Geleneksel Vegan yemekler ve Vegan Steak Hello, dear readers of "We Are the Tastemakers", I am Anna Schmidt. Today, I will share with you my thoughts on the vegan flavors of the Mediterranean culinary culture and the new generation of vegan steaks. Mediterranean...
Hi, I’m Francesco. Today I’m going to share with you a dish that touched both my heart and the green hills of Tuscany: Pappa al Pomodoro. This simple yet flavorful dish is a symbol of my childhood and the rich culinary culture of Tuscany.
The Story of Pappa al Pomodoro
Are you ready for a timeless journey of taste? Today, I will share the story of Kaygana, one of the hidden heroes of Turkish cuisine, and how you can prepare this unique flavor. Kaygana, one of the indispensable tastes of Ottoman palace cuisine, has been a treasure of...
“Baba Ghanoush” is a delicious appetizer or dip sauce from Middle Eastern cuisine that is also loved in our country, Turkey and Lebanon. This delicious snack is prepared by mixing tahini, lemon juice and Olive Oil with a puree made using grilled eggplant. The intense flavor of eggplant and the creamy texture of tahini make baba ghanouj a unique taste experience. It is usually served with lavash or pita bread.
The dove sandwich is a type of sandwich designed in Izmir, Turkey. It is very popular in Izmir, especially in Urla and Çeşme districts. Kumru sandwich is usually made by placing ingredients such as sausage, sausage, tulum cheese or Cheddar Cheese, tomato, lettuce and parsley between bagel bread.
Kumru sandwich must-haves include bagel bread, melted cheese, sausage, sausage, tomato, parsley and lettuce. These ingredients create the characteristic flavor and structure of the sandwich. In some recipes, ingredients such as peppers and onions are also used.
Dove Sandwich Recipe:
Breakfast culture varies greatly around the world. These differences are caused by geographical, climatic, religious and cultural factors. Breakfast is an important concept shaped by the traditions and local products of the communities.
Geographical Differences: Breakfasts in different regions vary depending on geographical factors. For example, in Mediterranean countries, ingredients such as olive oil, fresh vegetables, cheese, olives and honey are common for breakfast. In Middle Eastern countries, foods such as hummus, falafel, tahini, olives and hot pita bread are preferred. In Asian countries, rice, soups, seafood and fermented foods are frequently consumed. In America, on the other hand, foods such as coffee, cereal, sausage, eggs and pancakes are generally preferred for breakfast.
Climate and Seasonal Differences: Climate and season affect breakfast preferences. In cold climates, warm and hearty food is preferred for breakfast. For example, in Scandinavian countries, foods such as salmon, cheese, and yogurt are frequently consumed. In hot climates, light and refreshing breakfasts are preferred. In tropical regions, fresh fruit, coconut, and rice are commonly found for breakfast.
Buryan
Büryani is known as a local delicacy of Siirt and Bitlis. It is usually prepared using mutton or lamb. First of all, the meat is subjected to a special marinade process for making buryan. Then, it is baked in tandoor or oven for a long time. In the process of cooking, spices and oils are added to the meat, resulting in a rich aroma. As a result, Siirt Buryani is served as a hearty and delicious meat dish.
Focaccia
Focaccia is a pastry typical of Italian cuisine, similar to a soft bread that is distributed in the mouth. Traditionally made with olive oil and salt, focaccia can be flavored by putting various ingredients on it. Focaccia is believed to have originated in the Ligurian region of Italy. Focaccia is often served as an aperitif or side dish, especially in Italian restaurants and cafes. It can also be easily prepared at home and flavored with different ingredients.
Maturity points in the cooking of meat on the barbecue:
Delivering meat to the desired point on the barbecue is an art that requires knowledge and skill. But it is not unlearnable.
The heat on the top surface of the meat should be between 170 -180°C. Thus, the sweetening of meat and the increased taste of frying are achieved without loss of weight
Internal heat of meat is one of the most important factors to achieve the goal. In short, the internal heat of the meat tells us the cooking point.
Michelin Guide Started in 1889 when the Michelin brothers founded their tire company, the story was initially expanded to show drivers the listening notes they would choose on their routes, then printed with its distinctive Red cover and put on the market in 1920 at a...
Chateaubriand is the name given to a double cut Piece in the middle of the Beef Net. Pink or little bloody cooked is acceptable.
The piece, cut to a thickness of about 4 cm, has a range from 400 to 600 g. Named after the French writer and politician François-René de Chateaubriand (1768–1848)
Hello Dear Well Delicious we are Followers.
It is said that the way to the heart of man passes through his stomach, but is this the only thing?
In the high plateaus of Ethiopia, the homeland of coffee, and in the regions where the wild coffee plant grows naturally, the indigenous people turned the grains of this plant into flour and made a kind of bread. After the fruits were boiled, the juice was used for medicinal purposes by drinking and was called the “magic fruit”.
My Baklava that I have found
World-Class Tastes at Basel
14. October 2013
The world’s ten best chef teams will compete in the ‘Salon Culinaire Mondial’ in Basel, Switzerland this Autumn
[:d e] DER ERSTE SALON DU CHOCOLAT IN ZÜRICH
Der Salon du Chocolat war zum ersten Mal in die Schweiz. Die weltweit grösste Veranstaltung rund um das Thema Schokolade gastiertte vom 30. März bis am 1. April in der Halle 3 der Messe Zürich. [:en] Salon du Chocolat for the first time in Zürichte
Salon du Cocolat, one of the world’s largest chocolate organizations, held its first fair in Zurich between March 30 and April 1. [:]
The Molecule Kitchen in Max Eichman’s narrative:
The Molecular Kitchen is actually the development of existing techniques and experiences, that is, it is not a new invention. Long ago, Humanity discovered the effect of Frying and Cooking on the Preparation of Food, but they used it without trying to understand the chemical connections in the background.
Fajitas or Fajitas (pronounced Fahitas) is a type of dish served with grilled meat from Tex-Mex cuisine and tortillas made with wheat or corn flour. Although the original was made with veal, today it is possible to find varieties made with chicken, pork and shrimp. In restaurants, meat is cooked with onions and different types of bell peppers.
Guakamole is a Central American and Cuban appetizer made with avacado. This food, which is of Aztec origin, has been valued in terms of fat and vitamins in its content. In general, it is made by crushing avakado and adding tomatoes, salt. This food, which also became famous in Spain after the invasion of the Americas by the Spaniards, caused the Spaniards to try to grow avacados. Due to climate incompatibilities, these efforts initially failed.
Guakamole is a Central American and Cuban appetizer made with avacado. This food, which is of Aztec origin, has been valued in terms of fat and vitamins in its content. In general, it is made by crushing avakado and adding tomatoes, salt. This food, which also became famous in Spain after the invasion of the Americas by the Spaniards, caused the Spaniards to try to grow avacados. Due to climate incompatibilities, these efforts initially failed.
Mexican cuisine manifests itself as a synthesis of French, Arabic, and Karabic traditions, especially with the ancient natives (Aztecs, Zapoteks, Otomi, Purepeshas, Haustecs, Raramuri, Mayans, etc.) and the Spanish colonial period. In the cuisine of this warm, topical country, which usually has rich vegetation, corn, beans, fruit varieties and certain types of vegetables play an important role.
