Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


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» Pipos Petre is a Romanian chef currently working in Bucarest at the Hotel Minerva. After studying tourism in Istanbul (Turkey) and Bucarest (Romania) Pipos Petre worked in various establishmens such as the Intercontinental Hotel of Bucarest, the Partouch
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SILK APPLES

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1 SILK APPLES on Thu Sep 26, 2013 9:54 pm

Chef Pipos Petre

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Ingredients:

3 Apples
2 Egg whites
2 tablespoons Flour
2 tablespoons Cornstarch
Peanut oil for deep frying
1/2 cup Sugar
1/4 cup Honey
1/3 cup Water
1 tablespoon Peanut oil

1. Peel the apples, core and cut into wedges about 1/2 inch thick.

2. Whip egg whites until frothy. Add flour and cornstarch and beat into a
smooth batter.

3. Heat the oil to 375F. Dip each apple wedge into egg white batter,
place in hot oil and try, a few at a time, until crisp and brown.

4. Place in a single layer on a warm service platter. Bring remaining
ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer.

5. Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes.
Serving: Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads....hence the name.

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