Bouquet Garni - bundle made of herbs, tied in a cloth bag. Your goal is flavoring preparations, being widely used especially in French cuisine. Generally uses the following spices:
But other herbs can enter this aromatic sachet from which harmonize with each other, and are in line with the ingredients of the dish being prepared. Other examples of herbs used very frequently are: rosemary, savory, chervil, tarragon and basil.
FRESH HERBS - whenever you add fresh herbs in the preparation, leave to put them at the end of cooking, so it avoids losing its aroma.
DRIED HERBS - an important tip when using dried herbs in preparations is that they are more concentrated than fresh, so when using these, always put less amount than if you were using fresh herbs.
Yes almonds in delight because they are extremely versatile and its use as a confectionery ranges from the preparation of savory dishes. We find them whole, within its shell, crushed, crushed, strip, roasted, in the form of oil, essence and even pasta. Each form presented identifies with various preparations, why she's so welcome at our tables.
We do not know about them is that there are two types, one other sweet and bitter, the latter can be extremely poisonous due to an acid present therein which is prussic acid, but here, when used in larger amounts. Variants of it exist by world, with Spain a very well known Jordan, which is long, thin and is the most expensive, most used for making sweets. Already in Valencia (Spain) found a type more broad and flat, ideal for the preparation of marzipan and cakes. Another country where it is found in the Philippines, where there is a very rare type, where the almond is found containing seeds double. Incredible!
Now be careful with other detail, despite being extremely hot, they have a high fat content, so stay tuned to their consumption.
Photo: Carol Gherardi
Pate d'Amande sablée
250 g of wheat flour
60g caster sugar
01 pinch of fine salt
30 g almond meal
100g cold unsalted butter integral diced
01 yolk unit
15 to 45 ml cold water
In a bowl mix the flour, sugar and salt. Add the butter cubes and with the fingertips, mix until it resembles coarse.
Add the almond meal and egg yolk and mix well.
Gradually, and as necessary, add water and mix to a dough.
Pack in film and chill for 30 minutes.
With the aid of a roller at a surface or between two emfarinhada plastic, open the dough and line a way to tart 20 cm in diameter.
Freeze for 30 minutes.
Making holes with a fork and pre - baking for 15 minutes in an oven preheated to 180 ° C.
Yes this format is much like the crescent moon, but what do we really know about it?
The croissant is made of a mass of yeast is increased, pass through several folds the butter until completely incorporated.
There are versions where the butter is replaced by margarine, leaving the heavier mass, making it look like a bread. Already a Frenchified version where the butter is used more consistently, making this dough richer, or more "buttery".
Both the quality of the butter as the quality of the flour, so that the French hold dear, it is crucial for the result to become so amazing the first bite. So its texture is so crispy outside and inside he preserves a unique softness. Why be so tender, almost melts in our mouths, and in this case worth to pronounce "croissant au beurre"!
This marvel created by the skilled hands of bakers around the world today, is finding it with fillings both savory as sweet. Since the filling of almonds as classics among sweets. Already vary with both savory fillings of cheese, spinach or ham.
In France it is imperative for breakfast.
What you may not know is that there is controversy about its appearance. Some say he was born in France, so we already know, others claim that its creation came about through the hands of bakers in Budapest, even in the seventeenth century. Yet other languages say he came in a pitched battle where Turkey against the Austrians an ambush, where the Turks would reach the opponents, and this occurred under a base camp where was the kitchen. Moral of the story, bakers Austrians discovered the plan and sounded the alarm causing the Turks marched to defeat. The award of these soldiers "bakers" was to receive the privilege of creating a pastry in the shape they wanted, so the winners decided to create a delicacy in the shape of a half moon, like the Turkish flag.
Wars, disagreements aside ... what matters is that today we can enjoy this privilege it is to taste a real croissant.
Feta cheese that for centuries the Greeks won the taste is characterized by a touch more salt. Its production has the best specimens are those produced in the field, further north of Athens. It is made from a curd which is pressed, undergoes a cure for 24 hours and then it is brought to mature into a brine bath for about a month. Hence arise strong flavored cheeses. Its cheese is made from milk either as sheep goats, or both in composition and the same is pasteurized.
Although feta identify the Greek people that use daily in the composition of their dishes, it is also present in other places such as Turkey and Bulgaria, who do it for a long time, but from the year 2005 Greece obtained the status of have him as one of the flagship products of their country. Thus he became a PDO.
What characterizes the taste of this cheese is its high acidity, which is not enough to bother; their coloring is very very white, but its texture is solid enough to become brittle, but still does not lose its creaminess in the mouth.
Now here I share with you a typical recipe, healthy Mediterranean diet as a whole, which is easy to prepare and pleases all palates. How about a typical Greek salad?
100 grams of feta
50 grams of black olives
01 small red bell pepper
01 teaspoon oregano
Salt to taste
Freshly ground black pepper to taste
White wine vinegar
Wash and sanitize the vegetables.
Take the tomatoes and cut them into quarters. They get the skins and seeds.
Then finely chop the onion, cut stalks of cucumber, which can also be shelled.
Drizzle the salad with your best olive oil, season with salt, pepper, and seasoning.
Add the olives and Bon Appetite!!
This salad is characterized by being extremely fresh, young, so do not save when the choice of ingredients.
The quality of the oil will mean a lot!
The same goes for the olives to be of excellent quality.
You can season the salad with lemon juice.
The percentage of fat feta ranges from 0% to 60%.
Here in Greece the best olives and olive oils are produced on the island of Crete, and that "terroir" is called Kalamata. So if you have the opportunity to have this name on the label, know that getting the best there is.
And not to pass nervous when reading a menu greek, search by name:
So you can be sure that choosing a real Greek salad!!
Speaking to Brazilian beef is the same thing as talking about football, samba, feijoada, caipirinha, and of course, the blonde ice as desired and appreciated by all!
But contrary to what we know each state is on their menu very own style of how to present their flesh, their ways of doing and enjoying.
Speaking of what would be the difference Jerky, Beef jerky or a much-talked-of Meat-Sol?
That is the question! For it is not the same thing, but which look very ... That we can not deny!
The sun-dried meat is a food for the rich people of the Northeast, is a meat that goes through a process of salting and drying is carried in the wind and the sun. Hence the name "Meat-de-Sol", with that she preserves its reddish color. His salting is much lighter than the beef jerky or dried meat. Your deadline for consumption should not spend one week after his cure.
Other names as it is known are meat-of-wind-and meat-the hinterland.
And the dried meat like it?
The dried meat also known as beef jerky, goes through a brining much stronger than the sun-dried meat, his process is very similar, it is taken to the wind and sun to dry or undergoes greenhouses appropriate, making its activity acquosa arrive at most 10%. You also need to go through several changes of water to get to the right point of cooking, but most of its nutrients are lost. Its use is most common in the Northeast where it is known as the "flesh-of-ceará", or simply "payola." Their biggest use is for the preparation of feijoada.
And the jerky, as would define then?
The jerky it comes to beef, which is cut into "blankets" and then immediately is salty, dry or in brine. Here the state that consumes the most, is the South of Brazil, specifically Rio Grande do Sul, which is in the form of the famous rice-Wagoner, kitchen dish emblematic of the Pampas.
And how could we not end this matter, how about a recipe for home-made, no frills and that appeals to many diners?