... bread is special, because the Icelanders put the dough into heat-resistant bowl, and put it into geyser, or they dug a deep pit and buried, and "baked" very long - long time. When I first read about this ...

... as long as you link back to my site and follow the following rules: If you want to use my photos to promote one of my recipes, you can share one photo, but must link back to the original post. Please ...

... put it into sous vide bath. Yet the presearing is not a bad idea of a steaks!   The sudden heat treatment destroys microorganisms on the surface of the meat, therefore the meat longer time can ...

... be heated again, if that's cold! Stored for longer periods of food: The vacuum bag, which prevents the bacteria to proliferate, which need oxygen. Continuous maintenance is pasteurized at a temperature ...

I thought that any of plastic bag is good for a long time sous vide cooking! Now, put ashes on my head, and regret that I did not check it! Why? Read the whole story! Three weeks ago i bought a good ...

... water also. But why are they doing it?   Fact, that the meat flavour not will be better, and not used that balls to spice the meal! :) The reason is so simple! When you heating long time the ...

... Put the meat into vacuum bag, drop into the bag the bay leafs and the rosemary.  Close the bag with vacuum sealing machine. Put the bag into sous vide bath  72 hours and cook it. 72 hours very long time, ...

To say neither is needed, that the most important one the fresh meat from reliable butchers / shops. The meat that frozed very long time, DON'T want to sous vide! Do not sous vide the thawed and refreezed ...

... than not soaked meat. How to make a saline, and how long to soaking poultry? For 8% saline dissolve 8 dkg of salt in 1 litres of water, for 10% make the same one with 10 dkg of salt. When the salt ...

... and cooked much lower temperatures and much longer than the usual time. Centuries ago, people realized that the air isolated meat is much tastier, and moisture than the fired. This was later followed ...

long

I read the original recipe in the Street Kitchen web page, but i differed from the original recipe, especial the cooking time! :) the brisket really manifold part of the pork, because can be found here ...

So many countries, so many customs. Most European countries baked the bread in oven, thus obtaining the typical dark brown skin and soft white interior. The northern Europian peoples spread on sourdough ...