Términos de cocina que nos resultan incomprensibles

yahootendencias
Cocina con Mario Sandoval
22 de agosto de 2012

A la hora de seguir las instrucciones de una receta, hay muchísimos términos de cocina que normalmente no se tienen claro.

El menú consite en:

ENTRANTE: EQUILIBRIO DE FOIE











PRINCIPAL: ENSALADA TEMPLADA DE PICHON Y VIEIRA







Armonizado con Rasteau 2010

¿Por qué?   
Tenemos delante un vino muy frutal con una estructura media perfecto para las aves y para el foie con frutos rojos.
Nota de Cata:
Rojo picota de capa media. Nariz potente de fruta roja (fresa y frambuesa), lácteos y monte bajo. Muy equilibrado en los diferentes registros. parecen toffees y tostados, alguna nota animal, pimienta y clavo, tomillo. Paso vivo y ligero.


POSTRE: LINGOTE DE TURRON CON CANDI DE ALMENDRA AMARGA



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