Movies Online En Espanol

truffles and truffle oil

The truffle There is something magical, not least because it rarely and not very industrially reproducible. I've gathered here four variants, namely: Tuber indicum, as the Asia-will, or better known Dekotrüffel. Then follows melanosporum, the black winter truffles from France, Tuber, the so-called noble black truffles from Perigord happy, but mostly from anywhere. Magnatum followed the white truffle, Tuber, for me the only real truffles. He alone deserves the shouting and fuss that is made to the truffle.

Worldwide there are approximately 50 'of which about 10 species of truffle varieties are edible. To be really sure what varieties you have just purchased, you need a fully confident suppliers, a lot of practice or a DNA test. But if one has a white truffle bought, you can go all doubt. It smells and smells so incomparably intense that the exact provenance is not necessary for the former.

Asia truffles from China Price: Stand 12/2010 110 € / kilogram

Black Winter Truffle France or Italy Price: 1,200 euros as of 12 / 2010 / kilogram

white truffles. This comes straight from Umbria and from Piedmont. Although like the whites Truffles from the Balkans are offered as Italian goods.

Price: Last 12 / 20100 2800 3600 Piedmont Umbria € / kilogram

truffle oil, food here from Bos. The tasty truffle oil is an indispensable part of the hospitality industry. A truffled tagliatelle for 13, - € the portion is otherwise not feasible. Only you should know that it is these products vollsyntetisches an artificial flavor. The additional aufgehobelte, fade summer or Asiatrüffel acts of deception. produce

order a tasty tagliatelle with truffle oil, I reduce cream with a piece of butter and a dash of chicken stock to a thick creamy mass. Now come the noodles, salt and truffle oil at the end of a portion of it. By tilting and serve with Parmesan.

The white truffle I do not use cream and Parmesan. I take a little butter and olive oil, coarse salt and spaghetti. That was it. A walnut-sized piece of white truffle is enough for two servings and costs 40-80 €.

How To Get Pokemon Yellow On The Ipod Touch

Continue

grieved enough. We all know that life goes on and taste again soon. In my case with roe, sea cat coffee, a beautiful Sardinian and other get over-or undervalued products, sometimes a high price, but sometimes only a tenacious commitment. Then I have a new biological Eisbindemittel in closet and an accompanying interview with a gelaterias. Yes, a binder, because the egg is not really an ice cream. How to distinguish a homemade Bioeis of a pre-mixture in an ice cream parlor, I have come to understand.

OK.

Thank You Messages To A Pastor After A Funeral

knock out

asparagus I gare portions sous vide about 30 minutes at 85 degrees with butter, sugar and salt. If the asparagus portions are quenched in ice water, which can be prepared without loss of quality for several days in advance. The portions can then at 50 - 60 degrees to be regenerated again. The result is very, very good. Even the otherwise sousvidefreie Tantris in Munich, Stuttgart, his asparagus in a vacuum bag, as I had to be surprised.

Too much salt prevents water absorption of the shoot, but which is necessary for a good consistency.

Anyway.

On the blogging.

around here for awhile alone.

A "private knock out" for the time being prevented further activities.

Swot Analysis Of Haircutters Salon

tuna salami II

A spicy thing.

Ten days is the tuna salami now on the air and it is vakumieren to time them. Longer I can not hang, because the humidity in the storage room is not high enough and the salami dries very quickly. The pickling salt but needs another twenty days to edible be why the sausage wrapped in the refrigerator now disappears. The salami is made of 850 grams of minced tuna, 130 grams of green Speckbrunoise, 23 grams of pickling salt, garlic, ginger, roasted coriander and white pepper and was tossed before drying in rice starch.

The idea of fish to be processed into sausage like right away evoke mixed feelings but the fish does not smell of fish sausage. In general this is how the salami like a salami. The consistency of the fat content of tuna is actually surprisingly good for a salami. Yet probably no one will try to squeeze the very last tuna stocks in our seas just guts. The manufacture of sausage was used primarily to attempt to preserve the surplus in the long term.

Nevertheless helps the experiment, the fundamental divide between fish and meat in the head to loosen a little.

