
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