Tag: VEGGIE

what it is, how to make it and how to use it – Gordon Ramsay’s version

brunoise cut


Cutting techniques can enhance each ingredient not only when it comes to cured meats, fish or meat. Today we find out what it is brunoise and how to make one vegetable brunoise.

Most of the time we don’t pay attention to how to cut vegetables because they are convinced that one cut is as good as another. Nothing could be more wrong.

Accurate, well-executed cutting can make the difference between an ordinary dish and an exceptional one, influencing the presentation, taste and texture of the final dish.

The importance of cutting in the kitchen

Know what the cutting techniques are in the kitchen it is fundamental for several reasons that influence both the final result of the dish and the overall tasting experience.

  • Uniformity of cooking – Ingredients of similar size cook evenly, meaning all parts of a dish will be ready at the same time, preventing some from being undercooked or overcooked.
  • Aesthetics – A precise and uniform cut makes the dish more visually attractive and more inviting to the point of creating a positive first impression.
  • Consistency – The different cutting sizes influence the consistency of the dish, making it fine and uniform or crispier.
  • Cooking time control – By cutting the ingredients in a certain way you can control the cooking time to obtain the desired result. For example, smaller ingredients cook faster.
  • Fusion of flavors – Properly cut ingredients allow the flavors to mix well during cooking, especially when it comes to soups and stews.
  • Resource saving – Proceeds carefully cuts vegetables in the kitchen reduces waste, allowing you to make the best use of ingredients and reducing waste.

Brunoise: what it is and meaning

brunoise cut
Tomato brunoise

There brunoise it is one of the cooking techniques that requires not only manual skill, but also a deep understanding of symmetry, precision and balance of flavors.

Originating from French cuisine, as the name suggests, this technique involves creating uniform, identical cubes of vegetables, essential for refined dishes and high-quality culinary presentations. We can talk about tomato brunoise, courgette brunoise, Potato brunoise, pepper brunoise and so on.

What does brunoise mean? There translation Italian of the French term refers to an extremely small and uniform cut. It is no coincidence that he says “cut into brumoise”.

What is the difference between brunoise and julienne?

The brunoise cut and julienne are both techniques for preparing vegetables in the kitchen, but they differ in size and purpose.

In brunoise, roots, vegetables and fruit (e.g. carrots, celery, onions, peppers) are cut into small uniform cubes, usually about 2-3 mm per side, in order to use them in sauces, soups and garnishes. aim to obtain a very fine and uniform consistency.

Cut the vegetables into julienne strips it means cutting carrots, celery, courgettes, peppers into long, thin strips, generally about 5 cm long and 1-2 mm thick, to add color and crunch to salads or to decorate the dish.

What is meant by mirepoix? It allows you to cut carrots, onions and celery into pieces, but larger ones (cubes of approximately 7 mm per side) in order to prepare an aromatic base used to flavor broths, sauces and stews. Who wonders how to do the mirepoix cut all you have to do is proceed as per the brunoisebut cutting the cubes 7 mm per side.

Brunoise cutting, tools

If you want to experience the brunoise as cutBefore starting, it is essential to have the appropriate tools available:

  • A sharp knife – It is essential to have a well-sharpened knife to obtain precise cubes without crushing the ingredients.
  • A stable cutting surface – Make sure you work on a flat and stable surface to ensure safety and precision when cutting.
  • Vegetables – The most common vegetables for this cut are carrots, onions, celery and peppers, but you can use any vegetable that requires this cut size.

The brunoise cut technique

vegetable brunoise
Brunoise of peppers

The technique allows you to prepare a vegetable brunoise impeccable, but requires some small care.

  • Preparation of vegetables – The first thing to do is carefully clean the vegetables, removing the peel and any unwanted parts.
  • Cut into thick slices – Proceed by cutting the vegetables into thick slices of about 3 mm.
  • Striped cut – At this point it is necessary to align the slices and cut them into small strips lengthwise, equalizing the sides.
  • Cut into cubes – To obtain uniform cubes you need to overlap the strips and cut everything into small squares. In this case it is necessary to proceed with a fluid and controlled movement of the knife.

More tips…

Fortunately, there are various tips that can make it even easier to obtain a perfect diced vegetable.

For example, the brunoise cut requires practice. So, it’s good to start with easy-to-process vegetables, like carrots, and gradually move on to more delicate vegetables.

Once prepared, vegetable brunoise can oxidize quickly and for this reason it must be used immediately or stored in an airtight container in the refrigerator, preferably blanched for a few minutes in boiling salted water and immersed in ice water for a few seconds.

This preparation can be used to add color, flavor and texture to many preparations, such as stir-fries, soups, sauces, salads and stuffings.

Herbal teas: take advantage of natural herbs for your well-being – Gordon Ramsay’s version

Herbal teas: take advantage of natural herbs for your well-being


In the modern world, where stress and hectic pace dominate, the herbal teas emerge as an ancient natural remedy for well-being. This article explores how natural herbs can be used to create herbal teas that not only delight the palate, but also offer tangible health benefits.

The basics of herbal teas

History and traditions

For centuries, herbal teas have played a significant role in cultures around the world, acting as a bridge between the world of medicine and that of daily traditions. Their origins date back to ancient times, when early civilizations discovered that infusing leaves, flowers, roots and spices in hot water not only created aromatic drinks, but also brought health benefits.

From ancient Egypt to China, passing through India and medieval Europe, herbal teas have been appreciated for their medicinal, spiritual and relaxing properties. Over the centuries, the preparation of herbal teas has evolved, but their charm and role in promotion of well-being and care of body and mind they have remained unchanged, testifying to their importance throughout the ages. their evolution over time, highlighting their role in tradition and popular culture.

