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The barbecue is a food dish
Argentina when referring not only to the chest is called
"asado", but all the cuts in the pipeline. This is
grilled steak of charcoal or wood on a metal grill or in
a cross ("the spit") or other cooking implements common
in rural areas, as the disc harrow and plow.
Our grilled cow privileges (for the pig, as in Spain, or
fish in the Far East), requires a staging point more
cooked than raw (unlike Europe), is prepared in
horizontal grills (other than the sloping of Uruguay),
prefer whole cuts (not brown, in the U.S.) and served
with red wine and salads.
It is necessary to clean the grill before putting the
meat. To do this it is placed over the fire ten minutes,
washed off and you miss a role until it is dry and free
of grease from a barbecue earlier.
According to experts the real barbecue is made with wood.
The best are the hard woods such as quebracho and carob,
because the soft burn quickly and produce good coals. A
special taste comes from the wood roasted with aromatic
creosote bush or vine. Some would take the fire orange
peel, oregano, thyme, lavender or a string of garlic.
The ritual begins with lighting the fire with dry sticks
and leaves daily. While the flames are growing, the wood
to form a fire. When embers appear, they are scattered
below the grid.
Meat should be previously prepared with coarse salt or
barbecue.
Been leveled against the first grilled offal, sausage,
ribs and cuts wide and then the bowels, the roulade and
black pudding.
For your tasting can Brush the meat with chimichurri, a
condiment that is prepared with bay leaves, garlic,
lemon, olive oil, red pepper and oregano.
In a natural environment can opt for the roast with
leather. It requires a cow that was killed without
persecution because fatigue impairs the flavor and
freshness of the meat. It logs the animal without
getting the leather and let it aerate overnight. In the
morning the guns and roasted slowly over large grids.
The meat is placed with the leather up and is about when
to pull the hairs, they are easily released.
If you prefer to make a grill rack is required to skewer
the meat into a metal that is nailed into the ground,
sideways on the fire. The grill turns from time to time
and so the various parts of the meat are exposed to heat.
Failure to remove the spit-fire. As the handle is cut
slices of meat for direct sampling of the piece embedded
in iron.
The roast does not fire but the fire. One of its key is
the slow cooking (an hour and a half in the case of the
grid), which preserves the juices without drying or
burning the fibers. The grill should be attentive to
distribute heat to the cuts that need it most, while
accompanying waiting with Cabernet or Malbec (of
excellent quality in Argentina.
No roast without burning it. Their distribution is a
ceremony that includes preferences and distinctions
among those who share the table. |
