Май 2012

Chocolate Soufflé (Fondant)

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This is one of my first recipes, with which my culinary skills have become the center of attention. I remember how three years ago I found a version of Gordon Ramsay's chocolate souffle and fell in love with this recipe, but over time I made small changes.
Interestingly the skill in this dessert is not so much the preparation of the mixture but baking the cake so that the outside is crispy and the inside remains liquid. The most difficult part I think is the preparation of shapes, so that the souffle is removed without spoiling its shape.

Tony
 

Béarnaise Sauce

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French cuisine is characterized by its sauces, even the first French chefs began experimenting in this direction and create - some of the best sauces with which every dish acquires a subtle flavor and airiness.
Bearnaise sauce is melted butter, a mixture of beaten egg yolks, acid base and all seasoned with herbs. As a precursor to Bearnais is considered the famous Hollandaise sauce. While in Bearnaise you add reduction of white wine, vinegar, dried tarragon, onion and pepper, the Hollandaise uses lemon juice instead.

Tony
 

Salmon en croute with Bearnaise

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The technique, with which I have prepared this recipe comes from the French verb "croute", which means crust. It can be applied successfully to different types of meat (fish, beef, pork, chicken), desserts or foods that are wrapped in dough and baked. Thus the food inside is stifled and this helps to retain juices and she can acquire a unique taste and juiciness.

The technique of preparation of the EA require certain skills, such as which products are appropriate, also the time required for cooking and other tips that I will share with you.

Tony
 
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