Arhive lunare July 2022

Pizza, paste, etc

 INGREDIENTS

• Butter
• Garlic
• All-purpose flour
• Half and half
• Lemon juice and zest
• Parmesan cheese
• Parsley

Melt butter in a 12-inch non-stick skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds, stirring constantly.

Stir in flour and cook for about 1 minute or until lightly golden, while stirring constantly. It will look like a paste. Make sure not to burn the flour.

Gradually pour in the half and half, stirring as you pour. Season with salt and pepper. Bring to a simmer. Reduce heat to a medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, just whisk them out. Properly thickened sauce should coat the back of your spoon.

Whisk in lemon juice and zest. Stir in Parmesan cheese and parsley...

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Burgeri:

1 1/2 kilograme carne de vită măcinată

1/2 cana ceapa taiata cubulete

1/2 cană panko

1 lingura sare

1 lingură piper negru măcinat

1 lingurita sos Worcestershire

1 ou, ușor bătut

Ulei, pentru prăjit sau pe gratar

branza ceddar feliata se pune dupa copt pe burger sa se topeasca

Sos:

2 linguri de unt nesarat

ceapa trasa in unt si ciuperci – optional

usturoi praf

6 linguri de făină sau amidon

2 căni supa de vită

Doua linguri sos Worcestershire

Sare și piper negru măcinat

Prezentare:

Orez fiert fierbinte fiert in aburi

4 ouă, prăjite peste ușor

Montare

se coc chiftelee, se pune branza apoi se aseaza pe orez si se pune sosul peste. se pune un ou deasupra si se orneaza cu chives

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Ingredients

Meat

• 1000 g Coppa Muscle

For the Cure

• 30 g Kosher Salt
• 15 g turbinado sugar
• 2.5 g black pepper
• 2.2 g red pepper flakes
• 3.2 g cayenne pepper
• 3.2 g Calabrian pepper powder
• 3.8 g garlic powder
• 3.2 g smoked paprika

OPTIONAL

• 2.5 g Insta Cure #2 this is only for color and flavor enhancement. If you add cure reduce the salt level by how ever much cure is added

Materials

• dry aging wraps this is the wrap you’ll be using to dry this in your home refrigerator

Instructions

• Weigh your coppa muscle and type the weight in the box above that reads “How much do you want to make?”
• Combine all of the “cure” ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don’t want to leave any spices behind...

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Bacon de grosime 3-4 cm, fasonat

pe kg amestecam: 22 g sare, 15 g boia, 1 lingurita piper, 1 lingura usturoi pudra, 1 lingura ceapa pudra, 1 ardei iute uscat

1 saptamana la vid, 24 ore la zvantat, fum 3,5 ore cu 97 C. se lasa la racit in afumatoare cc 1 ora.

Pofta buna!

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