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What are you cooking?
- Nikita
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- "Never interrupt an enemy who's making a mistake." Napoléon Bonaparte
9 years 7 months ago #109
by Nikita
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- Nikita
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- "Never interrupt an enemy who's making a mistake." Napoléon Bonaparte
9 years 7 months ago #110
by Nikita
Replied by Nikita on topic What are you cooking?
It already appears
in
this topic here
, not far from three years ago ...
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- snowman
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- Your most dear friend.
- Nikita
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- "Never interrupt an enemy who's making a mistake." Napoléon Bonaparte
9 years 7 months ago #112
by Nikita
Replied by Nikita on topic What are you cooking?
Nooo, it would be porn ... 
Wait until tomorrow, Snow ...
Wait until tomorrow, Snow ...
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- "Never interrupt an enemy who's making a mistake." Napoléon Bonaparte
9 years 7 months ago - 9 years 7 months ago #113
by Nikita
Replied by Nikita on topic What are you cooking?
Well Snow, you wanted to see it so here you are m8 
I did my best to explain it, considering that French cooking uses special terms a bit difficult to translate.
- Rinse snow peas, carrots and mushrooms. Dry them in a cloth or paper towels.
- Cut the carrots into rounds. If these are seasonal carrots, you can not peel. If it is winter carrots, personally I prefer peeling because the skin is thicker.
- Cut the mushroom stems and slice. Depending on the variety of mushrooms you have, you can consume a portion of the foot if not sandy. Cut the mushrooms into strips.
- Boil a pot of water. When water is boiling, add the peas. Boil only 4 or 5 minutes. Drain the peas and rinse immediately with cold water so they do not continue to cook because of their simple temperature.
- Do the same for the sliced carrots. Snow peas and carrots must stay a bit crunchy do not boil more than necessary.
- Melt the butter in a pan. Brown the veal chop. Remove the veal chops and keep warm.
- In the same skillet, quickly brown the peas and carrots rather sharp fire. Doing this quickly enough vegetables should brown a little and stay crisp.
- Pour the mushroom slices, cream, parsley and chives in saucepan. Make it reduce a short time by stirring it.
- Remove vegetables from pan. In the same pan, put the veal chop some seconds over high heat on each side.
- Place the veal chops in the serving dish with the vegetables. Cover the meat with mushroom sauce and serve immediately.
EDIT : At the very last moment, you can add some fresh mixed berries on the vegetables. I didn't for this time because my guest consider it a bit too hot for her.
I did my best to explain it, considering that French cooking uses special terms a bit difficult to translate.
- Rinse snow peas, carrots and mushrooms. Dry them in a cloth or paper towels.
- Cut the carrots into rounds. If these are seasonal carrots, you can not peel. If it is winter carrots, personally I prefer peeling because the skin is thicker.
- Cut the mushroom stems and slice. Depending on the variety of mushrooms you have, you can consume a portion of the foot if not sandy. Cut the mushrooms into strips.
- Boil a pot of water. When water is boiling, add the peas. Boil only 4 or 5 minutes. Drain the peas and rinse immediately with cold water so they do not continue to cook because of their simple temperature.
- Do the same for the sliced carrots. Snow peas and carrots must stay a bit crunchy do not boil more than necessary.
- Melt the butter in a pan. Brown the veal chop. Remove the veal chops and keep warm.
- In the same skillet, quickly brown the peas and carrots rather sharp fire. Doing this quickly enough vegetables should brown a little and stay crisp.
- Pour the mushroom slices, cream, parsley and chives in saucepan. Make it reduce a short time by stirring it.
- Remove vegetables from pan. In the same pan, put the veal chop some seconds over high heat on each side.
- Place the veal chops in the serving dish with the vegetables. Cover the meat with mushroom sauce and serve immediately.
EDIT : At the very last moment, you can add some fresh mixed berries on the vegetables. I didn't for this time because my guest consider it a bit too hot for her.
Last edit: 9 years 7 months ago by Nikita.
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