300 g dark chocolate, 1 liter of vodka, 0.5 kg of sugar, 1 Cup of water.
Chocolate grind, pour vodka, insist week, shaking daily. Make syrup of sugar and water, add to the chocolate tincture, filter, bottle, cork it.
1 liter of sugar syrup, 1 kg of ash, 2 liters of vodka, spices (cloves, cinnamon and lemon peel) as desired.
The bottle to fill with ash, pour cold sugar syrup, vodka and close the cap. The bottle stand in a warm place and infuse for three weeks. Prepared liquor is filtered and bottling.
The liquor from the hips
500 g frozen rose hips, 1.5 liters of vodka, 250 g sugar, 200 ml water, orange peel, cinnamon.
Dogrose berries and orange peel with cinnamon infuse in vodka for 10 days. Continue reading
The question is, what’s the difference — to pour milk (or cream) before or after boiling water. It turns out that a substantial. Explain you a simple analogy. Sulfuric acid dissolves in water quite well. However, you can only pour acid into water, if on the contrary, there will be a strong heating and emission, explosion.
The taste of milk-borne drink, rise, probably under the
influence of two reasons: heat exposure boiling water and mechanical agitation.
In Siberia cold. So there drink tea more, and milk are added to it with pleasure. Photo by Oleg Katerinopol is, as you know, water (87.0%) and the dry residue, which is composed of fat (3.9%), casein (2.7%), albumin and globulin (0.6%), lactose (4.7%), minerals (0.7%). Fat is found in milk in the form of balls, enclosed in a thin shell of phospholipids and minerals. A jet of boiling water probably provides a more complete separation of fat globules from the other mixture and destroys Continue reading
Ingredients for cooking Homemade chocolate ice cream”:
– cream – 100 gr.;
– milk – 60 ml;
– chocolate – 100 gr.;
– med – 50 gr.;
– sugar – 2 tbsp
Recipe homemade chocolate ice cream:
The chocolate bar divide into segments. It would be better if you chop the chocolate finely, so it will dissolve in the milk faster, besides the possibility of burning is reduced to a minimum.
Heat the milk over medium heat until the first tiny bubbles and turn the burner off. Temperature, which scored milk, would be enough to melt the chocolate.
Cool the chocolate, add the honey and yogurt. For ice cream perfect white yogurt without sugar, fillings, flavors and other additives. If you want to add dessert some sort of additional taste touch, can be used, for example, a cherry yogurt. But chocolate ice cream is hardly required such Supplement.
Cream with 2 tbsp sugar (or sugar), Continue reading