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Beef salad with smoked tongue

Beef salad with smoked tongue

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Posted by MotanLaOale in Salate
21 Oct 2014 | 3194 views

I've been craving a beef salad for a long time and when I saw the smoked tongue in the supermarket I said "why not?". It turned out very good. I think I'll try other smokes.

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First we boil eggs. Chop the lettuce and place it on the bottom of the bowl. Add the chopped tomatoes and cucumbers, chopped onion slices and corn kernels. Then put the olives, eggs ...

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Boil the whole potatoes in salted water. Drain the potatoes and clean them. Cut the slices. Boil eggs in salted water. Peel the eggs and ...

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on 21.10.2014, 13:29
That's really good!

on 21.10.2014, 13:30

on 21.10.2014, 13:31

on 21.10.2014, 13:39
Mmmmm, how good!

on 21.10.2014, 13:44
What goodness !!!

View all comments (30)


Beef salad with chicken breast, Romanian and tasty version

Beef salad with chicken breast, Romanian and tasty version. Yes, I know that beef salad is made with beef, but it seems to be even better with chicken. Especially with country chickens, of which I have plenty.

Ingredients for beef salad

  • 8 potatoes
  • 5 carrots
  • a piece of celery (not too big)
  • 2 parsnips
  • 2 parsley roots
  • 2 chicken breasts (about 1 kg)
  • 4 eggs for mayonnaise
  • 2 tablespoons sweet mustard
  • about half a liter of oil
  • olive
  • 4 pickles (I had them bigger, depending on how sour you like them)
  • vinegar donuts (I put three donuts)
  • salt to taste

1. Beef salad with beef

The name of the salad, beef, comes from the French language and means beef. Thus, we could say that a classic beef salad recipe includes this type of meat. Nowadays, however, this dish contains a lot of ingredients, the combinations being made depending on the destination of the salad, for example it can be served as an appetizer or garnish for steaks. Here's how to make beef salad with beef:

Ingredients for beef salad with beef

  • 500 grams of beef
  • 1.5 kilograms of potatoes
  • 800 grams of carrots
  • 1 parsnip
  • 300 grams of peas
  • A celery root
  • 300 grams of pickles
  • 500 grams of donuts in vinegar
  • Salt and pepper
  • Mayonnaise

How to prepare beef salad with beef

The meat is boiled in cold water and a little salt is added from the beginning. Bring to a boil without boiling and froth when needed. After the foam stops forming, add the carrots, celery and parsnips and continue to boil until the vegetables soften. Separately, boil the peeled potatoes, and if the peas used are not canned, but are fresh or frozen, they will be put in another pot to boil with a little salt. After boiling, leave all the ingredients to cool.

In order for the beef salad to have a beautiful texture, when chopping the ingredients, the benchmark must be the size of the pea. Cut the meat and vegetables into fine cubes, as well as the pickles and pickles, then put all the chopped ingredients in a large bowl. Mix carefully and add mayonnaise, commercial or homemade, depending on your preferences. The salad is then kept in the fridge for 3 hours before being served, to finalize its taste.

Beef salad also called "Russian". The original recipe

The original salad was first prepared in 1860 by the Belgian chef Lucien Olivier under the French name of "game salads", at the Hérmitage restaurant, one of the largest restaurants in Moscow. Lucien Olivier was invited to the houses of the aristocrats to cook them tasty and spectacular food.

The original recipe was kept secret and was lost in 1905 when the Hérmitage restaurant closed its doors. All that is known is that the recipe included expensive delicacies, game meat, crayfish and peas.

The term "beef" comes from the French language and means "beef"

After 1905, many chefs from all over Eastern Europe invented similar recipes, but replacing the original ingredients with cheaper ones such as chicken or beef (in French boeuf means "beef"). These salad variants, with various names, have become a very common dish in different countries such as Russia, Poland or Romania, changing their recipe according to the foods used in regional cuisine.

