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How to make jam sous vide – Gordon Ramsay’s version

Carbonara when it was invented


Do the vacuum jam is an ancient and effective conservative technique. This method not only allows you to prolong the shelf life of the jam, but also preserves its flavour, color and nutritional properties. In an era where attention towards homemade food and natural preservation techniques are increasingly advanced, learning how to sous vide jam becomes a valuable skill for every cooking and food and wine enthusiast.

How to make jam sous vide

The process of vacuum-packed for the jam it naturally begins with the preparation of the jam itself. Once you have your jam ready (here is an example recipe: Lemon jam), the next step is to make sure you have some glass jars sterilized. Sterilization is essential to eliminate any bacteria or microorganisms that could compromise the preservation of the jam. This can be done by boiling the jars and their lids for about 10 minutes or using an oven pre-heated to 100°C for the same amount of time.

Once the jam is ready and the jars sterilized, fill the jars up to approximately 1 cm from the edge. It is important to leave this space to allow for adequate expansion during the sealing process. After filling the jars, clean the edges to remove any jam residue, which could prevent an airtight seal.

The next step is the sealing. Close the jars with their lids and place them in a large pot, making sure they are completely covered with water. Bring the water to a boil and let the jars boil for about 10-15 minutes. This process, known as “bain-marie”, is essential to create the vacuum inside the jars. The heat causes the air inside the jars to expand which, when cooled, creates a natural void hermetically sealing the lids.

After boiling, carefully remove the jars from the water and let them cool completely to room temperature. During cooling, you may hear a “pop”, a sign that the vacuum has formed correctly. Once cooled, check that the lid is well sealed by pressing in the center. If the lid doesn’t move, the vacuum sealer was a success.

In short, vacuum-packing jam requires attention and care, but it is a technique that everyone can do. Not only does it guarantee a longer conservation, but keeps the organoleptic qualities of the jam unchanged. So, with a little practice and following these steps, you can enjoy the fruit of your labor for many months to come. As we have seenthe process is simple but requires precision and attention to detail.

Etna lemon linguine with Giorgio Locatelli’s secret recipe, Sicily in a bite, super creamy and good – Gordon Ramsay’s version

spaghetti with lemon cream


spaghetti with lemon cream

Etna PGI lemon linguine they are a fragrant and colorful dish with the flavor of Sicily. Today we will see the recipe of Giorgio Locatelli, a chef who has established himself in the panorama of Italian cuisine thanks to his participation in the television program Masterchef as a judge. But not only in Italy, the chef was also the first to obtain one Michelin star outside our peninsula. What distinguishes it is the attention to sustainability, the promotion of always seasonal foods, like this dish, which with every bite makes us feel the Mediterranean on our palate.

Linguine with Etna PGI lemon

Ingredients

  • linguine 120 g
  • breed broth 400 ml
  • chili pepper 1
  • breadcrumbs 2 tbsp
  • anchovies 3 fillets
  • garlic 2 cloves
  • yellow cherry tomatoes 8
  • lemon 1
  • salt
  • pepper
  • chopped parsley 1 tbsp
  • extra virgin olive oil 4 tablespoons

Preparation

The first thing to do to prepare Etna PGI lemon linguine is to heat a spoonful of extra virgin olive oil in a pan. Brown the garlic clove, then add the anchovies and let them melt. Add the breadcrumbs and toast them for 3 minutes. Rinse the cherry tomatoes, cut them in half and set them aside. In another pan, del diameter as large as linguine, heat more extra virgin olive oil together with the other clove of garlic, the chopped chilli pepper and the grated peel of half a lemon. Fry until all the ingredients release their flavor and then remove the garlic.

Drop the linguine directly into the pan. Cover with the breed broth and risotto the pasta, adding more broth if necessary and stirring constantly. After 7 minutes start drying the linguine. Add salt if necessary. Add the cherry tomatoes and a light squeeze of lemon, chopped parsley and extra virgin olive oil. Stir everything and plated, then complete with breadcrumbs on each plate. Your linguine with Etna PGI lemon they are ready. Enjoy your meal.

Read also: Linguine alla Masaniello, the ancient Neapolitan recipe from Osteria da Carmela, tastier and quicker than garlic and oil with water trick

spaghetti with lemon cream
Photo by Francesco Volpe

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Overnight porridge tiramisu, the light breakfast for those on a diet – Gordon Ramsay’s version

overnight-porridge-tiramisu


overnight-porridge-tiramisu

L’overnight porridge tiramisu it is the ideal light breakfast for those who are on a diet because it looks like a real dessertpleases the eye, but actually has few calories.

It will feel like you are eating a real dessert even if it is unsweetened, fat-free, without cookingand with healthy ingredients which are good for our body. Like oats, flax seeds and low-fat Greek yogurt.

You will no longer have excuses for not having breakfast because the overnight porridge tiramisu It can be prepared quickly the night before and kept in the fridge.

Fresh and light you can enrich the overnight porridge with dark chocolate flakes, peanut or hazelnut butter, or fresh fruit. However, it is already good as it is and is very fast as well as fresh.

It will become your favorite summer breakfast with that light taste of tiramisu. Or your healthy snack or light after-dinner treat!

Let’s see the recipe now.

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