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indų valymas

valdopatarimai.lt ir kitur

Jeigu variniame puode maistas prisvilo, tai jame reikia 2 valandas virti vandenį su sauja pelenų iš židinio. Tai anot straipsnio autoriaus turėtų ištirpinti svilėsius. Svarbu indą plauti tuoj pat.

O iš išorės rekomenduojama valyti net keliais būdais:
1. lygiomis dalimis sumaišykite actą ir druską. šiuo mišiniu puikiai
nušveisite vario puodą. vėliau nuplaukite karštu vandeniu ir išdžiovinkite.

2. į 6 dalis vandens įpilkite 3 dalis kamparo spirito ir 1 dalį smulkintos kreidos. gerai suplakite ir pamirkę skudurėlį patrinkite puodo sieneles. blizgės kaip veidrodis.

3. sumaišykite miltus, labai smulkias medžio drožles ir actą į tirštą košelę. šiuo mišiniu ištepkite indą. kai išdžius, nuvalykite ir išblizginkite.

4. Labai nešvarius varinius daiktus galima valyti tokiu tirpalu: į 1 litrą vandens įpilkite 30 g rūgštynių rūgšties, 4 šaukštus spirito, 3 šaukštus terpentino. Gerai suplakite ir supilkite į sandarų indą. šiuo mišiniu nesunkiai nublizginsite indus.

Atminkite, kad negalima plauti indaplovėje.
Varinių indų negalima kaitinti aukštesnėje nei 260 laipsnių temperatūroje.

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Daug Baltos Kinijos Atspalvių

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Mozaka virtuvei, beveik galima pasidaryti patiems …?

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© BHG.com
 Party Appetizers - 14 images

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Recipe: Kimchi Gazpacho With Clams

Adapted from Anita Lo

3 cups peeled, seeded and chopped ripe tomatoes (about 2 large)

½ cup kimchi (or more to taste) with juice, cut into small dice
½ cup peeled and roughly chopped Kirby cucumber
1 large clove garlic, center sprout removed
2 to 3 tablespoons rice wine vinegar
Salt and ground black pepper to taste
8 uncooked littleneck clams, shucked and diced
Minced or whole chives, for garnish.

1. In a blender, purée tomatoes, kimchi, cucumber and garlic. Season with vinegar, salt and pepper. Chill.

2. To serve, divide chilled soup among shot glasses or espresso cups. Garnish with chopped clams and chives.

Yield: 12 to 16 servings.


Recipe: Buttered Corn Soup Amuse-Bouche

Adapted from Jean-Georges Vongerichten

2 large ears corn, kernels scraped (about 5 cups)
1½ tablespoons sugar
2½ teaspoons kosher salt, plus a pinch
½ lemon grass stalk, outer leaves removed, cut in pieces ½ inch thick
½ green Thai chili pepper, stem removed
½ teaspoon canola oil
1 tablespoon popcorn kernels
6 tablespoons unsalted butter, cut into ½-inch cubes
1/3 cup heavy cream.

1. In a pan, bring 2 cups water, the corn, the sugar and 1 teaspoon salt to a simmer. Cook 30 seconds. Remove from heat, and add lemon grass and chili; cover, and let steep 5 minutes. Purée mixture in a blender until smooth, and pass soup through a fine sieve.

2. To make popcorn salt, heat oil in a small saucepan. Add popcorn, cover and cook over medium-low heat until popped, 3 to 5 minutes. Spread popcorn out on a plate, and let cool. Finely blend popcorn with 1½ teaspoons salt in a coffee or spice grinder. Pour into a saucer.

3. Just before serving, make foam: in a small saucepan over medium heat, whisk together butter and cream until mixture comes to a boil. Remove from heat, add pinch of salt and blend with an immersion blender until foamy (or use a soda siphon if you have one).

4. To serve, dip rims of espresso cups in water, then in popcorn salt. Pour soup into cups, and top with a dollop of butter foam. Serve immediately.  Yield: 10 to 12 servings.

Recipe: Bigeye Tuna With Microherbs and Ginger-Apricot Aioli

Adapted from Shea Gallante of Cru

1 pound sushi-grade tuna loin
1 egg yolk
3 tablespoons apricot jam
3 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly ground yellow mustard seed
1 teaspoon grated fresh ginger root
½ garlic clove, grated
¾ cup canola oil
6 tablespoons extra virgin olive oil
Fine sea salt and freshly ground white pepper to taste
5 teaspoons freshly squeezed lemon juice
¼ pound mixed microgreens, herbs and/or sprouts.

1. Slice tuna into ½-inch cubes, and refrigerate until needed.

2. To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor. Process until combined. Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout. Dribble oil mixture slowly into blender, and process until a thick emulsion forms. Season with salt and pepper. Chill until needed.

3. To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice. Place tuna in one bowl and microgreens in another; toss both lightly with dressing.

4. To serve, divide greens among large white spoons or saucers. Place 2 tuna cubes on top. Spoon a small dab of aioli on each tuna cube.

Yield: 12 servings.

Recipe: Goat-Cheese-Stuffed Boquerónes

Adapted from Alex Ureña

3 ounces fresh mild goat cheese
1 tablespoon minced shallots
1 teaspoon sherry vinegar
12 boquerónes (white anchovies).

In a bowl, combine goat cheese, shallots and vinegar. Form into 12 balls. Wrap each with a boquerón. Serve.

Yield: 12 amuse-bouches.

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