{"id":32693,"date":"2025-04-16T23:41:32","date_gmt":"2025-04-16T23:41:32","guid":{"rendered":"https:\/\/usapulseseu.org\/dicas-de-cozinha\/"},"modified":"2025-04-16T23:41:32","modified_gmt":"2025-04-16T23:41:32","slug":"dicas-de-cozinha","status":"publish","type":"page","link":"https:\/\/usapulseseu.org\/pt-pt\/receitas\/dicas-de-cozinha\/","title":{"rendered":"Dicas de cozinha"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;gcid-a2cce56f-8b6d-49c7-96ea-cdeacb74cc31&#8243; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; background_position=&#8221;center_right&#8221; background_horizontal_offset=&#8221;12%&#8221; custom_margin=&#8221;0px||||false|false&#8221; custom_padding=&#8221;26px||3px||false|false&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{%22gcid-a2cce56f-8b6d-49c7-96ea-cdeacb74cc31%22:%91%22background_color%22%93}&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;Como preparar as leguminosas para cozinhar&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; title_font_size=&#8221;80px&#8221; custom_padding=&#8221;||||false|false&#8221; title_font_size_tablet=&#8221;80px&#8221; title_font_size_phone=&#8221;49px&#8221; title_font_size_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/graphic-1.png&#8221; title_text=&#8221;graphic-1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/edge-pattern-4-1.png&#8221; background_size=&#8221;contain&#8221; background_position=&#8221;top_center&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row column_structure=&#8221;1_4,1_2,1_4&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; max_width=&#8221;100%&#8221; module_alignment=&#8221;center&#8221; custom_padding=&#8221;|0%||10%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; hover_enabled=&#8221;0&#8243; custom_css_main_element=&#8221;width: 15% !important;&#8221; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-4.png&#8221; title_text=&#8221;button-oval-4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221; custom_css_main_element_last_edited=&#8221;on|phone&#8221; custom_css_main_element_phone=&#8221;width: 75%!important;&#8221; custom_css_main_element_tablet=&#8221;width: 40% !important;&#8221;][et_pb_heading title=&#8221;Selecionar&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Embora a \u00fanica forma de testar a qualidade de um pulso seja cozinh\u00e1-lo, existem alguns sinais que nos podem ajudar a detetar a qualidade de um pulso:<\/p>\n<p>Ao selecionar as leguminosas, \u00e9 conveniente verificar se est\u00e3o limpas, sem objectos estranhos como pedras, paus ou sujidade, e com poucas ou nenhumas sementes danificadas, partidas ou esfoladas.<\/p>\n<ul>\n<li>A homogeneidade do tamanho e da forma \u00e9 normalmente um sinal de qualidade do impulso.<\/li>\n<li>Os feij\u00f5es e as lentilhas devem ter uma pele lisa e brilhante.<\/li>\n<li>As peles enrugadas do feij\u00e3o e da lentilha tendem a abrir-se quando a semente est\u00e1 hidratada.<\/li>\n<li>Procura leguminosas t\u00e3o frescas quanto poss\u00edvel &#8211; melhor se forem da \u00faltima colheita.<\/li>\n<li>Verifica o pa\u00eds de origem. Isto indicar\u00e1 se o pulso vem de um pa\u00eds com controlos fitossanit\u00e1rios fi\u00e1veis. <\/li>\n<li>A compra a um especialista em leguminosas \u00e9 uma das formas mais seguras de encontrar leguminosas de boa qualidade.<\/li>\n<\/ul>\n<p>Por estas raz\u00f5es, os especialistas em pulsos de todo o mundo preferem os pulsos dos Estados Unidos, que s\u00e3o reconhecidos como o padr\u00e3o mundial em termos de qualidade de pulsos.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243; disabled_on=&#8221;on|on|off&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|||62px|false|false&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/AdobeStock_320893217-scaled.jpeg&#8221; title_text=&#8221;Happy family laughing loud and cooking on kitchen&#8221; module_class=&#8221;pa-image-gallery-1-1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; min_height=&#8221;280px&#8221; border_radii=&#8221;on|34px|34px|34px|34px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; max_width=&#8221;100%&#8221; custom_padding=&#8221;|10%||10%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;width: 15% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/graphic-bean.png&#8221; title_text=&#8221;graphic-bean&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|||15px|false|false&#8221; custom_css_main_element=&#8221;width: 85% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;Embeber&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Lava as leguminosas num coador antes de as demolhar para eliminar as part\u00edculas e as leguminosas que flutuam. A demolha \u00e9 um passo crucial porque reduz o tempo de cozedura. Elimina tamb\u00e9m grande parte dos oligossac\u00e1ridos, que podem causar flatul\u00eancia. As leguminosas duplicam ou triplicam de volume, por isso certifica-te de que t\u00eam espa\u00e7o e \u00e1gua suficientes para crescer.   <\/p>\n<p>O ideal \u00e9 p\u00f4-los de molho durante a noite antes de os preparar. Deves deix\u00e1-los num local frio ou no frigor\u00edfico, para evitar a fermenta\u00e7\u00e3o. Se adicionares uma colher de sopa de vinagre de cidra de ma\u00e7\u00e3 \u00e0 \u00e1gua de demolha, podes ajudar a promover a digest\u00e3o. Idealmente, o tempo de demolha deve ser no m\u00ednimo de 4 horas e no m\u00e1ximo de 12 horas.   <\/p>\n<p>Apresentamos-te o m\u00e9todo de demolha tradicional e dois m\u00e9todos alternativos para obter leguminosas limpas, bem hidratadas e prontas a cozinhar.<\/p>\n<p><strong>M\u00e9todo tradicional de demolha  <\/strong><\/p>\n<ul>\n<li>Coloca as leguminosas num tacho, cobrindo-as com 3 vezes o seu volume de \u00e1gua.<\/li>\n<li>Deixa-os de molho durante um m\u00ednimo de 4 horas e um m\u00e1ximo de 12 horas, num local fresco.<\/li>\n<li>Escorre as leguminosas e deita fora a \u00e1gua (Nota: a \u00e1gua fria inicia o processo de reidrata\u00e7\u00e3o, mas n\u00e3o o termina, os feij\u00f5es ficar\u00e3o enrugados). Acabam de reidratar durante a cozedura.<\/li>\n<li>Enxagua com \u00e1gua fresca.<\/li>\n<li>Prepara-te para cozinhar.<\/li>\n<\/ul>\n<p>Mas h\u00e1 duas formas alternativas de demolhar feij\u00e3o, gr\u00e3o-de-bico e ervilhas secas (n\u00e3o recomendado para lentilhas):<\/p>\n<p><strong>M\u00e9todo de imers\u00e3o a quente  <\/strong><\/p>\n<ul>\n<li>Coloca as leguminosas numa panela grande e adiciona 4 partes de \u00e1gua para cada parte de feij\u00e3o.<\/li>\n<li>Aquece a ca\u00e7arola at\u00e9 a \u00e1gua ferver, mantendo-a a ferver durante 2 ou 3 minutos.<\/li>\n<li>Retira a panela do lume, tapa e deixa o feij\u00e3o de molho durante 1 hora.<\/li>\n<li>Escorre o feij\u00e3o e deita fora a \u00e1gua de demolha.<\/li>\n<li>Enxagua com \u00e1gua fresca.<\/li>\n<li>Prepara-te para cozinhar.<\/li>\n<\/ul>\n<p><strong>Imers\u00e3o sob press\u00e3o  <\/strong><\/p>\n<ul>\n<li>Coloca as leguminosas numa panela de press\u00e3o e cobre com 7 cm de \u00e1gua.<\/li>\n<li>Aquece a panela de press\u00e3o at\u00e9 estar pressurizada.<\/li>\n<li>Retira a panela do lume e deixa a press\u00e3o baixar naturalmente.<\/li>\n<li>Deita fora a \u00e1gua de demolha, passa as leguminosas por \u00e1gua e prepara a tua receita.<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_4,1_2,1_4&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; max_width=&#8221;100%&#8221; module_alignment=&#8221;center&#8221; custom_padding=&#8221;|0%||10%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; custom_css_main_element=&#8221;width: 15% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-2-1.png&#8221; title_text=&#8221;button-oval-2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221; custom_css_main_element_last_edited=&#8221;on|phone&#8221; custom_css_main_element_phone=&#8221;width: 75% !important;&#8221; custom_css_main_element_tablet=&#8221;width: 40% !important;&#8221;][et_pb_heading title=&#8221;Cozinhar&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Ao cozinhar leguminosas, \u00e9 aconselh\u00e1vel n\u00e3o utilizar panelas de alum\u00ednio ou de ferro fundido, uma vez que estes materiais tendem a dificultar a cozedura e a alterar a cor do produto.