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Stjepan Hornung
Croatia
เข้าร่วมเมื่อ 14 เม.ย. 2011
Welcome to the pages of the TH-cam channel MAJSTOR KUHAR & SLASTIČAR!
Visit the food blog/vlog to find delicious and proven recipes from top master chefs and pastry chefs and rate them.
For all questions regarding the published videos, feel free to contact me in the comments, I will be happy to answer.
If you would like to see a specific video recipe or tutorial send me a suggestion.
With the cooperation of the Croatian Chamber of Trades and Crafts, follow the passing of master's exams for chefs and confectioners, about which we regularly inform you!
To make sure you get notifications about my new videos, subscribe to the channel:
th-cam.com/channels/LwVoNwDJsI9lcX4FTGsWcg.html
Greetings & Bon appétit !
Visit the food blog/vlog to find delicious and proven recipes from top master chefs and pastry chefs and rate them.
For all questions regarding the published videos, feel free to contact me in the comments, I will be happy to answer.
If you would like to see a specific video recipe or tutorial send me a suggestion.
With the cooperation of the Croatian Chamber of Trades and Crafts, follow the passing of master's exams for chefs and confectioners, about which we regularly inform you!
To make sure you get notifications about my new videos, subscribe to the channel:
th-cam.com/channels/LwVoNwDJsI9lcX4FTGsWcg.html
Greetings & Bon appétit !
Bordelaise sauce recipe
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter, shallots or leek and sauce fond de veau. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
__↓↓↓ CLICK FOR RECIPE ↓↓↓ __
Ingredients for Fond de veau lié sauce:
butter 70g
leek 150g
mushroom 150g
tomato paste
bordeaux wine 600ml
fond de veau 200ml
dried cranberries 50g
plum jam 20g
water
corn starch
This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".
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__↓↓↓ CLICK FOR RECIPE ↓↓↓ __
Ingredients for Fond de veau lié sauce:
butter 70g
leek 150g
mushroom 150g
tomato paste
bordeaux wine 600ml
fond de veau 200ml
dried cranberries 50g
plum jam 20g
water
corn starch
This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and "Spanish sauce".
FOLLOW ME:
►INSTAGRAM: majstor_kuhar_slasticar
►FACEBOOK: majstorkuharslasticar
CONNECT:
►WEBSITE: majstorkuharslasticar.com/
►MAIL: info@majstorkuharslasticar.com
MAJSTOR KUHAR & SLASTIČAR
FOOD BLOG/VLOG
#majstorkuharslasticar #foodblog #recipes
มุมมอง: 1 806
วีดีโอ
Gelée de viande - Aspic
มุมมอง 1.8K3 ปีที่แล้ว
Gelée de viande - Aspic is a savoury gelatin dish made with a meat stock or consommé, set in a mold to encase other ingredients. These often include pieces of meat, seafood, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In the United States, similar dishes include jello salads, which are sweet and made using commercial gelatin mixes instead of meat stock or consomm...
Fond de veau lié sauce recipe
มุมมอง 4.6K3 ปีที่แล้ว
Fond de veau lié sauce, which translates to “bottom of bound calf”, mainly involves combining equal parts of veal stock and bones in a boiling pot where the sauce. Fond de veau lié is a bound sauce obtained from Fond de veau brun. Fond de veau lié mostly use as a meat sauce or glaze (depending on how thick you cook it). ↓↓↓ CLICK FOR RECIPE ↓↓↓ Ingredients for Fond de veau lié sauce: corn star...
How to make a Bouquet Garni - 2 different techniques
มุมมอง 5353 ปีที่แล้ว
The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. ↓↓↓ CLICK FOR RECIPE ↓↓↓ Ingredients for Bouquet Garni: leeks bay leaf thyme stems of perslay black pepper There is no standard recipe for bouquet garni, but most Fre...
Fond de veau brun sauce recipe
มุมมอง 1.1K3 ปีที่แล้ว
Fond de veau brun sauce is a liquid base preparation, without binding , that is to say without the addition of ingredients that could increase the consistency and homogeneity. The veal stock is obtained after cooking in water for several hours, bones or veal meat, vegetables, herbs, the juice of which is collected by filtration at the end of the cooking. The veal stock is an aromatic preparatio...
Hollandaise sauce recipe
มุมมอง 7953 ปีที่แล้ว
Hollandaise sauce formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. ↓↓↓ CLICK FOR RECIPE ↓↓↓ Ingredients for Hollandaise sauce: egg yolks 2 salt 2g lemon juice 1 ml beef bouillon soup 3 spoon purified butter 6ml Hollandaise is usually c...
Béarnaise sauce recipe
มุมมอง 6313 ปีที่แล้ว
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. ↓↓↓ CLICK FOR RECIPE ↓↓↓ Ingredients for Béarnaise sauce: onion 50g bay leaf 1 piece black pepper 1 g water 50ml alcoholic vinegar 120ml...
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Master exams and practical assignments from 2013 - 2020
มุมมอง 7043 ปีที่แล้ว
Master's degrees are highly valued in Croatia and in Europe, and are acquired by passing the master's exam. Master exams are state-recognized exams, regulated by the Law on Crafts and the Ordinance on the Procedure and Manner of Taking the Master Exam, and the Professional Qualification Exam The master's exam is taken before the commission of the Croatian Chamber of Trades and Crafts in the reg...
nice sharing my friend.im here to support you..god bless
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Odlican kanal! 👍👍👍 Veliki lajk i naravno sub od mene 😉
Hvala vam puno na komentaru👍👍👍
Good job
To bravo majstore .Ko želi vidjeti prave stvari gledat če recepte kuharskog i slstičarskog majstora.Samo nastavite tako.
Hvala
Super bi bilo dai.ma preglede na Hrvatskom.Svaka čast majstore.
Hvala na pohvali i preporuci