Lucien Olivier's original recipe is still unknown, and every chef is free to try whatever he deems necessary.

How to make a beef salad for eight people (classic recipe)

  • 1 chicken breast (the amount of meat should be about 40% of the total amount of salad) or 500 grams of beef
  • 3-4 large carrots
  • 2 large parsley roots
  • 5-6 potatoes
  • 1 celery
  • 1 jar of pickled cucumbers
  • 500 g mayonnaise
  • salt
  • pepper
  • mustard

Method of preparation:

After you have boiled the meat and vegetables with a little salt in the water, take them out of the water and put everything aside in a bowl. Until they cool, cut the cucumbers into cubes and squeeze them well in your fist. Cut the rest of the vegetables into the same size, also into cubes. At the end, pass the chicken through the mincer and then add the minced meat to the already cut vegetables (the meat can be cut into cubes if desired).

Add salt, pepper and a few tablespoons of mustard. Set everything aside and make 500 g of mayonnaise. Put 3/4 of the mayonnaise in the salad and mix. After the whole composition has been homogenized, you can arrange everything on the plates, and with the last quarter of the remaining mayonnaise and other vegetables, decorate the salad.

Olivier salad, beef or Russian?

Beef salad is found in Romanian cuisine for a long time and is considered an autochthonous specialty, despite its name as a French language. & icircnsemn & acircnd vit & # 259). The Italians call it Russian salad (Russian salad), but in Russia, it is called Olivier salad or winter salad. During the Soviets it was called the Stolichny Salad, which means the Capitol Salad. It consists of beef, potatoes and other vegetables, boiled and diced, and bound with mayonnaise.

About 200 years later, it was fashionable for the Russian aristocracy to hire only French cooks, just as architects had to be necessarily Italians. In 1860, a certain French chef Lucien Olivier, famous for his culinary skills, opened the H & eacutermitage restaurant in the center of Moscow. He was often invited to the houses of the wealthy to attend banquets and receptions. He is the one who created the original version of this recipe which soon became the emblem of the Hermitage restaurant.

Olivier's specialty was called & ldquoV & acircnat & icircn mayonnaise & # 259 & rdquo & # 351i and was made of chest of pot & acircrnichi, cubes & # 355e of gelatin & # 259 made of sup & # 259 with spices, vegetables and herbs. # 259ti & # 355i steamed, mayonnaise prepared with Provence oil, all decorated with black truffles. And in the middle was built a pyramid of iron potatoes, slices of eggs and cucumbers. The exact recipe, especially that of the mayonnaise sauce, was kept strictly secret. It was a culinary spectacle that attracted both the eyes and the taste. One day a rich man of the time, without too many manners, mixed the ingredients and ate them with gusto. It is said that Olivier, outraged by the mistreatment of his creation, decided to take revenge and began, the next day, to serve the salad in the form of a mixture. # 259. But on top of that, the mixture gained more and more popularity, which Olivier surpassed in such a way that he never revealed his secrets, his secrets. # 259 his death, no one was able to reproduce it, even if all the ingredients were known.

Another legend says that at the beginning of the 20th century, one of Olivier's disciples, named Ivan Ivanov, tried to steal the recipe. One evening, while preparing the sauce on his own, Olivier was called in because of an emergency. Taking advantage of the opportunity, Ivanov stole the master's personal belongings and saw the ingredients ready, which allowed him to guess at some size of the face. mayonnaise sauce & # 259. Shortly afterwards, Ivanov quit his job at the Hermitage and went to a restaurant where he began to prepare a similar salad. However, the gourmets of the time considered that the sauce was of a lower quality, because, they said, "something was missing". Later, Ivanov sold the recipe to several publishers who popularized it.

