Ducks and geese can be stuffed with raw apples. Because the goose (even sufficiently matured) piecze się …
Day: July 12, 2015
Crushing chicken meat
Poultry is best kept, when it is gutted immediately after killing and after complete cooling it is stuffed with paper. Po wypchaniu sztukę należy …
Crushing meat
In order for the meat to obtain full culinary value and high digestibility in the human system, it should be mature.
Getting the meat right, maturing (crushing) …
Baking in the oven
Due to the oven temperature, which the dish requires, three groups can be established:
I grupa: najwyższej temperatury wymaga mięso pieczone …
Baking
Baking is a process of:
1) zmiękczeniu tkanek produktu pod działaniem wysokiej temperatury,
2) ścinaniu białka,
3) karmelizowaniu skrobi …
Techniques for finishing stewed meats
There are several basic techniques for finishing braised meats:
1) due to the way the meat is prepared,
2) because of the seasoning method …
Frying in a lot of fat
For a better understanding of the role, played by these degrees of fat heating, consider the example of frying "French fries". Peeled potatoes, pokrajane i osuszone w …
Frying
Frying
All foods before frying must be rinsed, well pressed out of the water (meat), cleaned or peeled (vegetables, fruit), contact …
Frying meat
All raw products, as well as young meat, contain a significant amount of water. The water at frying temperature boils violently, evaporates, skutkiem czego …
Cooking fruit
Cooking fruit. Owoce należy obierać bezpośrednio przed gotowaniem nie mocząc ich w wodzie i wkładać na wrzący syrop na raz …