Sautéing is a method of quick cooking in a small amount of oil over high heat. This technique makes brown food while preserving its moisture. The name came from a...
On Saturday we went on a tour around a chicken farm in Lower Austria, where chickens roam freely around an orchard. It was an interesting, pleasant and educational experience, and...
Sardinian cuisine – what do we know about it? The first thing that comes to our minds when we think of it is sardines 🙂 A friend of mine, Sardinia-born...
What’s the difference between clarified butter and ghee? Such an interesting question I was asked by my follower the other day. Before ghee became popular, stores offered regular clarified butter....
Hunting and Gathering / Ensemble, c’est tout « The smell—the fumet, more like—of the bouillon stopped her from brooding. Mmm, it was wonderful; she almost felt like draping her napkin...
Kutia – Ins & Outs and Symbolic Meaning of Ingredients. Wheat berries. A classic kutia is made from wheat berries, which symbolizes a resurrected life. Sort wheat berries through, and...
So, here it is: Use dry but not tough cottage cheese. By dry, I mean that there should be no excess liquid between grains. It the cottage cheese is too...
To make a successful Dresden Stollen you should know a few important things: The Stollen dough’s quite dense (thanks to amounts of butter and lack of liquid); it shouldn’t rest...
Vegetable stock – is a wonderful base for light soups or ingredient for various vegetable dishes, sauces, risotto, ragouts. Properly prepared, it will be as rich and flavorsome as meat...
The basic rules of making the perfect rice pudding are as follows: Use round rice as we need rice with high starch content. Don’t wash rice in order not to...
