BRAZILIAN COOKING METHODS

četvrtak, 10.11.2011.

BRAZILIAN COOKING METHODS - BRAZILIAN COOKING


BRAZILIAN COOKING METHODS - 5 GALLON COOKING OIL.



Brazilian Cooking Methods





brazilian cooking methods






    brazilian
  • a native or inhabitant of Brazil

  • of or relating to or characteristic of Brazil or the people of Brazil

  • (brazil) the largest Latin American country and the largest Portuguese speaking country in the world; located in the central and northeastern part of South America; world's leading coffee exporter





    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Food that has been prepared in a particular way

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"





    methods
  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.

  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)

  • Orderliness of thought or behavior; systematic planning or action

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed











Chouriço




Chouriço





Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chourico get their distinctive smokiness and deep red color from dried smoked red peppers (pimenton/pimentao or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times. In Latin America they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used.

Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground beef or pork.

Spanish style tapas bars that serve traditional style chorizo have gained in popularity in recent years and now appear in many large cities throughout North America.

Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chourico - cozido a portuguesa and feijoada are just two of them.
A popular way to prepare chourico is partially sliced and flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose.

In Portugal there is also a blood chourico (chourico de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguica, Morcela, Farinheira, Chourico de Vinho, Chourico de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicao and Tripa enfarinhada.












Chouriço




Chouriço





Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chourico get their distinctive smokiness and deep red color from dried smoked red peppers (pimenton/pimentao or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times. In Latin America they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used.

Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground beef or pork.

Spanish style tapas bars that serve traditional style chorizo have gained in popularity in recent years and now appear in many large cities throughout North America.

Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chourico - cozido a portuguesa and feijoada are just two of them.
A popular way to prepare chourico is partially sliced and flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose.

In Portugal there is also a blood chourico (chourico de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguica, Morcela, Farinheira, Chourico de Vinho, Chourico de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicao and Tripa enfarinhada










brazilian cooking methods







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BRAZILIAN COOKING METHODS
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