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      "body": "Buona sera a tutti! \nQuesta sera volevo parlarvi della cottura a bassa temperatura che credo che sia un argomento importante per quelli che vogliono avere un approccio più dettagliato su questo tipo di cottura!  ![76669E16-FC49-4476-B6F2-A889779E620A.png](https://cdn.steemitimages.com/DQmUqTSmoMLX38AMaFeNRs8BhaJ3xJN3nZU9s62QxMh1feK/76669E16-FC49-4476-B6F2-A889779E620A.png)\n\nCosa è la cottura a bassa temperatura?!\nÈ un lento metodo di cottura della carne chiusa sottovuoto con speciali buste di plastica alimentare cotta ad una temperatura che varia dai 50*C a 74*C. \n\nPerché queste temperature vi domandate!? \n\nPerché è la temperatura ideale  che ci permette di ottenere la coagulazione delle proteine e lo scioglimento di tessuto connettivo senza stravolgere la composizione della carne guadagnando molti vantaggi, tra cui!\n\n-Carni più tenere e sugose\n- il tessuto connettivo si scioglierà e si trasformerà in gelatina \n-Avremmo un minor calo di peso del prodotto\n- sapori e dei profumi più concentrati \nE così via! Questi sono solo dei piccoli accorgimenti che vi posso dare! Ma entrando a fare parte di questo tipo di cottura ve ne accorgerete da soli quanto è facile da usare questo procedimento!\nDunque per iniziare questo tipo di cottura avremo bisogno di attrezzature che ci permettano di avere un risultato eccellente!\nAvremo bisogno di una macchina sottovuoto (ideale sarebbe a campana) \nUn Roner \n\nSe vi sembra interessante l’argomento scrivetemi! Cosi posiamo analizzare insieme questo metodo di cottura! Questi giorni metterò una ricetta per vedere se vi piace la mia cucina! Buona ![4A142092-1A3D-4D50-A308-E7ED004059BE.png](https://cdn.steemitimages.com/DQmWA5UcnWcQHrVWfS3CBMN7KdjDPGTytKXWPyv4QYkHaPr/4A142092-1A3D-4D50-A308-E7ED004059BE.png)![14099330-8590-41ED-BEBF-F447010641AD.png](https://cdn.steemitimages.com/DQmd4sHNGTUD9q3efdK2hJvUNryGrEbaKM2Cm9Vv37Yc7ZM/14099330-8590-41ED-BEBF-F447010641AD.png)",
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      "body": "<html>\n<p><img src=\"https://s28.postimg.org/w9tyko3vx/finitaa.jpg\" width=\"1067\" height=\"800\"/></p>\n<p>Ingredients to prepare the cake.</p>\n<p>For the short pastry:</p>\n<p>500 g of flour</p>\n<p>300 g of butter</p>\n<p>200 g of icing sugar</p>\n<p>90 g yellow egg</p>\n<p>5 g salt</p>\n<p>20 g vanilla<img src=\"https://s28.postimg.org/o6r6vltwt/21104325_10210502864433213_1883995268_o.jpg\" width=\"1067\" height=\"800\"/></p>\n<p><br></p>\n<p>Pastry cream:</p>\n<p>1 l milk</p>\n<p>90 g of corn starch</p>\n<p>300 g sugar</p>\n<p>200 g of yellow egg</p>\n<p>5 g salt</p>\n<p>20 g vanilla</p>\n<p>5 g lemon powder</p>\n<p><img src=\"https://s28.postimg.org/tjg19qht9/c_pasticcera.jpg\" width=\"1067\" height=\"800\"/></p>\n<p><br></p>\n<p>First, let's start making the pastry</p>\n<p>Put flour and cold butter, sugar, vanilla, egg yolk and salt together. Mix in a mixer. Take the mass and put it in the fridge for 30 minutes.<img src=\"https://s28.postimg.org/ggkeqgrl9/panetto_frolla.jpg\" width=\"1067\" height=\"800\"/></p>\n<p>Now let's get the cream.</p>\n<p>Let's boil the milk with vanilla and sugar. In a bowl we put the egg yolk with the corn starch a ladle of milk, salt and mix until it becomes a uniform dough. Let's put the dough in the milk and mix it with medium heat until the cream is cooked for about 5 minutes.</p>\n<p>Let the cream cool in the fridge.</p>\n<p>After an hour we start cooking.</p>\n<p>Take a pastry mold of about 26 centimeters. Apply the mold and let go into the dough itself about 1 cm. After we get inside the cream. And above we create a lid and put over the cake.