In the book "The Culinary Art" of 1899, there is a very faithful account of the Olivier Salad recipe. After Olivier's death, times changed rapidly. Customers of the H & eacutermitage restaurant have been replaced by new ones: doctors, journalists, merchants. And they wanted Olivier's salad, but no one knew how to reproduce it. In 1904, someone managed to reconstruct the characteristics of the salad and the Olivier-bis salad was born. But, on the other hand, you can add vinegar, lettuce and fresh cucumbers and prawns, out of 15, which were originally re-# 255et & # 259 they became 25, the walls (capers, green lines and cucumbers) were multiplied, the truffles were replaced by caviar, and the gelatin disappeared. Everything was covered in mayonnaise. After the 1917 revolution, the restaurant was closed, and the mention of pottery and caviar became a taboo subject.

But in the Soviet society an elite was formed, so that in the early 1930s a chef from a prestigious restaurant in Moscow, who claimed to have made an apprenticeship at the Olivier, invented the Stolichny salad, inspired by that of Olivier, which is the current Russian salad. Pot & acircrnichile were replaced with chicken, peas appeared in the box and the shrimp pulp, and a small piece of shrimp was found to replace the expensive shrimp pulp. 355i with boiled carrots, relying on the fact that no difference would have been observed. Sometimes sausages were put in place of chicken or beef.
However, the Russian salad lasted a long time. Russian influence has imposed salad on other countries, such as Bulgaria and Greece, where it is called Russian salad, and Romania has imposed its name under the name. 259 of beef & rdquo; although there are countless variants that contain chicken, or that do not really use meat of any kind. It is also popular in Iran, where the chicken version is prepared, and in Spain, where it is called "Russian salad" and is prepared especially in summer. The Spaniards use carrots, canned tuna, eggs, peas, baked bell peppers, green olives, potatoes and mayonnaise.

New Year's Eve 2020 recipes. How to prepare delicious beef salad

New Year's Eve 2020 recipes. How to prepare delicious beef salad

New Year's Eve 2020 recipes. How to prepare delicious beef salad? Below are all the details for cooking a beef salad with special recipes.



As the title says, it is a salad of "beef" (beef, beef) made from a clear soup of beef broth and many vegetables. Behind the salad there is a clear beef consommé in which you can boil homemade noodles or semolina dumplings, writes


Vegetables cooked in beef soup (not separately, in many saucepans) have a special flavor! In other words, you don't even have to put the cooked meat in the salad, the taste received by the vegetables being enough - in this case it would be a Russian salad - Olivier. In this case, the meat was added. The vegetables are not boiled with the meat, but after an hour (since it starts to boil).

If you still want such a beef salad on the New Year's table, then you will find a tutorial for decorating it at the end of the recipe. That's what salads looked like 200 years ago, in the Victorian era. They remained in fashion with us until the 80's of the 20th century, if the trend does not continue now. Rather than put pork-shaped meatballs on the table, it's better to have a beef salad, according to


Ideal to find beef broth with bone (Motsching), beef knees or slices of brine with bone marrow. How good is the hot marrow taken out of the bones directly on toast! With a little salt and pepper or grated horseradish, it's a delight! If you can't find beef knees, you can use so-called "beef for soup" - pieces of breast with slippery layers of connective tissue and bones (ribs or rounds of beef leg). For beef salad, make a mayonnaise with a lot of mustard! Mustard goes great with boiled beef. Read here the complete beef salad recipe!


Beef salad is delicious due to mayonnaise, fat, carrot jam, but also potatoes. The term "beef" comes from the French language and means "beef".

The original beef salad recipe

The very delicious beef salad, not missing from the Romanians' table at the big holidays, hides a history not known by many.

The aperitif has its origins in Russia, where it appeared around 1860, created by the Belgian chef Lucien Olivier at one of the largest restaurants in Moscow, Ermitaj.

The original recipe was stolen from a French chef, but it was different. It contained beef, game, caviar and smoked turkey. Subsequently, the recipe was adapted with ingredients accessible to ordinary people: potatoes, cucumbers, carrots and chicken breast.


For starters you need a kilogram of potatoes, 500 grams of carrots, 400 grams of pickles and pickles and 450 grams of beef. Boil the potatoes, carrots and beef.

