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...
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,...
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...
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...
Put fresh asparagus, salt, pepper, a pinch of Provence herbs, a bit of olive oil in a plastic bag. The cooking temperature is 85 C. Time – 10 minutes. The...
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...
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...
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...
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...
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...
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