OR Termite in the pressure cooker It is a simple recipe full of flavor. Then add on several occasions, both to find a family or friends. In this way, look at how to prepare this joy.
What ingredients are necessary to finish the pressure cooker?
To make a delicious termite on the pressure, it is essential to choose the right ingredients. You will need:
- 1 piece of termite (about 1 kg);
- 1 large onion cut into slices;
- 3 chopped cloves of garlic;
- 2 bay leaves;
- 1 teaspoon of black pepper;
- rises to taste;
- 2 tablespoons of olive oil or oil;
- Enough water to cover the meat in the pan.
These ingredients ensure a surprising and balanced flavor for a Sanduba of Termite, for example while keeping its juiciness.
How to prepare the termite in the pressure cooker step by step?
Before starting cooking, it is important to prepare the ingredients to intensify the taste:
- Season the termite with salt, black pepper and garlic. Massage the meat well to penetrate spices;
- If possible, leave the termite marinated for at least 30 minutes to intensify the taste.
Step by step of cooking:
- Heat the olive oil in the pressure cooker and brown the termite on all sides, forming an external crust;
- Add the onion, the bay leaf and cover the termite with water;
- Cover the pan and, as soon as the pressure begins, reduce the heat and cook for about 60 minutes;
- Turn off the heat, let the pressure come out naturally and open the pan to check the plot;
- Cook for another 15 minutes if necessary.
How to make the termite even tastier?
To improve the flavor, try to add:
- Red wine in marinade for a sophisticated touch;
- Fresh herbs like rosemary and thyme for the aroma;
- Shoyu sauce For a slightly smoked flavor.
Final suggestions to serve
After cooking, you can finish the termite:
- Seal the meat in a pan to create an extra crust;
- Gold with brown honey or sugar for a sweet touch.
How to choose the ideal term of termite?
To ensure a soft and tasty dish, the choice of piece makes the difference. Some aspects should be observed at the time of purchase.
Tips to identify a quality termite
You prefer very marbled pieces, with uniformly interspersed fats.
Avoid the end in a very dark tone as they can be older and fibrous animals.
The smallest parts are ideal for quick cooking, while the biggest work better for long covers.
Importance of marble in the juiciness of the meat
Marble is the distribution of fat in the meat, fundamental to prevent the termite from drying out.
The greater the amount of intramuscular fat, the more juicy and soft the meat will be after cooking.
Marble also influences cooking time, since the less fatty pieces can harden if cooked for a long time.
What are the variations of spices and marinades for the termite?
The way the termite is seasoned directly affects the final flavor of the dish. Some marinades and spices techniques can bring new aromas and flavors to the meat.
Classic marinade with red wine
Stir dry red wine, garlic, onion, black pepper and fresh herbs. Leave the meat marinated for at least 12 hours to absorb the flavors.
This technique improves the natural flavors of the meat, making it even more aromatic.
Know the options of the Brazilian regional spices:
- North -est: paprika, cumin and bottle butter;
- South: coarse salt and herbs like Rosemary and Thyme;
- Midwest: garlic, onion and dry herbs.
The Marinadas for international flavors are:
- American barbecue: tomato sauce, brown sugar and English sauce;
- Mediterranean: olive oil, rosemary, garlic and Sicilian lemon;
- Asian: Shoyu sauce, ginger oil and sesame.
What are the contours that harmonize with the termite?
The end in the pressure cooker combine with different contours, creating a complete and balanced meal.
Traditional Brazilian dishes
Cariateiro rice improves the smoked flavor of the meat. Already the beans of Tropeiro have a crunchy consistency that contrasts with the juiciness of the termite. Farofo garlic follows the meat well.
Salad and vegetable options
Rocket salad with dried tomatoes, balancing the intense flavor of the meat.
Grilled vegetables such as courgettes, peppers and carrots, bringing lightness to the dish.
What are the nutritional information and benefits of the termite?
Although it is a fat cut, the termite can be consumed inside a balanced diet.
Calorie value and nutritional composition
A portion of 100 g of termite contains about 250 calories.
Rich in high quality proteins, being an excellent source of essential amino acids.
Contains iron and zinc, important health minerals.
Benefits and health considerations
End Iron helps prevent anemia. In addition, the high collagen content contributes to the health of the joints and skin.
Due to the fat content, in fact, consumption should be moderate to prevent caloric excesses.
Tips for moderate consumption
You prefer lower cuts or remove excess fat before preparation.
Follow the dish with light foods, such as salads and vegetables. Finally, combine the termite with fiber options, helping digestion.
What more knowing about the termite in the pressure cooker?
So take a look at other questions on the plate.
What is the best way to season the termite to cook in the pressure cooker?
Use spices such as garlic, black pepper and blonde leaves and let the meat absorb the flavors well.
Do I have to add a lot of water to the pressure cooker?
Add only enough to cover the meat. Therefore, the termite maintains its juiciness and is not “watery”.
Is it possible to finish the pressure cooker in smaller pieces?
Cut the termite into pieces accelerates cooking and simplifies the dressing, keeping the meat soft.
Can I use other types of oil in addition to olive oil?
Canola oil or vegetable oil are neutral options and, moreover, they also work well with brown meat.
What is the minimum time to cook the termite in the pressure cooker?
The minimum time is 60 minutes, however, for larger parts, it may be necessary up to 90 minutes to ensure ideal softness.