<\/p>\n<p>As leguminosas aumentam de 2 a 2,5 vezes de volume durante a cozedura, por isso tem isso em conta quando preparares as por\u00e7\u00f5es. Para cozinhar as leguminosas, \u00e9 melhor come\u00e7ar com \u00e1gua fria &#8211; com exce\u00e7\u00e3o do gr\u00e3o-de-bico, que deve ser sempre adicionado quando a \u00e1gua estiver a ferver &#8211; e ap\u00f3s cerca de 10-15 minutos, quando come\u00e7arem a ferver, \u00e9 importante remover a espuma que se forma, pois cont\u00e9m impurezas e antinutrientes. <\/p>\n<p>\u00c9 importante que n\u00e3o cozinhes demasiado as leguminosas, pois elas perdem nutrientes, textura, cor e sabor. Se estiveres a trabalhar com leguminosas dif\u00edceis de cozer, a adi\u00e7\u00e3o de bicarbonato \u00e0 \u00e1gua de demolha ou \u00e0 \u00e1gua de cozedura ir\u00e1 garantir que as leguminosas ficam mais macias, no entanto, ao faz\u00ea-lo, tamb\u00e9m destruir\u00e1s parte da tiamina, dificultando a assimila\u00e7\u00e3o dos amino\u00e1cidos. <\/p>\n<p>Se decidires usar bicarbonato, \u00e9 melhor usar a seguinte propor\u00e7\u00e3o:<\/p>\n<p>1g. de bicarbonato x 1L de \u00e1gua x 200gr. de leguminosas secas. <\/p>\n<p>A Legumechef recomenda que cozinhes as leguminosas sozinhas, pois isso optimiza os tempos de cozedura e torna o lote cozinhado mais vers\u00e1til, pois pode ser utilizado em diferentes receitas (guisados, hamb\u00fargueres, saladas&#8230;).<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243; disabled_on=&#8221;on|on|off&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|||62px|false|false&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/AdobeStock_679694118-scaled.jpeg&#8221; title_text=&#8221;Lentils cooking in the pot on the stove&#8221; module_class=&#8221;pa-image-gallery-1-1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; min_height=&#8221;280px&#8221; border_radii=&#8221;on|34px|34px|34px|34px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; max_width=&#8221;100%&#8221; custom_padding=&#8221;|10%||10%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;width: 15% !important;&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|||15px|false|false&#8221; custom_css_main_element=&#8221;width: 85% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_accordion closed_toggle_background_color=&#8221;#FFFFFF&#8221; toggle_icon=&#8221;&#8221;||divi||400&#8243; use_icon_font_size=&#8221;on&#8221; icon_font_size=&#8221;34px&#8221; module_class=&#8221;accordion-title pa-add-accordion-icon&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; toggle_level=&#8221;h1&#8243; toggle_font=&#8221;||||||||&#8221; max_width=&#8221;100%&#8221; module_alignment=&#8221;center&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|true&#8221; custom_css_free_form=&#8221;.accordion-title h1 {|| text-transform: none;||}||\/*adiciona um \u00edcone ao acorde\u00e3o aberto*\/||.pa-add-accordion-icon .et_pb_accordion_item.et_pb_toggle_open .et_pb_toggle_title:before {|| display: block;|| content: %22%9221%22 !important;||}&#8221; border_width_all=&#8221;0px&#8221; border_width_top=&#8221;1px&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221; toggle_icon__hover_enabled=&#8221;off|desktop&#8221;][et_pb_accordion_item title=&#8221;Tradicional  &#8221; open=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; background_position=&#8221;top_right&#8221; background_horizontal_offset=&#8221;3%&#8221; background_vertical_offset=&#8221;0%&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; custom_css_free_form=&#8221;||background-position: 50% 50%;&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>\u00c9 dif\u00edcil indicar o tempo exato de cozedura, uma vez que existem muitas vari\u00e1veis, como a variedade, a idade, a dureza da \u00e1gua utilizada e a altitude da zona.<\/p>\n<p>Para decidir o tempo de cozedura, \u00e9 necess\u00e1rio ter em conta a utiliza\u00e7\u00e3o que vai ser dada \u00e0s leguminosas. Por exemplo: se as vamos juntar a uma salada, congelar e utilizar mais tarde para juntar a uma sopa ou a um guisado, \u00e9 prefer\u00edvel que estejam firmes ou ligeiramente mal cozidas. <\/p>\n<p>Tempo aproximado de cozedura tradicional:<\/p>\n<ul>\n<li>Feij\u00e3o-frade: 30min a 1h<\/li>\n<li>Feij\u00e3o vermelho, rosa ou branco: 1h a 1h30min<\/li>\n<li>Feij\u00e3o-de-lima beb\u00e9: 1h<\/li>\n<li>Feij\u00e3o-de-lima grande: 45min a 1h<\/li>\n<li>Gr\u00e3o-de-bico: 1h a 1h30min (Come\u00e7a com \u00e1gua quente)<\/li>\n<li>Lentilhas inteiras: 20-40min<\/li>\n<li>Lentilhas descorticadas: 15-30min<\/li>\n<li>Ervilhas partidas: 45min a 1h<\/li>\n<\/ul>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Coletor