Ingredients: vintage kitchen coorparoo 900 g cucumber 1 onion 1 tablespoon salt-do not overfill vin

Why do you need a simple salad with cucumbers, when you can have something so much better! This salad is ridiculously easy to do, simple but really addictive delicious even unpopular pickles and their brethren like me. This does not require a stay in jars around basements and closets, vintage kitchen coorparoo preparing and eating the same day is a huge plus in my table allowed on our table foods. Let aside the pearls of balsamic vinegar for a second and focus on the salad ..... For them, immediately thereafter. This salad was one of the countless things to our Christmas feast and there among the over-abundance of the finale, she was one of the few things completely consumed, so it also speaks loudly about its taste. Acidic, fresh, without a gram of fat and so light, vintage kitchen coorparoo it is a lovely touch to any meat, much of the fish or just ... for appetizer of consuming alcohol. Marinated cucumber salad
Ingredients: vintage kitchen coorparoo 900 g cucumber 1 onion 1 tablespoon salt-do not overfill vintage kitchen coorparoo 225 ml. white vinegar, I used apple, but can also be a wine, as long as it is light and not balsamic vinegar Preparation: Wash and dry the cucumbers well as clean only the top and bottom, but not peel them better cucumbers are organic or by certified producers vintage kitchen coorparoo because the peel will be needed and it is better to swallow the chemical processing and accumulated nitrates in them. Cut them into thin slices with the relevant part of the planer or using a food processor, the first and last slice always actually only bark, so I separate them and throw them away, but it's a matter of personal choice. Place cucumbers in a deep dish, which can be closed with a lid or just prepare transparencies Cup. Add them peeled, cut in half and cut into very thin strips of onion, salt and vinegar. Stir, being careful not broken beauties and replace the lid or foil to tightly close the container.
Leave the salad in the refrigerator for at least 3-4 hours to allow the cucumbers to marinate, to soften and release excess liquid. Stir once or twice when you remember. Serve drained of fluid and eat throughout the day, the next day the cucumbers are no longer so pleasant green and is lost from the charm and taste of the salad. Source: BBC Goodfood December 2010 Now for the pearls. This is the tricky part of things, but they do not have a compulsory salad-they added them because, as already mentioned, mryazya me too easily. For my birthday my husband gave me a set of molecular gastronomy. This is something that puts ordinary citizens most consumers in shock only when uttered, and although I was pozapoznata part with it, admit shocked me. Somehow I could not see myself in the role of mad scientist-chef whose dish burst into blue smoke, but can one not take advantage of such a kind and thoughtful gift carefully and not make the most power to implement it. With my other already known feature-adherence to natural constituents of foods, I have confined myself to the use of herbal agents and output components of this slightly mysterious and unknown part of culinary and although it is a challenge for the busy lifestyle and time constraints of a working mother of two young children was extremely fun adventure! Which means that soon you can expect more outrage in this field, you are warned! Molecular gastronomy is an interesting look at the ordinary food-it presents familiar products and foodstuffs in a new, unusual appearance and format, such as spaghetti tomato ravioli with yogurt and so on. There are many things that one can play there, but for now I will present the first steps out of this field is unknown to me: Pearls of balsamic vinegar
Preparation Place the bowl with the olive oil in the freezer for half an hour. Place the balsamic vinegar in a fireproof container, pour in agar agar and heat almost to boiling point. Prepare a bowl of water, which will serve to rinse the beads and remove the oil from the freezer. Using the syringe pull of vinegar, and start to drip small drops in ice-cold olive oil. Remove the finished beads of olive oil using a slotted vintage kitchen coorparoo spoon or plain and put a fold in the water bath.
Technologically very simple process, the demonstration video also this (video demonstration can be found HERE), but actually not so smooth and gently flowing, at least to me. After the corporate consolidation of most of the drops on the bottom of the cup olive oil in a single spot and jellied vintage kitchen coorparoo struggle to draw tiny and fragile balls of large glass of water with oil spots on its surface, I admit that at one point I got fed up and threw away the rest of the vinegar with velocity behind shoved all utensils vintage kitchen coorparoo in the dishwasher and cleaning the top oil took forever, but I generally do not suffer from excessive patience vintage kitchen coorparoo pip