Template For Sorority Letter

Eiersouffle with liquid core or a wet meringue.

mix Here are two worlds: the world of souffles with the meringue.

offer variations to itself.

first An egg clearly separated. Beat the egg whites very stiff.

second The stiff egg white into a cup or ring fill, previously with

transparent film was lined. The raw egg yolk on hook.

third The egg yolk salt and pepper and again with beaten egg white

cover.

4th Take the bag out of the ring. The foil tightly and turn

with string or wire seal. Now for 19 minutes
to 70 degrees Celsius hot water of Sousvide - pelvis.

It must be immersed in it, although it would float up!

5th The cotton ball bush hammered protein unpack and put on baking paper.

6th At 200 degrees for four minutes in the preheated oven, or just under salamander or grill. Souffle should take the outside color, crispy on the edge of the protein in the interior soft, the yolk but

be liquid.

time look inside? Soon, if it is on Sousvide cooked asparagus.

Following a recipe Spaniard Rafael Pena of Gresca

System Error 80042306

cold cooked fennel with grapefruit and Kalamata olives.

missing here only Parmesan

The fennel, looks here as if it had been previously blanched, is still raw after normal definition. In such a way so that it gets: crisp and fresh as crude goods, while elastic and velvety as it would be cooked, you can break down the cell structures of the fennel in a mechanical way. The fennel is cleaned it and shaved into thin slices. It comes with olive oil and a small pinch of salt in a Vakumierbeutel which is sealed at the highest setting. The whole can you marinate several hours or preparing it equal to the previous day. Oxidation of fennel is not to be feared. Everything remains as it should be. The marinated fennel can now cook or process to a salad. It lacks the balance of salt, pepper, some grapefruit fillets, some pitted black olives, a little sherry vinegar or lemon juice as the acid grapefruit already submitted, and of course shaved Parmesan.

Kaltgartechnik This is particularly apt use in fruit. If flavor, and sugar is added to reach the same impregnation the fruit. When heated happened basically the same. Blanching and subsequent cooling in ice water bath is just a technique to control the radical nature of the heating.

Fresh fennel in olive oil still unsealed.

The fennel after the vacuum treatment by the Vakumierer.

pressure is very strong pulls apart the fennel as a sponge, some of the cell structures to break before the bag is sealed and contracts. This effect can be very hard for structurally produce vegetables and fruits with a single-chamber Vakumiergerät.

Hardy Weinberg Problems And Answers Lab 8

Cured tuna salami

Salmi tuna with ginger, garlic and coriander.

Since you would tuna salami. I made it because I have a lot of tuna fish remains, which I collect in the freezer. I mixed the fish with green bacon, garlic, ginger and toasted coriander. I would not smoke and I used pickling salt for preservation. Now we have to wait. Since the air-dried salami is, the success is very dependent on the airy warehouse space. Now we have to wait at least four weeks.

have intestinal As I used a dry salted pig intestines caliber 32/34, which had to be watered thoroughly first. The intestines are not in small quantities. It is very durable. His presence I sentenced this year for the common sausages, which is not necessarily to my passions. On the other hand, brings experience and practice behind everything happens very easily by hand.

To prepare the farce, a simple meat grinder. The material to be processed is previously frozen well. To fill the casings I have eventually risen this simple Wurstfüllgerät. It also works very well with a pastry bag, if you have obtained an elongated fill spout to let on who raise a few meters intestine.

How To Tell How Far Is Chlamydia

tuna burgers and soy onions

The tuna burger is almost a classic. It can be remains to process end-pieces and the like. It consists of two semi-fried pieces of tuna, are piled in the middle of soy crisp onions, some avocado slices as a basis, blanched and sauteed in sesame oil young spring leeks, fresh roasted sesame and ponzu vinaigrette.

soy onions: Cut

red onion into 2-3 mm thick slices. Garlic and ginger slices to it.

300 ml soy sauce, rice vinegar and sake in a 1:1:1 ratio to boil with about 100 grams of brown sugar and pour hot over the onions aside. The mixture for a few hours and place in the refrigerator to cool. Before serving, remove garlic and ginger pieces again and pour the onions.

ponzu vinaigrette:

4 tablespoons soy sauce, 4 tablespoons lemon juice, 8 tablespoons rice vinegar, 1 full tablespoon of each

chopped red onions, ginger, coriander

1 small chopped red chilli without seeds, a 2x2 inch piece of kombu

mix everything and let it sit overnight and then drain. Round to taste with brown sugar. The recipe is a bit unusual, therefore, unfolds but in the end a really nice flavor. You can also use as a dip.

