Western-style banquet
VicentaLakin
What's cold and slow? Low temperature and slow cooking is the time required to impregnate in warm water when food is placed in plastic bags that are resistant to high temperatures, when the air is in a vacuum and when the temperature is calculated. What's the good of cold and slow cooking? Vacuum-low-temperature cooking, with water loss only between 5 and 8 per cent, is particularly rare. At the same time, the production process was largely free of any additives and allowed to maintain the original taste of food. The cold, slow-cooked steaks are so bad that they can taste the quality and taste of beef, and healthy, slow-cooking can preserve food in its original form to the greatest extent, without the need for extra sauce, with the nutrients of the food, with the separation of the raw food juice and water, more than steam, with vitamins, without oil or with very little oil, ensuring that the results of each cooking are the same. So, "low-temperature" cooking is perfect for human absorption
VicentaLakin
the sweetness of the flesh, which chews a little bit of its head, is numb, spicy and dry, and tastes the fragrance of its mouth, which makes it tingling, salty and sweet at the beginning of its mouth, and then becomes spicy and smoky, and then eats more and more and more, until it chews its bones and eats all of its soup. production time: 90min, 4 people with difficulty 4 people, people with adaptation: the children and young people need to set the ovens: standard model 165, preheat 8min, bake 20min
VicentaLakin
this green radish is a common species in our north. they can also be used to make soup or blend. it's half a carrot left in the radish shrimp soup. if you don't eat it, it'll be a waste. it'll just be a blowball. according to our practice in the north-east, each spring break is dedicated to a day's cooking, called “leave”. it's usually fried fish, fried balls, fried leaves and so on. the living conditions of the older generation were relatively harsh, and the fried food was not readily available and would not be available until the holidays. life now is not just fried, it's big fish meat and all kinds of rare food, and it's common. but the habit of eating radish silkballs is still alive. it's because it's delicious, because it's easy to keep, because it's hard to change, and because it's so easy to eat, it's just in line with the rhythm of a good break during spring. it is not difficult to produce, and food is easily available, and the finished products can be used as vegetarians or at night. the rest of the pellets can be brought with meat, and they taste different. my kids love it
VicentaLakin
French lamb chops from the lambs last week, and only this week have time to burn, with sea salt, rosemary, black pepper pickles, two-sided olive oil for three minutes, absolutely delicious. Seven bucks a bag, and I'm frying them all, and I've had four seconds, and I feel like I've run away for a week, but good is the most important thing to eat, isn't it? Ha ha
VicentaLakin
Steaks, everybody's eating, poo-poo's so expensive, and it's hard to make our own food, and once you've done it, you must think it's the simplest, convenient, fast-hand, savory, always making black peppers. This time you buy a hot Chicago steak, you taste like a strange country
