Originally Posted by
Swissaire
4. Lightly salt the meat, primarily into the fat. The opposite is usually found at Churrascarias with a truckload of sale corso, (coarse rock salt), thrown onto the steaks. This we were told has been used to hide poorer cuts of meat in some restaurants.
Yes! Finally someone explains to me why they throw so much salt on to meat.
I also find that Brazilians tend to overcook meat, unless I request otherwise. Does "no ponto" translate to "medium rare"? Is it not so common in Brazil? Perhaps I've not been eating out at sufficiently high end places