There are days like this where chance would have it: two workshops at the Fall Fair and the coincidences that have made the utensil Senior central and indispensable was the shaker.
If it seems natural to make a cocktail, it is surprising to prepare a minced beef!
is a new concept of "fast food" or "street food" that could spread to France where we change the pizza, hamburger and other foods that we eat on the run, while walking or working without taking the time to savor and enjoy the moment! As more and more "slow food", I was pretty skeptical at first but after making my little shaker, I found some benefits.
The principle is reminiscent of Asian cuisine : The first thing to do is cut menu (diced) ingredients that you would like: vegetables and / or fruit (carrots, peppers, zucchini, tomatoes, mushrooms, potatoes, meat ...), ( beef, chicken, ...). It carves herbs (cilantro, parsley, basil, ...). We can also prepare cereals (mixture TIPIAK kind or another with bulgur, Spelt, quinoa). The ideal is of course to have leftovers at home and reuse them as well.
is made to enter the hot pan with a tablespoon of olive oil cuts of meat that can be seasoned with spices (but no salt because the broth is salty). We can also cook the mushrooms.
It is essential to have a hot stock (made with a cube or remaining broth stew or other)
We arrive at the finish, take a shaker, put a few spoonfuls of each ingredient desired, pour a ladle broth, close the shaker and shake a few moments.
Do not put too much liquid if you get a soup! is opened and can be sampled in the container. It is surprising that all smells and tastes of each ingredient are mixed together in a very pleasant.
is very quick to prepare and can also be carried to work. It's too "class" as a shaker bowl! One can of course also use another container (waterproof of course!)
This gives a balanced meal and so convenient to carry.
To render unto Caesar ... these are the names and contacts of the two chefs behind the concept:
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