Last night I had my times more closely involved with the book. That is, I've looked at the recipes and festgetellt that there should be no rocket science. One or the other recipe I've probably ruled out. Eg oysters and chocolate cream! The former because of the procurement aspect and the cream, because it is made with raw eggs. Okäääääy, much is done with it, but this one remain scandalously raw! And this is actually not! Since the eggs can still be so fresh, no way! Never! In the non-life!
A recipe that is the "sausage in pastry," seems to me the way a little adventurous. Since one should take a back form, this 1 cm high and filled with oil in very hot oven heat until it smokes. Then give the sausages in there and fry golden. The glowing take shape from the tube and pour a presumably relatively batter because it. So off the sausages, including bubbling fat! Jamie says, but here it injected. Ergo I will prepare this recipe on occasion outside the grill. mind you with appropriate protective clothing! I also have concerns about whether the oil in the oven might not could catch fire. Well, a duck or goose loses also lots of fat during frying and nothing happens. But still, a strange feeling remains.
Today I start with a simple dressing. Crème fraîche and lemon dressing. Is now not as the wonderful world of cooking, but we have visitors, and had already planned! Well, and a side dish salad is never wrong!
However, it now starts already. In the recipe is that you should halve a large lemon and brown, the two halves of 5 minutes in a pan. Until tender. The question now is, but "how?"! So on the cut surfaces to the juice might give more flavor? Roasted flavors, so to speak? On the shell? Why must they be soft, if they are always pressed. Because you only need the juice. Let it be easier to squeeze when they are soft? Because then you would need it so only going with a bit of pressure on the work surface and roll her! Most mysterious!
Well and then the thing with the crème fraîche! These can be replaced by an alternative that is mayonnaise! Mayonnaise? For a crème fraiche dressing? I'm excited! Now I just need Dijon mustard!
A recipe that is the "sausage in pastry," seems to me the way a little adventurous. Since one should take a back form, this 1 cm high and filled with oil in very hot oven heat until it smokes. Then give the sausages in there and fry golden. The glowing
Today I start with a simple dressing. Crème fraîche and lemon dressing. Is now not as the wonderful world of cooking, but we have visitors, and had already planned! Well, and a side dish salad is never wrong!
However, it now starts already. In the recipe is that you should halve a large lemon and brown, the two halves of 5 minutes in a pan. Until tender. The question now is, but "how?"! So on the cut surfaces to the juice might give more flavor? Roasted flavors, so to speak? On the shell? Why must they be soft, if they are always pressed. Because you only need the juice. Let it be easier to squeeze when they are soft? Because then you would need it so only going with a bit of pressure on the work surface and roll her! Most mysterious!
Well and then the thing with the crème fraîche! These can be replaced by an alternative that is mayonnaise! Mayonnaise? For a crème fraiche dressing? I'm excited! Now I just need Dijon mustard!
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