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Torresmos, the Glossary

Torresmos is pork dish from the Azores.^[1]

29 relations: Adobo, Azores, Bacon, Bay leaf, Black pepper, Carne de vinha d'alhos, Cinnamon, Clove, Cracklings, Curing (food preservation), Cut of pork, Entrée, Garlic, Lard, Liver (food), Pan frying, Paprika, Pickling, Pork, Pork belly, Portuguese cuisine, Refrigeration, Salt, Spare ribs, Spice, Stew, Vindaloo, Vinegar, Wine.
Culture of the Azores
Foods with alcoholic drinks

Adobo

Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.

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Azores

The Azores (Açores), officially the Autonomous Region of the Azores (Região Autónoma dos Açores), is one of the two autonomous regions of Portugal (along with Madeira).

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Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back.

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Bay leaf

The bay leaf is an aromatic leaf commonly used as a herb in cooking.

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Black pepper

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning.

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Carne de vinha d'alhos

Carne de vinha d'alhos ("meat of wine with garlic") is a Portuguese dish prepared using a marinade of salt, paprika, chili paste, wine or vinegar, and garlic. Torresmos and Carne de vinha d'alhos are Culture of the Azores, foods with alcoholic drinks, pork dishes and Portuguese cuisine.

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Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

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Clove

Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum.

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Cracklings

Cracklings (American English), crackling (British English), also known as scratchings, are the solid material which remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat.

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Curing (food preservation)

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis.

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Cut of pork

The cuts of pork are the different parts of the pig which are consumed as food by humans.

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Entrée

An entrée, in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal.

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Garlic

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.

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Lard

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

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Liver (food)

The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal).

See Torresmos and Liver (food)

Pan frying

Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan.

See Torresmos and Pan frying

Paprika

Paprika (US,; UK) is a spice made from dried and ground red peppers. Torresmos and Paprika are Portuguese cuisine.

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Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

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Pork

Pork is the culinary name for the meat of the pig (Sus domesticus). Torresmos and Pork are pork dishes.

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Pork belly

Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig.

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Portuguese cuisine

The oldest known book on Portuguese cuisine, entitled Livro de Cozinha da Infanta D. Maria de Portugal, from the 16th century, describes many popular dishes of meat, fish, poultry and others.

See Torresmos and Portuguese cuisine

Refrigeration

Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature).

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Salt

In common usage, salt is a mineral composed primarily of sodium chloride (NaCl).

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Spare ribs

Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones.

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