Properties and benefits

The herbs used in herbal teas are more than just ingredients: they are allies for health. Herbal teas are full of beneficial properties, making them an excellent choice for those looking to improve their well-being naturally. These drinks are known for their calming and relaxing effects, helping to reduce stress and improve the quality of sleep. Some herbs used in herbal teas have anti-inflammatory and antioxidant properties, helping to strengthen the immune system and fight free radicals.

Others may have positive effects on digestion, supporting gastrointestinal health and helping to relieve ailments such as bloating and indigestion. Furthermore, some herbal teas are useful for detoxifying and purifying the body, while others may have stimulating properties that improve concentration and energy. In summary, herbal teas offer a wide range of health benefits, making them a valuable and enjoyable addition to your daily routine.

Creation and use of herbal teas

Preparation techniques

Herbal tea preparation techniques they are essential to enhance their aromas and benefits. The most common is infusion, which involves immersing the herbs in hot water for a variable period, usually between 5 and 10 minutes, to allow the release of the flavors and active ingredients. The temperature of the water is fundamental: too hot can damage delicate herbs, while too cold does not allow adequate extraction.

Another technique is the decoction, suitable for harder roots or barks, which consists of boiling the herbs for a longer time, releasing deeper soluble substances. For fresh herbs, maceration is sometimes used, leaving them in water at room temperature for several hours. Each method has its own peculiarities and serves to enhance different types of herbs, contributing to the creation of herbal teas that are not only tasty, but also therapeutic.

Herbal teas offer a world of possibilities for improving overall well-being. From understanding their historical roots to discovering modern preparation techniques, herbal teas represent a bridge between tradition and modernity, demonstrating how natural herbs can be a precious ally in the search for a healthier and more conscious lifestyle.

the perfect recipe (creamy like in a restaurant) – Gordon Ramsay’s version

Linguine with prawns


The Linguine with prawns I'm a first course of fish typical of Italian cuisine; made with pasta long and fresh shellfish. Give her carcasses is obtained a delicious cartoon; a part of whole scampi are seared in a sauce with cherry tomatoes, garlic, chilli and parsley; another part of scampi come in cream which combined with the various funds prepared; will become the creamy and succulent dressing where the pasta "Will risotto" to perfection for a amazing result! From the linguine with scampi creamy, savory, from the accent slightly sweet and from delicate scent of the sea! Believe me if I tell you, thanks to tricks And step by step secrets they will come good like in a restaurant ! Just like Spaghetti allo scoglio and Spaghetti alle vongole!

Linguine with prawns

After various experiments I have arrived at what I think is the Perfect recipe from the Linguine with prawns, for taste, texture and also ease of execution!

In fact it is one simple preparation and also rapid! The secrets for an excellent result are: the creation of Crustacean Comics, directly from waste; which will allow you to give a genuine and unique taste of the sea. There reduction in cream of one part of scampi to give a watering creaminess and finally agreat pasta! I chose the Sgambaro linguine yellow label 100% Italian wheat; with a rough and full-bodied texture, which they keep cooking perfectly and welcome the seasoning flawlessly!

Perfect for the most special occasions, from Christmas Eve at the dinner of Saint Valentine! Try them and you will amaze who you love with them best linguine with prawns ever!

Linguine with scampi recipe

PREPARATION TIMES

Preparation Cooking Total
40 minutes 15 minutes 55 minutes

Ingrediants

Quantity for 4 people

  • 320 gr of Sgambaro yellow label linguine
  • 1 kg of scampi (about 20)
  • 3 tablespoons of extra virgin olive oil
  • 2 cloves of garlic
  • 10 cherry tomatoes
  • parsley
  • 1 chilli
  • salt

Method

How to make Linguine with prawns

First of all peel the prawns without breaking them, recovering the carcasses by carefully cutting with a scissors from the inside. Leave intact, attach only the tails and place the carcasses in a pot:

peel the prawns for linguine with prawns

Then add 3 tablespoons of oil, 1 clove of garlic, a bunch of whole parsley to the pan of the carcasses and let it brown for 1 minute, then blend with 1/2 glass of white wine and let it evaporate completely.

Finally add 2 glasses of water and cook for 40 minutes over low heat. Finally, filter your shellfish stock with a sieve and set it aside.

Meanwhile, cut the cherry tomatoes in half, sauté them with 1 peeled garlic clove, 2 tablespoons of oil, the chilli pepper if you like and chopped parsley for 2 minutes, add all the prawns and cook for 3 minutes with the lid on:

how to make linguine with prawns

Finally, remove the garlic and chilli. Drain the tomatoes from the pan and set them aside, drain the prawns from the pan and set them aside so that only the cooking juices remain. Then blend 10 scampi with a blender to obtain a cream:

how to make the sauce for linguine with scampi

Then cook the linguine for exactly 3 minutes.

pasta for linguine with scampi

Here is the direct link to the shop: https://shop.sgambaro.it/ where you can buy the LINGUINE,

using the discount code TAVOLARTE2022 (to write capitalized and all attached)

you will be entitled to 20% discount on ALL Sgambaro e-commerce products https://shop.sgambaro.it/

valid for the next 15 days!

Finally, transfer them directly to the pan with the cooking juices together with 2 ladles of shellfish fumet boiling over medium heat.

how to cook linguine with prawns

let it cook over medium heat until the pasta is al dente.

Be careful to slowly add the hot comic if they are dry.

2 minutes before completing the cooking, add the cream of blended scampi, a drizzle of oil, finely chopped parsley and cook.

Only when cooked, add cherry tomatoes and whole scampi, stir in a heat for 1 minute and plant hot. with all the cream dressing

Yours are ready Linguine with prawns

Linguine with prawns

Try them soon!

Linguine with creamy scampi

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