Articles about various techniques, ingredients, meat cuts and other culinary topics.
In order to get food sticking less to the surface is to achieve Leidenfrost effect, getting pan to the correct temperature.
Stainless Steel Pan
There can be multiple types of the stainless steel pan. They come in various thickness and with different metal cores.
Pepper, The King of Spices
Most of us don’t give pepper a second thought, even though it’s on almost every kitchen table. So why is pepper the king?
Another recipe food blog?
Isn’t there enough cookbooks on internet? Do we really need another one?; is perhaps most striking question everyone has
Czech meat cuts vs US
Great visual help if you are trying to match Czech meat butchering style with the US style of butchering.
Road to perfect Espresso
This article describes basic variables which are to be respected and perfectly balanced when brewing espresso.
Sous Vide Cooking times
Cooking times for the sous vide method. Table contains temperature, length of the cooking and achieved results.
Sous Vide Cooking & Storing
General safety instructions for safe sous vide cooking of the meat. Contains pasteurization and storing guidelines.
Pressure & Slow cook Time Chart
Food cooking time chart for my manual pressure cooker. Be aware that those times might not be applicable with your pressure cooker.