Chef Profession: Creativity and Physical Training
Do you like to cook, experiment, create culinary masterpieces? You know well how to “make…

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Watermelon Dishes: Salad, Appetizer, and Dessert
Americans now and then celebrate something culinary. There is a carrot cake day, there is…

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Muse Cookery and cooks in robes: 10 interesting facts about chefs
In the 18th century, English King George II commanded that the white cap always be…

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Interesting facts from the world of pastry
Most people love pastry. But not everyone knows when they first appeared. The first type…

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knead the dough

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

Champagne Pizza

The key ingredient in this cheery pizza recipe is champagne. It is in the dough, and in the tomato filling.
It delicately changes the taste, but of course the main fan is not in this, but simply in the very knowledge that pizza is not simple, but … yes! – on champagne.
Generally, champagne is a great idea for any dough – not just for pizza, but also for pie. Champagne, due to bubbles, makes the dough easy, tender, airy. A pleasure, not a dough.
For the test:
1/4 cup warm water
1 tsp Sahara Continue reading