Salgados
Savory pastries and snacks.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Salgados evolved from European savory pastries, adapted with local ingredients and culinary traditions in Portugal and later, Brazil. Influences from former Portuguese colonies also played a role, introducing spices and techniques that enriched the recipes.
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Salgados are a ubiquitous part of Portuguese and Brazilian social life, deeply embedded in daily routines and celebrations.
Everyday Snack
Salgados are widely consumed as a quick and affordable snack, available in bakeries, cafes, and street vendors throughout the day.
Party Food
They are a staple at parties, gatherings, and celebrations of all sizes, from small family events to large corporate functions.
Regional Variations
Different regions in Portugal and Brazil have their own unique salgado recipes and variations, reflecting local ingredients and culinary preferences.
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The flavors are predominantly savory, with variations ranging from creamy and cheesy to meaty and spicy.
Common flavor profiles include chicken (frango), shrimp (camarão), beef (carne), cheese (queijo), and hearts of palm (palmito). Seasonings often involve onions, garlic, parsley, and other herbs and spices depending on the specific salgado. The frying process contributes a satisfying crispy texture and enhances the overall savory taste.
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Dough Consistency
The dough should be smooth and pliable, not too dry or sticky, to ensure easy shaping and a good texture after frying.
Frying Temperature
Maintaining the correct oil temperature is crucial for achieving a crispy, golden-brown crust without burning the salgados. Typically, 350-375°F (175-190°C) is ideal.
Filling Preparation
The filling should be well-seasoned and cooked before being encased in the dough. This helps to prevent the salgados from becoming soggy and ensures a flavorful bite.
Draining Excess Oil
After frying, allow the salgados to drain on paper towels to remove excess oil and maintain their crispiness.
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