Fleur de Sel - super G | Slaude-monet
Home French Pastries Hot dishes Desserts Breakfast Snacks Salads Wines of France Wines and Beverages crisscut fries Juices and syrups Restaurants Paris Molecular cuisine Heston Blumenthal World cuisines Argentine cuisine Armenian cuisine Brazilian cuisine East cuisine Russian TV and Video products and spices Alphabet crisscut fries spices and sauces
Username
Gone are the days when we knew only two kinds of salt - large and small. All its new species crisscut fries appear on the shelves of our shops, among them - are still rare and not everywhere - and the famous Fleur de Sel (Fleur de Sel), of course, the French, and of course crisscut fries the best. Its name translates as "flower of salt" or "flower of salt", and it is rightly considered the most delicious salt. Crystals Fleur de Sel so thin and fragile that, in contrast to the usual, did not harm the tooth enamel. Even a pinch or two of Fleur de Sel can strengthen, make more subtle, crisscut fries refined flavor and taste of any dish. Extracted it from time immemorial from salt ponds in Guerande on the banks of the French Brittany. In these ponds on the surface of the sea water under the heat of the sun formed salt crystals, a thin layer that is removed manually by a special crisscut fries tool, carefully, salt did not have time to go down to the bottom. Fleur de Sel - Salt expensive. The reasons for this - a few. Firstly, for its formation necessary natural conditions - sunshine, a gentle breeze, a little humidity. Secondly - it is manual labor. In addition - even in a good season here only to collect several tons of Fleur de Sel. Demand for it - great. Fleur de Sel - is two kinds of salt, collected in different ponds: gray, rather, with a grayish tinge and white. Connoisseurs prefer gray, as the presence in its composition of clay particles and growing algae in these ponds provide a unique flavor of the salt. This salt is not usually used during cooking, except that at the end in confectionery. They say that one of the kings of France box of Fleur de Sel had constantly with him, give him to sprinkle the dishes. This salt is mined in several places in France, in other regions of the world, for example, in Portugal, Madagascar, Majorca.
Chantal Muscadet Sevre Et Maine Taittinger Brut Reserve Alphabet spices Air Aperitif Anise green tea from Argentine cookies Asafoetida Budyan Lamb shank with beans cucumbers Brizol mushrooms Bake pineapple where faded taste of molecular gastronomy Molecular sweet miracle Meat tender crisscut fries love about the wines of France Boil green beans Cooking crisscut fries crab Syrup Restaurant-Le Ciel de Paris restaurant-Le Comptoir du Relais Restaurant-Saut du Loup salad green beans Saddle of lamb St. - Honore Green beans in cream sauce pod Salmon with lentils Braised lamb shoulder blade, recipe Chocolate Chantilly Brazilian empanadas Angelika orange peel pears red wine still Angelica pod cake with white chocolate cake with caramel crisscut fries pilaf with pork seasonings and sauces spice puree of squash soup pork for Christmas vichyssoise
Home French Pastries Hot dishes Desserts Breakfast Snacks Salads Wines of France Wines and Beverages crisscut fries Juices and syrups Restaurants Paris Molecular cuisine Heston Blumenthal World cuisines Argentine cuisine Armenian cuisine Brazilian cuisine East cuisine Russian TV and Video products and spices Alphabet crisscut fries spices and sauces
Username
Gone are the days when we knew only two kinds of salt - large and small. All its new species crisscut fries appear on the shelves of our shops, among them - are still rare and not everywhere - and the famous Fleur de Sel (Fleur de Sel), of course, the French, and of course crisscut fries the best. Its name translates as "flower of salt" or "flower of salt", and it is rightly considered the most delicious salt. Crystals Fleur de Sel so thin and fragile that, in contrast to the usual, did not harm the tooth enamel. Even a pinch or two of Fleur de Sel can strengthen, make more subtle, crisscut fries refined flavor and taste of any dish. Extracted it from time immemorial from salt ponds in Guerande on the banks of the French Brittany. In these ponds on the surface of the sea water under the heat of the sun formed salt crystals, a thin layer that is removed manually by a special crisscut fries tool, carefully, salt did not have time to go down to the bottom. Fleur de Sel - Salt expensive. The reasons for this - a few. Firstly, for its formation necessary natural conditions - sunshine, a gentle breeze, a little humidity. Secondly - it is manual labor. In addition - even in a good season here only to collect several tons of Fleur de Sel. Demand for it - great. Fleur de Sel - is two kinds of salt, collected in different ponds: gray, rather, with a grayish tinge and white. Connoisseurs prefer gray, as the presence in its composition of clay particles and growing algae in these ponds provide a unique flavor of the salt. This salt is not usually used during cooking, except that at the end in confectionery. They say that one of the kings of France box of Fleur de Sel had constantly with him, give him to sprinkle the dishes. This salt is mined in several places in France, in other regions of the world, for example, in Portugal, Madagascar, Majorca.
Chantal Muscadet Sevre Et Maine Taittinger Brut Reserve Alphabet spices Air Aperitif Anise green tea from Argentine cookies Asafoetida Budyan Lamb shank with beans cucumbers Brizol mushrooms Bake pineapple where faded taste of molecular gastronomy Molecular sweet miracle Meat tender crisscut fries love about the wines of France Boil green beans Cooking crisscut fries crab Syrup Restaurant-Le Ciel de Paris restaurant-Le Comptoir du Relais Restaurant-Saut du Loup salad green beans Saddle of lamb St. - Honore Green beans in cream sauce pod Salmon with lentils Braised lamb shoulder blade, recipe Chocolate Chantilly Brazilian empanadas Angelika orange peel pears red wine still Angelica pod cake with white chocolate cake with caramel crisscut fries pilaf with pork seasonings and sauces spice puree of squash soup pork for Christmas vichyssoise
No comments:
Post a Comment