Portuguese cooks love to alter traditional recipes, adding ingredients that can be difficult to detect but impart a special taste. We recently learned a few of these tricks.
Our fish monger told us that “people always rave about my fish sauces. They don’t know I use a secret ingredient. When no one’s looking, I blend in a tablespoon of Savora mustard. It makes all the difference.”
A saleswoman at Quinta do Sanguinhal confided: “when I roast meat, I use a secret ingredient. When no one’s looking, I pour a glass of “licoroso” (desert wine) on the meat. It gives the sauce an amazing taste.”
The butcher gave us a pretty conventional stew recipe. When we asked him what made the recipe so special, he said, “Well, I use a secret ingredient. When no one’s looking I pour half a beer on the stew. Then, I drink the other half.”
We plan to find out whether these tricks work… when no one’s looking.
2 thoughts on “Secrets of Portuguese cooking”
There is always that little something that many avos went to their graves without disclosing it even to family so that no be will make it as good as they did! :d