Recovery From Freezing Warts

vitello tonnato Sousvide

tasty again and again, a vitello tonnato. The veal is fine but often gray and the noble tuna comes in a can. Canned tuna fish, I use just for camping but I'm easily persuaded, because my access to the wonderful fish very comfortably. Yet!

The veal comes from the leg, which is parried clean, only to be bound tightly with plastic wrap to form a stable sausage. The sausage can be divided into useful sections. It is then vacuumed so that they can cook for 58 to 62 degrees for an hour in water bath. The temperature is a matter of taste. After the heat treatment is the obligatory ice-water bath. Unless the meat is immediately recovered. I would really warm it but have not in this first course, just as properly cold.

before use should a good piece to room temperature. You should cut it into slices, which deserve this name because they have nothing to do with the annoying carpaccio, which you scrape with the spatula from the plate must be something on the fork to get. It pays to let the calf take part before cutting briefly in the pan and hot color. Thus, the activities most tender cut of a bit more strength, which facilitates the cutting of the slices.

I refuse to pour the tuna sauce over the veal, but the meat is too good and too pink. Therefore, I take a Sardellenmayonaise with capers and fresh tuna tartare, to make the vitello vitello tonnato one. Who wants it even more perfect, can pull the calf before portioning role as a Tataki with a few chopped herbs. This looks much prettier. Now even warm the plate before serving, easy and the whole is a real pleasure.

Reconsideration Letter Sample School

Cheese puffs

Because it itches in my fingers, these parmesan cheese puffs at the I 'town house blog " have seen. But the subtitle: "Aerated parmesan cheese puffs ... No Starch ... 100% parmesan makes "the situation becomes more complicated. If it is true, then? It is human to want the credit for one thing, share the idea of not.

So I think even about it. It is the water in the starch that makes it aufqellen explosively when heated. This is known from the puffed rice and popcorn works, but also with lentils, wild rice and even pasta. But strength is not in the game. Only Parmesan.

Sorry, I know the feel of the " cheese puff ". he is probably crispy? Probably not. Or is it?

The melted chip of grated Parmesan obtained after drying a bit hilly Crunch.

I start working, because it facilitates thinking. Where is the Microplane grater? Without passing anything. Adria rubs so so fine and fluffy parmesan cheese, that can form in the fine flakes, small, round truffles. It has something. But now rubbed her wrong with the Parmesan and happy on it.

It reminds me of my Vakumiergerät. It can not be the answer to the riddle, but an event is worth.

I pack their fluffy grated Parmesan in a large plastic cup and melt it in the microwave. Seconds later he landed in Kammervakumiergerät and is placed under strong vacuum that allows it to rise in the cup.

Sorry, no cheese puff for silky cheese bread made from 100% Parmesan.

strength or not, I think of flour gradually over puff pastry. Although this has nothing to do with the cheese puff, but remains still hang with me. Sometimes I melt Parmesan, which I did with the same amount of water slowly to the boil and then drain. The remaining gummy and tasteless remains in the pot to be thrown away. The cooled liquid can then in Parmesan cheese whey (water) and separate fat Parmesan. Both can be used to impart flavor without the adhesive effect of the cheese to have with the product. The cold fat Parmesan I will soon use instead of butter for pastry. Now I really need

nitrogen to my Pamesanflocken over - cool to 190 degrees. Since my Dewar flasks in the basement, and is empty because it is used very rarely, I must give up this practice. Perhaps the thing takes on another. Although, it still excites me.

My thanks goes to Town House for a nice hour with Parmesan and some new ideas.

Monster Energy Fridge Sale

Marzipan variation

On demand toward our republic can be divided roughly into two groups. In one preferred the marzipan and the nougat. I belong to the latter group, and suppose that the Nougatianer shameless and greedy rather than the sensual, pleasure seeking marzipan. Who can commit to any of the heavy and very sweet pastes, probably belongs to the generation of Milky Way and this is a story in itself.

