Download Weber's Classics by Jamie Purviance PDF

By Jamie Purviance

1. Auflage 2014

Endlich: Die 225 unverfälschten Original-Rezepte vom Grill-Experten Nummer 1, das alles geht auf dem Grill!

Wollen Sie auch mal so grillen wie die Pioniere, so richtig ursprünglich und echt? Hier kommen sie, die beliebtesten Klassiker, die den Grill-Boom überhaupt erst angeheizt haben! Und wer könnte sie besser kennen als Jamie Purviance, der weltweit führende Grill-Experte? Der natürlich auch zig Ideen hat, diese Rezepte smooth zu variieren -nach dem Motto: unique und Remix. additionally dann: Fordern Sie Ihren Grill zu Höchstleistungen heraus. Das perfekte Steak, ein saftiger Burger, knackiges Gemüse - ein Muss. Die Kür: Knusprige Pizza, fein geräuchertes Chili, gefüllter Rinderbraten und zum Schluss eine Tarte Tatin. Folgen Sie Grill-Pionier Jamie Purviance und entdecken Sie die unendliche Vielfalt des Grillens. Detaillierte Anleitungen und viele Tipps und tips garantieren ein Grillerlebnis, das süchtig macht nach mehr.

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Additional info for Weber's Classics

Sample text

FOR CROUSTILLANT METHOD Mix all the ingredients for the "croustillant" (except the grué* and the cocoa powder). Spread between two sheets of paper (photo no. 1) and bake in the oven at 170°C for 8 minutes. Cut out strips 18 cm in length and 5 cm wide, then make a circle shape. Set to one side. For the mousse, melt the chocolate at 50°C and whisk it briskly into the whipped cream. Mix together the ingredients 50°C et l'incorporer vivement au fouet à la crème fouettée. Mélanger les ingrédients du coulis de framboises, passer au chinois (photo n° 2), réserver 10 cl pour la finition puis couler le reste dans des moules en Flexipan (photo n° 3).

Faire bouillir et ajouter la gélatine réhydratée, puis les blancs d'œufs montés avec le sucre. Mélanger à chaud et réaliser le montage (photos n°2, 3, 4 et 5). e. 4 x 6 p e o p l e P-23) BISCUIT AU PAVOT 200 g de fécule de pomme de terre 4 entremets de 0 16 c m , soit 4 x 6 personnes METHOD To make the poppy-seed sponge fingers, spread 500 g of sponge fingers on a baking sheet. e. Matfer, ref. 421709) and sprinkle the top with poppy seeds. To make the poppy-seed sponge, boil the wine and macerate the seeds for 30 minutes.

Pour on the two mousses at the same time (photos nos. 1, 2, 3) and place in the refrigerator. Ice with neutral icing and decorate. INGRÉDIENTS LA POUR CHIBOUST FROMAGE AU BLANC INGREDIENTS THE SOFT CHEESE CHIBOUST 400 g de lait entier 400 g whole milk 6 g de poudre à flan 6 g custard powder 75 g de beurre 400 g de fromage blanc à 40 % MG 10 g de zestes de citrons râpés 40 g de gel dessert 220 g de sucre semoule 110 g d'eau FOR WHITE 4 entremets de 0 16 cm, soit 4 x 6 p e r s o n n e s COMPOSITION 75 g butter Biscuit cuillère (voir *, p.

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