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PlansFood And DrinksNourriture

Nourriture

174 blueprints disponibles • 15 sous-catégories

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Entrées

Pains

Petit-déjeuner

Céréales

Déjeuner

Salades

Pâtes

Fruits de Mer

Viandes

Herbes et Épices

Marinades

Volaille

Sauces

Soupes

Légumes

Plans (174)

The Dough Kneader and Roller: Corrugated Rolls, Then Plain Ones

The Dough Kneader and Roller: Corrugated Rolls, Then Plain Ones

par TheChefDK

NOURRITURE ET BOISSONS

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The Cherry Stoner: A Hopper, a Basin and a Fork of Needles

The Cherry Stoner: A Hopper, a Basin and a Fork of Needles

par TheChefDK

NOURRITURE ET BOISSONS

16
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The Pressure Cooker: A Lid the Steam Holds Shut

The Pressure Cooker: A Lid the Steam Holds Shut

par TheChefDK

NOURRITURE ET BOISSONS

16
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The Meat Mincer: A Screw That Feeds a Knife

The Meat Mincer: A Screw That Feeds a Knife

par TheChefDK

NOURRITURE ET BOISSONS

12
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Reading Spoilage: Ferment Three Brines and Watch the Acid Line

Reading Spoilage: Ferment Three Brines and Watch the Acid Line

par TheChefDK

Nourriture

12
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The Curing Chamber: Cold, Damp, and Moving Slowly

The Curing Chamber: Cold, Damp, and Moving Slowly

par TheChefDK

Nourriture

22
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Weight Loss Is the Clock: A Dry Cure Is Finished by the Scale, Not the Calendar

Weight Loss Is the Clock: A Dry Cure Is Finished by the Scale, Not the Calendar

par TheChefDK

Nourriture

21
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Cold Smoke and Hot Smoke: One Cooks, the Other Does Not

Cold Smoke and Hot Smoke: One Cooks, the Other Does Not

par TheChefDK

Nourriture

22
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The Acid Line: Why Canning Splits at pH 4.6

The Acid Line: Why Canning Splits at pH 4.6

par TheChefDK

Nourriture

18
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Nitrite: What the Pink Salt Is Actually For
Dangereux

Nitrite: What the Pink Salt Is Actually For

par TheChefDK

Nourriture

23
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Equilibrium Curing: The Meat Cannot Get Saltier Than the Salt You Gave It

Equilibrium Curing: The Meat Cannot Get Saltier Than the Salt You Gave It

par TheChefDK

Nourriture

23
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Water Activity: Honey Is 17% Water and Never Spoils

Water Activity: Honey Is 17% Water and Never Spoils

par TheChefDK

Nourriture

21
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Taste as You Go: The Five Dials You Can Actually Turn

Taste as You Go: The Five Dials You Can Actually Turn

par TheChefDK

Nourriture

26
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Stock: Why It Must Not Boil, and What the Scum Is

Stock: Why It Must Not Boil, and What the Scum Is

par TheChefDK

Nourriture

26
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Emulsions: Oil and Water Held Apart by Something Standing Between Them

Emulsions: Oil and Water Held Apart by Something Standing Between Them

par TheChefDK

Nourriture

16
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Doneness Is a Temperature, Not a Time — and Carryover Is Real

Doneness Is a Temperature, Not a Time — and Carryover Is Real

par TheChefDK

Nourriture

26
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A Knife Does the Work: The Grip, the Claw, and Why the Blunt One Cuts You

A Knife Does the Work: The Grip, the Claw, and Why the Blunt One Cuts You

par TheChefDK

Nourriture

21
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Heat Control: The Pan Is Not the Hob, and It Does Not Follow the Dial

Heat Control: The Pan Is Not the Hob, and It Does Not Follow the Dial

par TheChefDK

Nourriture

32
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Browning Is a Reaction, Not a Colour: What Stops It, and How to Stop Stopping It

Browning Is a Reaction, Not a Colour: What Stops It, and How to Stop Stopping It

par TheChefDK

Nourriture

21
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Salt: Measure It by Weight, and Add It Early Enough to Travel

Salt: Measure It by Weight, and Add It Early Enough to Travel

par TheChefDK

Nourriture

27
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Gravlax

Gravlax

par TheChefDK

Entrées

42
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Gluten-Free Bread

Gluten-Free Bread

par TheChefDK

Sans Gluten

35
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The Vinaigrette

The Vinaigrette

par TheChefDK

Salades

35
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Spatchcock Roast Chicken

Spatchcock Roast Chicken

par YourGrandmaIS

Volaille

37
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24 sur 174 affichés