Segal
Chef • Gastronomic Consultant
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04/21/2015

SEOUL, KOREA

04/01/2015

Season in hell VIKTOR SEGAL AND THE CRAZY CHEFS

03/01/2015

FOR TABITHA WITH FLAVOUR AND SOUL

It is a tradition of mine to offer support to where it is needed – be that childres suffering from serious illnesses or those living in poverty, or families with problems that the Tabitha house deals with. Many ask me whether it is the case that I might have similar problems in my family but luckily that is not so. I believe that one does not necessarily need to be personally involved in order to feel the need to help. And not only when the press is around. It is not the amount of help that matters but that it is given gladly.

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08/22/2014

Let's fill a thousand schoolbags together

An exhibition at Allee Shopping Centre linked to the "Starting the school year together" action for charity organised by the Hungarian Interchurch Aid organization.

06/28/2014

A great recipe of watermelon salad with violet vinegar

In Trendmania by RTL Klub. Click on the icon to view the programme. Recipe at 15.33

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06/01/2014

Hungaroring AUDI DTM (German Touring Car Championship) VIP Lounge

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03/12/2014

Hungarian Bocuse d'Or Final

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01/16/2014

Gastro guide by paintings at the Museum of Fine Arts

01/12/2014

Museum + Passion

Gastro guide by paintings at the Museum of Fine Arts

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09/19/2013

The Press Launch of my third cook book

07/13/2013

07/14/2013

PICNIC COOKBOOK ON THE WAY

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06/13/2013

Thicken

How and with which technique is it best to thicken liquids? How should we thicken using the juice itself, icy butter, eggs or xantan gum? In the summer issue of Magyar Konyha (Hungarian Cousine magazine on gastronomy) we introduce you to sixteen different techniques with which thickening with flour can be replaced. When it comes to thickening, most think of flour. There are many other ways, however, to change the consistency of food and in many cases thickening is unnecessary and we make...

05/30/2013

Baking

What is pre-baking for? What does 'confit' mean? At what temperature should meat be cooked? Frying and roasting can be done at low or high temperature, in little or in a lot of fat in a frying pan, in the oven or on live coals. In the process the temperature of the meat can reach 250  °C . When using the adequate method, the meat or vegetables will preserve their vitamin and mineral content while their fat and energy content increases.

04/03/2013

Steaming

Many people tend to overcook vegetables even though they are far tastier and healthier as well as remain crunchier when blanched - cooked in boiling water for a very short time. Meat, on the other hand, is best steamed at low temperatures as this is when the fibrous tissues dissolve and the resulting juice can best be used for making a delicious sauce. Fish should be steamed for a short time only in fish stock or wine. Cooking, boiling, steaming, braising, blanching, simmering... the most...

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