Brazilian Recipes, cooking techniques, and cooking terms presented in an easy to follow guide, in English, using pictures, videos, and other helpful sources to make it possible to create delicious Brazilian food in your own home, using easy to find ingredients.
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Thursday, August 9, 2012
It's All Portuguese to Me! Part 2 - Starches
Brazilian Cooking Terms and Ingredients Made Easy
Part 2 - Starches (And other powder type things)
So either in you live in Brazil, and are having trouble figuring out what flour is called here, or you are outside of Brazil trying to make a Brazilian recipe, and can't figure out what the heck "farinha de trigo" is! This section is here to help those in situations like these. Check back often because I will update this particular entry everytime I think of something else. It is important to know what ingredients translate into, and what cooking terms mean. Once you master this part of it, you'll be able to breeze through any Brazilian recipe. If I'm missing anything, feel free to send me an email!
Starches
Farinha de Milho - Cornmeal
Farinha de Arroz - Rice Flour
Germe de Trigo - Wheat Germ
Farinha Integral - Whole Wheat Flour
Cremo de Tártaro - Cream of Tartar
Bicarbinato de Sodio - Baking Soda
Fermento em po Quimico - Baking Powder
Fermento Biologico - Baking Yeast
Farinha de Milho - Corn Flour
Farinha de Rosca - Bread Flour used for coating (such as coxinhas)
Farinha de Mandioca - Yucca/Cassava/Mandioca Flour (used for Farofa)
Polvilho avedo - Flour made from Mandioca juice
Polvilhol doce - also flour from Mandioca juice (used for Pão de Queijo)
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