Last steak was not up to code. This one was cooked in a sous vide 50C for two hours. Than seared it on a grill for 2min on one side and 1min on the other. Let it sit for a few minutes.
Yes, grilled
Tautvydaxx
joined 1 year ago
Its a trick restaurants use, tasty, but not healthy. Boil the potato, put them in a pot with spices you like, add starch, shake the pot so the potatos get covered in many spots that get crispy. Cook in oven with lots of oil. The trick is to add lots of starch and oil.
Oui oui
Iam always afraid to overcook it
It looked better just out of the pan
Got some time off and wife is out of town so made some sous vide steaks, creamy mushroom sauce and took her fancy glass to drink orange juice.
Take a sweet bun that has a curd filling, cut it in half like a burger bun. Spread cream cheese on both sides. Add ham, cucumber, salad leaf. Serve with tarkhuna. This recipe might doxx me to my friends, because I always say to try it but nobody ever does.
I just make it with canned tomatoes, onion, garlic, bell pepper, italian spices. If i have some stock left i add a bit and simmer for a few hours. Add cheese, egg and bake. Served with chabata, chorizo and some greens.
Its in the mug, people drink it because the outer crust of the kibin is thick and dry, so it goes well with it. The stock must be very rich in flavor so it would feal like having a soup.
Imagine having a soup for dinner but the main dish is bread.
Might be, because the Karaites who came to Crimea were from Muslim decent.
Its a type of chicken, very small, and is yellow like corn. Some people say it also tastes like corn, but I think thats not true.
I was always scared to make this because i tought it would be realy hard, but i just made thicker cuts and it still turned out great.
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