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'O pere e 'o musso (Neapolitan: [o ˈpɛːr(ə) e o ˈmussə]; lit. ' the foot and the muzzle ') is a typical Neapolitan dish.Its name refers to its main ingredients: pig's feet and cow snouts.
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A pressure cooker is often used to compensate for the low atmospheric pressure at very high elevations. Under these circumstances, water boils at temperatures significantly below 100 °C and, without the use of a pressure cooker, may leave boiled foods undercooked. Charles Darwin commented on this phenomenon in The Voyage of the Beagle: [1]
A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
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Piftie is not necessarily head meat, but can be different kinds of meat, boiled with garlic and bay leaves. It is prepared by boiling pig's feet to make a soup, as feet contain more gelatin than any other part of the pig. The mixture is then cooled to make a jelly. Usually, garlic is added. Russia: Head cheese is a popular food for festive ...
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Jokbal is presumed to have originated from braised pork, a local food of Hwanghae-do, where pigs' legs are boiled. The current jokbal is a food that started in Jangchung-dong in the 1960s and is known to have been developed by grandmothers from Pyeongan-do and Hwanghae-do for a living.