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Feria de Abril (April Fair) in Barcelona 2012

Posted by: Hotel Curious at 2012-04-25

As every year, Hotel Curious gets you closer the the wonderful Feria de Abril in Barcelona, and in 2012 the dates chosen are: from Friday April 27 to Sunday May 6. A whole week of dance, music and good food!

As everyone knows, la Feria de Abril is the perfect excuse to spend some stunning Andalucian Holidays/Fiesta. In Barcelona, as in Seville (where the show was originated), it is celebrated with much passion, as the Andalusian population of Barcelona is huge. An amusement park, hundreds of stands, stages, bars, tapas of good quality, paella, flamenco shows and good music will meet in the Parc del Forum from Friday April 27 and for a week long.

Dancers and musicians will have the highest level in these flamenco shows. Take a look at this year's poster, presented on April 11, a nod to the exchange of symbols and origins.

This celebration is a symbol of unity between cultures and has weighed out in Barcelona for almost thirty years (it was in 1983 when it was inaugurated by the Federation of Andalusian Cultural in Catalonia). If you've never been to la Feria de Abril, this year it will be more spectacular than ever. This is even the first time that “sevillanas” will be sung in Catalan, according to Francisco Garcia Prieto (President of the Federation of Andalusian in Catalonia). For more information, please read the interview that elPeriódico published last April 22 (spanish version).

We recommend you to buy a lark, a comb, a nice ruffled dress and... dance!

Where: Parc del Forum - Barcelona (Metro Line 4 - Stop "El Maresme / Forum")
When: from April 27 to May 6 2012
How much: Free!!!

If you are coming to la Feria de Abril and still have not thought about where to stay, we recommend you to take a look at our offers. We still have some rooms available!

Have a good Feria!

Cartel Feria Abril 2012
Gente bailando en la Feria de Abril
Stand en la Feria de Abril
Sevillanas en la Feria de Abril
Stands de la Feria Abril
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El 2013-03-20  el usuario Ferron nf (from España) escribió:
How do I ensure my cooked meat turns out moist

The way to ensue moist meat is to make sure that you don\'t overcook it. It is really just that simple. searing to develop more flavor due to the maillard reaction, sous vide to allow you to cook to a specific temperature, ect. In the war against dry meat, a thermometer is your best foxhole buddy.

That said, some cooking methods allow you to hit that temp mark easier than others. Typically, the slower heat enters the food, the closer to the specific temperature you will be able to get. Thus things like a braise black christian louboutin spiked pumps more often result in a meat that is moist as the window between cooked and over-cooked is much larger than on something like a grill.

Try to pick meat that has higher fat content that usually will keep the juice and fat when the meat is cooked. Let\'s let about beef. Rid-Eye is usually better steak because they are tender. The reason they are tender is because the fat and juice are still kept in the meat. If you use beef that has low fat content, you will more likely to have a dry cooked meat. Another example, chicken breasts are always drier regardless how you cook. Chicken thighs are usually better and you can\'t really make dry chicken thighs.

Let\'s try to answer your question

Along with FoodRules comment, I would also say brining or marinating helps too. The exchange of a slightly salty liquid with the internal water not only brings quite a lot of flavor to the party, but also helps the meat retain moisture. I\'ve only ever done this with Chicken, but it stands to reason, where it works with one protein, so too would it work on another. Can\'t say I\'d feel too comfortable brining a burger, but that\'s hopefully not the kind of meat you are talking about.

One of the reasons slow cooked meats do not typically turn out dry if you cook them slow enough black christian louboutin pumps with spikes is the conversion of collagen to gelatin. It\'s that lip smacking unctuousness of pulled pork sandwiches and pot roast. Though the meat may technically be barren wastelands at this point, the gelatin coats all the fibers giving them the perception of very moist and tender.

There are many ways to keep meat moist, and they pretty much fall in to one of two categories. Keep moisture in the meat, and replace the moisture with something that feels moist.

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Brining (technically not keeping moisture in the meat, but rather adding more of it)

Cooking the meat sous vide

Short cooking times

In the second category, you mainly replace the moisture with fat, which although it isn\'t moist, feels like it, or break down collagen into gelatin. Techniques include:

Confit

Buying marbled meat

Cooking the meat with fattier meats (fatback, bacon, etc.)

Stewing

Braising

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