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Travelling through the icelandic gastronomy: The steam bread

... and plenty of the soil are 80 - 100 °C (176 - 212 F) hot. They provide sufficient heat to the preparation of bread. Thus was born the hverabrauð! It means bread. This is relatively easy to prepare ...

Privacy policy

... this privacy policy, prepared starting from the modules provided by Iubenda and hosted on Iubenda's servers. Definitions and legal references Personal Data (or Data) Any information regarding ...

Cold reserved eggplant creamy soup, only 30 minutes!

... and make it healthy dishes like the following soup, that should be be served cold! Foreword This soup should be prepared one day before consumption, because if it resting one day, and chilled, ...

Is this possible?!?! Cheese cake, without baking?

... bag about  2 hours into the  sous vie machine. Preparation of the oatmeal bottom Put the butter, the cookies and  50 g sugar into mixer, and shred it. The prepared dough place into baking tin, and ...

Corn on the cob, made with sous vide

... a sweet corn taste delicious! Those who are not fans of the salt - sweet pairing, salt thoroughly before eating! If you are prepared with sous-vide machine, it is guaranteed to remain crisp and sweet, ...

Spain's summer chest: the gazpach

... to prepare Peel the cucumber, drop the white bread into 1 cup of water. Cut the seed from bell pepper. Chop the vegetables to small pieces. Put all the vegetables into the blender, add the soaked bread, ...

Croque swiss chard: the french - hungarian love child

...  If you are prepared in sous vide bath the chard, tastes will be much stronger, much like the sorrel. If you are prepared in boiling water, it will be softer and the taste will remind spinach. Place the ...

Why cook sous vide?

... exactly the same! Fast serving: In the sous vide prepared meats do not need to be heated again (it's not dry out), you only need to bake it in a layer of dust bag, and you're reserved. When visitors come ...

Should we made the apple sauce little bit slower?

... to cook in! It will be so moisture, and the flavor and vitamins preserves better than if you have prepared in pan. Ingredients 5 - 6 apple 3 tbs brown sugar (or honey) ¼ tbs cinnamon (whole cinnamon ...

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

... that we exchange the water occasionally! At this time diffused salt sucks up water inside the cell with osmosis through the cell walls, the moistness accumulates in the cells so. The prepared fowl meat ...

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

... thus prepared meats, vegetables can thus be steamed, but for low temperature cooking jams we can produce. But now turn back to the sous vide, the cooking technology. In particular we sou vide bag (or ...

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