Appetite, like Carlson
The cuisine of Northern people is considered boring and monotonous. I admit, some truth to that, but it is not less true that for us the same Scandinavian cuisine is much closer than Spanish or Greek, since our latitude is similar.
To me, the lack of attention to the cuisine of those countries where a lot of the time there is snow, due to the fact that the grapes under the snow as it is not growing. So, and autochthonous wines in these countries does not happen.
But on the anniversary gave me a bottle of Absolut. There really had nowhere to go – another invitation friends got buffet lunch. Since the main ingredients of the Swedish food – salted fish, meat, fresh and pickled vegetables, and begged the neighbors to vodka.
Let’s start with dishes resembling our vinaigrette, but the taste perhaps even better combined with the scalding drink. Prepare herring salad in Swedish. Herring cut into fillets (do not mess with the split, much less chopped into pieces and drenched unclear than fish), then into thin strips. The beets and the potatoes boil, cut into cubes, finely chop onion. Marinated (pickled, salty – this is a purely Slavic invention) cucumbers cut into cubes smaller, so do the eggs. In most Swedish of dishes is cut the fennel. There you have it – it’s great, Continue reading
The information contained in this article was specially selected for the gourmet, the size of purses which exceeds the capacity of the pockets. But if You’re like most people, don’t worry – 5 years of hard work, and You can save up for the opportunity to taste one of the most expensive meals or treats.
This spice is made from the stigmas of a poor flower Shafransky, who so heartlessly tear and sent for recycling. In order to create one hundred grams of this spice, you will need 50,000 flowers. Each with three stigmas. In simple terms Saffron not to cook – you need laboratory equipment and workforce. Now the most important thing – from 500 to 5000 dollars worth a pound. Expensive, but justified.
The incomparable diamond caviar.
The so-called Beluga caviar of the highest quality. Diamond because color is light. The lighter the caviar, the older the fish. About the taste, we and we will not argue – it is excellent. This caviar is so expensive because the Beluga is not so common. Even a jar of caviar under 24хкаратного made from gold. Only in a London restaurant Caviar House &Prunier you can enjoy the taste of this wonderful dish. The treats cost about $ 50,000 Continue reading
On average, for second dishes for a family of 5 — 6 people take 1 kg of meat (one portion is usually up to 200 g). Of course, one may desire to increase or decrease this number. To beat the meat should be moistened with water on the chalkboard. To the flattened slices of meat when roasting is not wrapped, the edges have a few places to cut. When cooking veal and pork natural meat cut into cutlets and slightly separated from the bones so that it is well and fry in seed oil.
To check the readiness of meat, it is necessary to pierce it with the tip of a knife or fork. If boiled or stewed meat they are free and on the site of the puncture there is no pink fluid — this means that the meat is ready. Grilled meat is pierced to the middle of the piece and hold the knife or fork 3 to 4 seconds, then quickly remove and see if there is a colorless clear juice, the meat is ready. Have ready minced products with pressure on them with a knife appears colorless transparent juice. When cooking meat, pour it boiling salted water. Aromatic extractive substances remain in the meat. If the meat cover with cold water, they go into the broth.
Stewed meat in a sealed container with a lid. Previously, it is recommended to repel, salt and seasoning and fry in a pan. Ruddy crust on the surface of the meat prevents the release of meat juice.
Stew meat can be different. The sauce was dark, and the meat Continue reading