Joined: Sat Sep 22, 2007 6:21 am Posts: 23078 Location: Buenos Aires, Argentina Gender: Male
Quote:
The meat for an asado is not marinated, the only preparation being the application of salt before and/or during the cooking period. Also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around 2 hours to cook an asado. Further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavour the meat, indeed in some asados the area directly under the meat is kept clear of coals. The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Chimichurri, a sauce of chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil. or salsa criolla, a sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on the offal, but not the steaks.
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Joined: Sat Oct 16, 2004 11:41 pm Posts: 23014 Location: NOT FLO-RIDIN Gender: Male
There's a 40% chance I end up in Argentina for a year next year so you better believe I will not only meet Jorge, I will also bang Magu, get hit on by gay Mecca, and eat some fuckin asado.
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given2trade wrote:
Oh, you think I'm being douchey? Well I shall have to re-examine everything then. Thanks brah.
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