Search ShoppingRecipes

	Shopping	Cuisine	Recipes	Russian Women	Academy
	| Measurements Conversion | CookBook | Folk Medicine | Encyclopedia of Russian Dishes | Glossary | Tutorial | Food Art | Cook Tools |

Shopping • Russian Food & Grocery • Pharmacy and Herbs • Georgian Wine • Flowers & Gifts to Russia • Directly from Russia • Russian Video & Music • Russian Books, souvenirs and more • Bestsellers • Quick Buy See also: • Russian fur hats • Russian shawls • Russian dress • Russian costume • Russian shirt • Wool shawls • Valenki felt boots • Kitchen aprons Recipes Cuisine • Editorials • Classics • Cooking Horoscope Academy • Cook Book • Folk Medicine • Glossary • Tutorial • Food Art Special Offers • Exclusive CLUB • Discount Program • Gifts • Earn Money $$$ Services • Site Map • Testimonials and awards • Links • Join our mailing list • Get here faster! • Recommend this site • Advertise with us CookBook Having troubles with cooking? Don't worry, we'll teach you! Now you stand a good chance with becoming a professional in your kitchen. We'll tell you how to cut vegetables in different ways, to separate eggs, to bone a turkey, to peel tomatoes and many other things. Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used in Russian cuisine. Bulbs, roots,... more Spices Spices are different plants that are used fresh or dried in small quantity to impart special aroma, ... more What should you know about sea fish? Frozen fish as fish slices, fillet, minced fish, is very good to make delicious dishes quickly and easily.... more Seeding a Cucumber Trim ends of cucumber, peel with a knife or peeler and discard cucumber skin. Cut cucumber in half ... more Whipping Cream Place well chilled whipping or heavy cream in a chilled mixer bowl. Beat cream on medium heat until... more Frying To make a dish tender and juicy, there are different types of cooking on the heat. Get acquainted with... more Cutting Vegetables Have you ever seen how masterly a proffesional cook works with a knife? To cut vegetables in a beautiful... more Knives Every cook has a large set of knives in the kitchen. What are they for? Let’s find out! Good knives... more Eggs An egg is a staple ingredient for any recipe. But to use eggs is not easy, as it can seem. Separating Knock... more Caramelizing Sugar Heat a small, heavy-bottomed skillet over medium heat 1 minute. Add combined sugar with water (use 2... more Clarifying Butter Cut up cold butter. Melt butter over low heat, not stirring. Once the butter is melted; remove from... more Making Bread Far from every good cook can make souffle dough for bread. Every step demands skills and know-how. How... more Making Meringue For safest storage always keep eggs in the refrigerator until you use them. Separate egg whites into... more Removing Skins from Nuts Heat oven to 200 C. Spread nuts in a single layer on a baking sheet. Bake until nuts are lightly browned... more Carving a Turkey Place turkey breast up on a large cutting board. With a sharp knife, slice through the skin between ... more Coring a Cabbage Remove any wilted outer leaves. Rinse in cold water. Place on cutting board and trim bottom stem with... more Cutting a Chicken Wash inside and out of chicken under running cold water. Pat with paper towels until dry. Remove and... more How to Peel and Seed a Tomato Bring water to boil. Fill a large bowl with cold water; add ice cubes. Remove stem and core from ... more CookBook Spicy vegetables Spicy vegetables (onion, garlic, celery, horseradish) are widely used ... more Folk Medicine Healthy vegetables It is known that five different vegetables a day are necessary to keep... more Tutorial Stuffed Leek 1. Chop onion finely, grate carrot and stew in in oil until light golden.... more Food Art Decorative napkins Elegant and original folded napkins will decorate even a modest table ... more Cook Tools Knives Every cook has a large set of knives in the kitchen. What are they for?... more

Home | Site Map | Privacy | Return | Shipping | Contact Us

© 1999-2008 RUSSIANFOODS.COM All rights reserved.

11 1 2