Jak to robi chef kuchni - Photocuisine-
196
EN_01231713_2877
PHOCooking the chicken preparation on a medium heat
Not available for books in FR
INTERNET +100%
EN_01231713_2878
PHOSeasoning the preparation and leave to rest
Not available for books in FR
INTERNET +100%
EN_01231713_2880
PHOSeparating the langoustine's head and tail
Not available for books in FR
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EN_01231713_2881
PHOKeeping apart the langoustine's heads for stock
Not available for books in FR
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EN_01231713_2882
PHORemoving the shall from the langoustine's tail
Not available for books in FR
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EN_01231713_2883
PHOCracking the shell in the middle of the tail and twist
Not available for books in FR
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EN_01231713_2884
PHOPulling off the langoustine's shell
Not available for books in FR
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EN_01231713_2885
PHOPulling off the langoustine's shell
Not available for books in FR
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EN_01231713_2886
PHOPulling off the langoustine's shell
Not available for books in FR
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EN_01231713_2887
PHOPulling off the langoustine's shell
Not available for books in FR
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EN_01231713_2889
PHOSeparating the langoustine's head and tail
Not available for books in FR
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EN_01231713_2890
PHOSeparating the langoustine's head and tail
Not available for books in FR
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EN_01231713_2893
PHOIngredients for mayonnaise at ambient temperature
Not available for books in FR
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EN_01231713_2894
PHOPlacing an egg yolk in a kitchen bowl to prepare mayonnaise
Not available for books in FR
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EN_01231713_2895
PHOPouring a little vinegar on the egg yolk to prepare mayonnaise
Not available for books in FR
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EN_01231713_2896
PHOAdding a pinch of salt to mayonnaise preparation
Not available for books in FR
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EN_01231713_2897
PHOMixing the ingredients with a whisk while incorporating the oil
Not available for books in FR
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EN_01231713_2898
PHOEnergetically whisking the preparation while adding the oil
Not available for books in FR
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EN_01231713_2899
PHOChecking the consistency of the mayonnaise
Not available for books in FR
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EN_01231713_2900
PHOAdding a tea spoon of mustard to the mayonnaise
Not available for books in FR
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EN_01231713_2901
PHOWhisking to obtain a smooth consistency
Not available for books in FR
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EN_01231713_2903
PHOCutting in half the blanched tomato
Not available for books in FR
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EN_01231713_2904
PHOCutting in half the blanched tomato
Not available for books in FR
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EN_01231713_2905
PHORemoving the pulp and seeds of the tomato with a kitchen knife
Not available for books in FR
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EN_01231713_2906
PHORemoving the pulp and seeds of the tomato with a kitchen knife
Not available for books in FR
INTERNET +100%
EN_01231713_2907
PHOPutting the tomato with peduncle into the boiling water
Not available for books in FR
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EN_01231713_2908
PHOBlanching the tomato in the boiling water for about 10 seconds
Not available for books in FR
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EN_01231713_2909
PHOPlacing the tomato into a bowl of ice cold water
Not available for books in FR
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EN_01231713_2910
PHOLeaving in the chilled water for about 20 seconds and remove with a skimmer
Not available for books in FR
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EN_01231713_2911
PHOPeeling the blanched tomato with kitchen knife
Not available for books in FR
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EN_01231713_2912
PHOPeeling the blanched tomato with kitchen knife
Not available for books in FR
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EN_01231713_2913
PHOPeeling the blanched tomato with kitchen knife
Not available for books in FR
INTERNET +100%
EN_01231713_2914
PHOCutting out the peduncle with a kitchen knife
Not available for books in FR
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EN_01231713_2915
PHOBoiling a saucepan of water to poach eggs
Not available for books in FR
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EN_01231713_2916
PHOPouring white vinegar into the boiling water to poach eggs
Not available for books in FR
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EN_01231713_2917
PHOStirring the water with a skimmer before breaking the egg into the water
Not available for books in FR
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EN_01231713_2918
PHODelicately putting the egg in a bowl and into the boiling vinegar water
Not available for books in FR
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EN_01231713_2920
PHOLetting the egg drip on a skimmer after cooking
Not available for books in FR
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EN_01231713_2921
PHOChecking the poached egg by touching the surface with a finger
Not available for books in FR
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EN_01231713_2922
PHOPlacing a sheet of aluminium foil in a frying-pan
Not available for books in FR
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EN_01231713_2923
PHOPlacing the frying-pan on a high heat to grill the onion cut in half
Not available for books in FR
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EN_01231713_2924
PHOPreparing burnt onions in a frying-pan
Not available for books in FR
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