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Deer Spine Cake

Deer Spine Cake


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Countertop:

Beat the egg whites with a pinch of salt. Rub the yolks with the sugar until they melt, add the sifted flour, baking powder, cocoa and mix well so that they do not become lumpy. when homogenizing. Bake the obtained composition in a large tray lined with baking paper and greased with a little oil in the preheated oven. When the top is baked, take it out and leave it in the tray to cool.

Cream:

We mix the yolks with the sugar until they turn white a little, we add the sifted flour and the milk in which we dissolved the vanilla sugar.

Glaze:

We mix the sugar, flour and cocoa over which we pour water until we obtain a composition similar to a thick cream. We boil the obtained composition in a steam bath until the sugar melts and becomes liquid. We put it on the fire over a low flame for approx. stirring continuously for a minute. Let it cool completely. In another bowl, mix the foam butter and add a yolk on the ramd. When the icing has cooled, add the butter butter with the yolks over it and mix until incorporated.

Assembly:

Remove the top from the tray with the baking paper and spread the vanilla cream over it and roll the cake with the baking paper. After we get the roll, we dress it in chocolate icing and with the help of a fork we make shapes. cold for a few hours.

Good appetite!


Monastic chickens

The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety & # 8230 How to make the lasagna recipe, which I proposed in the first stage of the competition, in the round Pyroflam bowl? Make her look like food or cake? :)) Then when I found out that we can cook in the pot any recipe my whole universe turned upside down & # 8230No recipe seemed to me worthy of this dish so beautiful, white and shiny.

Until one fine morning, when I drank a healthy coffee, I made up my mind and decided to go into the kitchen and do what I know best: to cook in Moldovan. To make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?

And I decided: let it be a monkey chicken, because it is not in vain that it is in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.

200 g fresh mushrooms
75 g kaiser
5 green onions (only the white part and a little of the green one)
50 ml white wine
50 g butter
4 cloves of garlic
salt and pepper
Paprika
thyme
3 tablespoons sour cream
1 or

Because I didn't have chicken, but I had some chicken wings and a back in the freezer, I made a clear chicken soup, which I used to prepare this recipe, instead of water.

Put the bowl on the fire and melt some of the butter. Add the meat, which I seasoned with salt, pepper and paprika. We lightly brown it on all sides. Put the soup enough to cover the meat, then put the dish in the oven for about half an hour, during which time we will take care of the rest of the ingredients.

Melt the remaining butter in a pan and add the striped kaiser.

Stir and fry the kaiser until the fat melts. Add the chopped onion and sauté until soft,

then add the washed and sliced ​​mushrooms.

After the mushrooms have softened a little, pour the wine and add a little more soup. Add salt and pepper to taste and add the thyme and crushed garlic.

Remove the Pyroflam dish from the oven and pour the mushroom sauce over the meat. Put it back on the fire and let it boil, covered with a lid.

.You have to resist the smell coming out from under the lid, only about 20 minutes, during which time we will beat the egg with a little salt, pepper and cream. We also prepare the greens, to have them at hand, ready washed and finely chopped.

Pour the cream sauce into the bowl, over the meat, bring a few more boils and sprinkle with greens.

Serve hot with polenta.

And as Radu Anton Roman & # 8230 used to say & # 8222Itâ & # x20AC; & # x2122; s hard not to throw yourself, crazy, with polenta at all, into this sophisticated goodness & # 8221


Magiun cake

This dessert is typical Romanian and for me it has a special meaning. As this year I have to bring something sweet to my colleagues at work and everyone expects it to be a typical Romanian recipe, I will bring them this cake. It is excellent for coffee in the morning.

Ingredient:

4 eggs (3 egg yolks and 1 whole egg)
250 gr. butter.
25o gr. powdered sugar
5oo gr. flour,
1 baking powder

1 sachet of vanilla sugar
lemon or orange peel

Walnut kernel to taste (optional)

Preparation:
Mix all the ingredients and make a crust.
1/3 is left separately, and the rest is spread in an ungreased tray.
Place plum jam on top. You can add chopped walnuts with a knife and grated orange peel.
The preserved crust is kneaded with a little flour to become stronger and is given by grater over the tray (the grater part with big holes). Bake over medium heat in a preheated oven until the top crust turns golden.

