Русский
Home-made ham
This meal is quite simple to cook but at the same time it is characterized by the bright and especial taste. If we compare the...
Smoked cured sausage
Semi fat pork – 650 gr Beef – 650 gr Pork fat – 150 gr Salt 2% CURE 2 – 0.25% Black pepper – 3 gr Red smoked pepper –...
Ideal sausage?
It seems to me, I finally managed to find a recipe for the ideal cooked sausage. Surely, being an ambitious fighter for the minimum use of food additives, like flavorings...
Homemade ham maker
I’ve been using the ham maker Tescoma for about a year and figured out that some technical characteristics are far behind my cooking expectations. So,...
Sous-vide. Cooking in vacuum
For the third month I’m having fun with a new device based on sous-vide cooking technology. It is great and the technology turned to be really helpful. It is perfectly...
Colorful vegetables
I put chopped peppers of different colors, red onion, zucchini, eggplant and parsley in a plastic bag. Salt and frozen butter were added as well. The cooking temperature is 85...
Duck breast in orange sauce
This meal can be considered a festive one. It is cooked fast and easy, especially if you dispose duck breasts and particularly of French origin. I did all necessary preparations...
Smoked sausage “Krakovskaya”
Telling the truth, sometimes I like to have a sandwich with smoked sausage “Krakovskaya” for breakfast. That reminds me of childhood spent in Northern region...
Smoked squids
I started to cure food in smoke about thirty years ago and naturally the first product to experiment on was a fish. In Russia all kinds of smoked products have...
Eggs in sous-vide
It’s not a well-known fact that white and yolk reaction to the temperature change is different, mostly because they have a different density. When cooking eggs, the white interacts with...
Hot smoked beef
I spent almost two months experimenting with beef. I took a piece of tenderloin 12 kilos weight, and tested what I ever could test on...
Cold smoking beef
Here we are and the cold smoking beef. It was cooked according to the traditional classic recipe which comes from ancient times. Salt 2% Cur#1 (nitrit) Black/red pepper Salted and...
Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here
By continuing to use the site, you agree to the use of cookies. more information
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.