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LEGUMES
1. Corte caules grandes de brócolos, couve-flor e couve.
2. Legumes de folha verde cozem em menos tempo porque perdem cor facilmente.
3. Tempere de sal e outros temperos depois de cozer a vapor para ter melhores resultados.
4. Legumes congelados não devem ser atados antes de cozinhar.
Legume Tipo Peso/Nº de
bocados
Tempero sugerido
Tempo de
cozedura
(Minutos)
Recomendações
Alcachofras
Frescas 3 médias Alho
Estragão
Semente de funcho
45-50 Cortar os pés
Espargos Frescos
Congelados
(Verdes)
400g
400g
Sumo de limão
Folhas de louro
Tomilho
13-15
16-18
Cruze os pés dos espargos
para deixar passar o vapor
Brócolos Frescos
Congelados
400g
400g
Alho
Pimenta vermelha moída
Estragão
16-18
15-18
Cenouras
(cortadas)
Frescas 400g Erva-doce
Hortelã
Semente de funcho
20-22 Mexa a meio da cozedura
Couve-flor Frescas
Congeladas
400g
400g
Alecrim
Manjericão
Estragão
16-18
18-20
Mexa a meio da cozedura
Espinafres Frescos
Congelados
250g
250g
Cerefólio
Tomilho
Alho
8-10
18-20
Mexa a meio da cozedura
Feijão Frescos 400g Sementes de alcaravia
Semente de funcho
Segurelha
18-20 Mexa a meio da cozedura
Ervilhas Frescas;
Em vagem
Congelados
400g
400g
Manjericão
Manjerona
Hortelã
10-12
15-18
Mexa a meio da cozedura
Batatas vermelhas
-Cortadas a meio
Frescas 400g Cerefólio
Cravinhos
Semente de funcho
20-22
CARNE E AVES
1. A cozedura a vapor tem a vantagem de deixar escorrer toda a gordura enquanto coze. Devido
ao calor moderado, escolha só bocados que sejam tenros e retire toda a gordura, se a tiver. A
carne boa para grelhar é ideal para cozer a vapor.
2. Sirva carne ou aves cozidas a vapor com molhos saborosos ou deixe a marinar antes de
cozer.
3. Deixe cozinhar bem todos os alimentos antes de servir. Espete com uma faca ou um espeto
para verificar se o centro está cozinhado e se os sucos passam bem.
4. As salsichas devem estar completamente cozinhadas antes de cozer a vapor.
5. Use ervas frescas enquanto os alimentos cozem para adicionar sabor.
PT
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