The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

Meet my favorite fried egg: the crispy olive oil fried egg. These fried eggs have golden, lacy, crispy edges, which contrast beautifully with their runny yellow yolks. Contrast is everything!

Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavorful fried egg you’ve ever tasted. They are infinitely better than the rubbery, sulfurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.

You’ve seen these crispy fried eggs on my recipes over the years, but I’m highlighting the technique today and offering all the tips and tricks I’ve learned. You’ll also get a look at my favorite recipes featuring these golden beauties.
Start with a great egg. I like to buy local eggs, which have the most beautiful golden yellow yolks. Free-range organic eggs are great, too.

Cook one or two eggs at a time. I usually just cook one egg at a time in a small skillet because sometimes the two eggs cross paths and stick together.

Meet my favorite fried egg: the crispy olive oil fried egg. These fried eggs have golden, lacy, crispy edges, which contrast beautifully with their runny yellow yolks. Contrast is everything!

Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavorful fried egg you’ve ever tasted. They are infinitely better than the rubbery, sulfurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.
I learned this technique several years ago from Phoebe Lapine via her YouTube video on fried eggs. Thanks, Phoebe! I’ve been cooking eggs this way ever since.

You’ve seen these crispy fried eggs on my recipes over the years, but I’m highlighting the technique today and offering all the tips and tricks I’ve learned. You’ll also get a look at my favorite recipes featuring these golden beauties.
Start with a great egg. I like to buy local eggs, which have the most beautiful golden yellow yolks. Free-range organic eggs are great, too.

Cook one or two eggs at a time. I usually just cook one egg at a time in a small skillet because sometimes the two eggs cross paths and stick together.

The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

Another method of hiding text is to freeze it. Vegetables such as okra, beans and spinach require pre-cooking. You can freeze some of them on a tray after chopping them. Puree the tomato and freeze it. Chop the herbs, mix with olive oil and fill in ice cubes.

You can freeze the fruit whole or slice. Slice the peach, arrange it on a tray and freeze. After it is frozen, you can take it in a container and store it on top of each other. It works great when making frozen peach smoothies. You can freeze fruits such as strawberries, blackberries and raspberries as they are. You can take it out of the freezer and use it directly on the cakes.

One point to be careful when freezing: be careful to leave a finger or two space while covering the vegetable or fruit you put in the container after mashing. Otherwise, it may overflow from the container as it expands as it freezes.

Another way of drying is stringing. For example, you can string the peppers with the stem parts up and store them in a dry place. When it dries, its flavor intensifies, whether you use it whole or grind it. You can also string and hang fresh herbs such as sage and thyme in the same way. Most herbs dry in as little as a week.

South Korea’s capital, Seoul’s International Top Italian Grand Prix participating in the international culinary competitions, the Turkish team consisting of mostly women chefs, 10 gold medals to Turkey with traditional flavors kazandırdı.güney Korea’s capital, Seoul’s International Top Italian Grand Prix the female chefs participating in the international culinary competitions, won first place in Turkey with traditional flavor.

World Culture Collection Federation (WFCC) and the Korea Food Coordinator Association (KFC) when held by the competition on behalf of Turkey, Turkey Cooks Federation (TAFED) and Mediterranean gastronomy Educators Union Association (AGEBA) in Legal captain chief Haldun the site has joined the team of 10 people.

The 10-member Turkish team, consisting mainly of female chefs, returned home with 10 gold medals from countries including Korea, China, Taiwan, Vietnam, Malaysia, and Hong Kong.

The Turkish team presented “hünkar liked” as the main dish, “stuffed grape leaves with olive oil” and “hummus” as an appetizer and “semolina halva” as dessert, in the competition within 1 hour.

The winner of the 2017 Korean Food Competition (The Taste of Korea) and instructor Chef Aylin Doğaner, who participated in the competition from Ankara, told Anadolu Agency (AA) that they determined the competition menu from traditional flavors and dishes suitable for Korean taste.

Doğaner said that Koreans prefer the hünkar since they especially like eggplant dishes, and added that they make stuffed cherry leaves, hummus and semolina halva because cinnamon flavors are loved.

Doğaner explained that they also introduced local flavors such as Turkish delight, Afyon cream, basil sherbet, boza and yellow roasted chickpeas, which they take as Turkish palate delicacies.

They competed to take pictures of Turkish food
Drawing attention to the interest of Koreans and participating countries in Turkish cuisine, Doğaner said:

“Everyone competed to take photos. They were very happy. That there’s a team from Turkey had them a different feeling. They competed with each other to taste the flavor in. It was beautiful. We had an incredible happy we got the gold medal for Turkey. Honor and represented us proudly there country, we opened our Turkish flag. after that, the better the competition, we want to achieve even more beautiful places. whether a jury member in international competitions, the contestants, whether as educators we are always there on behalf of Turkey in this way. ”

Kumsal Keskinel, the pastry chef from Istanbul, stated that she had dreams of competing in Korea and said, “When our team captain came with the proposal, I accepted it without thinking, because representing our country was one of the best values ​​for me.” said.

“We were sure we would win”
The teams participating in the competition the most distant countries pointed out that Turkey Keskinel, the words continued as follows:

“Turkish cuisine is a cuisine that the whole world has liked as a traditional taste. Therefore, we were sure that we would win, but of course there was an excitement, will we be able to grow it, how will we do it? It was a live contest. We overcame it together and returned to our country with a gold medal. We are very happy, it is an incredible feeling. The flags came out, we started to read the 10th Anniversary Anthem.

Keskinel stated that the 36th Gastronomy Contest will be held in Antalya on 15-18 January 2020 and that they will host the Korean team in this competition.

“Chief” student
Cemile Büyükyıldırım, one of the two students in the Turkish team, stated that she was studying in the 3rd grade at the Department of Gastronomy and Culinary Arts at Hacı Bayram Veli University.

2019 I Buyukyildiz the first in Turkey Korean Food Competition, “I was interested already on Korean food. With the first being a team captain came to such a proposal. I also represent my country, I participated in the contest gladly for much as I want.” he spoke.

Although the students I Buyukyildiz voicing of joining the chef in a competition will represent Turkey is an honor, “I am a student. can do and things that you can do limited at the moment. participate in the contest Among the chef in particular was something proud return to the gold medal. I have competed in the University and on behalf of my family. We represented Turkey all together. ” said.

Büyükyıldırım, who also earned the title of “chef” due to her first place in international competitions, added that she dreams of participating in international competitions, obtaining degrees, pursuing a master’s degree and working as a rector at Süleyman Demirel University in her hometown, Isparta.