ADRIANA GURĂU is a writer, our special correspondent in the United States.


The hunt

We offer game dishes from game, as well as recipes to your liking. Chefbuzu.com & # 8211 site of game recipes with game meat.

Visit the culinary recipe website www.chefbuzu.com and confidently try game meat dishes.

Culinary recipes site, Chefbuzu.com offers recipes for veal dishes and game dishes, quick and easy to prepare. Chefbuzu.com & # 8211 site for meat dishes and traditional recipes.

Nr. order Raw material Quantity gross for 5 kg 1. Vinegar of 90 0.300.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Gross quantity for 10 servings Gross quantity for 100.


Bavarian cake

Minodora, one last question and ready: whipped cream is the cream you can find to buy in stores, in bulk ?? I mean, it's kept in boxes and I put it in a jar or anything else?

Or is the cream bought directly from the peasants? I mean from the women who live in the markets ?? And is it directly put in jars?

# 22 ASYLUM

# 23 ASYLUM

# 24 Minodora

Minodora, one last question and ready: whipped cream is the cream you can find to buy in stores, in bulk ?? I mean, it's kept in boxes and I put it in a jar or anything else?

Or is the cream bought directly from the peasants? I mean from the women who live in the markets ?? And is it directly put in jars?

Yes, that's the cream in question. at the store where I get whipped cream ..there are 2 kinds of bulk cream. that's why it's kept in boxes ..it's whipped cream..thinner in consistency.and ordinary cream..thicker.

You can make this cake with any kind of cream you want..I also made it with whipped cream..and with ordinary cream..and with Hulala vegetable cream in the box.

# 25 Minodora

And I have two more questions and you escape. You didn't tell us what the mistake was, we're interested.
If the recipe for I want the icing. I am parallel to the icing and the gelatin. If that doesn't work out, I declare myself anti-talent and I don't do anything gelatinous anymore.

the first answer. I didn't look at the weight of the biscuit box. and it was late when I saw his weight. so few biscuits floated through the cream. and I hardly made them sit properly. but I made them stay in the end.

Glaze. 100 g cioco. other than the recipe melt with 4-5 tablespoons of oil. but it melts and does not boilover low heat, then pour over the cake..Now you can make the icing as your heart desires..more or less..and if you want it to be blacker..add more cocoa (2-3 tablespoons) .. and 1-2 tablespoons of sugar..but I did it without sugar..because I like it more bitter. At the end I added a little almond essence, and the taste was delicious.

# 26 tuti_suhan

# 27 ASYLUM

Lumeee, lumeeeee, Minodoro, Bulinuto, I'm the first who dared to do it. Let's start with what you said about biscuits. I don't know how they stayed with you, brother, but after I put them on the bottom of the tray, I started pouring the cream over them. They, the pretty ones, started to float, and I was looking helplessly, not knowing what to do, because I only had a lot on the table that had to be put in their place, and it was busy. So I slammed them over the first ones and kept stuffing them with my fingers, but you found them standing, they were all drifting. So I left them alone and put everything in the fridge.
With sour cream on the whole line, nothing comes out of the culinary field, thick, viscous. I beat her to make the juice jump all over the tile and me, and in my head, and it didn't harden with fear either. So I nicely put this wonderful juice over the cream. I'm not saying that I didn't find Dr. Oetker's gelatin, I was on shreds and I don't know how many kg in my back and in my range of action I found only an ordinary one at 2000 lei, the envelope, without instructions without anything, nothing. I took this one too, what can I do !!
Bon, so I put them on the pile and in the fridge with all the wonder.
What you think ? Well, after an hour or so, something seemed to harden, so I started to push the biscuits deeper, to put them in the cream well.
Great joy this morning. Everything was concrete, and I tasted some cream on the edge and it's not good, to say the least, insane !!
Bulinuto, make the recipe that you haven't eaten anything better. I keep it in a place of honor, among the ugly but perfectly good cake and the one with nuts by Carmen and there was also one by Elena from Sweden (not that I have a "lackus") and Ghimbocel's soufflé.
What Bavarian cake? Well, that's a real cake. Thousands of thanks.
I didn't cut it, I'm dancing with my family tonight and then I make the inauguration and I'll tell you inside what it looks like.
So girls put on this cake because it's good. Minodoro, I want more of these miracles.

