Best Food Recipes 2023 Step by Step with Pictures
Fresh water, which can be eaten, is especially appreciated all over the world. The share of fresh water is no more than 3% of the entire world ocean. Its reserves are found in rivers and freshwater lakes. But most of the fresh water is concentrated in glaciers and polar massifs.
In cooking, only fresh water is used, but it is also different. If we talk about cooking, then boiled, filtered, melted, bottled, mineral and others are used. Dishes such as soups, broths, sauces, pickled and stewed products, most desserts and side dishes are impossible without it. Water is the basis for any drink. It is used for cooking, stewing, steaming, pickling, soaking and other active actions in the kitchen.
Regardless of the fact that the formula of water is the same everywhere, each variety differs in its own chemical composition. Many cooks prefer to defend water. If the water will stand for about 8 hours, then all harmful substances will settle from below, and only 30% of the water is used in cooking. Filtered water is considered to be the most useful, but do not forget to replace the cleaning system in a timely manner. There are salts in bottled water, and therefore it is perfect for use in domestic conditions. Distilled water is not used in cooking, as it is “empty” and has no useful properties.
Pure water has no taste, however, there is almost no taste in nature. Thus, the taste of water is given by various impurities that are part of the water. The specific taste will depend on the source and the area of water extraction, and it may also have a different degree of severity. In addition, the taste of water depends on the state of the body.
Chicken pastrami is a great dish that requires a minimum of effort, but the result is very pleasing. I tried marinating pastrami both in milk solution and in salt. Both options are delicious, but with salt it still turns out much softer. So, I highly recommend them! You can experiment with spices endlessly, below is my favorite option)
Dear chefs, this pastrami is something amazing. Since I generally like recipes from the “put-forget-Nirvana” series, I love this pastrami doubly, because I have to forget about it twice. Moreover, the whole process, from pickling to heat treatment, was invented by me personally, the recipe is, so to speak, author’s (wow, how loud it sounds).
I was looking for a recipe for meat that could be eaten both hot and cold, sliced and in the form of a sandwich in the morning for breakfast, an alternative to sausage. Everything was something special, this one was the perfect embodiment of my desire! Tender, fragrant meat, the taste of which can be slightly changed from time to time depending on the destination, is actually cooked very quickly, although it requires marinating for at least a day. You can cook both chicken and turkey.
Usually pastrami is made from chicken or turkey breast. There are wonderful recipes for this poultry dish on the website. But I want to assure you that the pork tenderloin pastrami turns out no worse. And maybe even tastier! Soft, fragrant and very juicy.
That’s something!!!! Tender, juicy meat with a light aroma of paprika and garlic!!!! The recipe struck me with its simplicity and strangeness. A great dish for a festive Easter table. Today I made a “trial” version. According to the original recipe, it is made from turkey breast. Today I made it from chicken breast, as turkey stuffing needs more …
If you want to get an incredibly delicious herring snack – first of all, be sure to find a very high quality product. I cook the herring myself, so I have no doubt about the taste of the finished product. At minimal cost and without complicated preparation, you will get a festive snack on your table.
