tag:blogger.com,1999:blog-3307256105842922116.post2645353849382277194..comments2024-02-22T16:38:33.584-06:00Comments on Authentic Brazilian Cuisine: Gluten-free, delicious “pão-de-queijo mineiro”Elisa D. Teixeirahttp://www.blogger.com/profile/16712435379849739808noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-3307256105842922116.post-26602822155083116342016-09-24T22:15:51.852-05:002016-09-24T22:15:51.852-05:00Hi pschang,
You're right - try reducing the a...Hi pschang,<br /><br />You're right - try reducing the amount of milk - you should have a better consistency without compromising the structure of the pão de queijo. Now, I can tell you it's worth buying "sour" manioc starch (povilho azedo) online and trying the authentic recipe - the texture and flavor are SO MUCH better ;)<br />Nossa, escrevi em inglês, nem me dei conta!...Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-45019637665797319442016-09-23T15:42:44.312-05:002016-09-23T15:42:44.312-05:00Oi Elisa, eu fiz com o Tapioca Starch que e' f...Oi Elisa, eu fiz com o Tapioca Starch que e' facil de encontrar em supermercados asiaticos. E tambem uso queijo mexicano que tem consitencia e gosto de queijo minas. Tem dado certo, mas a massa e' um pouco liquido demais para rolar na mao. Tenho que usar colher para colocar a massa na bandeja. Sera' que a solucao e' usar mais starch e menos leite? Nao faco questao que saia redondinho, mas ajuda na aparencia.pschanghttps://www.blogger.com/profile/00326917468237374660noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-34875679425804919162015-07-19T17:23:16.960-05:002015-07-19T17:23:16.960-05:00I lived in Brazil (Curitiba, Campinas e Gramado) ...I lived in Brazil (Curitiba, Campinas e Gramado) for about 15 years. One of the things I miss the most (along with good faijoada) is pao de qeijo mineiro. I can get mixes but they don't puff up like the real thing. I hope to try your recipes to "matar a saudades." <br />LarryAnonymoushttps://www.blogger.com/profile/14224490776662392583noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-24486289759570179272015-06-02T07:10:20.828-05:002015-06-02T07:10:20.828-05:00Hi Andrea!
Thanks for your question! Yes, you can ...Hi Andrea!<br />Thanks for your question! Yes, you can definitely use a stand mixer for kneading the dough - I use it myself all the time. Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-35642307841135840582015-06-01T17:53:55.331-05:002015-06-01T17:53:55.331-05:00Hi Elisa, can a stand up kitchen aid mixer be used...Hi Elisa, can a stand up kitchen aid mixer be used for kneading the dough?Anonymoushttps://www.blogger.com/profile/01688947992693537021noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-7029298136361306162015-03-08T20:53:01.926-05:002015-03-08T20:53:01.926-05:00Oi Vera,
Obrigada pelo comentário, e por prestigia...Oi Vera,<br />Obrigada pelo comentário, e por prestigiar o blog! Acabei de ver no mapa e Clarkston é "um tirindispingarda" daqui! Se vier pra Ann Arbor, vamos tomar um café ;)<br />Tomara que goste da receita! Me conta depois como ficou.<br />Abraço,Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-32507179081537477652015-03-08T20:06:36.128-05:002015-03-08T20:06:36.128-05:00Oi Elisa, achei sei blog quando procurava uma rece...Oi Elisa, achei sei blog quando procurava uma receita de pao de queijo e vou tentar com o five italian cheese. Aaaaa verifiquei que somos quase vizinhas (aquelo...logo ali de mineiro, sabe!!) estou em Clarkston. :) parabens pelo blog. VeraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-84330933250160210062014-06-24T07:55:49.559-05:002014-06-24T07:55:49.559-05:00Hi! Thanks for your comment! I believe the tapioca...Hi! Thanks for your comment! I believe the tapioca flour they sell on thai stores are the "polvilho doce", which works better for the "lazy cook version", because it makes the dough more elastic and dry. But you could give it a try. I had a friend who did once and was happy with the result. I always use the "polvilho azedo", though. If you try, please let me know how it came out ;)Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-61873682488592889562014-06-23T14:32:01.847-05:002014-06-23T14:32:01.847-05:00Hello Elisa! great recipe . I have tapioca flour ...Hello Elisa! great recipe . I have tapioca flour i bought at a thai grocery store . Do you think it will turn out ok ? Is there any texture difference between the tapioca flour and polvilho azedo? Thanks ! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-35085833772830405232013-09-17T07:40:45.189-05:002013-09-17T07:40:45.189-05:00Thank you so much for your comment! I feel very ve...Thank you so much for your comment! I feel very very happy that my recipe is a success with the little ones in Australia!!! :o)<br />All the best,<br />Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-77796307875692765882013-09-16T00:59:10.114-05:002013-09-16T00:59:10.114-05:00Hi Elisa,
Thank you soo much for the great recipe...Hi Elisa,<br /><br />Thank you soo much for the great recipe! I have made the pao de queijo (the hard way) 3 times already, because my son and his little friends at playgroup just love them. He eats them for breakfast now, we live in Australia... <br /><br />Thanks for sharing :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-70778436029004129552013-09-10T15:45:24.257-05:002013-09-10T15:45:24.257-05:00Thank you, Elisa!Thank you, Elisa!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-8613426408034887772013-09-10T15:28:34.201-05:002013-09-10T15:28:34.201-05:00Hi "Anonymous" :o)
