Category:Preparation Methods for Uruguayan 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. For example, the buseca is a soup prepared out of numerous aliments, which require separate cooking procedures. Boiling the trip is a basic part of the soup and this must be done for at least 2 hours, so a lot of time is needed when preparing some of the most famous Uruguayan dishes. The reason is mainly the fact that the meat that is so frequently used, like beef and calf are hard meats, which require long boiling to soften. Uruguayan people use many herbs and spices, which are usually dried before cooking and chopped. Almost all onions and garlic included in the meals are chopped and tomatoes are peeled and then mashed for sauces and different pastas.