Jerte cherry jam

In the last 2 minutes of the cooking of the magret, brush a tablespoon through the skin: the sugar of the cherry lacquers and becomes a glowing crusts instead of evaporating in the frying pan.

In order to wet meat or napar a dessert, do not warm it with a sac: slide it with a tablespoon of hot water or Jerez vinegar and there is still fluid sauce, not apelmazada.

A fine layer under the Cake of the Casar at room temperature: the acid sweeter pushes against the lactic point of the cheese and rides the bite alone.