Grazynagotuje.pl Website Review

I am getting more and more involved in culinary experiments. The trips to workshops and reading culinary books help me in this. When in Toruń, the previous ones were mentioned, on which were produced mustard on the basis of flavored vinegars. Domestic mustard has tempted me for a long time, I asked Maciej Barton, who led the guide, how to take it and I used these tips. I have flavored vinegars from my own stocks, I used apple mustard, made with the addition of white currants. recipes, recipes from the XVI-XVIII , edited by Professor Dumanowski. I made two kinds of mustard, guided by enough. I did not have fresh mustard, so according to Maciej Barton's instructions, I first soaked dried in vinegar for two days. About one also with the addition of white currants). After two days I made two kinds of mustard - one old Polish, 2 tablespoons of quince and apples, pre-packaged with quince-apple vinegar. Fortunately, modern technology does not require reaming the mustard seeds in a mortar, so I threw all the ingredients into the blender and blended. At the end I checked again, do not need to add, add sugar or vinegar to keep the balance. I made the second mustard like French, i.e. some of the mustard seeds mixed and some left entirely. I added pears puree to it, because I saw this version in one of the French culinary books. 3 tablespoons of mustard soaked in vinegar, plus 2 tablespoons of vinegar from pouring on it I left two tablespoons of mustard bread. The remainder with vinegar and pears puree mixed in a blender with spices. I mixed it all together, checked the balance of flavors, slightly added at the end. For now, I used both mustards as additions to homemade cold cuts from CHICKEN SAUCE, I am going to add them to sauces vinegrette, which I pour SALADS Both taste I am very happy and I am happy that I got another culinary experiment inspired by the old Polish cuisine.