What are dressing stones?

Preparing the PACHAMANCA of HUANCAYO

In France there are two types of dressings: “Grande Parure”, composed of a headband, brooch or chest jewel, earrings, necklace and two identical bracelets; and the “Petit Parure”, composed of a necklace, earrings and brooch.

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Handmade fallera dressings, carefully crafted to the smallest detail. For its creation we have been inspired by drawings, old books, engravings of the time, jewelry and antique pieces that over the decades, have returned to the workshop of the hands of our best customers.

Our system is traditional: chiseling and engraving. All the settings are soldered to silver and elaborated with the most artisanal resources of the goldsmith’s trade.    We only work with materials that guarantee 100% success and quality of the final product.

Pachamanca Jauja Peru

To work with metals in jewelry, their care and conservation, different procedures and products are used to facilitate malleability, cleaning, anti-oxidation, color conservation, etc.

Gold is a yellow colored metal that melts at 1062º C. Its purity is measured in carats (a unit that has nothing to do with the weight unit of the same name). Pure gold of 1000 thousandths of purity has 24 karats.

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Rose Gold (Au + Ag + Cu). Depending on the combination of percentages of the three metals, we get alloys ranging from red (low Ag content) to greenish colors (low Cu content).

For many decades platinum was the metal used in the manufacture of quality jewelry, until white gold began to be used. Nowadays it is rarely used, mainly because of the difficulties derived from its high melting point.

Setting – In fine jewelry, a harmonious set of several pieces, usually consisting of a necklace, earrings, bracelet and ring. In French, a distinction is made between the grande parure (headband, chest jewels, earrings, necklace and two identical bracelets) and the petite parure (necklace, earrings and brooch).

HAND OF STONE FROM MY HOUSE (MONDAY 23 OCT.17 VIVIANA

It is a method of cooking in an open hole in the ground, with the heat given off by stones previously subjected to high temperatures. This technique dates from time immemorial and was used by ancient Peruvian cultures.

We must make a regular hole in the ground, generally seventy centimeters in diameter and forty centimeters deep (this is for about 15 portions). Then we place a few clean stones at the bottom as a first layer.

The stones and food are placed in layers in the hole. We add a first layer of hot stones and then pour in the tubers. We place a few hot stones on top, and as a second layer we add the previously seasoned meats. Place a new layer of hot stones and cover them with a few corn husks.

After approximately one hour, we proceed to uncover the pachamanca. We must be very careful at the moment of opening and extracting the food, to avoid that these get dirty with earth and ashes. We place the meats and the rest of the food separated in dishes.

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