Category:Preparation Methods for Brazilian Cooking

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The preparation of different local stews, main courses and mixtures of spices and herbs requires time and technique. The technique refers to the cooking procedure: fresh or uncooked fruits, boiled veggies, mashed aliments, oil fried plants and meat, chopped greens and minced meat. These are usually done separately, as the same meal includes a number of 3 or more cooking techniques, due to all the mixtures and combinations between aliments. Boiling is the most common preparation method for rice or veggies, which are incorporated in main courses. Fresh vegetables and greens are eaten in the salads and need no pre-cooking. Still, marinated meals are quite often; especially considering the wide range of marinated, dried or smoked fish (marinated fish are even used in the stews). Purees are also common for many vegetables, like beans or local plants; this requires mashing the aliments after boiling them and then adding spices and flavors.