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Spain's summer chest: the gazpach

... it bread cubes, boiled eggs, finely sliced fried meat, chopped onion, or maybe cheese. Everyone can choose according to their own tastes. Ingredients for 4 person 1 big cucumber 4 - 5 tomatoes ...

Croque swiss chard: the french - hungarian love child

... 4 persones 400 g fresh swiss chard 2 tbs sherry vinegar 2 tbs oliveoil 4 tbs unsalted, roasted peanuts 100 g unsalted butter 100 g cooked pork meat 200 g grated cheese(gruyere) 16 piece ...

Presearing for sous vide

Why we not searing the meat, before we put it to the sous vide bath??!?! In fact, we recommend to you to making the crust! Normally, the man throw the meat into the bag, seasons, add some fat, then ...

Why cook sous vide?

...    Perfectly cooked meat: The oven dishes meat inner and outer core temperature is significantly different. If we roasting a larger and thicker / denser meat then its internal temperature reaches ...

Should we made the apple sauce little bit slower?

"The apple sauce, the apple sauce. Don't throw into bread pellet!" - sung Judit Halász (famous hungarian singer) in 1996, because everybodies know that there is no better dessert than the sweet spicy apple ...

Ping - pong balls in the sous vide bath?!?! Why?

... 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 ...

What you must known about bacon?

The bacon is the most popular part of the pork. It's located under the belly, near the trotters, where the meat is very fatty. Italians made the famous pancetta from this part. It features meaty and fatty ...

The perfect brisket, cooked in 3 days

... the meat and the layer of fat, furthermore the leather which can be roasted to a crisp! Ingredients ½ kg brisket 1 tsp coriander seed 1 tsp pepper 1 tsp salt + 10 dkg salt for the saline ...

What can we do, if we haven't sous vide machine

... bag, which not contains BPA (Bisfenol - A) and EA (estrogenic activity) Convention electric oven Meats and spices Salt and water for saline metal nipper aluminium foil Thermometer (core thermometer ...

Everything about soaking in brine. Why we need to use it?

... effect, but in some cases this can be paid for our own advantage. This property can be used in the preparation of poultry. Put the poultry to 8 - 10 percentage  alted water, and the poultry meat loss ...

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

... 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 ...

Presearing for sous vide

Why we not searing the meat, before we put it to the sous vide bath??!?! In fact, we recommend to you to making the crust! Normally, the man throw the meat into the bag, seasons, add some fat, then ...

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