Tag: Cooked

How to preserve truffles – Creative in the kitchen – Gordon Ramsay’s version

To enjoy all the flavor of truffle it is always better to consume it fresh, but if this is not possible, I will now illustrate some of my simple tips to consume it at its best. Storage in the refrigerator or freezer is the most used to keep the qualities and characteristics of the truffle unaltered before adding it to a recipe.

■ Keep the truffle in the refrigerator

It is possible to keep the truffle in the fridge for several days and use it to create your recipes without losing its precious taste.

1. Remove dirt residues with a small brush.

2. Wrap it in a sheet of absorbent paper or a cotton cloth.

3. Close it in an airtight container.

4. Change the absorbent paper (or cotton cloth) every day.

Using this method, the white truffle can be stored in the refrigerator for up to 4 days. The black truffle can last up to 8 days.

■ Storing the Truffle in the Freezer

If you want to keep the truffle for a longer period of time, I recommend that you freeze it.

1. Remove dirt residues with a small brush.

2. Wash the truffle under running water at room temperature, with the help of a soft bristle brush.

3. Dry the truffle very well with absorbent paper or cotton cloth.

4. Place it in the freezer in a freeze bag for food (better if vacuum-packed) or whole, ground or sliced.

5. Once taken out of the freezer (for use in your recipes), it is important to use it immediately.

Using this method, the truffle keeps pretty well for about 12 months. Of course I recommend that you always check it out.

How to make vacuum packing at home – Gordon Ramsay’s version

The vacuum packed represents a method of preservation that allows you to preserve some preparations for a long time by exploiting the absence of air. By eliminating the micro-organisms that proliferate in the presence of air, it will be possible to preserve food for longer.

For fruit-based preserves (jams or marmalades), long cooking and with a high percentage of sugars, you can use the method of hot potting (upside down).

For preserves based on vegetables, in oil or pickles, you will have to proceed with the technique of boiling.

Pasteurization method by hot potting.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. After closing the jar, turn it upside down immediately.

6. Upside down for at least 20 minutes.

7. Check if the vacuum has occurred. Press the cap in the center, with a light pressure of a finger, and if you hear the typical "click", it means that the operation was successful.

8. Leave to cool in a cool place (at room temperature).

Method of pasteurization by boiling.

1. Sterilize the glass jars.

2. Fill the jars up to approximately 1 cm from the edge.

3. Clean the edges.

4. Close the lid of the jars.

5. Place the jars in a saucepan.

6. Wrap the jars in a tea towel (to prevent them from bumping during boiling).

7. Fill the pot with water.

8. Bring to a boil.

9. Once it reaches a boil, cook for the necessary time (the minutes depend on the type of food, for example tomatoes, in oil or pickles 30 minutes, tuna 25 minutes).

10. Allow to cool to room temperature.

11. Check if the vacuum has occurred.

• Furthermore, for the correct rules of hygiene of the kitchen, of the person, of the tools used and on the treatment of ingredients, pasteurization and conservation, we refer to site and at guidelines of the Ministry of Health. Of course, the information published here does not in any way replace the doctor's advice, opinion, visit and prescription.

Creamy sausage meatballs with mushrooms – Gordon Ramsay’s version

The creamy sausage patties with mushrooms it is also a perfect second course to prepare for dinner that everyone will love. For this recipe you don't need a lot of cooking experience and it's really very simple and quick to prepare.

You need a few simple ingredients, easy to find for a mouth-watering dish. Let's prepare it together!