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Travelling through the icelandic gastronomy: The steam bread

... the jar with grill tongs to the sous vide bath and leave for 24 hours to "baking". After you're done let it cool and shake it from side to side a few times to come down on the side of the glass. Serve ...

Everything about Sous Vide, that you never dare to ask!

... several reasons! First, the moisture which evaporates under normal baking, staying in the package, and constitute a kind of meat cook around, and water from the outside of the meat around the packets generated ...

Travelling through the icelandic gastronomy: The steam bread

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 ...

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