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Saturday 27 June 2026 11:38:24 GMT

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Helga :

,,mâstână,, 🥰🥰🥰

2026-06-27 15:12:05

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Bibi :

🥰🥰🥰

2026-06-27 11:40:28

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Elena Serban :

😘😘😘🤗🤗🤗

2026-06-27 11:42:27

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چرته چې قدر د انسان ورک شی#fyp #unfreezmyaccount #viralvideo #foryourpage #foryou

چرته چې قدر د انسان ورک شی#fyp #unfreezmyaccount #viralvideo #foryourpage #foryou

حسين الهاشمي و حيدر وليد وعلي فلاح الخاقاني

حسين الهاشمي و حيدر وليد وعلي فلاح الخاقاني

It’s about balance I guess?

It’s about balance I guess?

ياعباس

Garlic the Spanish Way #4: Pil-pil One of those recipes that, no matter how many times I make it, always surprises me as if it were the first time. The collagen in cod (it can also be made with other fish rich in this nutrient) happens to be the perfect emulsifier for a tasty infused oil. The easiest way to imagine it is to think of a mayonnaise, but where the egg yolk is substituted with a delicious gelatin that changes the whole game. But the best way is to make it at home, so you can experience it yourself! Here’s what you need: RECIPE (serves two) 300 g of cod (two pieces… don’t be like the Basque supplier hehe. I used salted cod, after desalting it for 24h in the fridge, changing the water every 12 hours) 3–4 garlic cloves, sliced (16 g) 2–3 bird’s eye cayennes 250 g of extra virgin olive oil Salt to taste, at the end. Make sure to use the right size pan, so the oil covers 75% of the cod pieces. Start infusing the oil with the garlic and cayenne, from cold. Low heat, no rush. We want the garlic to slowly lose its moisture, so it gets crunchy without burning (it took me around 20 minutes). Reserve on kitchen paper to use later as a topping. Dry the cod and add it to the oil, always starting with the skin facing upwards. Make sure not to go over 100ºC, so the cod slowly confits while releasing all its collagen. For my pieces, I cooked them for 15 minutes, flipped them, and gave them 5 more minutes. Reserve most of the oil and let it cool down to room temperature (I used a cold bath). Then start emulsifying what is left in the pan. Traditionally, this sauce is made only by moving the pot in circles… but a small strainer is going to make the job way easier. Start adding the rest of the oil. At some point, the emulsion is going to be saturated, so add a little cold water (or a vinegar that you like) and keep whisking. Adjust the texture to your preference, taste it, and season if needed. In my case, the salted cod already did this job for me. Once properly emulsified, you can warm it up a bit before serving. But be careful: warming it too much may cause the sauce to break. Serve with the toppings… and enjoy!! #spanishfood #recipes #garlic #pilpil

Garlic the Spanish Way #4: Pil-pil One of those recipes that, no matter how many times I make it, always surprises me as if it were the first time. The collagen in cod (it can also be made with other fish rich in this nutrient) happens to be the perfect emulsifier for a tasty infused oil. The easiest way to imagine it is to think of a mayonnaise, but where the egg yolk is substituted with a delicious gelatin that changes the whole game. But the best way is to make it at home, so you can experience it yourself! Here’s what you need: RECIPE (serves two) 300 g of cod (two pieces… don’t be like the Basque supplier hehe. I used salted cod, after desalting it for 24h in the fridge, changing the water every 12 hours) 3–4 garlic cloves, sliced (16 g) 2–3 bird’s eye cayennes 250 g of extra virgin olive oil Salt to taste, at the end. Make sure to use the right size pan, so the oil covers 75% of the cod pieces. Start infusing the oil with the garlic and cayenne, from cold. Low heat, no rush. We want the garlic to slowly lose its moisture, so it gets crunchy without burning (it took me around 20 minutes). Reserve on kitchen paper to use later as a topping. Dry the cod and add it to the oil, always starting with the skin facing upwards. Make sure not to go over 100ºC, so the cod slowly confits while releasing all its collagen. For my pieces, I cooked them for 15 minutes, flipped them, and gave them 5 more minutes. Reserve most of the oil and let it cool down to room temperature (I used a cold bath). Then start emulsifying what is left in the pan. Traditionally, this sauce is made only by moving the pot in circles… but a small strainer is going to make the job way easier. Start adding the rest of the oil. At some point, the emulsion is going to be saturated, so add a little cold water (or a vinegar that you like) and keep whisking. Adjust the texture to your preference, taste it, and season if needed. In my case, the salted cod already did this job for me. Once properly emulsified, you can warm it up a bit before serving. But be careful: warming it too much may cause the sauce to break. Serve with the toppings… and enjoy!! #spanishfood #recipes #garlic #pilpil

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