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Picada (Colombian Cuisine)
Picada or Picada Colombiana is a Colombian cuisine dish page 806 prepared with pieces of steak, chicken, , potato, yuca (), , chorizo, chicharron , carne de cerdo and |
Picada
Picada () is one of the characteristic sauces and culinary techniques essential to Catalan cuisine. The technique is typically found in Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine. It is not an autonomous sauce like mayonnaise or romesco, but it is added as a seasoning during the cooking of a recipe. Preparation Often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. Picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables. There are many variants for the rest of ingredients. The most common ones are garlic (often considered essential), saffron (also considered essential), and parsley. Other possible ingredients used more rarely are cinnamon, cooked liver (of chicken or rabbit), chocolate, cumin, herbs, and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region. History of Colombian food Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages. Arepas are a popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