After boiling enough, the ingredients are cut into small cubes and mixed by hand to properly combine the flavors. Then add mayonnaise, depending on your preference.

Beef salad. Who invented it and what's the best recipe

There is no traditional Romanian holiday or festive meal at which you do not eat beef salad, right? It is so tasty that you do not need a specific reason to prepare it. But have you ever thought about who invented it? Below you will find some details about the history of the best salad made by grandma. We also invite you to try the recipe for beef salad.

Beef salad is not a French food

The term & quotboeuf & quot comes from French and means & quotvita & quot. Although it seems to be a French food, beef salad is a Romanian specialty, the Russians call it Olivier salad or winter salad.

The Soviets called it Salat Stolinchny (capitol salad). Nowadays, this dish is found in Russian menus.

Until about two centuries ago, Russian aristocrats hired only French chefs, famous for their skill and precision in the kitchen. In the second half of the 19th century, the famous French chef Lucien Olivier inaugurated Hérmitage, a restaurant in the middle of Moscow. He was invited to the houses of the aristocrats to cook spectacular food for them.

He is considered the inventor of the beef salad, which was originally called "game in mayonnaise". The salad contained game, quails, crabs and caviar, and for the sake of decoration, in the middle it was garnished with egg slices, mayonnaise, boiled potatoes and pickled cucumbers in vinegar.

This dish was considered the symbolic dish of the Hérmitage restaurant.

Other ingredients were truffles, smoked duck breast or aspic, because the salad recipe differed from season to season. In those days, mayonnaise was made from French wine vinegar, mustard and olive oil. Lucien Olivier's original recipe is still unknown, and every chef is free to try whatever he deems necessary.

The "mayonnaise game" was adapted by a Russian chef with ingredients accessible to anyone. The original recipe was replaced with chicken breast, cucumber, carrots and potatoes.

How to make a beef salad for eight people


1 chicken breast (the amount of meat should be about 40% of the total amount of salad)
3-4 large carrots
2 large parsley roots
5-6 potatoes
1 celery
1 large jar of pickles
500 g mayonnaise

Method of preparation:

After you have boiled the meat and vegetables with a little salt in the water, take them out of the water and put everything aside in a bowl.

Until they cool, cut the cucumbers into cubes and squeeze them well into the fist, then place them in a bowl. Cut the rest of the vegetables into the same size, also into cubes. At the end, pass the chicken through the mincer and then add the minced meat to the already cut vegetables.

Add salt, pepper and a few tablespoons of mustard. Set everything aside and make 500 g of mayonnaise. Put 3/4 of the mayonnaise in the salad and mix. After the whole composition has been homogenized, you can arrange everything on the plates, and with the last quarter of the remaining mayonnaise and other vegetables, decorate the salad.

Romania in dishes (1): beef salad, sausages, zacusca and cozonac

The "traditional and indispensable" beef salad, "the uncrowned queen of salads", as our digital press puts it, was first imperial, then plebeian. Historical and gastronomic sources say that it was the creation of the Belgian chef Lucien Olivier (although recipes for "Russian salad" have been known since 1845). Olivier was binge in the 1860s at the Ermitaj restaurant in Trubnaia Square in Moscow.

Very successful, becoming the emblem of the famous restaurant, the Olivier salad recipe, different from what we know, remained a secret of the gods. It seems that Olivier used, as ingredients, boiled meat of chicken, quail or deer alternating with layers of caviar, capers and soup jelly put around tails of cancer and cow tongue, boiled potatoes, boiled eggs and cucumbers, then a mayonnaise from eggs and Provencal olive oil, seasoned with French vinegar and mustard. As customers used to mix everything in the plate, Olivier began to cut the ingredients into cubes and put more mayonnaise.

Olivier salad or his "sister" "Stolicinii", created by Olivier's assistant, Ivan Ivanov, for the Moscow restaurant, but without the success of the one launched by the Belgian, became international after 1917, in poor versions due to the scarcity of those times, being known in some countries under the name of Russian salad (Spain, Portugal, for example).

