Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "d32743c391614d258481e0e852aa3910",
    "updated": "2025-04-25T14:40:16.721Z",
    "title": "Crispy french fries",
    "subtitle": "",
    "description": "Frying at home is ideal for those with food allergies, as it allows you to avoid cross-contamination from communal fryers often found in restaurants. Homemade fries, especially when reheated after freezing, can deliver the perfect crispiness. This recipe offers a simple method to achieve delicious, golden fries in the comfort of your home.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "russet potatoes, peeled (optional) and cut into sticks about 1/4 inch (6.5 mm) thick",
          "cold water to cover",
          "salt",
          "(1920 to 2400 ml) of sunflower oil (or another high-heat oil of your choice)"
        ]
      }
    ],
    "instructions": [
      "1. Place the potato sticks in a large bowl and submerge them in cold water. Swirl them briefly to eliminate excess starch, then drain. Soak the potato sticks in clean, cold water with 1 teaspoon of salt for at least an hour.",
      "2. Use a strainer to drain the potato sticks, then press them between paper towels to remove as much moisture as possible.",
      "3. You can use a deep fryer to prepare the fries according to your fryer’s instructions. Alternatively, use a medium, non-reactive pot with high sides. Fill the pot with 2 to 2.5 inches (5 to 6.5 cm) of oil; avoid filling it more than halfway.",
      "4. Heat the oil over high heat, aiming to maintain a temperature between 350°F and 380°F (180°C to 190°C). Keep a close eye on it and ensure children are kept away from the stove to prevent burns from splattering oil.",
      "5. Fry in small batches using a heat-resistant slotted spoon. Add 4 to 5 potato sticks at a time until the total reaches 15 to 20 sticks. The oil will vigorously bubble as any remaining water evaporates. Fry for 2 to 3 minutes, until they achieve a golden-brown color. Remove them with the slotted spoon and let them drain on a plate or rack lined with paper towels. Continue until all fries are cooked.",
      "6. Optional: Fries prepared without a deep fryer might be softer. For a crispier texture, after frying, preheat your oven to 375°F (190°C) and bake the fries on a parchment-lined baking sheet in a single layer for 12 to 14 minutes.",
      "7. If desired, sprinkle the fries with salt before serving.",
      "TO FREEZE: Allow the fries (prepared through step 5) to cool completely. Spread them in a single layer on a parchment-lined baking sheet and freeze them uncovered for an hour. Transfer to an airtight bag and store in the freezer for up to 3 months. To reheat, bake the frozen fries at 375°F (190°C) for 14 to 16 minutes until they are warm and crisp.",
      "A NOTE ABOUT REUSING OIL: The oil used for frying French Fries can be saved and reused. After cooling to room temperature, strain it and pour it into a glass jar, labeling it properly. Ensure that the oil is reused only with allergen-free foods. If the oil begins to smoke before reaching frying temperature, appears dark and dirty, or fails to crisp the fries, it is time to discard it."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]