Livro de Receitas de Churrasco E Grelhados Para Iniciantes
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Livro de Receitas de Churrasco E Grelhados Para Iniciantes

Livro de Receitas de Churrasco E Grelhados Para Iniciantes


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About the Book

Grelhar é cozinhar algo em uma grelha ou fogo aberto, com uma fonte de calor direta, com a tampa aberta. Pouca ou nenhuma fumaça está envolvida no processo e é usada para coisas que cozinham bem em fogo médio a alto.


O churrasco é feito com a tampa fechada, em fogo baixo, geralmente indireto, muitas vezes envolvendo fumar como parte do método de cozimento. É usado para cortes e juntas maiores que se beneficiam de longos tempos de cozimento e podem lidar com o sabor da fumaça.

Ambos os métodos são ótimos, mas você precisa escolher o certo para o prato certo.


Seja grelhar ou assar, existem muitos métodos diferentes e você verá métodos diferentes em países ao redor do mundo. No Oriente Médio, eles fazem muitas carnes grelhadas no espeto, muitas vezes marinadas em suco de limão ou iogurte. Na África Austral, várias caças selvagens, kebabs, bifes e salsichas são cozinhados em chamas abertas num método conhecido como "braai". Os jamaicanos têm seu frango condimentado e peixe. Na América Latina, os gaúchos foram a base do Churrasco, um método de cozinhar carne em fogo aberto. A Argentina tem asado, ou carne sem marinada cozida em um poço sem fumaça. Muitos desses métodos são mais grelhados do que churrasco, e é a introdução da fumaça que realmente criou o que conhecemos hoje. Os fumeiros são usados em todo o mundo há milhares de anos. Começou como uma técnica de preservação, alguns acreditam, remontando aos homens das cavernas, que podem ter usado originalmente fumaça para manter as moscas longe da carne enquanto a secavam, apenas para descobrir essa carne também preservada. Fumar quente e fumar frio evoluíram para grandes movimentos por si só, mas isso é para outro dia. As pessoas agora fumam suas carnes em uma variedade de madeiras diferentes para dar diferentes sabores aos pratos acabados.

Que tipo de carne fumar é puramente uma questão de gosto. As carnes mais populares são costelas, peito e paleta de porco (geralmente para fazer carne de porco desfiada). Mas não se limite a isso - você também pode fumar costela, perna de cordeiro ou paleta de cordeiro - bem como aves e peixes inteiros e até queijo e nozes.


O processo de defumação cresceu em torno de cortes duros de carne que tradicionalmente não saem bem quando cozidos por qualquer outro método, como peito, que não é muito fácil de comer, a menos que você cozinhe muito lentamente em baixa temperatura.


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Product Details
  • ISBN-13: 9781804650578
  • Publisher: Geraldo Salvo
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 426 gr
  • ISBN-10: 1804650579
  • Publisher Date: 02 Mar 2022
  • Height: 229 mm
  • No of Pages: 278
  • Spine Width: 15 mm
  • Width: 152 mm


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