Salad has spread to neighboring countries, in the East, then in the West, from Poland to America.

Romanians did not like, for political reasons, the usual name in Russia or Ukraine, so they gave it a new distinction, French, renaming it beef salad, although we find it harder to pronounce "beef", as not very we cannot say "foen" (from the German Föhn). Therefore, for Romanians it is a beef salad (the French call the beef "beef"). What is original in our salad are pickles (cucumbers and sour donuts), which distinguish it from its poorer relatives in other countries. In our country, too, beef has started to be replaced by chicken, which is cheaper and easier to find. That's how we came up with recipes like "beef salad with chicken".

I would dare to say that many compatriots have no idea what that mysterious "beef" that I saw written in the same way. A pre-eminent and greedy friend confessed to me that at Christmas her mother made "organic salad f" (I don't know what "f" is). Sometimes we hear quite often "beef salad" (without preposition) or, less often, but more "cult", "beef salad".

"Knowing that I was clumsy, I said I would decorate beef salad [s.n.], preferring to take on this responsibility… ”(

So the "traditional" salad is of urban origin and does not exceed a century.

"Beef salad" is a term formed internally, in our language, from ngr. salad and fr. beef. It is registered as a compound noun in DOOM (2005) and DEX (2009).

Was a beef salad served in the Throne Room at the magnificent lunch offered by Mrs. Viorica Dăncilă last winter? I don't know, but we'll enjoy the subsequent comments from zacusca, sausages and cozonac which, yes, they were lying on the entrance tables to delight the guests. Let the chiolhan begin!

Sausages. From Latin I inherited sausage & lt *carnacius, whose singular has been restored, sausage, to distinguish it from the plural form. According to DEX (2009), sausage is a “food product prepared from minced meat and spices, inserted into the intestines of pork, sheep or a shell made of synthetic material. "sausage it can be raw, fried or green, that is, fresh, as they used to say. In trivial and figurative language, sausage it can still mean male member and excrement human.

Into the The proverbs of the Romanians of Zanne, we meet this plastic evocation of the immemorial times embodied in the gastronomic paradise: When the sausages rained and the birds with silver beaks (brass), that is, "in the happy times of fairy tales."

Very plastic is one of the diminutives that often indicates thinness, but also delicacy: sausage. Here's a suggestion: "Next time you go on a picnic or invite your friends to dinner, choose this simple snack and serve it with sausages in the dough. ”The other diminutive, sausage, it is rather hilarious and applied figuratively.

On a web page we find this quote: "Damn sausage, you know how much I hate being interrupted while watching the show," I said, frowning.

Mashed vegetables is a word of Russian origin (Russian. za-kuska, from za-kusiti, to taste, says A. Scriban). Until the middle of the last century, it meant "snack (short lunch), especially in the morning" (Scriban, 1939), "snack, prepared culinary appetizer that is served as an appetizer." (DLRM, 1958). Kogălniceanu wrote: “Being alone, it would cost me 200 rooms and the food with zacusca and others and 200 more. ”

Only in DEX does the specialized and well-known meaning appear to everyone: “snack, appetizer: spec. culinary preparation made from eggplant, donuts, onions, etc., fried in oil, or from fish with vegetable garnish ”. Therefore, the traditional zacusca is recent.

The grocery stores sell various varieties, and the Romanian is convinced that his ancestors ate delicious vegetable pasta. Let us remember, therefore, that this special meaning, today well-known, is a creation of the Romanian language. Let's also say that zacusca is a Romanian dish (some have indicated Armenia or Georgia as the origin), although we find similar products in the Balkans, in Bulgaria, for example, where it is called lutenite.

Sweet bread is a word of Bulgarian origin: cousins, and which sends to ngr. kosonáki, diminutive of kosóna = kotsúna, doll, according to Scriban. Therefore, originally, the cake would have the meaning of doll, "Doll-shaped bread" as Saineanu says.

