A Arte de Cozinhar Vieiras

A Arte de Cozinhar Vieiras

          
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About the Book

As vieiras são mariscos com um músculo adutor comestível. Esses músculos redondos e macios são levemente doces com uma salinidade delicada e salgada. Eles ficam macios e amanteigados quando preparados e cozidos adequadamente.

Dois tipos de vieiras são vendidos em mercearias e no mercado de frutos do mar: vieiras e vieiras.

As vieiras da baía são encontradas em águas rasas, baías e estuários ao longo da costa leste. As vieiras da baía são muito pequenas, a maioria cerca de meia polegada. Eles são muito macios e delicados também. Por serem tão pequenas e cozinharem rapidamente, as vieiras são usadas para refogar, selar e escaldar rapidamente.


As vieiras são encontradas em águas profundas e frias do oceano em todo o mundo. Eles podem ser dragados com lagartas ou redes, que podem danificar o fundo do oceano. No entanto, vieiras de mergulhador são vieiras do mar que foram colhidas por mergulhadores. Esta é a opção de vieira mais sustentável, mas pode ter um preço mais alto. As

vieiras são maiores; alguns podem ter até duas polegadas de diâmetro. Eles são mais mastigáveis do que as vieiras, mas ainda são macios e doces.


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Product Details
  • ISBN-13: 9781803508085
  • Publisher: Enrique Oliveira
  • Binding: Paperback
  • Language: Portuguese
  • Returnable: N
  • Weight: 453 gr
  • ISBN-10: 1803508086
  • Publisher Date: 07 Feb 2022
  • Height: 229 mm
  • No of Pages: 336
  • Spine Width: 18 mm
  • Width: 152 mm


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