Antoine Pesne, född 23 maj 1683 i Paris, Frankrike, död 5 augusti 1757 i Berlin, Preussen, var en fransk målare under rokokon. Pesne gick i lära hos sin far, målaren Thomas Pesne, samt hos Charles de la Fosse i Paris. Under åren 1705?C1710 företog han en resa i Italien och vistades huvudsakligen i Venedig, där han anslöt sig till Andrea Celesti, vars måleri tydligt påverkade Pesnes tidiga verk. 1710 kallades han av kung Fredrik I av Preussen till Berlin som hovmålare. Därefter företog han under de följande åren kortare resor till hoven i Dessau (1715), Dresden (1718), London (1723) och Paris (1724). 1733 utnämndes Pesne till ledare för konstakademin i Berlin. Han anses vara en viktig förmedlare av den franska konsten till Brandenburg-Preussen. Pesne var i huvudsak verksam som porträttmålare, men han utförde även talrika vägg- och takmålningar för Fredrik den store i de kungliga slotten. Ett av Pesnes mest berömda konstverk är Dansösen Barbara Campanini (cirka 1745). Detta porträtt med sin lätta och schvungfulla formgivning, det spontana penseldraget och de ljusa, pastelliknande färgerna är karakteristiskt för Pesnes arbeten och för rokokon i allmänhet. På ett virtuost sätt framställer Pesne den med tygblommor dekorerade sidenklänningen. Fredrik den store uppskattade sin hovmålares berömda plein-air-porträtt och lät hänga det på en framträdande plats i sitt arbetsrum i slottet i Berlin.   Related Paintings of antoine pesne :. | Portrait of | Portrait of Henriette von Zerbsten | Portrait of Christian Ludwig Markgraf von Brandenburg-Schwedt | Portrait of Sophie Marie Grafin Voss | Portrait of the Actress Babette Cochois (c.1725-1780), later Marquise Argens |
Related Artists:
Pataky, Laszlo
Hungarian, 1857-1912
Antoine Rivalz
(1667, Toulouse - 1735) was a French painter. The son of Jean-Pierre Rivalz (who painted and designed the city's hôtel de ville), Antoine was the official painter to the town of Toulouse, a talented portraitist of the society of the city in the 18th century. He also produced a large number of drawings. Antoine Rivalz began his training in the studios of his father Jean-Pierre, the sculptor Marc Arcis and the artist Raymond Lafage. In his training, he was particularly interested in studying classical works and the Baroque Italian masters. From 1685 to 1687 he trained at the Academie royale de peinture et de sculpture in Paris. On his return to Toulouse he received his first two commissions. In 1687 he set out for Rome, where he stayed for more than ten years. In 1694 he won second prize at the Accademia di San Luca with a drawing of The fall of the giants, with first prize going to Antonio Balestra and Felice Nardi. In Rome he became friends with other artists such as Carlo Maratta, Luigi Garzi and Benedetto Luti, and was more and more in demand for commissions from families in both Rome and Toulouse. In 1703, he returned to Toulouse and was made painter of the city's hôtel de ville, a post he held until his death. Supported by an important studio, he received a large number of commissions - commemorative paintings, paintings of ordinance and armour, architectural projects, restorations. This post, however, allowed him above all to forge productive relations with the city's upper classes and benefit from a near-monopoly on public, religious and private commissions in the city. He married his first cousin Louise Rivalz, with whom he had six children, including the future artist Pierre Rivalz, known as the "chevalier Rivalz". In 1726 he set up Toulouse's first art school and in 1750 letters patent from Louis XV turned it into the Academie royale de peinture et de sculpture de Toulouse, the only one in France (after that in Paris) to be allowed to bear that title.
Walter I Cox
1866-1930 English

Can you freeze blue apron meals

Are you a busy parent or an overwhelmed office worker who just doesn??t have the time for cooking? You know what it feels like to be tired and famished but lack the energy to cook, right? If so, then Blue Apron meals might just sound like a lifesaver! Though they provide scrumptious home-cooked meals in minutes, do you ever find yourself with more meal options than you can eat that week? Well have we got good news for you - yes, indeed you *can* freeze Blue Apron Meals! Keep reading to find out exactly how.

Exploring freezing blue apron meals - what recipes can you freeze, and for how long

Exploring freezing Blue Apron meals can be a fun and flavorful way to enjoy later in the month. Whether you've just received your delivery or need to preserve leftovers, most of Blue Apron's recipes can be frozen for up to three months. Many seafood dishes, such as recipes involving white fish, salmon and shellfish, do not freeze well and should be consumed within 1-2 days. Other dishes, such as stir-fries, braises, stews, soups and pastas lend themselves particularly well for freezing. When making these dishes at home from a Blue Apron kit or Hellofresh kit hellofreshvsblueapron, simply portion out individual servings in airtight containers before freezing. Once you're ready to reheat the meal again, simply place the container back in the fridge overnight before cooking!

How to choose the best meals from blue apron to freeze

Freezing meals from Blue Apron is a great way to make sure you're always prepared for mealtimes. Depending on your tastes and preferences, there are a few tips and tricks you should bear in mind when selecting meals to freeze. Firstly, if you're aiming for the best possible quality upon defrosting, look for recipes with minimal dairy content. Dairy does not survive freezing well and can lead to a gritty texture after thawing. Secondly, consider recipes containing more neutral ingredients like vegetables or fish, as these will retain their flavors better than more robust options such as steak or pork chops. Lastly, be mindful of highly-seasoned ingredients as these tend to lose flavor faster than basic ones when frozen. Doing these things will ensure that by taking the time to freeze a meal now, you'll be able to enjoy it later at its peak flavor level!

Tips for prepping and packaging blue apron meals before freezing them

Prepping and packaging blue apron meals before freezing them is a simple but effective way to save time when cooking during the week. For best results, it??s important to properly season the un-prepped pre-measured ingredients prior to combining them. This will make sure that the flavors of the meal are properly distributed. Once seasoned, combine the ingredients in one large bowl or dish, this will make packaging easier and result in less waste. Transferring prepped meals into storage bags or containers should be done quickly in order to properly seal out air, this will keep your meal fresher for longer. Finally, don??t forget to label each bag with the name of dish and date you prepped it. Following these simple tips for prepping and packaging blue apron meals before freezing them will ensure you have delicious home cooked meals ready throughout the week without spending hours putting dishes together from scratch!

What effects does freezing have on the nutritional content of blue apron meals

Flash freezing is incredibly beneficial to blue apron meals as it preserves the nutritional content of the food. When produce is picked off the vine, nutrient levels are at their peak and will decay over time. Thankfully, flash freezing locks in the flavor and nutrition contained in blue apron??s fresh ingredients so that you can be sure you are enjoying healthy, delicious meals. This method also significantly decreases spoilage so that your food won??t go bad nearly as quickly, allowing for fewer trips to the grocery store and more time spent enjoying your meals with friends and family.