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": "eecd491a29e246e3a7e900d355852fda",
    "updated": "2025-04-25T14:45:02.246Z",
    "title": "Crispy potato chips",
    "subtitle": "Homemade potato chips with a crispy texture",
    "description": "Here are two essential tips for creating perfectly crispy potato chips. First, ensure you use russet potatoes. Second, soak the sliced potatoes in salted water for at least an hour before drying and baking them. This soaking process helps remove excess starch, enabling the chips to become nicely crisp when baked. You will need two large baking sheets (13 by 18 inches/33 by 46 cm) for this recipe or prepare the chips in two separate batches.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "medium-large russet potatoes (one per baking sheet)",
          "cold water to cover",
          "salt",
          "light olive oil"
        ]
      }
    ],
    "instructions": [
      "Thinly slice the potatoes (1/16 inch/1.5 mm is ideal).",
      "Place the sliced potatoes in a bowl filled with cold water. Swirl around and then drain. Refill the bowl with clean cold water and add 1 teaspoon of salt, then allow the potatoes to soak for at least an hour.",
      "Drain the potatoes and thoroughly dry them using paper towels. Press firmly to extract as much moisture as possible. (You can let the paper towels dry and reuse them.)",
      "Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.",
      "In a clean bowl, coat the potatoes in olive oil. Arrange the potatoes in a single layer on the prepared baking sheets.",
      "Bake the potatoes for 15 minutes. Afterward, take out the baking sheets and sprinkle the chips with the remaining salt, if desired.",
      "Lower the oven temperature to 350°F (180°C). Rotate the baking sheets in the oven to ensure even cooking. Bake for another 15 minutes.",
      "Remove any crispy chips, rotate the baking sheets again, and bake for an additional 5 minutes if necessary. You may repeat this step one more time if needed. The total baking time will be 30 to 40 minutes, depending on your desired crispiness and the thickness of your chips. Potato chips are best enjoyed on the same day they are made."
    ],
    "notes_ingredients": "Utilizing a mandoline (sometimes referred to as a mandolin slicer) can be helpful for achieving thin slices. I recommend selecting a simple version of this tool; a model with pre-set slice thickness (thin is preferable) as opposed to an adjustable blade, and a single-bladed design instead of any that slice in a V-shape.",
    "notes_instructions": "It is crucial to prioritize safety when utilizing any slicing device; always ensure to use a food holder or cut-resistant gloves to safeguard your hands."
  }
]