BASIC TECHNIQUES USED IN KITCHEN | Buti recipes
As a novelty from cookbooks so far, this chapter presents the following delimano cooking equipment, work order, basic ingredients, when and why certain delimano ingredients are used, and many other information to help in your work. So you will not have to memorize dozens of recipes, but simply to have in mind a valid order to prepare the vast majority of meals in a certain range and apply the technique depending on the foods that are available to one time.
\ Basic recipes for preparing soups quality is: Ingredients delimano 3 l: bones 1 kg; Meat (beef, chicken, etc.) 3-400 g; Carrot 100 g; celery 100 g; Parsnips 50 g; leeks 100 g; parsley root 50 g; onion 60 g; salt to taste; a little about parsley.
Surface proteins coagulate delimano quickly turning meat juice and nutrients inside. The resulting soup will be less focused, instead delimano the meat can be used in the way II (boiled).
9.Se preparing or serving soup for future use. Remove delimano vegetables and meat. Strain the stock through the embroidery sheet, cloth or fine sieve, and the meat was partitioned as desired. Serve with chopped herbs. delimano
(1) If you can prepare a vegetable delimano soup only in this case but the soup will be lacking important contribution of meat proteins. start directly with section 6 by adding vegetables in cold water (the amount of vegetables in the recipe should be doubled). 2 * This operation is optional and must be carried out only when you want to get a very clear broth. Blanching in this case is done by placing the meat and bones in boiling water for a short time in order to coagulate suddenly most of the blood and proteins on the surface, which would otherwise disturb the color and soup. After blanching were removed immediately and placed delimano in cold water, continuing to prepare the soup itself.
(3) In order to mark the golden soup so pleasant an onion cut in half (complete with some of the outer leaves - if clean), put it cut side on a hot pan and fry it dry without fat, until it turns a slightly burnt caramel. Add the onions to your soup with other vegetables and give it away after all ingredients delimano are cooked.
Say broth or as professional chefs, meat broth (bouillon in French) can be served as is, with various additions such as seals and semolina dumplings, meat or liver, vegetables, pasta, pancakes, etc.. Also can serve as a basis for the preparation of various dishes and sauces. Whereas the range of uses is practically unlimited, this soup should never be lacking in the kitchen. You can make a larger amount once and stored delimano in a refrigerator or freezer.
For cases where you do not have tomato sauce ready and need to quickly prepare a soup or sauce, you always have a few cubes of soup in the fridge. Known as natural concentrate of beef, chicken, pork or vegetables - such as for example Knorr cubes, they are nothing but broth type soups, concentrated and reduced by removing water.
in professional kitchens, soup broth is prepared more concentrated and more obvious which is called SOM (in French consomme). This preparation is a refined product delimano that is missing any restaurant menu that respect. Consomeurile Celestine, Royale, Madrid, Chasseur, etc., are known and appreciated throughout the world. The difference between them lies both in flavor delimano - on the basic raw material used in the preparation of soup, that meat can be beef, chicken, fish, etc.. - And especially the various fittings added. How to prepare soups those gaskets and characteristics of each part can be found in the first part of the book. A SOM obtain delimano a certain amount of simple soup (broth) plus a mixture of clarification obtained from lean minced and mixed with laugh-Cino chopped vegetables, egg whites and crushed ice. when you add the mixture of clear cation, soup must be cold. Boil on medium heat and bring to the boil stirring carefully occasionally as meat and egg composition tends to settle on the bottom and burn.
At 70 C the proteins in meat and egg whites begin to coagulate, gathering and linking all the impurities in suspension. Once it starts to boil, the mixture of meat and vegetables is rising to the surface. Immediately lower heat to be given and allowed the soup to boil slowly for 1-2 hours yet. If there is fat in this area have gathered to help
As a novelty from cookbooks so far, this chapter presents the following delimano cooking equipment, work order, basic ingredients, when and why certain delimano ingredients are used, and many other information to help in your work. So you will not have to memorize dozens of recipes, but simply to have in mind a valid order to prepare the vast majority of meals in a certain range and apply the technique depending on the foods that are available to one time.
\ Basic recipes for preparing soups quality is: Ingredients delimano 3 l: bones 1 kg; Meat (beef, chicken, etc.) 3-400 g; Carrot 100 g; celery 100 g; Parsnips 50 g; leeks 100 g; parsley root 50 g; onion 60 g; salt to taste; a little about parsley.
Surface proteins coagulate delimano quickly turning meat juice and nutrients inside. The resulting soup will be less focused, instead delimano the meat can be used in the way II (boiled).
9.Se preparing or serving soup for future use. Remove delimano vegetables and meat. Strain the stock through the embroidery sheet, cloth or fine sieve, and the meat was partitioned as desired. Serve with chopped herbs. delimano
(1) If you can prepare a vegetable delimano soup only in this case but the soup will be lacking important contribution of meat proteins. start directly with section 6 by adding vegetables in cold water (the amount of vegetables in the recipe should be doubled). 2 * This operation is optional and must be carried out only when you want to get a very clear broth. Blanching in this case is done by placing the meat and bones in boiling water for a short time in order to coagulate suddenly most of the blood and proteins on the surface, which would otherwise disturb the color and soup. After blanching were removed immediately and placed delimano in cold water, continuing to prepare the soup itself.
(3) In order to mark the golden soup so pleasant an onion cut in half (complete with some of the outer leaves - if clean), put it cut side on a hot pan and fry it dry without fat, until it turns a slightly burnt caramel. Add the onions to your soup with other vegetables and give it away after all ingredients delimano are cooked.
Say broth or as professional chefs, meat broth (bouillon in French) can be served as is, with various additions such as seals and semolina dumplings, meat or liver, vegetables, pasta, pancakes, etc.. Also can serve as a basis for the preparation of various dishes and sauces. Whereas the range of uses is practically unlimited, this soup should never be lacking in the kitchen. You can make a larger amount once and stored delimano in a refrigerator or freezer.
For cases where you do not have tomato sauce ready and need to quickly prepare a soup or sauce, you always have a few cubes of soup in the fridge. Known as natural concentrate of beef, chicken, pork or vegetables - such as for example Knorr cubes, they are nothing but broth type soups, concentrated and reduced by removing water.
in professional kitchens, soup broth is prepared more concentrated and more obvious which is called SOM (in French consomme). This preparation is a refined product delimano that is missing any restaurant menu that respect. Consomeurile Celestine, Royale, Madrid, Chasseur, etc., are known and appreciated throughout the world. The difference between them lies both in flavor delimano - on the basic raw material used in the preparation of soup, that meat can be beef, chicken, fish, etc.. - And especially the various fittings added. How to prepare soups those gaskets and characteristics of each part can be found in the first part of the book. A SOM obtain delimano a certain amount of simple soup (broth) plus a mixture of clarification obtained from lean minced and mixed with laugh-Cino chopped vegetables, egg whites and crushed ice. when you add the mixture of clear cation, soup must be cold. Boil on medium heat and bring to the boil stirring carefully occasionally as meat and egg composition tends to settle on the bottom and burn.
At 70 C the proteins in meat and egg whites begin to coagulate, gathering and linking all the impurities in suspension. Once it starts to boil, the mixture of meat and vegetables is rising to the surface. Immediately lower heat to be given and allowed the soup to boil slowly for 1-2 hours yet. If there is fat in this area have gathered to help
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