caso alguém conheça, algum site,que forneça dica de fazer um bom churrasco, e também que tenha informações sobre as carnes utilizadas,com dica de preparo etc...
2006-10-24 10:18:12 · 13 respostas · perguntado por carlos a 1 em Comidas e Bebidas ➔ Culinária e Receitas
Olá Carlos, as carnes para um bom churrasco seria: picanha, alcatra, maminha, sobrecoxa de frango, lingüiça e um cupim recheado com pasta de alho, como guarnição: arroz, salada verde, vinagreti, farofa e maionese, um pãozinho ou torrada. segue abaixo um molho para acompanhar, calcule em média 300 gr. de carne (só carne vermelha) por pessoa para 4h de churrasco, se tiver mais homens aumente para 400 gr. p/pessoa, o ideal seria vc temperar com sal grosso, coloque numa bandeja o sal e rale 2 cebolas, passe nas carnes conforme vai colocando para assar. espero ter ajudado
boa sorte
abraços
Molho de alho ideal para comer com churrasco
INGREDIENTES:
3 dentes de alho grandes
1/2 pimentão verde
1 copo de leite 200 ml
sal a gosto
óleo até dar o ponto
MODO DE PREPARO:
bata no liquidificador todos os ingredientes exceto o óleo, depois experimente o sal, em seguida vá colocando o óleo até endurecer, para este tando de leite vai aproximadamente meio litro de óleo, fica muito bom e bem cremoso, quanto mais óleo mais ele endurece, pode diminuir o leite caso queira menos molho.
2006-10-24 10:36:37 · answer #1 · answered by Teresa 4 · 0⤊ 0⤋
carnes utilizadas:picanha:para quem gosta de uma camada de gordura.
cupim:carne de segunda com bastante gordura
alcatra:carne de primeira, bastante macia
filé:carne de primeira ,bastante macia e suculenta.
para filé e alcatra: colocar 02horas antes de molho no sal grosso
na hora de colocar na brasa sacudir para tirar o excesso do sal
se for de gosto colocar um pouco de pimenta cuminho.
para carne de segunda:colocar um dia antes no molho no leite de mamão verde pois ela fica bastante macia quase de primeira
quando estiver na brasa salpicar com molho de coentro um pouco de azeite de oliva ou óleo comum.
deixar tostar sempre uniforme ou a gosto (girando)
servir com salada verde e arroz branco e vinho
2006-10-31 09:43:33 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Churrasco
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Typical Brazilian churrasco. From left to right and down, fraldinha (meat cut), Picanha, chicken heart, sausages, bread with garlic sauce, sliced picanhas with garlic and chicken legsChurrasco is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America but a primary dish in the countries of Argentina, Brazil and Nicaragua.
In Argentina, a churrasco is a thick cut of steak, from the skirt steak. Gauchos would have grilled churrasco as part of their asado, now the national dish of the country, served with chimichurri, salad and fried or mashed potatoes, perhaps even a fried egg. Churrasco is also found in Bolivia, Paraguay and Uruguay.
In Nicaragua, churrasco refers to the tenderloin steak. It is also served with chimichurri sauce as in Argentina and is a very traditional dish in the country. Nicaraguan style churrasco is even famous in countries like Cuba, Thailand, Nigeria, and in the state of Texas.
In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich. The slices are grilled and served on a toasted bun, usually acompanied with tomato, avocado and mayonnaise, in the case of a churrasco italiano. Another popular dish, churrasco a lo pobre ("poor man's churrasco"), consists of a churrasco served with french fries, fried egg, and caramelized onions.
In Brazil, churrasco refers mainly to all of the meat cooked on the "churrasqueira", an oven with supports for spits or skewers, where the meat is put on. Portable "churrasqueiras" will have a grill support, similar to those used to prepare the Argentinian and Uruguayan Asado (see Cuisine of Argentina). However, most often the Brazilian "churrasqueiras" will not have grills, only the skewers on top of the fire. A churrascaria is a restaurant where the served meat is prepared in such ovens. Most of these restaurants are all-you-can-eat serving of meat; the waiters will go around the restaurant with the skewers, slicing the meat on the client's plate. This serving style is called Rodizio and is also used in Brazilian Pizza and Pasta Restaurants.
It can refer also to cooked meat on large metal or wood skewers rested on a support or stuck into the ground, roasted with fire on charcoal or firewood (what is typical in the State of Rio Grande do Sul, whose inhabitants also are called Gauchos). In other parts of Brazil (including most famously in Rio de Janeiro) people also prepare churrasco on their homes, where it is usually served outdoors with lots of beer, music and beside a pool or watching soccer games on TV with friends.
