{"id":2370,"date":"2018-05-06T23:34:03","date_gmt":"2018-05-06T23:34:03","guid":{"rendered":"http:\/\/www.grespal.com\/site\/?p=162"},"modified":"2018-05-06T23:34:03","modified_gmt":"2018-05-06T23:34:03","slug":"10-dicas-para-fazer-um-bom-churrasco","status":"publish","type":"post","link":"https:\/\/www.concordianet.com\/site\/2018\/05\/06\/10-dicas-para-fazer-um-bom-churrasco\/","title":{"rendered":"10 dicas para fazer um bom churrasco"},"content":{"rendered":"

Voc\u00ea resolveu reunir os amigos para aquele churrasquinho na sua casa mas nunca encarou uma churrasqueira? Ent\u00e3o fique atento a 10 dicas espertas de quem entende do assunto, neste caso, o pessoal da Metal ADM. Confira:<\/p>\n

1. Antes de colocar as carnes na churrasqueira, lembre-se de que o fogo deve estar bem formado e estabilizado. Nada de labaredas ou fuma\u00e7a em excesso!<\/p>\n

2. Preste aten\u00e7\u00e3o na temperatura da carne antes de lev\u00e1-la \u00e0 churrasqueira. Se ela foi congelada, deve ser descongelada antes e estar em temperatura ambiente ao ir para o fogo.<\/p>\n

3. Para obter um bom churrasco a carne deve ser cortada no sentido contr\u00e1rio \u00e0s fibras. Basta manter a l\u00e2mina da faca em um \u00e2ngulo de 90 graus (sentido transversal) com as fibras da carne. Com este procedimento garantimos que a faca fa\u00e7a o trabalho mais dif\u00edcil (o de cortar as fibras).<\/p>\n

4. Sempre que poss\u00edvel, deve-se assar as carnes com sua pr\u00f3pria gordura. No caso da picanha, deve-se come\u00e7ar assar a pe\u00e7a com a gordura para cima, para que a carne permane\u00e7a suculenta e macia, n\u00e3o perdendo sua umidade natural e nutrientes. No momento em que a carne encorpar, vira-se a por\u00e7\u00e3o com a gordura para baixo, sempre deixando a pe\u00e7a na parte superior da grelha Metal ADM.<\/p>\n

5. D\u00favidas sobre como aplicar o sal grosso? No caso de carne no espeto o sal deve ser distribu\u00eddo por todo o corte, retirando-se o excesso enquanto a carne estiver assando. O sal n\u00e3o deve estar \u00famido.<\/p>\n

6. Quando for grelhar a carne, n\u00e3o salgue antes de coloc\u00e1-la na grelha. \u00c9 melhor adicionar o sal ap\u00f3s a forma\u00e7\u00e3o de uma superf\u00edcie tostada. O sal adicionado \u00e0 carne fresca desidrata-a, deixando-a ressecada.<\/p>\n

7. O espeto deve estar a 40 cm do fogo, para proteger a carne das altas temperaturas das churrasqueiras e evitar que fique seca.<\/p>\n

8. As labaredas n\u00e3o devem estar altas para n\u00e3o entrarem em contato com a carne, n\u00e3o sec\u00e1-la demais e nem carbonizar a superf\u00edcie. Para conter as labaredas coloque mais alguns peda\u00e7os de carv\u00e3o. Nunca jogue \u00e1gua, pois a churrasqueira perde muito calor.<\/p>\n

9. Quando achar que a carne est\u00e1 pronta, retire-a do fogo e corte um peda\u00e7o para ver o corte internamente. Fatias finas aumentam o sabor do churrasco.<\/p>\n

10. Lembre que um bom churrasco envolve todo um ambiente de confraterniza\u00e7\u00e3o e alegria e, por isso, n\u00e3o pode ter pressa. \u00c9 preciso respeitar o tempo de preparo de cada corte, evitando-se acelerar ou retardar o processo.<\/p>\n","protected":false},"excerpt":{"rendered":"

Voc\u00ea resolveu reunir os amigos para aquele churrasquinho na sua casa mas nunca encarou uma churrasqueira? Ent\u00e3o fique atento a […]<\/p>\n","protected":false},"author":1,"featured_media":163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"MSN_Categories":"Uncategorized","MSN_Publish_Option":false,"MSN_Is_Local_News":false,"MSN_Is_AIAC_Included":"Empty","MSN_Location":"[]","MSN_Add_Feature_Img_On_Top_Of_Post":false,"MSN_Has_Custom_Author":false,"MSN_Custom_Author":"","MSN_Has_Custom_Canonical_Url":false,"MSN_Custom_Canonical_Url":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[20],"tags":[],"class_list":["post-2370","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dicas"],"yoast_head":"\n10 dicas para fazer um bom churrasco - 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