de press\u00e3o&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; background_position=&#8221;top_right&#8221; background_horizontal_offset=&#8221;3%&#8221; background_vertical_offset=&#8221;0%&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; custom_css_free_form=&#8221;||background-position: 50% 50%;&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<p>Com este m\u00e9todo, o tempo de cozedura \u00e9 muito reduzido. O processo inicial \u00e9 o mesmo que o m\u00e9todo tradicional: come\u00e7a com \u00e1gua fria (com exce\u00e7\u00e3o do gr\u00e3o-de-bico) e cozinha durante 10-15min at\u00e9 come\u00e7ar a espumar, retira a espuma e depois tapa para come\u00e7ar a cozinhar \u00e0 press\u00e3o. \u00c9 importante respeitar os tempos de cozedura, uma vez que est\u00e3o tapados e a ser cozinhados com press\u00e3o, pelo que n\u00e3o podemos testar as leguminosas enquanto cozinham.  <\/p>\n<p><span data-contrast=\"none\">Relativamente ao <\/span><span data-contrast=\"none\">o sal, faremos o mesmo que <\/span><span data-contrast=\"none\">no <\/span><span data-contrast=\"none\">m\u00e9todo tradicional.<\/span><span data-ccp-props=\"{\"> <\/span><\/p>\n<p><span data-ccp-props=\"{\"><b>Tempos aproximados de cozedura \u00e0 press\u00e3o:<\/b> <\/span><\/p>\n<ul>\n<li>Feij\u00e3o-frade: 20-25min<\/li>\n<li>Feij\u00e3o vermelho, rosa ou branco: 30-40min<\/li>\n<li>Feij\u00e3o-frade: 30-35min<\/li>\n<li>Feij\u00e3o-de-lima grande: 35-40min<\/li>\n<li>Gr\u00e3o-de-bico: 45 min (Come\u00e7a com \u00e1gua quente)<\/li>\n<li>Lentilhas Pardina: 25-30min<\/li>\n<li>Lentilhas descorticadas: 10-15min<\/li>\n<li>Ervilhas partidas: 15-20min<\/li>\n<\/ul>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Cozinhar em Sous-vide&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; background_position=&#8221;top_right&#8221; background_horizontal_offset=&#8221;3%&#8221; background_vertical_offset=&#8221;0%&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; custom_css_free_form=&#8221;||background-position: 50% 50%;&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<p><span data-contrast=\"none\">Se<\/span><span data-contrast=\"none\"> tiveres<\/span><span data-contrast=\"none\"> tiveres o material necess\u00e1rio; <\/span><span data-contrast=\"none\">aqui tens<\/span><span data-contrast=\"none\"> os passos a seguir<\/span><span data-contrast=\"none\"> para cozinhar leguminosas sous-vide<\/span><span data-contrast=\"none\">:<\/span><span data-ccp-props=\"{}\"> <\/span><\/p>\n<ul>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Hidrata as leguminosas deixando-as de molho durante 12 horas.<\/span><\/li>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Prepara um banho-maria entre 80-90\u00baC.<\/span><\/li>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Coa e passa por \u00e1gua<\/span><span data-contrast=\"none\"> as leguminosas e mede a \u00e1gua de cozedura, <\/span><span data-contrast=\"none\">precisas de<\/span><span data-contrast=\"none\"><span> <\/span>precisas de 3 partes de \u00e1gua para 1 de legumes.<\/span><\/li>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Pesa a \u00e1gua e, por cada 100 g, adiciona 1 g de sal (ou seja, 1% de sal por peso). <\/span><\/li>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Coloca as leguminosas num saco de cozinha adequado, cobre-as<span> <\/span><\/span><span data-contrast=\"none\">com <\/span><span data-contrast=\"none\">com a \u00e1gua com sal e coloca<span> <\/span><\/span><span data-contrast=\"none\">o saco<\/span><span data-contrast=\"none\"><span> <\/span>saco no banho-maria,<span> <\/span><\/span><span data-contrast=\"none\">fecha os bordos com<\/span><span data-contrast=\"none\"><span> <\/span>clipes<\/span><span data-contrast=\"none\">. Outra op\u00e7\u00e3o seria usares um frasco de vidro.<\/span> <\/li>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Para o tempo de cozedura, estimamos que sejam necess\u00e1rias pelo menos 4 horas para a maioria dos feij\u00f5es e at\u00e9 6 horas para o gr\u00e3o-de-bico. Verificaremos a textura das leguminosas ap\u00f3s 4 horas e veremos se precisam de mais tempo. <\/span><\/li>\n<li data-leveltext=\"\uf0b7\" data-font=\"Symbol\" data-listid=\"22\" aria-setsize=\"-1\" data-aria-posinset=\"1\" data-aria-level=\"1\"><span data-contrast=\"none\">Uma vez terminada a cozedura, deixa arrefecer as leguminosas na sua \u00e1gua de cozedura<\/span><span data-contrast=\"none\">ou <\/span><span data-contrast=\"none\">utiliza <\/span><span data-contrast=\"none\">gelo<\/span><span data-contrast=\"none\"> <\/span><span data-contrast=\"none\">&amp; \u00e1gua para os arrefecer o mais rapidamente poss\u00edvel.