One ingredient that you’ll discover on nearly every Brazilian restaurant cardápio is Carne seca. When the menu includes English translations this is frequently translated literally as ‘dry meat’ – ns can’t imagine many people would choose that from ns menu! A far better translation that you also see supplied is ‘Jerked Beef’. Prior to I obtained to Brazil I assumed jerked beef was just beef jerky – dry, salty strips chewed through cowboys in ns olden days.
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Happily, due to the fact that those early dia I have been enlightened. Rather favor that dubious story that Eskimos have 50 words para snow, for this reason Brazilians have actually several terms para dried, salted meat. Not tudo the accounts i have discovered agree, however I will try to explain a differences between the main types.
Carne de Sol
Also recognized as Jabá, this is naquela speciality that Northeastern Brazil – naquela region that porque o most of a year is hot e very dry. Meat (usually beef) is salted and then dried over the space of der couple of days. Originally a drying process was carried fora in the sun (hence then surname ‘carne de sol’, which equates literally together ‘Sun Meat’), yet today it is much more commonly dried in naquela covered location as the drying process is driven greatly by exposure to wind and low humidity quite than sunshine.
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The end result is meat with naquela dry, salty surface that protects a soft, succulent domestic – ns meat doesn’t require refrigeration e will keep for weeks. As soon as it is all set to be used, a carne de solar is soaked in water for der few hours to reduce the levels of salt – then it is prepared to it is in fried or stewed and used in a variety that classic Northeastern recipes.
If friend haven’t seen shredded carne seca before, this is pretty much specifically what it should look like. For der first equipe effort I ser estar very happy with ns result!
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