Soy Sauce Varieties: Differences and Best Culinary Uses
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Most of us have a bottle of soy sauce in the fridge door, forgotten between the mustard and the...
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Alfajor (Alfajor): A sweet confection consisting of a spongy dough with a sweet filling. There are many varieties depending on the province of origin: cordobeses (spongy pastry, filled with fruit or milk caramel and coated with white sugar icing); salteños (with dry, anise-scented dough in superimposed discs, filled with nougat sweet and covered with meringue); santafecinos (with yeast-based dough, lard, and many egg yolks, filled with dulce de leche and covered with a white icing); santiagueños (with very dry dough containing alcohol and anise seed, filled with thick dulce de leche and covered with sugar glaze).
Acidez (Acidity): The degree of acidity of a wine affects both its stability against aging (higher acidity, greater aging capacity) and its freshness and color.
Á point (Medium / Medium Rare): Punto de cocción que alcanzan las carnes rojas cuando la temperatura interna llega a 60–65°C (140–149°F) en el centro.
Baño de María (Bain-Marie / Water Bath): A method for cooking slowly or for keeping food warm in a container placed inside another that holds hot water.
Calador (Corer / Zester): A kitchen instrument that allows the skin/peel of fruits to be scored or pierced for decorations.
Dar cuerpo (To Give Body / To Develop Structure): To work a preparation by kneading it to give it good plastic quality (texture/structure).
Embeber (To Soak / To Steep): To "intoxicate" (a preparation). To use a liquor or flavored syrup to soak a preparation, giving it flavor and juiciness.
Farofa (Farofa): It is manioc (cassava) flour toasted in butter (it becomes moist and crunchy), and mixed with eggs, sausages, or other foods. It is consumed freshly made or warm.
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