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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...
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.
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...
The Magyar Konyha (Hungarian Cuisine) magazine is to start a new column dedicated to introducing basic cooking techniques used in Hungarian cuisine from basic principles through thickening to roasting meat, from kneading dough to spicing. How can traditional Hungarian dishes be prepared using up-to-date kitchen technology? Our soups, vegetable stews, one-course meals deserve to be in the world's gastronomy. Why is the basic stock so important, what can we use instead of thickening with...
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This is what you must try the next time you visit the Middle East. I have chosen a few of my favourite Middle Eastern dishes which I have tasted a few months ago in east and west Jerusalem. For those who have been there it is clear that these are two separate worlds, unfortunately not only culinarily speaking. (You can take a look at the photos by clicking at the bottom of the page) Photo No.1: Perhaphs the best eatery of the city since its opening in 1975. It's worth visiting not only...
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The Hungarian team, headed by Tamas Szell, made it to the Bocuse d'Or, thought of as the Chefs' Olympics, for the first time this year. The idea of Bocuse d'Or came from Paul Bocuse in 1985 and it has been the most prestigious chef competition in the world ever since. At the competition chefs are given five hours and thirty five minutes to prepare two courses on 14 plates each (one fish and one meat dish) with three side dishes for each course. Teams are made up of a chef and a...
At first glance it may seem surprising that I offer recipes for leek and fennel cream soup and pear cake with curry in a cookery book intended for children. I chose such dishes, however, to show that these healthy, exciting and, at the same time, easy-to-prepare dishes with their slighly unconvenional, interesing and new flavours are appreciated by children. Children will grow up with tastes and open-mindedness we offer to them. My daughters, Karen and Nori, and I spend a lot of time in the...
Why is the dish “courageous”, why is this cookery book unusual? The book includes more than 200 recipes of healthy meals for breakfast, dinner and special occassions, for all seasons. All dishes are simple and easy to make, small and big people in the family will enjoy preparing and eating them. The recipes are suitable for healthy children and adults as well as for families where a chronic illness, food allergy or diabetes makes everyday life harder. These meals can also just as...
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