What is Assado?
Assado is much more than food. In Argentina and in many other South American countries, these are culinary cultural events and could even be considered the embodiment of Argentine culture. Argentina is known worldwide for the quality of its beef and Assado is a place where you will find that beef beef is slowly grilling juicy perfection.
literally asado means baked or roasted. But in Argentina, Assado is a common assembly of family and friends, where typical Argentine meat is cooked just. Assador is a person who takes over the role of chief chef. The meat is cooked on a special grill called parilla . The parilla is a specially designed grill, usually designed from bricks. There are two sections in the parilla, one where coal or wood is heated and another part that contains a metal grill is also called la Parilla . So the meat cooked during this event can be described as Carne and La Parilla .
When the fire of cooking is made of wood, it is called conLeña . Wooden fires are usually used in the countryside and the smoked taste is lent. This kind of Assado is called Assado Criollo , a term that shows a more rustic, more traditional style of event. On the other hand, in the city, wood is not so easily obtained and it is more common to use coal to illuminate the fire in the parilla. This is called Parilla al Carbón .
On one side of the parilla, wood or coal is lit and creates hot coal. The carbons are supplied to the other side of the parilla under a metal grill with a metal shovel or metal belts. Assador monitors the progress of each cut of meat, adds coal and moves adequately. The key to obtaining good taste is to cook meat and Fuego Lento, or on a slow fire. If the fire is too hot, the meat burns outside and remains raw inside. When this happens, the Argentines say, "La Carne Arrerebato", which means the meat was burning.
by the first masses at the Olympic GamesNi are chorizos, sausages usually made of pork. Once the Chorizes began to take over the color and are ready to turn, the rest of the meat should be added to the parilla. Two specific slices, Matambre and Entraña, should be cooked hot and fast, because they are thin sections that are dried if they are slowly cooked. The hot fire supports a kind of "skin" on these cuts that locks the juice. Matambre is pork and entraña is a cut from a cow taken from the ribs.
All other meat should be cooked slowly. Assador pays great attention to every cut, usually removes one of the fire at a time, carving it and serving it to the guests. Chorizos and Costaly or ribs are usually given first. Other typically served meat include morcily or sausages, riñons or kidneys, molleja or gposure and chinchulines or intestines. Chinchulines should be cooked until it is fresh. Otherwise, they are frustrated chewing. Of course, steak is also included. Chicken is also common as well as a plate queso provolleta or provolone cheese.
Although meat certainly gets to the center of attention in Assad, there are many other traditionally served dishes, especially two sauces. Chimichurri is olive oil sauce, vinegar, garlic, parsley, oregano, pepper, salt and maybe other spices. salsa criollo is a simpler sauce, made of finely chopped onions and red pepper, oil and vinegar and possibly garlic.
Simple ensalada mixo made of salad, tomatoes and onions can be served. One is more likely to see ensalalada Russian , made of potatoes, carrots, green peas, solid eggs and mayonnaise. Assado is usually served on round wooden plates.
When eating Assado in the restaurant, you can order only one or two cuts. For example, in a restaurant, one could order matrimonio or marriage, a combination of chorizos and Morcillas. The more guests at the table, the otherwise they could be solved and absorbed.It is important to realize that while all side dish, sauces and slices of the above meat are considered typical of traditional Assado, Argentine, they may not always be included.