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Egg piercing thorn.
Compression spring for cabbage and quick-fermented vegetables-PICKLES. The spring is made of food grade stainless steel AISI 143.10, but still does not come into contact with fermented vegetables. It is embedded in a compression plate in the bayonet. Instructions we recommend: We grind half of the cabbage head with a Piraňa scraper, add a straight teaspoon of salt (more salt-more acidic cabbage) and lightly sprinkle with crushed cumin. Mix everything. We insert the compression spring and close it with a rotating lid. The spring pressure starts to squeeze out air bubbles and squeeze out the cabbage juice. Let it work for at least 4 days at cooking temperature. You can also taste with lemon, salt or sugar. Eat cabbage and fermented, it has a lot of vitamins and you will be healthy !!!!!!!!!!!!!!!
Insert the holder across the halved onion and pass the knife between the needles. We turn the holder and cut small cubes. We do not cut close to the needles, we turn and cut from the other side. Ideally, you can also cut tomatoes or mushrooms into slices better than with the sharpest grater. We can also use the holder to remove fish scales. You insert the holder against the cutting board into the tail fin, so the fish does not slip and you can easily scrape off the scales.
Larding increases the biological and energy value of meat, but also its taste, tenderness and juiciness.
Lean and drier meats are suitable for grouting, which we stew or bake after grouting.
We can bacon beef sirloin, lean poultry, game, steaks, fillets, always along the fibers.
We most often put pieces of hard smoked bacon into the meat.
all-stainless steel
length 17 cm
A practical helper for removing part of the shell from a boiled egg.
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