P.S. As it was the first cake to harden, so that ordinary gelatin turned out to be unusual, I'm going to buy all the stock.

# 28 ASYLUM

# 29 Munteanu_20159

# 30 Minodora

I think your cake is very good. I also have a question:
Apart from the sugar for the gelatin cream, for the cream (for the whipped cream), how much sugar did you put?

Cream sugar I put about a cup of powdered sugar. everyone does it to taste (sweeter or more sour)

# 31 Minodora

Lumeee, lumeeeee, Minodoro, Bulinuto, I'm the first to dare to do it. Let's start with what you said about biscuits. I don't know how they stayed with you, brother, but after I put them on the bottom of the tray, I started pouring the cream over them. They, the pretty ones, started to float, and I was looking helplessly, not knowing what to do, because I only had a lot on the table that had to be put in their place, and it was busy. So I slammed them over the first ones and kept stuffing them with my fingers, but you found them standing, they were all drifting. So I left them alone and put everything in the fridge.
With sour cream on the whole line, nothing comes out of the culinary field, thick, viscous. I beat her to make the juice jump all over the tile and me, and in my head, and it didn't harden with fear either. So I nicely put this wonderful juice over the cream. I'm not saying that I didn't find Dr. Oetker's gelatin, I was on shreds and I don't know how many kg in my back and in my range of action I found only an ordinary one at 2000 lei, the envelope, without instructions without anything, nothing. I took this one too, what can I do !!
Bon, so I put them on the pile and in the fridge with all the wonder.
What you think ? Well, after an hour or so, something seemed to have hardened, so I started to push the biscuits deeper, to put them in the cream well.
Great joy this morning. Everything was concrete, and I tasted some cream on the edge and it's not good, to say the least, insane !!
Bulinuto, make the recipe that you haven't eaten anything better. I keep it in a place of honor, among the ugly but perfectly good cake and the one with nuts by Carmen and there was also one by Elena from Sweden (not that I have a "lackus") and Ghimbocel's soufflé.
What Bavarian cake? Well, that's a real cake. Thousands of thanks.
I didn't cut it, I'm dancing with my family tonight and then I make the inauguration and I'll tell you inside what it looks like.
So girls put on this cake because it's good. Minodoro, I want more of these miracles.

P.S. As it was the first cake to harden, so that ordinary gelatin turned out to be unusual, I'm going to buy all the stock.

Honey..if you read carefully what I wrote..you would have seen that I also put a few biscuits and that's why they floated through the cream. the tray should be well lined with biscuits. they even piled up next to each other. and in the lower and upper layer. I'm glad you like the result. what's good about this cake is that even if the whipped cream doesn't harden very well ... it stays stuck on the phone. the cake comes out well..the difference is at its height, the one with whipped cream well to get its eyes out is higher.

Honey, maybe you can take a picture of him ... let me see the result ... You didn't say if you put the beak icing on.


Hunter or deer?

I am Sagittarius as a sign, a full Sagittarius, because I also have the ascendant in Sagittarius. I'm not going to tell you how wonderful and great I am, because you already know what superlative qualities I have, because I just don't have flaws, do I? Now, if I have agreed on this simple thing, I will tell you how my husband conquered me.

I was young, thin (yes, I was thin too) and with very long blond hair (now I'm under cover and that's why I'm redheaded and with short hair) and we both worked in a factory in Galati. I was always smiling and joking, I dressed nicely and cleanly, with assorted clothes, in cheerful colors and I always smelled nice. There were no great perfumes before the Revolution, but we had files in stores, at gifts and we took a perfume or deodorant spray "under hand" in general from Charm. In a world that smelled of Cheia soap or homemade soap, I smelled discreetly of perfume. In short, I was a crazy, cheerful, stinging apparition, with its hair in the wind and its nose in the air.

I have always been attracted to the cheerful, intelligent man, with a sense of humor, tall and brunette, cleanly dressed, with matching clothes, freshly shaved and smelling extremely discreetly of perfume. I like the kind of man "gentleman", polite and fine, who kisses my hand gallantly and offers me a flower. But don't be lustful, because I'm punching them in the head! And don't think that I have microscopic handbags, I have healthy papornites, which can hold a tank and 3 kilos of potatoes!