&nbsp;<img src=\"https://s28.postimg.org/rhfjvhju5/frolla_1_2.jpg\" width=\"1067\" height=\"800\"/></p>\n<p><img src=\"https://s28.postimg.org/r5y3iq3e5/frolla_cn_past.jpg\" width=\"600\" height=\"800\"/></p>\n<p><img src=\"https://s28.postimg.org/4iiucknu5/torta_1.jpg\" width=\"600\" height=\"800\"/></p>\n<p><img src=\"https://s28.postimg.org/lkboeo2p9/pinolli.jpg\" width=\"600\" height=\"800\"/></p>\n<p>Brush the lid with a little milk and sprinkle with pine nuts.</p>\n<p>Cook for 40 minutes at 160 degrees.</p>\n<p><img src=\"https://s28.postimg.org/5ncwhyab1/torta_cotta.jpg\" width=\"600\" height=\"800\"/></p>\n<p>&nbsp; <img src=\"https://s28.postimg.org/w9tyko3vx/finitaa.jpg\" width=\"1067\" height=\"800\"/></p>\n<p>After that let it cool down. Good appetite and I hope I was helpful if you have any questions do not hesitate to write.</p>\n<p><br></p>\n</html>",
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      "title": "Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries",
      "body": "<html>\n<ul>\n  <li><img src=\"https://s18.postimg.org/vty40ucp5/3_muss.jpg\" width=\"600\" height=\"800\"/><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</strong></li>\n</ul>\n<p><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Verrines of Hot Chocolate Mousse, Cooked Cream, and Softened Berries</strong></p>\n<p><br></p>\n<p><strong>Ingredients</strong></p>\n<p><strong>Cooked vanilla cream</strong></p>\n<p>65 ml whole milk</p>\n<p>50 g granulated sugar&nbsp;</p>\n<p>1 vanilla bean&nbsp;</p>\n<p>190 ml whipping cream</p>\n<p>well chilled</p>\n<p>4 egg yolks&nbsp;</p>\n<p><strong>Softened raspberries and blueberries.</strong></p>\n<p>65 g granulated sugar&nbsp;</p>\n<p>75 g raspberries&nbsp;</p>\n<p>50 g blueberries</p>\n<p><strong>Hot bittersweet chocolate mousse.</strong></p>\n<p>80 g bittersweet chocolate</p>\n<p>70 percent cocoa&nbsp;</p>\n<p>25 g granulated sugar&nbsp;</p>\n<p>1 g agar agar powder&nbsp;</p>\n<p>135 ml whole milk</p>\n<p><strong>Prepare the cooked vanilla cream.</strong></p>\n<p>Preheat the oven to 100 C.Bring the milk and sugar to the boil in a saucepan. Slit the vanilla bean and scrape the seeds out into the hot milk. Leave to infuse for a few minutes and then filter through a sieve.Combine the chilled the chilled cream with the eggs yolks. Pour the vanilla infused milk over the mixture and mix thoroughly. Pour in into the glasses and bake for about 17 20 minutes, until the surface offers some resistance to the touch but the interior is not liquid.</p>\n<p>Prepare the softened raspberries and blueberries.</p>\n<p>Combine the raspberries and sugar in a saucepan and heat to boiling point. Allow to simmer for 1 to 2 minutes then add the blueberries. Again, leave to simmer briefly. Set aside in the refrigerator.</p>\n<p>Prepare the hot bittersweet chocolate mousse.</p>\n<p>Chop the chocolate and melt it slowly in a bain marie or in the microwave . Combine the sugar and agar agar, then stir into the milk and bring to the boil. Gradually pour one third the boiling liquid other the melted chocolate. using a flexing spatula, mix in energetically, drawing small circles to create an elastic, skyni *kernel*. Incorporate the second third of the liquid, using the same &nbsp;procedure. Repeat with the last third. Pour the hot mixture into a siphon, keeping it in a baine marie at 45 50 C so that you can serve it hot.</p>\n<p>When the cooked vanilla cream is done, cool it in the refrigerator for 30 minutes. Then place a spoonful of softened berries on the top and return in to refrigerator. Just befor serving, press out the hot chocolate mousse from the siphon.</p>\n<p><br></p>\n</html>",
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