Скачать с ютуб [ENG SUB] Monster Hunter Food Ice Borne Platter | Recipe | How to в хорошем качестве

[ENG SUB] Monster Hunter Food Ice Borne Platter | Recipe | How to

BGM MHW_ Iceborne OST Seliana Night Theme MHW_ Iceborne OST Seliana Day Theme 牧野忠義 - 星に駆られて 小見山優子 - 眼前に広がる新大陸(昼) RECIPE EGGNOG 463 g Milk 2 g Clove 1/4 tsp ground cinnamon 4 ea Egg yolks 100 g Sugar 200 g Light rum 167 g Cream 3/4 tsp Vanilla extract 1/8 tsp Ground nutmeg Steps: Combine milk, clove and ground cinnamon, keep simmer for 5 minutes. Mix egg yolks and sugar, add into the milk and boil until thick. Let cool. Stir in other ingredients. Sift through a sieve. Refrigerate overnight. BEEF STOCK 1000 g Beef bones 1 ea Carrots 1/2 ea Onion 1/2 ea Garlic 1 ea Celery stalks 1 ea Bay leaves 1 tbsp black peppercorns 1250 g Water Steps: Seal beef bones in a frypan. Then add all the ingredients into a pressure cooker and cook at high pressure for 2 hours. Or cook with non-pressure for 4 hours. BEEF STEW 1000 g Beef Beef stock Black pepper Salt 500 g Baby potatoes 2 ea Carrots 1 ea Onion 3 clove Garlic 1 ea Broccoli 2 tbsp Tomato paste 1 tbsp Worcestershire sauce 1 tsp thyme 1 tsp Rosemary 1 tsp Paprika 1 tsp Caraway seeds 2 ea Bay leaves Steps: Sprinkle salt and pepper on beef and seal in a frypan. Then add all the ingredients into a slow cooker and cook for 4 hours. VEGETABLE STOCK 1000 g water 280 g onion 200 g Carrots 100 g Celery 50 g Botton mushrooms 50 g Tomatoes 10 g Parsley 1.5 g Coriander seeds 1 g Black peppercorns 1 g thyme 1 g Bay leaf 1 g Star anise Steps: Cook all ingredients on low heat for 3 hours. MUSHROOM SOUP 50 g dried mushrooms 600 g water 2 ea shallots 1 ea garlic 200 g button mushrooms 100 g boletus 2 tbsp butter 400 g vegetable stock 3 ea egg yolks 200 g heavy cream 1/2 tsp nutmeg (grated) salt pepper Steps: Soak dried mushrooms in warm water for 15 minutes. Cut button mushrooms, shallots and garlic into shreds. Stir fry button mushrooms, shallots and garlic with 2/3 butter until soft. Add vegetable stock and mushroom water. Grate nutmeg into the soup. Cook for 20 minutes. Blend until smooth. Mix egg yolks and heavy cream, then add into the soup. Bring to a boil and add salt and pepper to taste. Stir fry sliced boletus with butter. Put on top of the soup. BAGUETTE Dough starter 113 g Cool water 1/16 tsp Instant yeast 120 g All-purpose flour 255 g Lukewarm water 418 g All-purpose flour Bread Dough All the starter 1.5 tsp Instant yeast 2 tsp Salt Mix dough starter and cover with a lid. Ferment at room temperature for 14 hours or overnight. Mix all the ingredients together in a stand mixer for 10 minutes at low speed. Let rise in a container with lid for 90 minutes. Deflate the dough and divide it into 4 portions. Roll each dough into a ball and let rest for 90 minutes. Deflate doughs and fold into a log shape. Let rise in a warm place for one hour. Slash the dough with a sharp knife and bake at 250C for 30 minutes. Let cool and serve. SPICY SAUSAGE 1000 g pork shoulder 17 g salt 2 g Garlic 2 tbsp Fennel seed 1 tsp Black pepper 1 tbsp Sugar 2 tbsp Red pepper flakes Casing GARLICKY SAUSAGE 1000 g pork shoulder 1 tsp Mustard seeds 17 g Salt 1 tbsp Brown sugar 1 tbsp Black pepper 1 ea garlic 2 tsp fresh thyme Casing Steps: Mince the pork shoulder. Mix all the ingredients. Soak casing in water for 10 minutes. Run water through the casing to check if there are any holes. Stuff the meat into casing. Poke the casing with a fork to prevent from bursting. Pinch off and spin the link. Keep in the refrigerator for one night. Cut the link and cook in 80C degree hot water until sausages float. Pan-fry the sausage until golden brown. MAC AND CHEESE 1600 g milk 0.5 tsp nutmeg 1 tsp Black pepper 1 tsp salt 500 g ziti macaroni 90 g butter 60 g flour 374 g mascarpone cheese 250 g Gruyère des grottes Steps: Cook the pasta for four minutes less than called for on the package. Drain the pasta, add to the boiled milk and cook for two minutes. Melt butter in the pan, add flour and mix, add milk and stir until thickened. Cut 200g of Gruyère cheese into cubes, grate 50g into shreds. Mix all the ingredients and sprinkle shredded cheese on top. Bake at 180C for 30minutes.