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Vegetable Cooking Times for Pressure Cookers (Pressure-cooking instructions are below the time table.) Have a look at :Multilingual Glossary of Gastronomic Dishes Vegetable Approximate Cooking Time (minutes) Pressure Level Artichoke, large whole, without leaves 9 to 11 High Artichoke, medium whole, without leaves 6 to 8 High Artichoke, small whole, without leaves 4 to 5 High Artichoke, hearts 2 to 3 High Asparagus, fine, whole 1 to 1 1/2 High Asparagus, thick, whole 1 to 2 High Beans, green, whole (fresh or frozen) 2 to 3 High Beets, 1/4"
Weight, Measures, Cooking Times, and Cooking Tips, collected by Carlos Mirasierras Part of the information collected here comes from:
The arrival of tomatoes and other exotic products from the New Word (Las Indias) changed the cooking rules, and made possible to detach from certain 1 Moorish cooking influences, which were not bad, although the advent of new veggies stirred the creativity of cooks (mostly women at that time), with the result that a new recipe book was beginning to emerge.
After this cooking time, add the tomato, stir again, and let simmer for another ten minutes (rehydrate if necessary).
His tombstone represents him in armor, holding a shield with three cooking pots, marmites, on it.
Then add 4 tbsp of chicken stock in the pan, cook for 1 minute, then add the white wine and take off the cooking juices.
The introduction of new ways of cooking from the Arabs and Sephardic Jews, and the cultivation of new vegetables led to new recipes.
First of all, put the white beans or canned chickpeas in a sieve and rinse their cooking liquid off;
Add some water if the cooking sauce gets too dry.
Then remove the saucepan from the heat, add some paprika and a ladle of codfish cooking water cod.
Serve the drumstick accompanied by the melon balls/dice, and dress the turkey meat with some of the cooking sauce.
Add the garlic and continue cooking for another 10 minutes until the potatoes are tender and lightly golden.