Food recipes

Maris piper or king Edward potatoes best for roasting?

Maris piper or king Edward potatoes best for roasting? Maris Piper and King Edward potatoes are both great options for roasting. Both varieties have a high starch content, which makes them perfect for achieving a crispy exterior and a fluffy interior. Maris Piper potatoes have a creamy texture and a slightly nutty flavor, making them […]

What is the difference between a liver parfait and Pate?

“Liver Parfait vs Pâté: Understanding the Differences and Similarities” Liver parfait and pâté are both classic French dishes made from liver and other ingredients, but there are some key differences between the two. Liver parfait is a smooth, creamy spread made from a mixture of liver, fat, and seasonings that is typically served as a […]

Herbs and Spices what is the difference?

This post is being developed Related posts Difference between Lasagna & Moussaka ? Difference between cornish and traditional pasty ? Is rotisserie same as roasting? Difference between Parfait and Pate Sous vide or normal cooking ? Difference between Herbs and spices Facebook Twitter Youtube Pinterest Instagram Kevin Harrington is a keen photographer, blogger, and professional […]

Does Sous Vide taste better than normal cooking?

This post is being developed https://www.youtube.com/watch?v=NaMtktnlb4A Sous vide chefstravels: https://chefstravels.com/does-sous-vide-taste-better-than-normal-cooking   Tinyurl: https://tinyurl.com/3sf74nak Sous vide link on amazon: https://amzn.to/3JfehTz   Shorts travelling chef: https://youtu.be/bqL5tUgMnyE vacuum pack machine amazon: https://amzn.to/3HUmiND Related posts Difference between Lasagna & Moussaka ? Difference between cornish and traditional pasty ? Is rotisserie same as roasting? Difference between Parfait and Pate Sous […]

Can you eat naturally cured Italian prosciutto raw?

Can you eat prosciutto raw? Yes, you can eat naturally cured Italian prosciutto raw. Prosciutto is a type of cured ham that is a staple of Italian cuisine. It is made by dry-curing the hind leg of a pig with sea salt for several months, which results in a distinctive flavor and texture. Naturally cured […]