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Carne-de-sol
Carne-de-sol (, locally , Portuguese for "sun meat"), or jabá () is a dish from Northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure. Carne-de-sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as savory paçoca. Its origin is attributed to the '' sertanejos'' (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region of Brazil, and is served in restaurants all across the country. See also *Charque *Bresaola *Dried meat *List of Brazilian dishes * List of dried foods This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ... * Brazilian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne De Sol
Carne-de-sol (, locally , Portuguese for "sun meat"), or jabá () is a dish from Northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure. Carne-de-sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as savory paçoca. Its origin is attributed to the '' sertanejos'' (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. Nowadays, the dish is traditional and typical of the entire Northeast Region of Brazil, and is served in restaurants all across the country. See also *Charque *Bresaola *Dried meat *List of Brazilian dishes * List of dried foods This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ... * Brazilian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', '' açaí'', ''cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Language
Portuguese ( or, in full, ) is a western Romance language of the Indo-European language family, originating in the Iberian Peninsula of Europe. It is an official language of Portugal, Brazil, Cape Verde, Angola, Mozambique, Guinea-Bissau and São Tomé and Príncipe, while having co-official language status in East Timor, Equatorial Guinea, and Macau. A Portuguese-speaking person or nation is referred to as " Lusophone" (). As the result of expansion during colonial times, a cultural presence of Portuguese speakers is also found around the world. Portuguese is part of the Ibero-Romance group that evolved from several dialects of Vulgar Latin in the medieval Kingdom of Galicia and the County of Portugal, and has kept some Celtic phonology in its lexicon. With approximately 250 million native speakers and 24 million L2 (second language) speakers, Portuguese has approximately 274 million total speakers. It is usually listed as the sixth-most spoken language, the third-most sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northeast Region, Brazil
The Northeast Region of Brazil ( pt, Região Nordeste do Brasil; ) is one of the five official and political regions of the country according to the Brazilian Institute of Geography and Statistics. Of Brazil's twenty-six states, it comprises nine: Maranhão, Piauí, Ceará, Rio Grande do Norte, Paraíba, Pernambuco, Alagoas, Sergipe and Bahia, along with the Fernando de Noronha archipelago (formerly a separate territory, now part of Pernambuco). Chiefly known as ''Nordeste'' ("Northeast") in Brazil, this region was the first to be colonized by the Portuguese and other European peoples, playing a crucial role in the country's history. ''Nordestes dialects and rich culture, including its folklore, cuisines, music and literature, became the most easily distinguishable across the country. To this day, ''Nordeste'' is known for its history and culture, as well as for its natural environment and its hot weather. ''Nordeste'' stretches from the Atlantic seaboard in the northeast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation." Accessed June 2011. |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curing (food Preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite."Historical Origins of Food Preservation." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamburger
A hamburger, or simply burger, is a food consisting of fillings—usually a patty of ground meat, typically Ground beef, beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce," often a variation of Thousand Island dressing; and are frequently placed on Bun, sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. The term ''burger'' can also be applied to the meat patty on its own, especially in the United Kingdom, where the term ''patty'' is rarely used or can even refer to ground beef. Since the term ''hamburger'' usually implies beef, for clarity ''burger'' may be prefixed with the type of meat or meat substitute used, as in beef burger, Turkey as food, turkey burger, bison burger, Portobello mushroom, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sertão
The ''sertão'' (, plural ''sertões'') is the "hinterland" or "backcountry". In Brazil, it refers both to one of the four sub-regions of the Northeast Region of Brazil (similar to the specific association of "outback" with Australia in English) or the hinterlands of the country in general. Northeast Brazil is largely covered in a scrubby upland forest called a '' caatingas.'' Its borders are not precise. It is an economically poor region that is well-known in Brazilian culture, with a rich history and much folklore, something like the American South. The sertão is also detailed within the famous book of Brazilian literature '' Os Sertões'' (''The Backlands''), which was written by the Brazilian author Euclides da Cunha. Originally the term referred to the vast hinterlands of Asia and South America that Portuguese explorers encountered. In Brazil, it referred to backlands away from the Atlantic coastal regions where the Portuguese first settled in South America in the early si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerky
Jerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. The word "jerky" derives from the Quechua word '' ch'arki'' which means "dried, salted meat".Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C/160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. To ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product. Man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bresaola
Bresaola ( , , , ) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard (" braised"). Production A strict trimming process is essential to give the unique flavour. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging. In Valtellina, a similar process is applied to smaller pieces of meat. This produces a more strongly flavoured produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Meat
Dried meat is a feature of many cuisines around the world. Examples include: *Kulen Slanina Pečenica *Aliya, sun-dried meat from Kenya * Bakkwa or rougan, Chinese salty-sweet dried meat sheets. * Biltong, a cured meat that originated in Southern Africa. * ''Bògoǫ'', a dried and smoked meat, often caribou, of the Dené people of northern Canada. * Borts, air-dried strips of horse or cow meat used as traveling food or to last the winter in Mongolia. Often ground into powder and mixed with water to create soup. * Bresaola, air-dried salted beef originally from the Valtellina valley in northern Italy. * Brési, made in the canton of Jura and in Jura Bernois in Switzerland and in the department of Doubs in France. * Bündnerfleisch, air-dried meat from Kanton Graubünden in Switzerland. * Carne-de-sol, sun-dried salt beef from Brazil. * Carne seca, air-dried meat from Mexico. * Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, Cantabria), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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