To get this special creamy consistency, one should follow these rules: Use only risotto kinds of rice, because only they have the ability to release starch. Various kinds of rice...
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...
Here is a universal, basic formula for blini batter with milk. It makes the most thin, tender and delicious blini, in a word, right. Knowing this formula, you can take...
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...
