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Ive tried this a few times. I think boiling the chorizo can be beneficial for some soups because it allows the flavor to penetrate the other components. However, boiling it also makes the meat pretty indistiguishable and mostly just imparts flavors to the soup (in my case ive used mexican chorizo). Maybe another thing to think about would be the oil ...


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Considering the time of 10 hours in a food without being in the fridge, that can be in danger zone (of bacteria reproduction), so i would recommend you to prepare your lunch a few hours about 2-4 earlier to avoid bacteria reproduction as posible, if the temperature in where you live its cold rather than warm, that can help to maintain a little bit more. if ...


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I've made emulsified sausages. A blender will not work. Not because of the friction (although that is an issue), but because of the way blenders are actually built. A blender is designed for fluids, or small-particulate matter (e.g. grinding a lot of pepper). A lot of how a blender works is due to the way things move around in one, which requires a very ...


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I think your issue, using a high powered blender, is that the friction in such a blender produces quite a bit of heat. You will need to account for that. Secondly, your grind might be too thick for the blender to circulate effectively. You want your meat near freezing for the initial grind, so you will want to pre-grind for sure. However, then, some heat ...


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