pancakes
Ingredients
2 cups of all-purpose flour
1 and 3/4 cups of milk
2 eggs
3 teaspoons of baking powder
1 vanilla teaspoon
50 grams of melted unsalted butter
1 teaspoon of salt
2 tablespoons of sugar
Combine the flour, salt, baking powder, and sugar in a bowl. Pour all the liquid ingredients into a blender. Begin blending at a low speed, gradually add the flour, mix until smooth.
Warm up a frying pan over medium heat, pour in 1 tablespoon of oil, and then use a cloth to wipe off the extra oil.
Add half a tablespoon of batter and wait for bubbles to form on the pancake. After 40 seconds to 1 minute, flip it with a spatula and cook for another 40 seconds. Enjoy with maple syrup or honey.
Remember to use tools like measuring cups and measuring spoons to ensure the best outcome.
In English, tablespoon is capitalized as Tablespoon and teaspoon is written in lowercase as tablespoon.
Picanha
Ingredients
1 piece of picanha weighing around 1.3 kg (3 lb)
3 Tablespoons of Kosher salt
1 tablespoon of ground pepper
Oil
The procedure is straightforward, but you need to follow it precisely to keep it perfect.
Take the picanha out of the fridge around 2 hours before you begin cooking. This step is crucial to ensure the color stays even while cooking; a cold picanha will lead to overcooking the outside.
Season the steak with oil, salt, and pepper right after taking it out of the fridge. It might seem like a lot, but trust me, the end result is amazing! There's a myth that seasoning meat ahead of time dries it out, but I've tested it many times, and it's not true.
When the point is at room temperature, put it on an aluminum tray with a rack that prevents the point from touching the tray (important step).
Bake it in an oven preheated to 300 F until the inside reaches 148 F. This should take about 1 hour and 15 minutes.
Cooking Temperatures and Doneness Levels:
Red 135 F
Medium Red 140 F
Medium 145 F
Medium well at 150°F
Well done 160°F.
Here are the links for you to purchase the tools I use. If Amazon is not available in your country, you can find them at stores that specialize in kitchen supplies.
Meat thermometer
Cachapas
Ingredients
2 cups of fresh corn kernels
8 tablespoons of white sugar
salt to taste.
1 cup of water
Butter
In a deep bowl, place the corn and mix in the sugar, salt, and initially pour 3/4 cups of water, stirring thoroughly. The mixture should resemble pancake batter. If needed, incorporate additional water. Thorough stirring is crucial to fully dissolve the sugar.
On a well-buttered griddle over medium heat, we use a soup ladle to shape our cachapas. Allow it to cook until small holes appear on the surface, indicating readiness to be flipped with a spatula. When the top starts to dry, swiftly and precisely turn it over. With practice, this process will become effortless.
I am providing the links for purchasing the utensils I use. If Amazon is not available in your country, you can find them at kitchenware specialty stores.
