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Two autumn marmalade: from quince and persimmon
Quince marmalade is troublesome, but worth it. You will get an elastic, fragrant “fruit cheese”, which can be stored for a long time and enjoy its concentrated taste of quince.
Regarding quince, you need to make an important note: you must choose a fragrant quince. Now on sale a lot of quince here of this type.
They are beautiful, even, without tubercles and potholes of light yellow fruits, this variety does not have an intense smell. This quince smells when sniffing it close. We need such a quince, the aroma of which you feel only upon entering the room where it is located. This is a solid, irregularly shaped, such – in the hillocks and potholes of a quince. Continue reading
Properly brew Irish coffee
Irish coffee has a very good reputation. It often appears in the menu of inexpensive cafes, and if your experience with this drink comes down to several cups drunk in such places, you most likely remember this drink as sweetish, with a harsh alcoholic taste of liquid.
No, no and NO. Irish coffee can only be made from excellent ingredients.
Good Irish coffee is a blend of nutty, bitter, caramel flavors and fiery whiskey, which gives a pleasant contrast with the cool whipped cream, the cap of which is topped. Continue reading
Culinary mistakes. What dishes were invented by chance
On August 24, 1853, Indian chef John Crum made up chips. He did this to annoy a harmful customer.
There are many such stories. Many of today’s famous dishes were invented by mistake, with anger, with despair, or to get out of a difficult situation. And they were so successful that their fame survived the fame of the cook.
On August 24, 1853, at the resort of Saratoga Springs in America, at a restaurant in one expensive hotel, someone called Vanderbilt ordered french fries, the restaurant’s signature dish. Chef George Crum prepared the dish, but did not please the client. It seemed to him that the potatoes were too fat. Continue reading
