GRASA – FAT

flavor

breeds

piglets

to bring back this breed

scent

butcher

would wander from town to town

slaughtering

skillful

mystics

basin

tenders cut

rough

of breaking joints

piece of lardo

fat

fatty

shame

well breeded

cured meats

hallmark

chewy

very flavorful

jowl

soft texture

as a seasoning
A dollop of sour cream will lend silky richness toa baked potato.

the curds

bits

whey

crunch

bud

it hits salty, sweet

there´s a little bit of bitter but a nice bitterness

there´s umami, which is the crystals, the beautiful flavor.

Fat determines flavor.

But it also creates five distinct textures: creamy, flaky, crisp, tender and light.

Combining a variety of textures in one dish can make a meal much delightful and surprising.

When you get the crispy skin and then the tender center, it´s so good.

Traditional Tuscan bread has no salt. Because the porchetta is very fatty, very salty. So they´re
kind of the perfect match for each other. Really, really good. Look. Nice and fatty, huh?

Food doesn´t have to be complicated to be delicious.

Over the centuries, Italians have perfected the art of using fat to transform the simplest
ingredients into a great meal.

yolk

meaty sauce

to stand up

chirping

pliable

sticking

haunches

to evolve

maneuvers

sabor
razas

lechones

para traer de vuelta esta raza

olor

Carnicero

vagaría de pueblo en pueblo

matanza

hábil

místicos

cuenca

corte de licitaciones

áspero

de romper las articulaciones

pedazo de lardo

grasa

graso

vergüenza

bien criado

carnes curadas

contraste

correoso

muy sabrosa

papada

textura suave

como condimento

Una cucharada de crema agria le dará riqueza sedosa a una papa al horno.

las cuajadas
pedacitos

suero

crujido

brote

golpea salado, dulce

hay un poco de amargo pero un agradable amargor

hay umami, que son los cristales, el hermoso sabor.

La grasa determina el sabor.

Pero también crea cinco texturas distintas: cremosa, escamosa, crujiente, tierna y ligera.

La combinación de una variedad de texturas en un plato puede hacer que una comida sea
deliciosa y sorprendente.

Cuando obtienes la piel crujiente y luego el centro tierno, es tan bueno.

El pan toscano tradicional no tiene sal. Porque la porchetta es muy grasosa, muy salada. Así
que son el tipo de pareja perfecta el uno para el otro. Muy, muy bien. Mira. Agradable y graso,
¿eh?

La comida no tiene que ser complicada para ser deliciosa.

A lo largo de los siglos, los italianos han perfeccionado el arte de utilizar la grasa para
transformar los ingredientes más simples en una excelente comida.

yema de huevo

salsa carnosa

pararse

piar

flexible

pega

caderas

evolucionar

maniobras

SAL – SALT
It´s fundamental to all good cooking. Es fundamental para toda buena cocina.

It ehances flavor. Mejora el sabor.

And it even makes food taste more like itself. E incluso hace que la comida sepa más a sí
misma.

In short, salt brings food to life. En resumen, la sal da vida a los alimentos.

Learn to use it well, and your food will taste great. Aprende a usarlo bien y tu comida tendrá
un sabor excelente.

In every corner of the world, people use salt to season their food. En todos los rincones del
mundo, las personas usan sal para sazonar sus alimentos.

It´s one of the few elements that unites all cuisines. Es uno de los pocos elementos que une a
todas las cocinas.

To better understand this extraordinary element, I went to Japan, where salt plays an
especially significant role in all facets of cooking. Which makes sense, because Japan is an
island nation and all salt comes from the sea.

Can you tell me how many different salts come from Japan?

Japan has about 4,000 kinds of salt. They all differ, depending on where they come from and
on the production method.

And what exactly distinguishes the different salts? In general, the size of the crystal determines
the saltiness.

If the crystals are small, they dissolve quickly in your mouth. So you can taste all of the
saltiness immediately.

This one is really salty.

Bigger flakes will disolve more slowly, so the saltiness is gradual and less intense.

Oh very delicate.

We use stronger salts for strong-flavored ingredients like meat. But for foods with a milder
flavor, like vegetables, I would use a mild salt. You can sprinkle salt on food to enhance its
flavor.

so good.

There are lots of different ways to make salt. In France, Salt makers turn seawater into their
famed “fleur de sel” using solar evaporation.

In the Himalayas, pink rock salt is mined from ancient seabeds.

But in Japan, where it´s too cold and wet to produce salt using just the sun, salt makers have
come up with an ingenious method, by using seaweed.
What kind of seaweed is it? what´s it called again? It´s a Hondawara. It´s a very good, special
salt with lots of minerals. It´s very tasty. So, all of these patches here are all Hondawara?