The Academy's dictionary states: "cake it is made - especially for the Easter holidays - from a dough leavened of fine wheat flour, kneaded with butter, with milk mixed with sugar and egg yolk, to which raisins are sometimes added and which is baked in different "shapes" grease the egg whites on top before baking ”.

Dozens of varieties are known today, from the East to the Atlantic, but the most similar, with the Romanian cozonac, apart from the Bulgarian one, is the Italian panettone.

In the English Wikipedia we find a history of the dish, of course very far from the cake we know today.

"It is very possible that the first cake was made in ancient Egypt. It was probably sweetened with honey and filled with seeds. The Greeks also took from the Egyptians an interest in cooking, and brewer's yeast, and leavened dough. The Greeks certainly ate cozonac. They made it with honey, raisins and walnuts. The Greek cake is called plaque. The yeast and, implicitly, the leavened bread and the cake were "stolen" from the Greeks by the Romans, who added dried fruits to the cake.

At first, there were only two varieties named libum and afterbirth from the latter coming the term bread from now on [but also the Romanian pie, n.n.]. Libum it was a small cake, used as an offering to the gods. Later, variants consumed by humans appeared, not only by the gods. Placenta, much more elaborate, it is a cake with cheese, raisins and hazelnuts, which was served with a sweet wine. Although they took the yeast ready from the Greeks and the Egyptians, it was the Romans who discovered all the possibilities that yeast added to doughs offers, thus becoming the true master pastry chefs.

In the Middle Ages, European bakers often made cakes with dried fruit, because they lasted longer. In Great Britain, the first cake recipe appeared in a cookbook in 1718, with the recommendation to be baked in long and narrow forms, a recommendation that has remained valid today. The French, who in the nineteenth century added a third course to the table, "dessert," are the ones who valued the cake more than others. " Let's end with the memory of Easter in the past: "The ancestral dinner - a lamb borscht, with fried lamb, with cakes and red eggs - was cheerful, full of jokes at the end, old Dumitru went out to set fire to the hoods and release the traditional rifle fires."

Author: Dan Caragea (Portugal)

Literary critic, publicist, essayist, art critic, theater critic and Romanian translator. He is a Lusitanian, a specialist in psychology and computational linguistics. Since 2011, Senior Editor within the Occidentul Românesc editorial office.

Beef Salad: Spectacular Ideas to Decorate Beef Salad, the Queen of Salads

Beef salad is derived from Olivier salad and has become a specific Romanian dish, not missing from the holidays.

Beef salad is a delicious and indispensable dish on our tables around the Holidays, but also on festive occasions such as the New Year. I admit that its preparation does not excite me as much as its decoration :). As a child, my sisters and I put all our creativity to work to create the most beautiful and impressive plates that we could later boast to our parents and guests. Even though I grew up, not much has changed in the meantime because it gives me great pleasure to give the beef salad dishes a festive, festive air.

Derived from its neighbor, Olivier salad (Russian salad or Russian ensaladilla in Spain, Russian salads in France), beef salad has become a specific Romanian dish obtained from boiled and diced vegetables, optional and meat, then bound with mayonnaise. It is said that the original salad was prepared for the first time by the Belgian chef Lucien Olivier and was called game salads, containing expensive and rare ingredients, considered delicacies. The famous salad was served at the famous Hermitage restaurant in the Russian capital.

Spring is coming with news from Nestl & eacute

The recipe has been kept secret for a long time, but over time, other Eastern European chefs have tried to replicate the recipe and introduced more affordable ingredients instead of the original ones such as beef (beef in French) or chicken.

Beef salad is also delicious in its vegan versions, and if you stick to your figure and your ball, reduce the amount of mayonnaise used or replace it with lighter options such as sour cream, yogurt.

10 international salad recipes loved by rum & acircni

I searched for a long time on the internet to present you the most interesting and creative ideas for decorating beef salad. And if you are proud of your preparation, you can even leave us pictures in comments with the wonders :).

