TRADITIONAL RECIPES COINED

When I was young and living in the province, I remembered my grandmother telling me about this recipe that has been handed from one generation to another. The recipe was about the goat caldereta. The recipe has not been change ever since they started cooking the dish. The recipe has not yet been written in any recipe books because our family wanted to keep the family tradition alive and stayed original.

In cooking caldereta, the secret lies in the goat's meat. Instead of buying the meat in supermarkets, they preferred to do it themselves and butcher the goat into desired meat size. According to my grandmother, they let the goat drink vinegar before putting it to rest. The vinegar serves as a counter against the smelly odor of the goat's meat. Usually the cooking proper last around an hour before moving to the next stage of the dish. This is how meticulously they prepared the dish. No wonder it was so expensive to buy a serving of the dish.

In culinary school, we were told that goat's meat requires extra care in preparation. A single wrong move would lead to the failure of the dish that was being cooked, especially using goat's meat. I know my grandmother would disagree with me when she knew that I have already written it in my recipe book that I am preparing right now. I want the secret of meat preparation when it comes to goat meat be known to others. I believe this will be my main contribution to the culinary world and many chefs would agree to my idea.