Sustainable Everything about sustainability with a special interest in the setting up of kitchens and furniture from the wood of Hersbrucker Alb and everything that belongs to the life quality of living to do so. The furniture makers from sub Krumbach at Hersbruck want to learn with the dialogue in this weblog customers, friends and strangers, and raise awareness of regional economic cycles and responsible action.
All about sustainability with a special interest in the setting up of kitchens and furniture from the wood of Hersbrucker Alb and everything that belongs to the life quality of living to do so. The furniture makers from sub Krumbach at Hersbruck want to learn with the dialogue in this weblog customers, friends and strangers, and raise awareness of regional economic cycles and responsible action. Contact by email
Workshop Day 2014: The Rose and Crown, gecatered by Rose Gardens was a great evening Newsletter 102: Workshop days, forest creation chain and Wakuumgaren Sous vide cooking at the workshop days from 23 to 25 May 2014 "DAYS OF YESTERDAY" release party at the 06/07/2014 in Indabahn / Nuremberg World Cup Predictor for Fair Tipper As we came to the Sous Vide cooking - The whole Gechichte wicker baskets On the green lawn in the fruit garden Hersbruck The 16th Workshop days from 23 to 25 May, 2 open days , "The Rose and Crown," MM party and workshop dispute call survey on the topics Slow City & Sustainability Newsletter 101: Workshop days, Essplatzaktion and barrier-free kitchen
We still practice, but we can on Saturday and Sunday already show a little. Here we describe why we Sous Vide cooking (cooking wicker baskets in vacuum) so interested and straight to the workshop days, it shows its great advantages. Because whether many or few people come, is not important, what is not eaten, can be frozen. We are the 10 Schweineleden each quarter, very lightly salt and vacuuming with lemon zest, butter, olive oil and basil leaves. Then they come to the zero degree compartment or Biofreshfach wicker baskets of the refrigerator and let's see how many servings we cook in the steam oven at 58 degrees for 50 minutes. After the meat is portioned and maximum 1 minute per side seared on Tepan Yaki. We serve it with potatoes and then carrots from the steamer, the sauce we make from the contents of the bag with a little white wine and butter. wicker baskets
What we do not use, we can freeze Sunday night, then our kitchen clients are looking forward to a demonstration of the Sous Vide cooking method, which is very enjoyable, not least because of the portioning and pleasant bag storage in the fridge or freezer.
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