Food styling and for movies

Which "creation" of yours is your favorite? Do you have one you don't want to remember?

Yes, I really like everything I did for the movie "Oh, Ramona!", Maybe because I worked with Marius and he helped me. All the sexy - provocative frames with food were funny staged by us. And a creation I don't want to remember? Hmm, I know. Am lucrat pentru cartea de rețete care însoțește un aparat electrocasnic și am făcut foarte multe rețete tradiționale. Eu personal nu mănânc carne, dar pentru job pot să lucrez cu orice aliment. Recunosc totuși că a fost o provocare să jupoi o limbă și să o gătesc cu praz și măsline.

Cum se nasc trendurile la nivel mondial? Le urmezi?

Cred că în orice domeniu trendul actual se îndreaptă către naturalețe. Iar în domeniul meu asta se transpune prin anumite tipuri de rețete poate nu atât de elegante, prin forme neregulate pentru veselă, texturi rustice și mate, o lumină mai soft care să te ducă cu gândul la acasă și nu la un studio.

Spune-mi câteva trucuri simple, care să înfrumusețeze un preparat real, nu o fotografie.

Cred că cel mai important truc este să se țină cont de cromatică, cu cât avem mai multă culoare în farfurie, cu atât mai apetisant va părea totul. Chiar am fost invitată într-o emisune unde am împărțit o masă tradițională de Crăciun în două, jumătate aranjată cum este ea servită în mod tradițional în casele oamenilor, iar în cealaltă jumătate, aceeași mâncare, servită în așa fel încât să ne încânte vizual. A fost foarte fain mai ales când am primit mesaje de genul: „Am fost la mama acasă și a aranjat salată de boeuf și sarmalele cum a văzut la tine“.

Există „practici înșelătoare“ prin care un preparat să arate perfect, cum vedem pe Instagram?

Evident că există foarte multe și cred că fiecare food stylist își dezvoltă la un moment dat propriile trucuri. Eu nu le folosesc decât pentru ședințe foto foarte lungi, unde poate s-ar face risipă de produsul real. Pot să îți spun despre cafeaua făcută cu sos de soia și detergent, frișcă din cremă de ras și salată dată cu fixativ. „Delicios“, nu-i așa?

Evident, mâncarea e importantă pentru tine. De când gătești? Cum ai început?

Mi-a plăcut de mică să stau în bucătărie, lângă familie. La mine acasă a gătit toată lumea: mama, tata și bunica. Poate un pic mai mult tata. Țin minte că prima oară am făcut un chec, pe care bunica îl făcea marmorat, iar eu mi-l doream cu foarte multă cacao. Așa că, într-o zi am profitat că bunica se uita la un serial și părinții încă nu se întorseseră de la serviciu și am zis să le fac o surpriză: un chec doar din cacao. Evident că eu nu știam că există o rețetă și am pus doar ce îmi aminteam, m-am grăbit așa de tare să fie gata la timp încât am uitat să pun și zahăr. Am gustat din el cald, pudrat cu zahăr pudră, dar când s-a răcit era tare ca piatra, tocmai bun de pus la temelia unei case. Am fost foarte dezamăgită.

Ce îți place să mănânci și ce nu?

Cred că mai mult îmi place să nu fiu singură la masă, să aloc timp de calitate și să nu mănânc pe fugă, la laptop. Îmi plac mult pastele și am făcut o pasiune pentru caracatiță în ultimul timp. O negresă mă duce întotdeauna cu gândul la mama, iar supa cu găluște la tata. Nu îmi place carnea, nici anumite texturi precum cea a scoicilor.

Video: Πώς να ψήσετε τέλεια ένα T-Bone Steak


  1. Connie

    Well, well, I thought.

  2. Waldhramm

    Like the variant, yes

  3. Hrusosky

    Excuse me, it's cleared

  4. Atif

    In my opinion you commit an error. I can defend the position. Write to me in PM, we will communicate.

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