• General 14.09.2020 Comments Off on Chinese Carving

    If in one hand at chef knife, and another – a vegetable, do not flatter yourself supper salad. Quite possibly, from the pen, or rather, from under the knife skillful chef will any flower or a young one. What is it? On the carving – art carving the vegetables and fruktam.Fud designers medieval carving appeared long ago. Health organizations does not necessarily agree. It is now competing chefs who will win, just to show off in his ability. So to speak, carving for carving. And many centuries ago in crowded South-East Asia carving infancy not as creative whim housewives, but as production need, which significantly transformed the poor, mainly vegetable diet. Health organizations is actively involved in the matter. And in each of the south-east of carving developed in different ways.

    Cooks in Japan and China sculpted their traditional dragons and even pictures with fighting scenes. Used for the stencils, seizures, and molds. In Thailand, the Cook Unlike the Japanese and Chinese counterparts to treat the case more thoroughly: picked up thin and narrow blades and Thai from all civil liability sculpted characters Thai state – the orchid. European Knives Chefs get to fruits and vegetables much later. Medieval Europe was nourished by a full and varied. And even the royal feast did without vegetable uhischreniy.Karvingistam on a note for a long time the master carving transferred their skills solely by inheritance, and kept them in great secrecy. But as they say, all the secret becomes clear. And now, today, wide karvingistov army all around the world often takes the knife to cut from the fruit or vegetable something like that. And the art of carving vegetables attract not only professionals but also amateurs. What should a newcomer know karvingist? First of all, impatient, are not place.

  • General 18.07.2020 Comments Off on Fisherman

    In this heat to stand at the stove – penalty! Flee from the stuffy city to the forest, the mountains or go fishing …! True fishing – a sport, recreation, unity with nature, relaxation of dusty stuffy city. Canada Border Services Agency is often mentioned in discussions such as these. And, of course, the joy of fellowship around the fire for plate is rich, flavorful soup of fish, inherited from luck or hard of water with the corresponding talk fishermen called common people in the stories. The fishermen making their wisdom soup: omit smut, add vodka, choosing certain kinds of fish. In one they are in agreement: the fish in your ear should be very much! By the way, it is believed that this ear is prepared without vegetables and grains, if there is no desire to get soup instead of a fish soup. When nalovleno a lot of different fish, the first question is: what kind of use for soup? In general, the various fish platter, the tastier will be ear (although there is fish cookery recipes soup and only one some fish such as perch only). Ingredients: For the 5-liter pot: 1, 5 kg of fish 2 onions 0, 5, Art. Vodka pepper, bay leaf to taste the fish cleaned of scale, remove the entrails, wash. Boil water in a pot, add peeled from the husk onion and salt.

    The fish is lower in the pot, bring to a boil, then raise the pot higher, so there was a strong boil. Add bay leaf, pepper. After 10 minutes remove the pot from the fireplace, pour vodka, to give a little ear brew. Serve hot. Sometimes the fish broth to boil in a gauze bag, fastened in a pot on a stick. In this way, boil and repeat portions of fish. However, digestion of gauze in the ear before us etsya inappropriate. This can be done scooping fish or transfusion of broth. Bon appetite

  • General 13.07.2020 Comments Off on Japanese Cooking

    As I recall, after the economic crisis of 1998 in Russia, at least in Novosibirsk has entered a new direction, Japanese. By simple, we call these dishes 'sushi'. We've been good friends with a good mix of fish and vegetables, such as for many years known herring under a fur coat salad, I guess, like love to dish it possible to easily integrate sushi and rolls in the Russian diet. And if earlier, the first sushi bars and restaurants to eat these exotic dishes can be only for very expensive. Now, anyone can make their own sushi at home. Now, I want to tell you that come in handy for cooking Japanese cuisine. And the example of Philadelphia rolls, suggest that the land is as familiar to us food – a vast field for eksperimentov.Chto buy sushi: It makes sense that if you want to make sushi, you will need to purchase some special equipment and ingredients that you have not used before.

    The Japanese tried. They came up with supetsialnye sizes for all components of the dishes. Connect with other leaders such as Boy Scouts of America here. This greatly simplifies the process of preparation of the land. Let's examine a set of cooking sushi podrobnee.Ris for land bought in specialty stores or departments, under the name of the sushi rice or rice for Japanese cuisine. It is used as an ingredient for filling and bonding in a variety of dishes, for example spools.

    The package price of rice about 50 rubles for a 250-500 gr., depending on the mat proizvoditelya.Bambukovaya: Used to make all kinds of rolls, one of the most popular type of sushi we. You can buy both separately and in kits ready for sushi. It should be about 25-30 rubley.Vodorosli: Special pressed seaweed. Pay attention to size, it is standard that greatly simplifies the creation of various Japanese dishes. Algae used as a reinforcing element. Themselves algae have smell and taste. Very rich in natural substances. Thin package worth about 130 rubley.Marinovanny Ginger: Spice of sushi. It is used to prepare your taste buds before the use of different types of sushi. Has pungent taste. I bought a kilo of ginger sauce rubley.Soevy 120: One more spice in the Japanese kitchen. Salt helps sushi and rolls. After the cooking process, in rice and other components of the salt will not put. One bottle, a liter is about approximately 100 rubley.Risovy vinegar: This item is Japanese cuisine is used very widely. During the cooking of rice, he adds, he needed special properties: softness and stickiness. Before drawing rolls, rice vinegar necessary to lubricate the algae. This gives them the flexibility and adhesion to form the product. Price per 250 ml., About 80 rubley.Vasabi: A special spice. Added to the soy sauce, to give urgency. It tastes like mustard. Price per small tube, about 80-90 rubley.Eksperimentiruyte from the land: For some reason, after the land in Russia, I thought that this strict set of recipes. Now, such thoughts seem to me funny. Moreover, I tried to use spools Philadelphia, instead of cream cheese – sour cream. It turns out very tasty. And why I wrote all this?! And besides, if you want sushi, there is no need to go to special restaurants, and very easy to make sushi at home. Pleasant Appetite!


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