And being so, a gentle and sweet deer (I mean), you realize I was severely courted. They were competing for something to do hunterAround me, they gave me more delicate or more marvelous compliments, they tried to make smart people or mitochans - whoever worked in a factory, knows how things work. Honestly, I wasn't impressed at all, so I discreetly or rudely mocked each one, according to the owner's intellect. I was interested in school, I was doing high school in the evening and I was intensely preparing for college, I was also working, so the courtiers left me cold.

It's a saying from the old people that says "the week goes by when it comes". If someone had told me that I would marry Doru, that we would go out on the town for a week, then he would ask me for a wife and I would call him & bdquoda & rdquo; I would have immediately made a black eye and an even blacker one! I knew Doru from the factory, we greeted each other, he always smiled slyly when he saw the others gnawing around me. But he didn't say anything. He laughed, made a joke and left.

Well, folks, I told you I was a Sagittarius! I'm not the deer type at all, which beats innocently from the eyelashes and then sighs faintly. I am a hunter, not a hunter, I like to look elegant, if and when I want. Otherwise, I have arrows with arrows. So, jokingly or seriously, I went hunting. I ignored him for a few days, then I tickled him well, I gave him a few complicit glances & hellip and mine was! He invited me to town, and a week later he asked me for a wife. I told him & bdquoda & rdquo immediately, without thinking.

Well, I just told you I'm not stupid at all, am I? I just wasn't going to lose such a good animal, 1.85 m tall! Now, after 23 years of marriage, it has something wide, but it still looks good. He says he gained weight because of the two births and I believe him. & # 128578 When we got married, he was a curly brunette with green eyes, as tall as the door, a former sportsman. Now, he has an extremely interesting baldness, you know, he's as tall and wide as the door, but his eyes are still green.

And he still gives me flowers, makes me laugh and is the same man who is neat, fragrant and freshly shaved & # 128578.

I wrote this article for SuperBlog 2014, but the story is true, we were, once upon a time, in the old days, young people.


Roast the venison on both sides, add the vegetables, juniper berries, onions. Season with salt and pepper and fry for about 45 minutes in the oven at 180 ° - 200 ° C over medium heat. When the meat is ready, remove it from the pan, only the vegetables that boil with two tablespoons of blueberry jam remain. After straining, the sauce thickens with whipped cream, the taste matches the salt and pepper.


Wash the pears, cut them in half, remove the seeds, boil them in white wine with lemon juice for 10 minutes.


The sliced ​​chops are arranged on a fork on a heated plate and served with pears filled with blueberry jam. Suitable garnishes: wild mushrooms and crispy french fries with almond chips.
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Lamb steak with herbs

Ever since I can remember, in our house lamb was cooked only for Easter and only in the 4 classic variants: lamb soup with tarragon or larch, lamb fillet, steak with wine, garlic and bacon and lamb stew, all after classic recipes.

You have to tell Caesar what Caesar is, all the recipes are excellent, but it seems like for a while you feel the need to try a lamb a little differently. And what better combination than lamb and herbs from Provence if you still want to be creative in the kitchen? The recipe is very simple, but get ready for a wave of incredible flavors, both from the lamb steak and from the special garnish we prepared: baked aromatic vegetables.

Ingredient:
& # 8211 a big lamb leg
& # 8211 6 cloves of garlic
& # 8211 3 tablespoons mixture of dried provincial herbs
& # 8211 3-4 sprigs of fresh rosemary
& # 8211 salt and pepper to taste
& # 8211 olive oil (approx. 100 ml)

For starters, wash the lamb very well, prepare a tray for steak lined with baking paper and heat the oven to 200 degrees. Then we start the actual work: we put the dried herbs in a bowl and pour enough olive oil to cover them well. Then, using a brush, grease the meat well, on all sides, with the herb oil and place it in the pan, on the baking paper.

With a sharp knife we ​​cut the meat from place to place and put in each cut ½ from a clove of garlic and a sprig of rosemary (a few needles). Bake the steak for about an hour, but because of course the lamb legs vary in size, I don't give you an exact cooking time, but I advise you to check the meat from time to time, to adjust the heat and if you don't like it very browned, as we like, to put a little water in the tray.

