10 culinary secrets from Portugal that can change the way you cook

For people who have to cook at home every day, preparing a meal can sound like a chore. For others, it’s quite pleasurable. Still, we imagine most people struggle to make tasty food. When we learn some culinary tricks from other cultures, kitchen tasks can become more enjoyable, interesting and delicious.

Thinking about it, the awesome.club went after the tricks that make Portuguese cuisine irresistible and discovered how they can give our food a special touch. Come find out!

Also known as “liquid gold”, Portuguese olive oil is the basis of Portuguese cuisine and is present everywhere, whether in bread, salads or for sautéing food. But anyone who thinks that just using the same oil for all dishes is wrong, in fact, each type has a different proposal, allowing a unique flavor in each meal.

Ordinary olive oil: perfect for cooking, frying and sautéing; Virgin olive oil: suitable for stews, soups, marinades, roasts and soups;

With the Portuguese, there is no such thing as just eating white rice, the secret is to vary! It’s the ideal ingredient, as it manages to capture the flavor of other foods, so just throw yourself in the pork rice; tomato; shellfish; cod; cockles; razor clams or razor fish; lamprey; octopus, among other delicious options.

Portuguese cuisine varies from region to region, but what they all have in common is the special touch coming from their intense spices or fresh aromatic herbs. Garlic, onion, parsley and bay leaf are widely used in the north of the country. While in the South region, oregano, rosemary, mint and coriander are preferred.

Garlic: used in stews, meats, fish, pasta, rice and salads;blonde: ideal for meats such as kid or lamb roasted in the oven;Portuguese paprika: unlike Brazil, which is made from annatto and does not season the food, in Portugal — also known as paprika — it gives an intense color to rice dishes, meats and stews. Both spicy and sweet paprika are used;Rosemary: fresh or dry, it is used in roasts, such as: meat, potatoes, barbecues, and also in soups and sauces;chilli: whether in dry flakes or in an intense sauce, it gives a spicy touch without burning your tongue or tearing your eyes;Parsley: Used in savory dishes. It is ideal for diabetics as it reduces cholesterol and prevents cardiovascular disease.

For those who are used to cow cheese, discovering that there is also cheese made from sheep’s milk can be a big surprise. There is the famous Serra da Estrela cheese, which is part of Portuguese tables and attracts the taste of tourists. It has a thin crust on the outside and is creamy on the inside. It is often served as a starter, as it is ideal for spreading on bread and toast.

The Portuguese use and abuse coriander; some meals, such as pig’s feet, that take this aromatic herb are known as “coentries”. There are also other typical dishes that have a magnificent aroma in which the great secret is the combination of coriander and garlic, such as “amêijoas à bulhão pato” or “açorda à alentejana”. Because it gives freshness and has a predominant flavor, the herb should not be cooked for a long time, but added at the end of the preparation.

Another seasoning that deserves its own highlight: cinnamon! An essential ingredient in desserts due to its intense and warm touch, it is used to flavor and decorate sweets, such as creamy Portuguese rice pudding, biscuits, cakes and jams. In addition to fruits such as apples and bananas, among others.

Codfish can be found in countless ways, such as in fried dumplings, baked with potatoes, bread or cream. According to chef Rafael Freitas, to get the dish right, you should first choose good quality cod, with a straight tail at the end, making sure it is firm and without brown spots. For each centimeter of the post, 24 hours of desalting is counted, changing the water twice during this period.

“The important thing is to leave the cod in ice water and the whole time in the fridge. Under no circumstances use water at room temperature. Abrupt switching can ruin your product,” he said. Also, the right point of cooking is when he starts wanting to release the chips. However, it is not necessary to cook it in water before placing it in the oven or frying pan.

Another ingredient appreciated in the land is the egg, especially the soft yolk, which is part of the most traditional desserts there. The preparation is present in sweets such as the pastel de Belém (which is actually called pastel de nata), the pastel de Santa Clara, the ovo moles de Aveiro, among others. In the case of sweets, the egg yolk gives a more delicate consistency.

Giving a special flavor to fish sauces, that’s the secret of mustard. The tip is to mix 1 tablespoon of olive oil with 1 tablespoon of mustard, squeezed garlic clove and 1 tablespoon of lemon juice.

Some people say that Portuguese sardines are the best in the world, and, in order for them to be on point, before roasting, they need to be left in salt for five minutes. They are usually seasoned with thick salt. In addition, the best time to eat this fish is between June and December, as this is when the sardines are at their fattest, with more omega 3.

Which of these culinary secrets will you use in your kitchen right away? Do you know any other tips to make your food even tastier? Tell us in the comments section!