The mashed with sugar and rose water, almond paste is very old and already in Europe known long before the chocolate. I'm intrigued by for quite a while, in the almond marzipan to replace it with other nuts and to exchange the rose water with a different flavor.

result was a Brazil nut marzipan with lavender and violets with a walnut marzipan aroma. The floral fresh aroma of violets still hovering in my kitchen. Unfortunately, I've sold out to the flavors, the lavender was originally intended walnut.

Both nuts must not be peeled, as the bitterness of the skins of sweet oppose. (The almond marzipan instead some bitter almonds are added). The common half and half mixture of nuts and sugar is not recommended, since the mass is much too sweet. To the consistency of the mass of a helping hand you can use liquid or Maisglukosesyrup beaten egg white. But beware: Water is not into it. With its addition is separated from the oil, as we know it from the Moroccan Arganölproduktion. The Brazil nut can be much finer than in the blender grind almonds or walnuts. So you have the additives dosed very carefully. For this you get a very elastic marzipan. For a safe recipe are still some tests necessary. But first I will still marry the dark nougat with the Brazil nut.

Replacement Hampton Bay Globe

Liquid core

Thus, a chocolate cake with a liquid core of Michel Bras still enjoys the people. The quickest way is to push a final chocolate truffles in the dough. I have however

Brombeerganache in a white chocolate cake pressed.

The fruit ganache is made of 100 grams of molten chocolate, 50 grams butter and 50 grams of fruit puree and is also a chocolate filling. . I let the dough and the freeze-Ganachefüllung one or at least before I at 190 degrees in the oven

Depending on the form required by the whole size 8 - 15 minutes

An elegant solution, it is also the dough so adjust and shorten the baking time of the frozen blank so that the core remains liquid even without filling in the middle. However, the liquid core can then no special flavor.

, like this from an idea by Heston Blumenthal: In the dark chocolate ganache is still a little blue cheese and a tablespoon of dark espresso to the chocolate flavor even expand. The cheese must be carefully administered, it may be a nuance.

Broiling Beef Strip Loin

egg yolks and salt

;

Carlo Craccos memorable egg noodle recipe:

Man mixing, 1 kg of coarse salt with 250 grams of sugar and marinate

12 egg yolks in it for 4 to 5 hours.

So the looks.

The whole thing is to be rolled out between two baking paper with a rolling pin

and then pulled a sheet through the pasta machine

.

In comparison, the creamy and spreadable yolk mass

an egg 63.7 degrees. I will send both egg masses into the race.

The textures are completely different but quite magical.

Singapore Mustafa Gold Rate Today

Poached pike perch

Sous vide poached pike perch.

13 minutes at 61 degrees, it should not have to be a bit less.

Snore Guard Bangalore

Pure chocolate tart & tonka bean

The Industrieeis with tonka bean from last Monday's reasonably well. There are many ways to produce an ice cream. In the foreground next to the creaminess and flavor is the prevention of ice crystals. For this you need not actually as a good selection of sugar and an emulsifier, as the logistical problems such as transportation, storage, and account for changing temperatures. It is also interesting to see what effect such as a gelling agent derived from seaweed, such as Kappa from the original recipe on a budget with real cream and milk mixture.

The tonka bean used by me in 1981 was banned as an additive in Germany, because it contains high amounts of coumarin. Since 1991 the use as a flavoring is permitted in food again. However, subject to a maximum quantity limit. Whether the restaurants participating are aware is questionable. The tonka bean is a hallucinogen and aphrodisiac effect. As always, the Quantity and frequency in this case make the poison

And then there are the chocolate tart and some of the tonka bean syrup and spices in boiling down Qumquathälften

Here the tart recipe.

350 grams of dark chocolate with 125 grams of butter to melt.

150 grams egg yolks with 110 grams of table sugar until creamy, flavor with a dash of cognac and other premium. Chocolate with the egg yolks.

The whole thing less than 220 grams of stiffly beaten egg white and bake on parchment paper lift in a mold at 105 degrees about 40 minutes and cool in the oven . Let

The interface residues of the tart can be made with rum or other roll to a pretty solid chocolate truffles, which can then be rolled in matcha tea, powdered sugar or the like. Without protective chocolate shell gives way to the batter after a time! Therefore, a la minute or roll before diving into chocolate.

The tart can be reheated before serving, and becomes soft and fluffy.