Translations:Portuguese cuisine/5/en: Difference between revisions

From Azupedia
Jump to navigation Jump to search
VisualWikitext
FuzzyBot (talk | contribs)
14,806 edits
Importing a new version from external source
 
(No difference)

Latest revision as of 15:34, 3 June 2025

Information about message (contribute)
This message has no documentation. If you know where or how this message is used, you can help other translators by adding documentation to this message.
Message definition (Portuguese cuisine)
[[File:Pan artesán galego 2.jpg|thumb|right|Broa was likely introduced by the [[Suebi]] as ''brauþ'' (bread)]] 
[[Olive oil]] is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.
Broa was likely introduced by the Suebi as brauþ (bread)

Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. This has led to a unique classification of olive oils in Portugal, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.

Retrieved from "https://wiki.tiffa.net/w/index.php?title=Translations:Portuguese_cuisine/5/en&oldid=148967"