Picanha and Brazilian Farofa Andr Lima de Luca
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Date: 2020-05-11
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Comments and reviews: 9
Marcelo
Very interesting explanations of their internal temperature of the meat to reach the right point of cooking, the correct explanation for those who do not have or do not know how to use a thermometer and want to learn the cooking points just touching the meat. Interesting to see that a Brazilian took as our representative, the barbecue and not other more typical dishes. His way of doing barbeque with double cooking and using a logitudinal court, towards the beef fiber, which I as a professional would not do, because it can harden the meat during the second part of cooking, it is also an innovation, though dangerous for who does not have the barbecue area. The cut of beef Picanha, quite common in barbecue is cool to show off, because it is almost an icon of Brazilian beef culture, and out of Brazil, little known. Welcome to FoodTube family!
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Very interesting explanations of their internal temperature of the meat to reach the right point of cooking, the correct explanation for those who do not have or do not know how to use a thermometer and want to learn the cooking points just touching the meat. Interesting to see that a Brazilian took as our representative, the barbecue and not other more typical dishes. His way of doing barbeque with double cooking and using a logitudinal court, towards the beef fiber, which I as a professional would not do, because it can harden the meat during the second part of cooking, it is also an innovation, though dangerous for who does not have the barbecue area. The cut of beef Picanha, quite common in barbecue is cool to show off, because it is almost an icon of Brazilian beef culture, and out of Brazil, little known. Welcome to FoodTube family!
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KoreanGuyWhiteGirl
i feel like other cooks on youtube could learn from this about how to be legitimately personal and authentic on the tv/internet. this is a perfect example about how to effectively show off a product/dish without being obnoxious, flamboyant and annoying! and yes i'm probably generalizing, but is just so refreshing to watch someone genuinely love what they do and show us in such a human and relatable way. unlike. laura vitale, seonkyoung longest, cupcake addicition. love what they make but their delivery gets exhausting and doesn't incentivize me to watch every ep. then there is. helen's kitchen ann reardon maangchi cupcake gemma Andre lima de luca-- they know what's up! wow, didn't think this comment would turn all rant-y so just want to say that Mr Luca did one hell of a job if I'm thinking this deeply about youtube lol: )
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i feel like other cooks on youtube could learn from this about how to be legitimately personal and authentic on the tv/internet. this is a perfect example about how to effectively show off a product/dish without being obnoxious, flamboyant and annoying! and yes i'm probably generalizing, but is just so refreshing to watch someone genuinely love what they do and show us in such a human and relatable way. unlike. laura vitale, seonkyoung longest, cupcake addicition. love what they make but their delivery gets exhausting and doesn't incentivize me to watch every ep. then there is. helen's kitchen ann reardon maangchi cupcake gemma Andre lima de luca-- they know what's up! wow, didn't think this comment would turn all rant-y so just want to say that Mr Luca did one hell of a job if I'm thinking this deeply about youtube lol: )
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Stefanie
Good video! And welcome to FoodTube! The meat looks great! But kinda took a long time for a churrasco, right? When there is caipirinha, swimming pool, sun, music and all of your friends around. brazilians don't take that much time at the grill, and then cutting, an then foil, and then. The gathering is part of the religion. Although I loved the farofa recipe. :
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Good video! And welcome to FoodTube! The meat looks great! But kinda took a long time for a churrasco, right? When there is caipirinha, swimming pool, sun, music and all of your friends around. brazilians don't take that much time at the grill, and then cutting, an then foil, and then. The gathering is part of the religion. Although I loved the farofa recipe. :
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ᙅYᙖᙓᖇ
Now I need to go and find this flour he speaks of and try this recipe! I saw the exact cut of steak just today but didn't get it & now see this video! Ugh. Time to head over to Food Tube Brasil and go learn some new tricks! Thanks for this upload.
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Now I need to go and find this flour he speaks of and try this recipe! I saw the exact cut of steak just today but didn't get it & now see this video! Ugh. Time to head over to Food Tube Brasil and go learn some new tricks! Thanks for this upload.
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Kabalyst
I have to say, it looks good and everything but I don't see how that's a brazilian recipe. I mean, eggs bacon and oignons to accompany a piece of grilled meat that's been seasoned with salt and pepper. Is it the method or something?
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I have to say, it looks good and everything but I don't see how that's a brazilian recipe. I mean, eggs bacon and oignons to accompany a piece of grilled meat that's been seasoned with salt and pepper. Is it the method or something?
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voopu
Did anybody else read the title in the fist moment as Piranha and Brazilian Farofa? And the recipe looks absolutly delicious. I know what's going to be on the table tomorrow. ;)
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Did anybody else read the title in the fist moment as Piranha and Brazilian Farofa? And the recipe looks absolutly delicious. I know what's going to be on the table tomorrow. ;)
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drunkhas
Ohh yeah! Andre on FoodTube, i always pester him on instagram with tips, and he's always very gracious about it, really nice and never afraid of sharing advice. Welcome man!
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Ohh yeah! Andre on FoodTube, i always pester him on instagram with tips, and he's always very gracious about it, really nice and never afraid of sharing advice. Welcome man!
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Björn
Be sure to check the muscle fibres, seen around 2: 50 to be sort of diagonal. make sure to cut across them, when you cut the meat the second time for a more tender meat!
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Be sure to check the muscle fibres, seen around 2: 50 to be sort of diagonal. make sure to cut across them, when you cut the meat the second time for a more tender meat!
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Rodrigo
The farofa was prepared exactly as we do. The picanha does not (although this one is great. We get the whole picanha and add salt and we throw in the barbecue.
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The farofa was prepared exactly as we do. The picanha does not (although this one is great. We get the whole picanha and add salt and we throw in the barbecue.
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