The Secret to the Perfect Poached Egg: NO Vinegar, NO Whirlpool!
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The poached egg is the star of any brunch. That liquid yolk, that silky white... it’s pure...
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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.
The poached egg is the star of any brunch. That liquid yolk, that silky white... it’s pure...
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