In Portugal, Frango de Churrasco with piri piri (a kind of salty roasted chicken cooked on the churrasqueira, spiced with hot red chili sauce) is very popular and appreciated. Portuguese churrasco and chicken dishes are very popular in countries that received Portuguese immigrants in the past, such as Canada, Australia, Venezuela and South Africa.
In Galicia, churrasco refers altmost exclusively to grilled spare- ribs either of pork or beef. The recipee for churrasco is undoubtedly one of the most notorious cultural contributions of the massive emigration waves of Galicians to America in the 20th century. Nowadays, preparing a churrascada is considered a key social fixture among Galicians regardless their social class or language spoken.
The term churrasco can also be seen in former Portuguese colonies elsewhere - a Churrasco Moçambicano is a grilled meat dish from Mozambique, for instance.
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2006-10-31 06:53:11 · answer #3 · answered by Rafael 2 · 0⤊ 0⤋
Entra no Google e digita churrasco que te ensinam varios maravilhosos ,ou me convida ,que eu te ensino ai direto , brincadeira ,
Aprende mesmo que é muito gostoso um bom churrasco .
beijossssssssssssssss
2006-10-31 03:42:51 · answer #4 · answered by susi_gaucha 7 · 0⤊ 0⤋
Olá...sou do Paraná, mas meu pai é do Rio Grande do sul...Tchê....Aprendi com ele:
Tu compra qlalquer carne goste (ALCATRA FICA DO TIPO...), corta como preferir .
Prepara o sal (para cada quilo de carne=1 colher e meia de sal com dois dentes de alho moido e pimenta se prefirir.
Salga a carne com essa mistura, corta 4 limões e espreme sobre a carne já salgada para ficar macia e sucolenta.
DICONA: Prepare á noite se for assar de manhã....Espero que goste....abraço....
2006-10-31 01:16:28 · answer #5 · answered by Anonymous · 0⤊ 0⤋
comece a fazer e vai experimentando, pouco a pouco vc vai aprender o seu estilo!
2006-10-30 09:40:53 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Costela Bovina
ingredientes:
- 1 1/2 kg de costela bovina Sadia
- quanto baste de sal grosso
- quanto baste de suco de limão-rosa
- quanto baste de papel alumínio
- 1 unidade(s) de papel celofane
- quanto baste de barbante
modo de fazer:
Lave bem a costela,abra o papel alumínio,coloque a costela e tempere com sal grosso.
A seguir,esprema o limão que é para tirar o excesso de gordura da carne.Enrole com 2 voltas com o papel alumínio e em seguida enrole o papel celofane (1 folha), amarre bem apertado sem deixar nenhum buraco, e coloque para assar (coloque em cima da grelha, não use espeto que é para assar melhor).
A partir de 3 horas de assado a costela já estará boa, porém quanto mais ficar é melhor, o ideal é deixá-la assando por 4 ou 5 horas.
receita tirada no site:
http://cybercook4.uol.com.br
2006-10-24 15:26:57 · answer #7 · answered by yachiley 5 · 0⤊ 0⤋
Churrasco
Origem do churrasco
Quantidade de carne
Temperos para churrasco
Métodos de cozimento
Organizando a churrasqueira
Dicas de como servir
Acompanhamentos
Preparar um bom churrasco nem sempre é uma tarefa fácil porque requer um certo planejamento para que tudo saia conforme o esperado. Planeje o evento com uma certa antecedência e não esqueça de preparar uma lista de compras com tudo aquilo que irá utilizar. A escolha das carnes é importante. Dê preferência a produtores conhecidos e carnes que tenham o selo de registro, isso garantirá que você não ira comprar carnes de abatedouros clandestinos.
Basicamente, para o preparo de um churrasco é necessário um bom corte de carne, sal e carvão ou lenha. A conta para a quantidade de carne por pessoa é muito simples. Na maioria dos casos, 300g de carne pura por pessoa são suficientes. Leve em conta o tipo de corte, pois alguns podem conter ossos e gorduras.
Lembre-se que além das carnes, há as guarnições para acompanhar a churrascada! Então, não precisa ser tão preciso nas medidas.
2006-10-24 12:36:37 · answer #8 · answered by Nilza Padovani Feitosa F 4 · 0⤊ 0⤋
sei nao.. entra na hp da ana maria braga... quem sabe?
;-)
2006-10-24 10:28:19 · answer #9 · answered by Ruivinha 5 · 0⤊ 0⤋
Carlão, num bom churrasco não pode faltar um picanha e linguiça (de pernil), cerveja (Skol) e pode comprar contra-filé.
Use sal grosso na carne e pode aproveitar, não tem erro.
Abraços do Caveira
.
2006-10-24 10:22:56 · answer #10 · answered by Caveira Flamejante 6 · 0⤊ 0⤋