Sessize al
chefjoaovieira
TÉCNICAS DE COZINHA Na cozinha, gordura não é excesso. É ferramenta técnica. Lardear e bardear são métodos clássicos da cozinha profissional, criados justamente para resolver um dos maiores desafios no preparo de proteínas: controlar a perda de umidade e a suculência durante o cozimento. Lardear é a técnica de inserir gordura no interior da carne, normalmente aplicada em cortes magros ou carnes de fibras mais densas. A gordura atua como condutora de calor, ajuda a manter a umidade interna e...
Takip et
840
8
84
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