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100 Deliciosas Receitas de Gumbo
Paperback
American CookingGrains & PastaMeat & Seafood
Publisher Price: $53.47
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ISBN10: 1805422804
ISBN13: 9781805422808
Publisher: Claudia Carneiro
Published: Dec 2 2022
Pages: 330
Weight: 0.97
Height: 0.69 Width: 6.00 Depth: 9.00
Language: Portuguese
ISBN13: 9781805422808
Publisher: Claudia Carneiro
Published: Dec 2 2022
Pages: 330
Weight: 0.97
Height: 0.69 Width: 6.00 Depth: 9.00
Language: Portuguese
Gumbo é a essência da cozinha crioula e cajun, o prato obrigatório em todos os menus de restaurante e o coração da comida caseira.
Apresenta os melhores mariscos indÃgenas, bem como salsichas, aves, caça e especiarias locais. Originou-se na Louisiana no século XVIII e deriva seu nome da palavra bantu para quiabo (gombo) ou da palavra choctaw para filé (kombo). Tanto o quiabo quanto o filé, que são folhas de sassafrás moÃdas usadas pelos nativos americanos, servem como espessantes para o gumbo, junto com o roux, uma base de farinha dourada em óleo. O espessante mais comum é o roux, que é semelhante ao molho. A medida em que é dourado determina a cor do gumbo. Cozinheiros locais costumam levá-lo a uma cor marrom-escura que dá ao produto acabado um sabor profundo e robusto.
Apresenta os melhores mariscos indÃgenas, bem como salsichas, aves, caça e especiarias locais. Originou-se na Louisiana no século XVIII e deriva seu nome da palavra bantu para quiabo (gombo) ou da palavra choctaw para filé (kombo). Tanto o quiabo quanto o filé, que são folhas de sassafrás moÃdas usadas pelos nativos americanos, servem como espessantes para o gumbo, junto com o roux, uma base de farinha dourada em óleo. O espessante mais comum é o roux, que é semelhante ao molho. A medida em que é dourado determina a cor do gumbo. Cozinheiros locais costumam levá-lo a uma cor marrom-escura que dá ao produto acabado um sabor profundo e robusto.
Tradicionalmente, cebola, aipo, e pimentão (conhecido como a trindade da culinária local) mais alho são fritos no roux, e o caldo é adicionado para fazer um Gumbo. Ingredientes que variam de mariscos a aves e caça selvagem criam o tipo e o sabor do gumbo. Temperos como pimenta caiena, tomilho e louro alteram o sabor do prato para agradar o cozinheiro, e o gumbo é servido em tigelas sobre arroz. Os estilos mais distintos de gumbo são o crioulo (Nova Orleans) e o cajun (sudoeste da Louisiana). O crioulo usa tomate e o cajun não. Portanto, um é marrom e o outro é marrom avermelhado. O gumbo crioulo tende a ter uma base mais fina, enquanto um gumbo cajun é mais forte, mais escuro e às vezes mais grosso, e é mais apto a usar caça, como patos selvagens.
No sul da Louisiana, gumbos são servidos em todas as mesas, ricos ou pobres, e na maioria dos restaurantes, sofisticados ou não
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