Miembro André M
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André M ha publicado una actualización hace 4 días
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Lana Mihajlović, Beatriz Torija y3 más10 ComentariosView more comments-
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I tried making a beef fillet in a wood-fired oven, but the temperature was extremely high, so even though I took it out when it was 50 degrees, it still got up to 60 degrees. The taste was as good as it gets. As a side dish, I had roasted potatoes, red cabbage, broccoli, cream sauce, parsnips and homemade vanilla ice cream with raspberries.
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What a delight to see your update, André! 🔥🍴 The picture of the roast in front of the fire looks absolutely amazing — it truly shows a fantastic passion for cooking. The colorful veggies and the freshness of the salad add such a vibrant touch, inviting you to eat healthy without missing out on flavor, and that creamy dessert with red berries is… Seguir leyendo
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André M ha publicado una actualización hace una semana
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photo of one of my favorite pizzas that I made on easter holiday! perfect combination with cured cheese, mozzarella, prosciutto crudo, spicy salami, arugula and olives.
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Muy buena pinta. Seguro que está muy buena.
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Mui Gracias!🙂
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André M ha publicado una actualización hace una semana
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This is my BBQ!
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André, what a showstopper that barbecue is! 🔥 That hanging, perfectly golden meat is making noise over here… seriously, just looking at it makes our mouths water! 😋 Thanks for sharing this epic moment with the community,now that’s what we call a true love for grilling!
The color, that shine, and the juicy finish all scream skill and heart in… Seguir leyendo -
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Thanks for your sweet comment! I have used Tri Tip which was lightly smoked and slow cooked with oak wood for about 8 hours. Temperatures from meat to wood are low from the beginning to then come a little closer to my still very light fire. Temperature in meat gets good with 54 degrees to 57.
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