And it grows in a long line down the coast. This seaweed has a very different color and flavor.

It tastes very minerally. Like, I can taste rocks, almost. Do you want some? All right. Let me try.
Have you ever fallen out of the boat? You have to go sort of at an angle.

You have to go sort of at an angle. I haven´t really figured out the artistry of it. Do it in a cutting
motion. How many days does it take to dry? It depends on the weather, but it usually dries in
one day. You know it´s ready when the color changes. This one is from yesterday. Oh, just one
day? wow, and it turned all the way from that brown into this. And you can already start to see
all of the salt forming. I think Hondawara makes the best salt. It´s sea salt. The flavor is mild
and tasty. Then the seaweed is sent to the factory to make the final moshio. Do you think
Japanese boots will fit my big feet? Welcome to the salt factory! Moshio is salt, that is made
with seaweed. These cauldrons are filled with concentrated seawater. it takes 15 tons of
seawater to create just one kilo of salt. Then we take the seaweed and dip it inside. This is
seaweed... that was dried? Tasty. Very salty. We extract the essence of the seaweed. It´s like
making tea with a tea bag. The color of the liquid should change quickly. It smells like the
ocean all of a sudden. Then we take out the seaweed and continue to boil it down. Salt crystals
will slowly form as pretty squares. How do you know when it is done? Over time, the salt
crystals will clump together. This took about four hours . Afterwards, we put this into a
dehydrator to eliminate all the moisture. For most people, at least in America, salt is
something that we buy in the store, and you don´t think about where it comes from. You don´t
think about how it´s made. The water from the ocean becomes salt. Right. Now, it´s salt, so of
course it tastes salt, but this salt has unami and depth of flavor from the seaweed. It´s best
with simple foods that don´t have much seasoning, like rice balls, edamame or sashimi. If you
want to bring out the natural flavor of the ingredient, then you use salt. Can we have a taste?
Of course. I always eat sashimi, with soy sauce, but here Moshio. It´s tai red snapper.
Traditionally, it´s eaten without any other seasoning. It´s so good. It´s just so clean. It´s really
like Japanese cooks have figured out how to use every part of the ocean.

The single most important element to good cooking is salt. When you perfectly season
something, it zings in your mouth. I don´t really ever follow recipes. So, to me, tasting is the
only way to know. I start with some, and I taste it, and I decide if I wanna add a little bit more.
This could use a tiny bit more. It really just comes down to three basic decisions to make in
your cooking. These are really big, fat, beautiful short ribs on the bone. One of the most
important lessons that I can teach you is the power of salting meat in advance. So, for me, I
want to always make sure that I´m getting all the sides of a piece of meat nice and evenly
salted. I do what I call the wrist wag. In general, I season meat on the bone the minute I bring it
home from the butcher shop. I´ll unwrap it, season it, wrap it up, throw it back in the fridge.
That way, I know I´m givingsalt enough time to do its magic. These are pretty big. So I think
more time is better, ideally overnight. And that way, it emerges not only more flavorful, but
also more tender. This is Diamond Crystal kosher salt, it´s the least salty salt there is, so even
though this looks like maybe you´re gonna die of a heart attack, you´re not. Salt isn´t just
limited to crystals, though. Open your fridge, and you´ll be surprised by how many forms of
salt there are right under your nose. After all, what are olives, cheese, pickles, capers, but
sources of salt?

FOOD
mushy

parsley

forks

browning “pardeamiento” (“browning”

marbling

cap off the top of the whole rib

lump

end up chewing

and throwing out anyway

gnawing away on a big chunk of fat

dishes

pot

steamed

to brown

jiggle

robber

locks

wheats

landrace

generation by generation

einkorn genotypes

manure

profitable
cattle

feed

raised

sinking

shape

to ensure quality

drop

spoon

and an explosion of sweet and pungent and sour, but so intense, so concentrated

and that´s like a whole other level

drizzle

a little of this balsamic vinegar

to dip

It´s a kind of lightly fried, puffy, hot pillow of dough

dough called a "gnocco fritto"

It´s very light.

The fat starts to melt because it´s hot and a little crispy

to rebuild

crew

chunk

cooked

boon

chewing

to chew

It was cooking that led to our becoming human

The astonishing thing is that cooking for us is natural

dealing
jaws

an ape

slightly crummy oven

leaks

burble

get out

healing

carried on

brail

shit

sinew

share around

"Avia Pervia", significa "L'inaccessibile diventa accessibile".

Garbage