3 dicas básicas para churrasqueiros iniciantes

3 dicas básicas para churrasqueiros iniciantes

Não importa a sua idade, sempre há tempo para aprender algo novo. E quem sabe você aprende a fazer um belo de um churrasco neste verão?

Para isso, nós temos três dicas básicas e simples de serem seguidas para você não errar no churrasco. Confira abaixo!

1. O fogo é o seu principal amigo para assar a carne

Fazer um bom fogo é um desafio para quem está começando no mundo do churrasco, mas é essencial para assar a carne de forma homogênea, não queimá-la por fora e deixa crua por dentro ou cozinhá-la deixando-a sem graça.

O ideal é fazer um braseiro com o carvão inicial e ir deslocando mais carvão na medida do necessário para assar a carne. Se for possível fazer isso, acenda o fogo e deixe queimar até que você já tenha uma camada cinza por cima do braseiro, assim, quando a gordura da carne começar a pingar, você não verá chamas altas sendo levantadas e queimando tudo.

Existem diversas técnicas para acender o fogo, mas o que não deve ser feito é usar fluídos de isqueiro ou similares que sejam derivados de petróleo, pois esses combustíveis acabam deixando um sabor e cheiro ruins na carne depois. Caso deseje, já existem tabletes de álcool sólido e outros acendedores no mercado que facilitam muito a tarefa de acender o fogo, basta conferir.

Também lembramos que você só deve colocar a carne na churrasqueira após a fumaça inicial ter sido dissipada, caso contrário, essa fumaça irá deixar a carne com um gosto ruim.

Para acender o fogo então, vamos sugerir duas técnicas: a primeira envolve usar álcool, bastando abrir o carvão na churrasqueira, despejar álcool sobre ele e esperar. Sim, é preciso esperar alguns minutos após despejar o álcool antes de acendê-lo para que o carvão absorva o combustível; não se preocupe com a evaporação, ainda terá muito álcool no carvão para acender o fogo – assim, de longe e com as mãos bem limpas de qualquer vestígio de álcool, jogue um palito de fósforo acesso e espere o fogo tornar o carvão em braseiro.

A segunda técnica que sugerimos é até mais segura e tranquila para realizar: enrole um guardanapo ou papel higiênico ao redor de dois dedos para formar um canudo; depois, torça uma das pontas para criar uma espécie de taça com esse papel. Abra uma cavidade no meio do carvão, coloque a sua taça de papel lá e encha de óleo de cozinha usado ou novo, tanto faz.

Aí basta acender que o fogo irá pegar no óleo e escorrer para o restante do carvão. Fácil e simples de fazer!

2. Não tempere demais a carne

Com diferentes temperos e marinadas, podemos alcançar sabores diferenciais e incríveis, mas não exagere, afinal, o prato principal do churrasco continua sendo a carne!

Caso fique em dúvida, opte sempre pelo mais simples e elegante: o sal continua sendo o melhor tempero para a carne de churrasco.

Com o tempo, você pode desenvolver temperos e marinadas próprias para o seu churrasco. Caso deseje, recomendamos começar testando misturas de sal, pimenta, cebola em pó, alho em pó, e caso deseje um sabor adocicado (em uma carne de porco, por exemplo), você pode brincar com açúcar mascavo ou molhos para churrasco.

Caso teste o açúcar mascavo ou o molho pronto para churrasco, recomendamos que você só os coloque na carne nos últimos 10 minutos, pois eles queimam muito rápido e podem estragar a carne. Outra dica é tomar cuidado com ervas frescas ou secas, pois elas também queimam rápido.

Assim, teste diferentes temperos até encontrar o ideal para o seu paladar, mas não tenha receio de recorrer ao que já foi testado e comprovado, o sal.

3. Seja paciente e deixe a carne descansar

A carne está pronta, os convidados estão lhe provocando e você quer muito servir toda a carne antes que ela esfrie, correto? Não, sempre deixe a carne descansar alguns minutos antes de fatiá-la e servi-lá! 

Quanto maior for o pedaço de carne, mais tempo ela irá precisar de descanso, mas entre 5 a 10 minutos está ótimo para quase todas as opções. Deixar a carne descansar torna mais fácil fatiá-la, pois ela fica mais firme.

Mas o princpal benefício de deixar a carne descansar é permitir que os sucos no seu interior se reagrupem ao redor das proteínas e se assentem para que ao fatiar e servir aquela picanha no ponto, ela ainda esteja suculenta e com a textura perfeita.

E também não é nada ruim que você terá tempo de descansar e tomar um gole ou dois, claro!

 

Gostou das dicas? Acompanhe nosso Facebook e veja nossos posts semanais!

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