Questions with this tag should be about traditional ingredients, preparations or dishes from Portugal.
Questions tagged [portuguese-cuisine]
11 questions
10
votes
1 answer
Is very slow smoking of meat allowed commercially in the US?
Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, salpicão, paio, etc. I don't seem to be able to find Portuguese sausages in this heavily smoked style in…
Cory Schillaci
- 101
- 5
7
votes
2 answers
What caused the crust on on the top of my bread to separate from the rest of the loaf?
I used this Portuguese sweet bread recipe. The bread came out with a great crumb, great flavor, and a great crust. The problem is that the crust on the top separated from the crumb on the top of the bread:
I followed the recipe. The only change I…
Amar Oesterly
- 133
- 1
- 6
7
votes
3 answers
How do you prepare bacalhau before cooking?
A specialty grocery store recently started to sell bacalhau (heavily salted cod fish). I am guessing that a recipe I have for baked codfish would work. Since it is so heavily salted, what should I do to prepare it for cooking?
AttilaNYC
- 7,516
- 48
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- 147
7
votes
2 answers
Island cheese — Azorean (or Portuguese)
I have a recipe that uses island cheese and I am not sure what type of cheese that is. I've found a place online that sells "Island Cheese" in the Azores but it doesn't describe the type of cheese. I am trying to find a substitute that would be…
abruzzo
- 79
- 2
5
votes
1 answer
Caldeirada - the Portuguese fish soup
Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to start covering the pot with a layer of sliced onion…
Vickel
- 933
- 5
- 23
5
votes
1 answer
Why cook octopus with an onion?
I've been following all the rule books on how to cook fresh/thawed octopus, specifically to "frighten" the octopus before cooking. The "frightening" is a quick 10 second bath in the boiling water, repeated 3 times, which shrinks the arms. I know I…
Vickel
- 933
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- 23
5
votes
2 answers
Replicating the thin, soft crust of Portuguese Sweet Bread
When I try to replicate Portuguese Sweet Bread (Massa Sovada) from places like Fall River, Massachusetts, the crust on my bread comes out thick and hard, whereas the bakery versions have a thin, soft crust that you can almost peel off, and there are…
Russell Gilbert
- 745
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4
votes
1 answer
Why does the grated coconut "float" to the top of quindim while baking?
Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut.
All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my experience), then bain-marie baked in a pudding…
Pedro V. G.
- 285
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4
votes
3 answers
Can I use store-bought custard for Portuguese Tarts?
I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store-bought custard to make Portuguese Tarts? What kind of custard do I need to buy? Should it be at room temperature before I bake?
Divi
- 4,756
- 23
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- 95
2
votes
0 answers
Are sardines I order in Winter farmed?
In Portugal and Spain, there are quite strict quota regulations limiting fishing to late Spring, Summer and early Autumn: quota regulations for sardines. Those quotas regulate the fishing of "free range" sardines.
However, some restaurants in…
Vickel
- 933
- 5
- 23
2
votes
1 answer
Proper size of Portuguese custard tart
On Amazon, I see that most of the egg tart molds have dimensions
~7 cm top diameter
~4 cm bottom diameter
~2 cm height
However, I then see some other molds seemingly from Portugal with dimensions
7.2 cm - 7.5 cm top diameter
~3.6 cm bottom…
user154989
- 147
- 4