For the garnish of aromatic vegetables, you need:
& # 8211 1 kg sweet potatoes
& # 8211 ½ kg of white potatoes
& # 8211 2 green apples (Granny Smith for example)
& # 8211 3 large carrots
& # 8211 2-3 cinnamon sticks + 1 tablespoon ground cinnamon
& # 8211 1 tablespoon freshly ground nutmeg
& # 8211 100 gr melted butter
& # 8211 a cup of water (200-250 ml)

Cut the carrots into rounds, peel the sweet and white potatoes and cut them into cubes, wash the apples well, remove the stalks and cut them into cubes without peeling them. Place the vegetables in the pan, pour the melted butter and spices over them and mix very well, using your hands, so that each piece is given through butter and seasoned. Pour over the water, put the cinnamon sticks on top and bake for about an hour, over medium heat, until the vegetables are soft.

Maybe you are also used to the classic lamb steak and in no case have you thought of a sweet and apple potato garnish, especially spiced as if it were gingerbread and not the main dish, but it's worth a try! It is a madness of taste and aromas that I am glad to have discovered and that I will use more often. Good appetite!


How do we prepare lobster !!

Lobsters are one of the most prized and varied species of marine crustaceans being considered the healthiest and tastiest seafood.
lobster has fewer calories than chicken or beef, is rich in phosphorus, calcium, magnesium and zinc
About two months ago I was lucky enough to win on ardei-iute.ro a lobster. Yes, a live lobster that I received in a special box from Bucharest.
It came to me in the evening and because I was afraid it would die, I decided to cook it, not before studying and photographing it from all sides.
I must admit that I have never seen one in the flesh.
After studying on the internet how and in what way to proceed, I went to work.
I put a large pot of boiling water in which I added salt.
When it boiled I put the live lobster and put the lid on. I boiled the lobster for 20 minutes, weighing about 1,300 kg.
After the cooking time expired, during which time I kept circling the pot, I took it out on a tray and let it cool.
Well, now comes the hard work !! That is, you must have a special tool with which to break the pliers and the shell (you can also use a nutcracker)
Because I didn't have such a thing, I armed myself with a knife and went to work.
I removed its tail from the body with a twisting motion, it honestly came off very easily and I didn't even need a knife to break it.
because I removed it by hand, obtaining a beautiful piece of whole meat.
Instead, I broke the tongs with the knife, removing two whole pieces of meat from there.
After all the struggle, I chose, I think, about 400 grams of meat.
Because it was too late to make another more elaborate recipe, I ate it sprinkled with butter and lemon juice.

It is also served with a homemade mayonnaise in which you can put garlic to taste.
I can't describe how well it went with a glass of Caloian wine from Crama Oprisor !!
It was good but a little !!


Ingredients Spinach Rabbit with spinach, cooked in sous-vide

  • 1 whole rabbit's back, with ribs and meatballs and bones (which will be an excellent base for preparing the sauce)
  • 300 grams of baby spinach (or larger, ribbed leaves)
  • 2 rabbit muscles (optionally, you can give them up but it will result in a smaller roll and which I would recommend for 4 servings rather than 6)
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 500 ml. of concentrated chicken soup, not very salty
  • 2 tablespoons currant jam
  • 30 grams of butter and pepper
  • for the garnish, I used a carrot puree, caramelized fennel and white asparagus, you can put your favorite garnish

Preparation Spinach rabbit spinach, cooked in sous-vide:

1. The first step is to cut the rabbit: we will cut the thighs and shoulders with a sharp knife and cut the neck, all these pieces will be used for something else, for example for a delicious rabbit stew (click on the recipe link). Then, with the same very sharp knife, we will carefully cut around the spine and remove the ribs, which are very thin. We will get a piece that is much more fleshy in the middle & # 8211 where are the back muscles & # 8211 and thinner towards the edges (where is the meatball and the thin layer of meat on the ribs), which can be easily rolled.

2. With the same knife, we will detach from the meat the two muscles, which have a shape similar to the pork muscle, obviously being much smaller.