You can find it at T...Hi "Anonymous" :o)<br />You can find it at Tienda La Libertad, at 2231 West Liberty Street, Ann Arbor (corner of West Stadium Blvd.)Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-89323648230730568962013-09-10T14:57:01.635-05:002013-09-10T14:57:01.635-05:00Hi, Elisa! Do you know where I can find polvilho d...Hi, Elisa! Do you know where I can find polvilho doce in Ann Arbor?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-29005767135314880662013-09-10T06:50:44.192-05:002013-09-10T06:50:44.192-05:00Thank you for your comments! I'm glad the reci...Thank you for your comments! I'm glad the recipe was a success. I just brought a piece of authentic queijo da canastra from Minas Gerais and made my best pão de queijo so far. I wish I could find an importer of these cheese here in the U.S... The other day I tried to use fontega, and it tasted good too. Hope you try new cheese mixes and let me know how they come out :o)<br />Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-71560688357270512952013-09-09T21:15:41.396-05:002013-09-09T21:15:41.396-05:00I made these yesterday for a huge fan of pao-de-qu...I made these yesterday for a huge fan of pao-de-queijo, using a 50/50 blend of queijo de minas and parmesan, and they turned out perfectly! My friend said they were the best he'd had outside Brasil. Thank you so much for the wonderful recipe and instructions.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-17403715693919713912013-04-20T22:07:02.699-05:002013-04-20T22:07:02.699-05:00Pão de queijo made with sharp cheddar and parmesan...Pão de queijo made with sharp cheddar and parmesan cheese? Mmmm, I don't think so... My godmother's maid (both from Juíz de Fora, uai!) used to make it with Queijo de Minas. The closher thing I found in the US so far is what they call (in markets that sell Mexican fair) Mexican cheese. It is white, with a very mild taste, relativelly soft (but not with the marvelous texture of Queijo de Minas). I am not sure if you can find this kind of cheese where you live, but I'd be curious about the results if you ever decided to give it a try with this specific kind of cheese...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-19284766381784856242012-10-21T17:50:32.308-05:002012-10-21T17:50:32.308-05:00Oi Paula, tudo bem?
Eu só achei o polvilho azedo a...Oi Paula, tudo bem?<br />Eu só achei o polvilho azedo aqui em lojas brasileiras e em alguns supermercados latinos (como o Fiesta, de Austin). Nos demais, é mais fácil achar o polvilho doce (comercializado como yucca / manioc / cassava starch ou tapioca flour), que não fica muito bom na receita tradicional... <br />Você também pode tentar comprar o produto online - sai um pouco mais caro, mas é o polvilho azedo de verdade. <br />Boa sorte!Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-46742941226189872812012-10-21T16:57:24.929-05:002012-10-21T16:57:24.929-05:00Não sei se você já respondeu mas queria saber se v...Não sei se você já respondeu mas queria saber se você sabe o nome de algum produto pra usar como polvilho da receita tradicional? estou no Canada e não sei se vou achar o verdadeiro polvilhoAnonymoushttps://www.blogger.com/profile/00578203751070171762noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-5803150041800404992012-09-09T16:04:55.974-05:002012-09-09T16:04:55.974-05:00Hi Mary! Thanks for your comments. Have you tried ...Hi Mary! Thanks for your comments. Have you tried any of my recipes yet, or just Leticia's? Let me know if you do. All the best,Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-29105598947665448082012-09-09T12:13:08.671-05:002012-09-09T12:13:08.671-05:00I have used the pao de queijo recipe in Leticia Sc...I have used the pao de queijo recipe in Leticia Schwartz's cookbook, The Brazilian Kitchen. I ordered the sweet and sour manioc flour from Amigo Foods, very reasonably priced although shipping is expensive. My son's Brazilian friends said the pao de queijo was excellent and very authentic tasting. I had to bake it for longer than the recipe called for, about 20 min altogether. I use a stand mixer, that I bought so it would easier to make pao de queijo more often. We love pao de queijo as do my friends who are gluten sensitive. Mary Dalyhttps://www.blogger.com/profile/16235323912280458867noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-45476464372246529402012-01-13T20:14:26.699-06:002012-01-13T20:14:26.699-06:00Dear Tim, thank you for your flattering comments! ...Dear Tim, thank you for your flattering comments! <br />The best way to store the pao de queijo (or pão-de-queijo :o) is in an airtight container, after they cool completely. They will loose their crispy outside after that, but the flavor will be there. To reheat them and get some of that exterior crust back, you can use a panini toaster, or a griddle. If you stuff them with some cheese (and ham, or salami, or sun dried tomato with arugula and buffalo mozzarela!!!) before pressing, they taste really really good! (both versions). Let me know what you think when you try these recipes out!Elisa D. Teixeirahttps://www.blogger.com/profile/16712435379849739808noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-28524791041653002672012-01-12T21:36:43.721-06:002012-01-12T21:36:43.721-06:00Correction, I meant pao-de-queijo. :)
And, my qu...Correction, I meant pao-de-queijo. :)<br /><br />And, my questions refer to both the traditional, and the 'lazy' recipe. <br />Thank you. :)Timhttps://www.blogger.com/profile/00680712533971223815noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-84193360418293447812012-01-12T21:32:17.684-06:002012-01-12T21:32:17.684-06:00Hi Elisa!
If, for whatever reason, all of the...Hi Elisa!<br /> <br /> If, for whatever reason, all of the pao de queijo are not consumed at one time, is there any way to reheat them so that they are somewhat reasonable to eat? Or would it be best to just eat them as is? And should they be stored at room temperature, or in the refrigerator, in the meantime?Timhttps://www.blogger.com/profile/00680712533971223815noreply@blogger.comtag:blogger.com,1999:blog-3307256105842922116.post-43015966776489112932012-01-12T20:53:51.209-06:002012-01-12T20:53:51.209-06:00Elisa, you left some very important information ou...Elisa, you left some very important information out of your bio: You are BEAUTIFUL--inside and out! :)<br /><br />TimTimhttps://www.blogger.com/profile/00680712533971223815noreply@blogger.com