<\/span>\n<div class=\"jet-accordion__item jet-toggle jet-toggle-move-up-effect active-toggle\">\n<div id=\"jet-toggle-content-9424\" class=\"jet-toggle__content\" data-toggle=\"4\" role=\"region\" data-template-id=\"false\">\n<div class=\"jet-toggle__content-inner\">\n<ul><\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"jet-accordion__item jet-toggle jet-toggle-move-up-effect\">\n<div id=\"jet-toggle-control-9425\" class=\"jet-toggle__control elementor-menu-anchor\" data-toggle=\"5\" role=\"button\" aria-controls=\"jet-toggle-content-9425\" aria-expanded=\"false\" data-template-id=\"false\" tabindex=\"0\"><\/div>\n<\/div>\n<\/li>\n<\/ul>\n<p>[\/et_pb_accordion_item][et_pb_accordion_item title=&#8221;Germina\u00e7\u00e3o&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; background_position=&#8221;top_right&#8221; background_horizontal_offset=&#8221;3%&#8221; background_vertical_offset=&#8221;0%&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||||false|false&#8221; custom_css_free_form=&#8221;||background-position: 50% 50%;&#8221; global_colors_info=&#8221;{}&#8221; open=&#8221;off&#8221;]<\/p>\n<p><span data-contrast=\"none\">Quando as leguminosas germinam, a a\u00e7\u00e3o enzim\u00e1tica come\u00e7a a decompor os nutrientes armazenados na semente. Por isso, ao consumi-las, a assimila\u00e7\u00e3o desses nutrientes exige menos trabalho do nosso sistema digestivo. <\/span><span data-contrast=\"none\">  Para come\u00e7ar, devemos limpar os elementos que vamos utilizar para germinar, assim como as sementes. Uma solu\u00e7\u00e3o com per\u00f3xido de hidrog\u00e9nio ajuda-nos a limpar as leguminosas e a prepar\u00e1-las para a germina\u00e7\u00e3o. <\/span><\/p>\n<p><span data-contrast=\"none\">Uma vez limpos, podemos semi-hidrat\u00e1-los ou coloc\u00e1-los diretamente para germinar. Cobre-as com um pano h\u00famido e coloca-as num local quente. Durante os pr\u00f3ximos dias  <\/span><span data-contrast=\"none\">,<\/span><span data-contrast=\"none\">  o g\u00e9rmen brotar\u00e1. Ao fim de cerca de 3 dias, estar\u00e1 no seu ponto \u00f3timo. <\/span><span data-contrast=\"none\"> <\/span><span data-contrast=\"none\">Agora podem ser semi-cozinhadas, comidas diretamente ou mo\u00eddas.<\/span><\/p>\n<p>[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_4,1_2,1_4&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; max_width=&#8221;100%&#8221; module_alignment=&#8221;center&#8221; custom_padding=&#8221;|4%||10%|false|false&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;][et_pb_column type=&#8221;1_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; custom_css_main_element=&#8221;width: 15% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-3.png&#8221; title_text=&#8221;button-oval-3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;width: 70% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;Armazenamento&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Leguminosas secas  <\/strong><\/p>\n<p>As leguminosas secas s\u00e3o geralmente f\u00e1ceis de armazenar e conservar. Al\u00e9m disso, est\u00e3o sempre \u00e0 m\u00e3o e, como produto seco, s\u00e3o &#8220;n\u00e3o perec\u00edveis&#8221;. Devem ser armazenadas em recipientes herm\u00e9ticos e num local fresco e seco, evitando a luz direta, especialmente do sol. Desta forma n\u00e3o escurecem nem mudam de consist\u00eancia. A por\u00e7\u00e3o por pessoa \u00e9 de aproximadamente 60-85g de peso seco.    <\/p>\n<p><strong>Leguminosas cozidas  <\/strong><\/p>\n<p>Depois de cozinhadas, as leguminosas podem ser conservadas no frigor\u00edfico durante 3-5 dias. Quanto mais cedo as leguminosas cozinhadas forem arrefecidas e refrigeradas, melhor garantimos uma conserva\u00e7\u00e3o adequada. Tamb\u00e9m resistem ao congelamento. Congela num recipiente herm\u00e9tico, com o caldo de cozedura. As leguminosas cozidas podem ser congeladas durante 3 a 5 meses sem perderem as suas carater\u00edsticas. Para a descongela\u00e7\u00e3o, \u00e9 importante uma descongela\u00e7\u00e3o lenta no frigor\u00edfico. Para a conserva\u00e7\u00e3o no congelador, as leguminosas podem ser ligeiramente mal cozidas porque o congelamento tende a amolec\u00ea-las      <\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243; disabled_on=&#8221;on|on|off&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|||62px|false|false&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/AdobeStock_1248849650-scaled.jpeg&#8221; title_text=&#8221;Pantry perfection, An organized kitchen featuring clear storage containers filled with pasta, grains, and beans for effortless meal preparation&#8221; module_class=&#8221;pa-image-gallery-1-1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; min_height=&#8221;280px&#8221; border_radii=&#8221;on|34px|34px|34px|34px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_4,1_2,1_4&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; max_width=&#8221;100%&#8221; module_alignment=&#8221;center&#8221; custom_padding=&#8221;|0%||10%|false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_enable_image=&#8221;off&#8221; background_size=&#8221;contain&#8221; custom_css_main_element=&#8221;width: 15% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-2-1.png&#8221; title_text=&#8221;button-oval-2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221; custom_css_main_element_last_edited=&#8221;on|phone&#8221; custom_css_main_element_phone=&#8221;width: 75% !important;&#8221; custom_css_main_element_tablet=&#8221;width: 40% !important;&#8221;][et_pb_heading title=&#8221;DICAS&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Conselhos para cozinhar leguminosas  <\/strong><\/p>\n<ul>\n<li>Depois de demolhar, deita fora a \u00e1gua e passa as leguminosas por \u00e1gua.<\/li>\n<li>A adi\u00e7\u00e3o de bicarbonato de s\u00f3dio (1g por litro) durante a demolha pode melhorar a textura das leguminosas, embora limite a absor\u00e7\u00e3o de certos nutrientes.<\/li>\n<li>Acrescenta \u00e1gua suficiente para cobrir as leguminosas, mas n\u00e3o a enchas demasiado para evitar que se movam durante a cozedura.<\/li>\n<li>Coze com \u00e1gua fria e sem sal. O sal prolonga o tempo de cozedura. No caso do gr\u00e3o-de-bico, a \u00e1gua deve estar sempre a ferver.  <\/li>\n<li>Se for necess\u00e1rio adicionar \u00e1gua durante a cozedura, adiciona \u00e1gua quente\/fervente &#8211; a quantidade necess\u00e1ria para cobrir novamente as leguminosas.<\/li>\n<li>Deixa as leguminosas repousar ap\u00f3s a cozedura na pr\u00f3pria \u00e1gua quente da cozedura para uma hidrata\u00e7\u00e3o adicional.<\/li>\n<li>As leguminosas devem ser cozinhadas em lume brando ou em lume brando para evitar que se partam.<\/li>\n<li>Retira a espuma da superf\u00edcie durante a cozedura para eliminar a maior parte das saponinas e dos taninos e para melhorar a textura.<\/li>\n<li>Alguns cozinheiros preferem cozer as leguminosas em caldo de carne para lhes infundir mais uniformemente o sabor e o sal.<\/li>\n<li>Algumas gotas de lim\u00e3o acabado de espremer no final da cozedura ajudam a reduzir o sabor a terra de certas variedades de lentilhas.<\/li>\n<\/ul>\n<p><strong>Conselhos para tornar as leguminosas mais diger\u00edveis para o corpo humano<\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>Adiciona a alga kombu durante a cozedura: cont\u00e9m \u00e1cido glut\u00e2mico que confere umami aos alimentos, amolece as fibras das leguminosas, reduz o tempo de cozedura e torna as leguminosas mais diger\u00edveis. Basta adicionares cerca de dez cent\u00edmetros desta alga durante a cozedura das leguminosas. No final da cozedura, retira a alga  <\/li>\n<li>Consome leguminosas com ervas carminativas (plantas como: coentros, funcho, gengibre, alecrim, tomilho, camomila; ou especiarias como: noz-moscada, cominhos, anis&#8230;) para melhorar a biodisponibilidade dos nutrientes. Um carminativo \u00e9 um medicamento ou uma subst\u00e2ncia que ajuda a digest\u00e3o. O efeito refere-se a um efeito antiespasm\u00f3dico nos m\u00fasculos lisos do est\u00f4mago e a uma diminui\u00e7\u00e3o do efeito de fermenta\u00e7\u00e3o na flora intestinal.  <\/li>\n<li>Terminar os pratos com agri\u00f5es ajuda-nos a digerir devido \u00e0s suas carater\u00edsticas f\u00edsico-qu\u00edmicas.<\/li>\n<li>Acompanha as leguminosas com fermentos para que o organismo assimile melhor certos nutrientes.<\/li>\n<li>N\u00e3o mistures leguminosas com gorduras saturadas, pois estas dificultam a sua digest\u00e3o.<\/li>\n<li>Completa as leguminosas com cereais\/sementes integrais para poderes sintetizar a metionina, um amino\u00e1cido essencial.<\/li>\n<li>O consumo regular de leguminosas gera uma flora bacteriana mais espec\u00edfica no intestino para uma melhor assimila\u00e7\u00e3o das leguminosas<\/li>\n<li>As leguminosas sem pele t\u00eam menos fibras e s\u00e3o mais f\u00e1ceis de digerir.<\/li>\n<li>Se adicionares tomate, sumo de lim\u00e3o ou outros ingredientes \u00e1cidos, podes facilitar a digest\u00e3o. Adiciona-os quando as leguminosas j\u00e1 estiverem tenras. <\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_4&#8243; disabled_on=&#8221;on|on|off&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_padding=&#8221;|||62px|false|false&#8221; custom_css_main_element=&#8221;width: 40% !important;&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2023\/07\/1-1-1.png&#8221; alt=&#8221;TA\u00c7AS DE BURRITO&#8221; title_text=&#8221;BURRITO BOWLS&#8221; module_class=&#8221;pa-image-gallery-1-1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; min_height=&#8221;280px&#8221; border_radii=&#8221;on|34px|34px|34px|34px&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_color=&#8221;gcid-cf591f5c-608d-42b7-97e0-b1ad9c0fc082&#8243; global_colors_info=&#8221;{%22gcid-cf591f5c-608d-42b7-97e0-b1ad9c0fc082%22:%91%22background_color%22%93}&#8221;][et_pb_row _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;60%&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Podes tamb\u00e9m descarregar os seguintes PDFs para mais informa\u00e7\u00f5es e ideias sobre como cozinhar as tuas leguminosas:<\/strong><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;2_3,1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;60%&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#eaeaea&#8221; border_width_bottom=&#8221;1px&#8221; border_color_bottom=&#8221;#eaeaea&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;guia simples para cozinhar leguminosas&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; custom_margin=&#8221;-25px|||||&#8221; custom_padding=&#8221;||17px|||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Fonte: www.usapulses.org<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_icon font_icon=&#8221;&#8221; icon_color=&#8221;#737b4c&#8221; icon_width=&#8221;32px&#8221; title_text=&#8221;button-oval-1&#8243; url=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/simple-guide-cooking-pulses.pdf&#8221; url_new_window=&#8221;on&#8221; align=&#8221;right&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-1-1.png&#8221; custom_padding=&#8221;12px|8px|12px|8px|true|true&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_icon][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;2_3,1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;60%&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#eaeaea&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;como cozinhar feij\u00e3o&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; custom_margin=&#8221;-25px|||||&#8221; custom_padding=&#8221;||17px|||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Fonte: www.usapulses.org<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_icon font_icon=&#8221;&#8221; icon_color=&#8221;#737b4c&#8221; icon_width=&#8221;32px&#8221; title_text=&#8221;button-oval-1&#8243; url=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/HowToCook_Beans.pdf&#8221; url_new_window=&#8221;on&#8221; align=&#8221;right&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-1-1.png&#8221; custom_padding=&#8221;12px|8px|12px|8px|true|true&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_icon][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;2_3,1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;60%&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#eaeaea&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;como cozinhar o