4 June, 2016

How to Thaw and Cut the Meat?

How to Thaw and Cut the Meat?
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Evaluation:

Rating: Do not wash the frozen meat with hot water. Allow it to thaw at room temperature, wash it before chopping it. Old beef will be easier to cook if you have previously burned it with mustard. A few hours before cooking, wash the meat with cold water. Meat or cheese wrapped in a cloth soaked in salt water will be
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4 June, 2016

How long does it take to cook your dish in a pressure cooker?

How long does it take to cook your dish in a pressure cooker?
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Evaluation:

Rating: Vegetables / about 500 g / Potatoes / unpeeled / - add 250 ml of water and boil 8-10 minutes. Potatoes (peeled) - Add 250 ml of water and boil 6-8 minutes. Beet - Add 250 ml of water and boil 6-8 minutes. Mushrooms - Add 125 ml of water and boil 3-4 minutes. Spinach
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3 June, 2016

Poultrymeat - preparation, preparation and storage

Poultrymeat - preparation, preparation and storage
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Evaluation:

Assessment: Frozen poultrymeat requires little room temperature but no softening. Lightly salted and greased with vegetable oil everywhere, the chicken is quickly fried in hot fat. The fried chicken becomes very tasty if pre-rolled in very chopped garlic, lightly salted and left overnight in a fridge in a fridge.
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3 June, 2016

Heat treatment of meat

Heat treatment of meat
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Evaluation:

Rating: Soups, broths and meat dishes should boil quickly, over high heat, and continue cooking at a moderate temperature. Strong and tasty meat and bone broth or shank is obtained as follows: the meat is cut into smaller pieces, the bones are broken and everything is covered with cold water - 500 g meat
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3 June, 2016

General knowledge of the meat

General knowledge of the meat
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Evaluation:

Evaluation: The general thing to know when buying meat according to the dish to be prepared is that the front of the animals is softer and more juicy and the back of the legs is stiffer. For dishes that are cooked, the meat from the front should be selected, and for the baking in the oven and for the stew, from the legs. Or: -
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3 December, 2010

Fish croquettes with leeks and potatoes

Fish croquettes with leeks and potatoes
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Evaluation:

Rating: Products: 400 cleaned fish or ready-to-eat fish mince 2 leek stem 34 potato 2 eggs Flour, breadcrumbs 2 tablespoons yellow cheese Black pepper, salt Lemon juice Vegetable oil for roasting Method of preparation: The fish cut into very small pieces is sharpened with lemon juice, salt and pepper, and left to stand 30
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8 November, 2010

Blurred monastery broth

Blurred monastery broth
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Evaluation:

Rating: Products: Products for 5-6 servings: 700 g. Aged old bovine meat 200-300 g. Bone marrow with bone marrow 4-5 carrot Slice of leaves with leaves 1 small root horseradish 2 head of chromium leaf, chromium leaf black pepper, salt 50 y. fat 2 tablespoons vegetable oil 1 small cup cognac or 1 wine glass
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