Swallow the stomachs in water, which should be about the same temperature as the water they were burned in - the stomachs don't want the cold shock with cold water, otherwise they would have locked them. Start with the fact that hospitals will take about 6 times longer than you spent on them - prepare for what you collect for ten minutes, you'll be pecking for an hour. You can even work without peeling, I assure you that it will be even worse and will last longer.

Once the gizzards are cleaned, treat them into several quarters or better for small pieces. Boil another water, again four times or even more than it is. As soon as the water starts cooking with the pancake, pour out the purified moans and immediately turn off the gas. The water turns brown, don't let it go anywhere, that's the way it's supposed to be. Cut a minute into half an hour. After twenty minutes, give a third water.

Once the water has boiled for a minute and a third time, we will tap the stomach - we can save the brown tannin water for later use, and we will return to this article once we finish the stomach. We put the stomach saliva on a third of the water, which began to cook, and we immediately turned off the gas. If it is not ready yet, we can wait a little, but the entire processing process should not be interrupted for more than a few minutes. Let's go for a minute for half an hour, and within twenty minutes let's prepare the fourth water.

As soon as the smallest calls, we take out some pieces of the stomach, we cut the waist and taste. It's important to get a feel for the middle soil because the gizzards can be sanitized on the surface, but the inside is still bitter. It's still important to taste the pieces several times - individual stomachs mostly taste different. If the authority is already negligible or not, we will pour out the fourth water. The amount of salt depends on the amount of water and grief, the water should be salty, like potatoes. If the healings are still very bad, we will whistle once or twice as necessary and salt until the last water.

You can skip it if you want, but finished products will be difficult. After the fog of the last, salty water, the stomachs are secluded. We can leave the last water a little more than half an hour. We have separate stomachs that we can immediately use in other recipes that call for stomach pieces, for example, or in autumn salads, or perhaps. If we want flour, we have to keep going.

We allow the cruelty of the belly to dry and grind the crumbs. We can fade right away, but they'll be a little matte, so they'll be better off. Wet hoops are processed immediately, or we must spread them onto a plate and let them dry completely. Once dry, the flour will feel like oak sawdust. Don't let it go, but if you do it again, the nice swirl will return.

It is recommended to grind dry flour in a coffee grinder. Cut the shit out a small amount water on thick dough. Here we must deviate for the second time from Foglar's recipe and add one or more flour flours. Stomach flour is gluten-free, and therefore the plates do not stick together when frying. We can add an egg, it will have an addictive effect, just like flour.

Cut out small pieces from the box, scoop and fry for bacon. Don't trust anyone who says it's not true or that it's disgusting. Nothing. This recipe, with the help of a personal walking team number 6 1, was tested on summer oak, our most profitable oak. Other types of oak can be used, but red oak is said to have more than one triangle, so the processing may take longer. Another interesting thing you can find on the Internet is a review of stomach flour.

Now back to the brown water with tannin. The following is used. Probably my pet tin dick and my son could be mine - the stains were just nasty and didn't even help the sun. It should be added that it is not recommended for white and light objects, only for dark colors. Tritium water has antiseptic and antiviral properties and can be used to wash stones, cuttings, and drops. Wherever it is recommended to make oak from oak.

Pour water into an ice cube and press into the freezer. It is used for blisters, evidence, threats and embarrassment. In America it even causes poison ivy, which is a good caliber. Bone skin is soaked in the water of silence. Mix almond flour with flour powder in food processor so that the mixture is as smooth as possible. Then squeeze it over a fine sieve to get really smooth, lump-free almond flour. Egg whites with a pinch of salt, start whisking at low speed, which guarantees a stable whipped snow, which consists of small bubbles due to the low speed.