3. Season the meat with coarse salt and pepper on the entire inner face (ie the one from which we detached the bones and muscles, which you can see on the left of the image below) and let it rest at room temperature while we take care of spinach.

4. Put a pot of water on the fire (about 4 liters) and separately prepare a large bowl of ice water. When the water boils, add a tablespoon of salt, then the spinach, all at once. We press the spinach with the foamer in the boiling water, we leave it for a minute then we take it out with the foamer and we transfer it quickly in the very cold water. This thermal shock (bleaching) will ensure a vibrant color of the spinach.

5. Drain the spinach well, press it lightly and then toss it between layers of absorbent paper, so that it is as dry as possible.

6. Crush the garlic clove, mix it with salt and a tablespoon of olive oil.

7. Spread the spinach leaves on the entire exposed surface of the meat (the seasoned one) in a uniform layer, then sprinkle the spinach with the garlic oil.

8. Place exactly in the middle, longitudinally, the rabbit muscles pre-seasoned with salt and pepper. As I said, I used 2 extra rabbit muscles to get a bigger roll and by default two extra servings. Then, grab the layer of meat covered with spinach from one side and roll as tight as possible, with the muscles inside.

9. The obtained roll is rolled tightly in food foil, so as to obtain a thick cylinder. A firm, well-defined shape, in this phase, will be an assurance that the finished preparation will keep the same shape.

10. We will need a special vacuum cleaner and bag for sous-vide cooking, in which we will empty the cylinder obtained in the previous point. Do not think that the dish will taste like plastic or that it will be influenced in some way by the plastic in which it is packaged: cooking in sous-vide is done at a very low temperature, at which the food plastic does not change in any way.

11. We prepare the water bath in which we will cook the rabbit roll with spinach, if we have a sous-vide appliance with our own tub, we fill the one with water, if we have one with a probe, we fill a pot deep enough with water to that the preparation is completely immersed in liquid and set the temperature at 55 degrees Celsius. Once this temperature is reached, we put the packaged roll in the water bath and we will cook it for 4:30 hours. At the expiration of the indicated time, we turn off the device, take the bag out of the water and cut one of its edges and then take out the roll carefully, so as not to lose the juice that has formed in the bag (which we keep). We also remove the food foil in which the meat was rolled, then we roll the rolls on absorbent paper towels.

12. During the time when the roll was cooked in sous-vide, we have all the time in the world to take care of the garnishes and the sauce. For the sauce, we will put the bones in a tray and bake them in the preheated oven at 200 degrees Celsius until they turn brown. We will remove the tray and pour over the browned bones the chicken soup and enough water to cover them, then we will put everything on the stove over low heat and we will boil, stirring well on the bottom of the tray with a spoon or spatula so that all the fragrant pieces come off. . Fill with hot water and simmer until the remaining meat on the bones comes off easily, then strain the liquid through a sieve and boil until reduced to 200 ml. Add the currant jam and the liquid that formed in the bag during the cooking of the roll, boil for 5 minutes and (optionally), strain again. Turn off the heat and add the cold butter, stirring slowly until the butter melts and thickens the sauce. Season with salt and pepper and keep aside, warm until ready to serve.

13. Finally, heat 1 tablespoon of olive oil in a pan, quickly brown the rabbit roll on all sides and let it rest for 10-15 minutes before portioning.

As I said, my garnishes were a very simple cooked carrot puree & # 8211 boiled carrots and put in a blender with butter, salt, pepper and a drop of nutmeg & # 8211 then, quarters of caramelized fennel, prepared as shown here and white asparagus pulled in butter, all sprinkled with the delicious steak sauce and garnished with crispy fennel leaves, fried briefly in an oil bath. But the real star was the meat, so pink and juicy and so tender that you could have eaten it with just a fork, without the need for a knife and with a great taste, with nothing missing in the sous-vide. has better meat.


Video: Απελευθέρωση κατασχεμένων άγριων πουλιών 4 - ANIMA (July 2022).


Comments:

  1. Tab

    Understandably, many thanks for your assistance on this matter.

  2. Tojinn

    I join. It was and with me. Let's discuss this question. Here or in PM.

  3. Lendall

    Thank you, I really liked it.

  4. Tojora

    This idea will come in handy.



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