РусскийSmoked cured sausage
Semi fat pork – 650 gr Beef – 650 gr Pork fat – 150 gr Salt 2% CURE 2 – 0.25% Black pepper – 3...
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...
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...
Tender Chicken Breast
Everyone knows that the chicken breasts dry and tasteless. And we will make them tender, juicy and fragrant ...
Light-salted salmon
I’m not confused to repeat here the perfect recipe of the Chef Sylvester Wajid. I cooked this dish five times or more and this meal has already become the main...
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