Gradually add powdered sugar, egg whites, when they start to bubble and corolla, until you create a shiny snow that is not yet completely fixed. If you want to use food coloring, now is the right time. In shades of brown you can get cocoa. But if you want the dough to be divided into several colors, a better way to add color is to add almond flour. If you try all three options, divide the dough into three parts, one checking uncolored, which then fill with the filling from white chocolate, then the second part Shade to medium brown, this will include the nougat or chestnut filling and the third part is dark brown for the dark chocolate ganache.

Gently fold the beaten egg whites into the flour and almond mixture to form a solid in which you create a wake that slowly closes. Also have a decorative bag with a large smooth sock ready and you can start spraying the batter onto the plate.

Try to make regular wheels with a diameter of 2 cm with sufficient spacing. Now you need a lot of patience because you need to wait until the surface of the macronille dries. Exact time cannot be determined as it varies with temperature and humidity environment but you know what it is right moment, so he is no longer sure that they will not stick to your finger when touching the surface.

During frying, rotate the plate, don't miss the blast in the oven, the macrons are better taken care of at low temperature, otherwise they will want to crack. Remove them from the oven before they start to turn pink. White preparation chocolate ganache simple. Bring the cream to a boil with the seeds you scrape out of the vanilla pod, add it and mix with the chocolate. Leave the mixture to cool until it reaches the desired consistency to replenish the macronutrients.

Preparing dark chocolate ganache is the same. Bring the cream to a boil, put it in and add all the chocolate and alcohol. Stir into a smooth cream and let it cool to your desired consistency, perfect for filling. Hazelnut Filling To prepare the cream and chocolate ganache, follow the same procedure as in previous recipe, then the still warm chocolate mass will be mixed with softened butter and nougat cream. Nougat cream can also replace chestnut puree in the same proportion, and thus becomes less delicious filling chestnut

Fill the cream perfectly with the smooth tip of the decorative bag and stick to the macronutrients. When ready, leave them in the refrigerator at least until next day. Almond flour is one of the most popular gluten-free ingredients. Almonds are a rich source of vitamins and minerals and also contain unsaturated fatty acids. Almond flour can also be prepared at home by letting the almonds soak overnight and then we'll sear the next day.

The spicy spice is vanilla, which not only smells great, but also has a seemingly calming effect. The aroma of vanilla acts against stress and helps suppress depression. Moreover, it has been considered a powerful aphrodisiac since the Aztecs. Almond flour is an ingredient in many paleo brownie recipes, especially breads. Almond flour – ground almonds, sometimes blanched, sometimes with skins and can be used as a substitute wheat flour. Wheat is not nutritious not only because it has gluten, but also because the grain is harmful.

Of course, almond flour can be bought in several stores and by mail order, but it is quite expensive, a kilo costs more than 50 zlotys. You may not know it, but almond flour can make you feel right at home! Almond flour is hard to find, but almonds are available in every store.

You will also need a blender, but you will also need a nut or coffee grinder. There are two types of almond flour, most stores offer blanched almond flour, which does not contain shells - it is brighter and has more soft taste. You can make almond flour without the shells, you can also beat the almonds with the shells - you'll get a slightly darker and slightly bitter result.

What do you do when you want "light" flour and you have almonds in the shells? Hand peeling them is a Sisyphean task, fortunately, there is a way: blanching almonds - throw the almonds into boiling water and cook them without revealing any for up to two minutes. Then drain and use your hands or a rag to simply fold the shells - now it will be super easy!

To make flour we need dry almonds, if they have been soaked or blanched before then you must dry them thoroughly. If you have a nut or a coffee grinder, it's simple - just grind. Just remember to keep the mill completely clean, otherwise you'll end up with coffee-flavored almond flour.

With an electric mill or blender you have to be very careful because it is very easy to get almond oil instead of flour. Pour the dried almonds into the blender and turn it on for a few seconds, and after each stroke, let the almonds cool for a moment.

Almond flour is naturally quite coarse, so you'll never get the velvety texture known from wheat flour or potato flour. Almond meal beef has almond chunks the size of grains of coarser sand. So don't offer appearance other types of flour and do not run the blender for too long.