Sunday, November 29, 2009

Stomach Sitting Trio Women



The mayonnaise is a cold sauce.
usually is used to flavor sandwiches, sandwiches, cold appetizers, etc..

Ingredients: egg yolk (or egg yolk), seed oil, salt, vinegar or lemon juice.

Procedimanto:
If done by hand, with a whisk beat the egg yolks by adding a little at a time flush the vegetable oil until the mixture is creamy and mounted. Then
Season with lemon juice and a pinch of salt whipping in the same direction to avoid tearing it.
after seasoning to your liking, add a little olive oil to make the sauce creamy and consistent.
Serve.
NB If your mayonnaise were crazy or stripping, you should incorporate a bit of lemon juice or hot vinegar whipping in the same direction.
will see that this trick with your resume mayonnaise. If you want to use
mxer you can do so by adopting the same procedure that hand but do not run the risk that the sauce does not tear or go crazy.

Saturday, November 28, 2009

Galeria Obrazy-miasto Nocą

mayonnaise sauce Bolognese sauce

Ingredients: 1 liter of milk, g. 125 flour, 125 g butter, salt, pepper and nutmeg.

Procedure:

for the roux: In a skillet, melt the butter, then add the flour and stir with a whisk away the pan from the heat to avoid forming lumps.
then Replace the pan on the fire to the compound called risciogliere roux.

for the white sauce: aside from the milk to boiling, add the roux quoindi previously prepared and stir with a whisk to avoid lumps. As soon as everything returns
is ready to boil.
Season with salt, pepper and nutmeg to taste.

Dark Green Dress Make Up



ingredients: 2.5 kg tomatoes, celery, carrot, onion, minced veal g.500, g 500 ground beef,
salt and pepper to taste, 1 cup of extra virgin olive oil, 1 biggie dry red wine, aromatic bunches (bay leaf, garlic, rosemary, tied with a string to remove after cooking).

Procedure:

Sauté celery, carrot, chopped onion and olive oil, add the minced veal and beef, and it then dryer Sitting. Fading
then the red wine making in part to evaporate.
At this point add the tomatoes, season with salt, pepper and aromatic tied bunches and cook on low heat for about 2 hours.
almost done, adjust the taste of the sauce, then remove the aromatic bunches and polish with a drizzle of extra virgin raw.
The sauce is ready to be served.

Friday, November 27, 2009

Where Dreams Are Grown

Fillet of Tomato Sauce

Ingredients: extra virgin olive oil, 1 clove garlic, salt and pepper and basil.

Procedure: schiacciaro Brown garlic in oil, then remove it and add the peeled tomatoes cut into strips.

Season with salt and pepper and cook about 15 min.
almost cooked, add the fresh basil.

Haro F1c Bike (2010) Pounds

The mothers cooking

are so called because they then derive all other sauces.
Among the most important are: the tomato, bechamel sauce, the sauce, mayonnaise sauce, demi glace sauce and so on. all we're going to see and then try to prepare them according to my instructions.

Thursday, November 26, 2009

Pokemon Ti 84mirage Os

treated dishes of our gastronomy

Wednesday, November 25, 2009

New York Drivers License Torr

Mis en Place

inanza everything before you start in the pack of plates, whatever it may be necessary Prearo the "mis en place." The
mis en place is that term used in the kitchen to prepare everything necessary for the success and without any efforts of our work (pots, ingredients, etc...)

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The cooking course in the world easier

will try to teach the kitchen quickly and easily.
Probably there will be many spelling mistakes but we do not care because what interests us is the content of what is written and easy to make the dish you want.
Before starting I wanted to remind you that if you plan to become a chef by trade, the first thing to do is (forget the holidays) because for us fans of cooking are the days where you play at full pace our work activities.
If we want to revel in the kitchen household will then be a different story but my goal is to convey the love for the culinary art in the best way.