Smoking is an ancient food preservation and cooking technique that gives meat, poultry, fish and other products a unique flavor, aroma and color. In this comprehensive guide, we will explore the smoking process, from the types of smoking to the types of smokers, as well as tips and tricks for getting the best results.
Continue reading Defumação de Alimentos: Guia para Defumar Carnes, Aves e Peixes
When choosing wood for smoking food, it is important to avoid wood that has been chemically treated or contains resin. The wood must be good for smoking and must be dry, clean, and free from mold or signs of deterioration. Below is a list of some woods that are considered good for smoking meat and other foods.
Continue reading Lista de madeiras para defumar carnes e outros alimentos
Preparing a good chicken barbecue requires some care and techniques to ensure that the meat is tasty and juicy.
Remembering that “cage free” does not mean that they are raised outdoors, they are raised in sheds, but they have more freedom as they are not trapped in cages and there is a limitation on the maximum number of birds per m², which is just over 7 birds per m².
Continue reading Dicas para churrasco com frango
What is Charque? By law in Brazil, beef jerky is the meat product obtained from beef, with added salt and subjected to a desiccation process. It is marketed as “beef jerky” or “salted and dried beef”, which can also be “dried meat” in the product description. It may contain meat from other animal species as long as, when sold, it is informed on the packaging.
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The meat becomes tender to the point of falling apart due to the process of breaking down the muscle fibers and collagen present in the meat. The muscle tissues involved mainly include long muscle fibers and collagen fibers.
Continue reading Como assar uma carne para que fique macia e desmanchando?
Side dishes are a fundamental part of a barbecue. Here are some side dishes for a barbecue
Continue reading Quais acompanhamentos oferecer em um churrasco?
For a varied and tasty barbecue, it is interesting to choose different cuts of chicken, beef and pork.
Continue reading Quais tipos de carne comprar para um churrasco?Calculate about 1 liter of water per person for an event that lasts around 4 hours. This is a basic value and can be adjusted based on weather conditions (hotter days may require more water).
Continue reading Quanta bebida comprar para um churrasco?
Quantity of meat per person for a barbecue, types of meat, side dishes and duration of the event.
Continue reading Quantidade e tipos de carnes para churrasco
The distribution of salt internally in meat occurs mainly through a process called osmosis. Osmosis is the movement of water through a semipermeable membrane from an area of low solute concentration (in this case, salt) to an area of high concentration. In meat, muscles are composed mainly of water and proteins.
Continue reading Quanto tempo antes devo temperar a carne para churrasco?
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