gr\u00e3o-de-bico&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; custom_margin=&#8221;-25px|||||&#8221; custom_padding=&#8221;||17px|||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Fonte: www.usapulses.org<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_icon font_icon=&#8221;&#8221; icon_color=&#8221;#737b4c&#8221; icon_width=&#8221;32px&#8221; title_text=&#8221;button-oval-1&#8243; url=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/HowToCook_Chickpeas.pdf&#8221; url_new_window=&#8221;on&#8221; align=&#8221;right&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-1-1.png&#8221; custom_padding=&#8221;12px|8px|12px|8px|true|true&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_icon][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;2_3,1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;60%&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#eaeaea&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;como cozinhar lentilhas&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; custom_margin=&#8221;-25px|||||&#8221; custom_padding=&#8221;||17px|||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Fonte: www.usapulses.org<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_icon font_icon=&#8221;&#8221; icon_color=&#8221;#737b4c&#8221; icon_width=&#8221;32px&#8221; title_text=&#8221;button-oval-1&#8243; url=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/HowToCook_Lentils.pdf&#8221; url_new_window=&#8221;on&#8221; align=&#8221;right&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-1-1.png&#8221; custom_padding=&#8221;12px|8px|12px|8px|true|true&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_icon][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;2_3,1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;60%&#8221; border_width_top=&#8221;1px&#8221; border_color_top=&#8221;#eaeaea&#8221; border_width_bottom=&#8221;1px&#8221; border_color_bottom=&#8221;#eaeaea&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;2_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_heading title=&#8221;como cozinhar ervilhas partidas&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_heading][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; width=&#8221;100%&#8221; custom_margin=&#8221;-25px|||||&#8221; custom_padding=&#8221;||17px|||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p>Fonte: www.usapulses.org<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_icon font_icon=&#8221;&#8221; icon_color=&#8221;#737b4c&#8221; icon_width=&#8221;32px&#8221; title_text=&#8221;button-oval-1&#8243; url=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2025\/04\/HowToCook_SplitPeas.pdf&#8221; url_new_window=&#8221;on&#8221; align=&#8221;right&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/usapulseseu.org\/wp-content\/uploads\/2024\/12\/button-oval-1-1.png&#8221; custom_padding=&#8221;12px|8px|12px|8px|true|true&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_icon][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Embora a \u00fanica forma de testar a qualidade de um pulso seja cozinh\u00e1-lo, existem alguns sinais que nos podem ajudar a detetar a qualidade de um pulso: Ao selecionar as leguminosas, \u00e9 conveniente verificar se est\u00e3o limpas, sem objectos estranhos como pedras, paus ou sujidade, e com poucas ou nenhumas sementes danificadas, partidas ou esfoladas. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":32262,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"dipi_cpt_category":[],"class_list":["post-32693","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dicas de cozinha - USA Pulses EU<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/usapulseseu.org\/pt-pt\/receitas\/dicas-de-cozinha\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dicas de cozinha - USA Pulses EU\" \/>\n<meta property=\"og:description\" content=\"Conhece as tuas pulsa\u00e7\u00f5esFEIJ\u00c3O PINTOPrepara\u00e7\u00e3o e coment\u00e1rios As lentilhas descorticadas cozinham rapidamente e s\u00e3o perfeitas para sopas, guisados e dals. T\u00eam menos fibra e tanino do que as lentilhas inteiras, o que as torna mais f\u00e1ceis de digerir. Especialmente indicadas para crian\u00e7as pequenas e adultos mais velhos. 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