it’s true, if ordinary eggs are left in suvit for an hour - at a temperature, in my opinion, or 50° athen the result is simply something divine, so let’s go back to the meat, let’s say that this is the duration preparation, it helps to cope with the infection, because well, yes, but in general , we don’t recommend that anyone eat raw meat, because after all, meat can contain parasites. pathogens, and so on and so forth, so it is very important to cook meat correctly, this can be like quick cooking, charring at the stake, which we recognize incorrectly as harmful to health, and suvit does this for a long time, but relatively speaking 4-6 -8 hours even at a temperature of 60°, in general, does not give any chance that there is something there, that there is something there there will be something left that can harm us, in general it is very, very interesting. thing, that ’s what sous vide has to do with, there are, of course, devices for preparing sous vide, they are quite so, well, price sensitive, but i know that many people do it in a saucepan, i even saw videos on the internet of how

time i came to mogilev, a city where lviv is revered and good. meat melts in your mouth, not a pan, suvit technology as a guarantee of tender juicy beef, return to culinary roots, lamb in its own juice with vegetables, pig ears for every taste, cooked until baked, more year it was the most important city in russia, played a fatal role in the fate of the imperial family, and a couple of decades later it was going... to become the capital of the bssr did not happen, but today, perhaps thanks to this, there are historical buildings that are interesting to look at, cozy pedestrian streets where it’s pleasant to walk and an atmospheric establishment where you can eat deliciously, we begin to immerse ourselves in the atmosphere and culinary traditions of mogilev. the house of soviets on lenin square evokes excitement among all mensk residents. its construction dates back to the period of mogilev's claims to republican dominance. leningrad architect joseph langbart did not bother too much and adapted his own design for the minsk government house, built four years earlier, for mogilev. so mogilev

what is suvit? vacuum bag and cooked in hot water, and the water can be 98°, or 60°, or 50°, but this continues for quite a long time. for a long time and it turns out absolutely wonderful products, zuhra, you know, the most delicious sous vide dish. it can hurt, in general, it’s very, it’s a very interesting thing, that’s what souvit has to do with it , there are, of course, devices for making sous vide, they ’re quite price-sensitive, but i know that many people do it in a saucepan, i’ve even seen videos on the internet of how they do it in a dishwasher machine, that is, yes, it’s funny, it’s vacuum sealing something for a full cycle in a dishwasher, for what, 2 hours. i would really like to note this interesting story regarding meat in general, it turns out that in our country over the last couple of years there has been a boom in chicken meat, people have begun to eat a lot of chicken, guess why i say, they can afford it, they can afford it, of course there is a boom in domestic tourism, what pe

at a temperature of 75°, 75°, thereby making the meat incredibly tender, but this we know and love, suvitn this dish is extremely important, if you cook even the best beef over... high heat, which only takes a couple of hours, the meat will come away from the bones and disintegrate into fibers, which we absolutely not necessary, here is an absolutely solid piece, and at the same time it is very soft, i don’t even know how it doesn’t fall off, it really sits very tightly on the bone, pour the barley into salted water and let it simmer over low heat for 40 minutes, at which time we prepare the remaining components - mushrooms and onions. how long does it take you to chop one onion? let's compete. so, a spontaneous battle of chefs. we have two men, two knives and two onion halves. time has passed. so you can be left without fingers, well, you are fast, but... we cut the chanterelles and send them with onions into the frying pan. when they are fried, put the pearl barley in the frying pan and stir. pour in the cream and simmer for 2-3 minutes. the side dish is ready. before serving , all that

suvit technology is the key to tender, juicy beef. return to culinary roots.ggy ears for every taste, steamed until baked. for more than a year it was the most important city in russia, played a leading role in the fate of the imperial family, and after a couple of decades... it was going to become the capital of the bssr, it didn’t happen, but today, perhaps thanks to this, there are historical buildings that are interesting to look at, with cozy pedestrian streets where it’s pleasant to walk, and an atmospheric establishment where you can eat deliciously, we begin to immerse ourselves in the atmosphere and culinary traditions of mogilev. the house of soviets on lenin square causes deja vu for all mensk residents. its construction dates back to the period of mogilev's claims to republican dominance. leningrad architect joseph langbart did not bother too much and adapted his own design for the minsk government house, built four years earlier, for mogilev. so mogilev received a real capital building. in magilevo everything is very unusual and unusual. we're use

you say, it’s great, it’s cool, if there is a need extend the life of the product or cook using the suvitmix ingredients, knead the dough, it's cool thing, you see, after all, the confectioner is in the first place for you, it’s remained so since childhood since then from those very mother’s shortbread cookies, but if you didn’t surprise us pavel, you still recommended potato pancakes as a signature dish of belarusian, then maybe they can already be grated somehow using technology or with the taste itself, of course, of course everything can be simplified , food processors today are the same. multifunctional devices and where you can knead the dough and grate pancakes and cut some products into slices, yes they are, but you don’t you will insist that the most delicious raniki are the ones that you drip into the blood of your fingers, tserka, tserka, yes, as a child i had a punishment, my dad loves raniki very much and i always got to do this work , well, finally, a question, probably - now it’s time for the country house to begin, people do our seaming, what do you say about this, our tra

be like quick cooking, charring on fire, which we recognize as incorrectly harmful to health, and suvittemperature of 60°. in general, it does not give any chance that there is something there, yes, that there will be something left there that could harm us, in general, this is a very, very interesting thing, and that’s what sous vide has to do with it, there are, of course, devices for preparing sous vide, they are quite like that, well, they are price sensitive, but i know that many people do it in a saucepan, i even saw videos on the internet of how they do it in a dishwasher, that is, it’s funny, it’s sealed, which... meat is associated with even greater cost, because yes, buckwheat and chicken or meat cost very significantly differently, so when a person allows himself animal protein, meat, poultry, fish and so on, it’s good, it’s a better quality diet, more a healthy body, where to get protein from to maintain your muscles, to be physically active and so on, this is of course meat, it contains not only b12 iron, this whole table. mendeleev, there are also very important amino acid