Como preparar um bom churrasco – Acerte o ponto

Bebida, amigos e alguns quilos de carne, em qualquer lugar que se possa fazer montar uma churrasqueira improvisada para suportar a grelha ou os espetos.

Foto de churrasco

Dá água na boca nao dá não!?

O churrasco no fim de semana é preferencia nacional, isso ninguem discute. O único problema é que a fácil receita pode se transformar o churrasco em um desastre. Sim, claro, quando se está cheio de cana nínguem liga pro sabor da carne.

Dos grandes problemas, a maioria já começa no açougue, onde a maioria não sabe escolher bem a carne. Para começar bem e terminar melhor ainda, apenas siga algumas dicas interessantes:

Churrasco

Fique espero nas dicas

Evite congelados

Quando a carne passa pelo freezer ela fica mais dura e perde o sabor.

Tempo

Calcule quanto tempo você terá para preparar a carne. Picanha, alcatra e fraldinha são carnes de preparo rápido. Enquanto costela e cupim devem ser assados lentamente.

Gordura

É a gordura da carne que garante o sabor e maciez, por isso a picanha sempre é uma boa pedida.

Corte

Corte a carne na transversal em relação à fibras. Se não a carne poderá ficar dura.

Tempero

Como todos sabem, o temporo recomendado é o sal grosso, você poderá temperar a gosto, mas cuidado para nao exagerar. Bata a carne para retirar o excesso.

Apagar as labaredas

Não use água, pois poderá levantar fuligem e  estragar o sabor. O correto seria usar areia ou cinzas do churrasco anterior.

Selar a carne

Uma dica de especialistas. Você primeiro coloca a carne perto do fogo, assando muito rápido os lados da carne, assim o sumo fica armazenado nela. Depois pode subir a grelha ou os espetos e assar normalmente.

Brasas, e não o fogo.

A carne deve ser assada na brasa, o fogo queima a carne por fora sem que ela cozinhe por dentro. Por isso é preciso ter paciência.

Ofertas para: Churrasqueira | Espetos | Churrasqueira elétrica

Lemp

Lemp é o criador e editor chefe do blog Coisas de Homem. É blogueiro por diversão e profissão desde meados do ano de 1300.

91 Comentários

  • carlos

    Rebeca, se fores bonita, acende o fogo só olhando, pode acreditar no seu poder!

  • carlos

    O segredo é amaCiar a carne, e nunca ama$$ia-la.

  • Nome*

    Sábias palavras Moça! Beijos

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    A FORMA MAIS FÁCIL E MUITO RAPIDO PARA SE ACENDER O FOGO DE UMA CHURRASQUEIRA, É: EMBEBEDAR UM CHUMASSO DE PANO COM GASOLINA, O FOGO PEGA NA HORA, ACENDIMENTO RÁPIDO E EFICAZ. OUTROS COMBUSTÍVEIS?
    QUEROSENE EM PANINHO, THINNER EM PANINHO, ETANOL EM PANINHO, ATÉ MESMO UM PEDAÇO DA GORDURA DA CARNE ACENDE UM FOGO.
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