French Romantic Painter, 1791-1824 was a profoundly influential French artist, painter and lithographer, known for The Raft of the Medusa and other paintings. Although he died young, he became one of the pioneers of the Romantic movement. Born in Rouen, France, Gericault was educated in the tradition of English sporting art by Carle Vernet and classical figure composition by Pierre-Narcisse Guerin, a rigorous classicist who disapproved of his student's impulsive temperament, but recognized his talent.[1] Gericault soon left the classroom, choosing to study at the Louvre instead, where he copied from paintings by Peter Paul Rubens, Titian, Diego Velezquez, and Rembrandt for about six years, from 1810 to 1815.   Related Paintings of Theodore Gericault :. | The Madwoman | Details of The Raft of the Medusa | Chasseur of the Imperial Guard,Charging (mk10) | The Charging Chasseur, | The Mad Woman with a Mania of Envy (mk45) |
Related Artists:
Hendrick van Anthonissen
(29 May 1605, Amsterdam - 12 November 1656, Amsterdam) was a Dutch marine painter. Van Anthonissen was the son of Aert Anthonisz (a.k.a. Aart van Antum) and painted in the style of his brother-in-law and teacher Jan Porcellis and of Jan van Goyen. He is the author of sea paintings in the Hermitage, St. Petersburg and the Prague Gallery, which through their signatures have been ascribed to a mythical Hendrik van Antem. In the 1630's he lived in The Hague, Leiden, and Leiderdorp, but from 1642 he was back in Amsterdam. He is known for beach scenes and seascapes in the manner of Jan Porcellis, sometimes in grisaille. He was the father of the marine painter Arnoldus van Anthonissen.
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.
Wilhelm Leibl
German Realist Painter, 1844-1900 German painter, draughtsman and etcher. In 1861 he abandoned his apprenticeship as a locksmith in order to train as a precision instrument maker, though a month or so later he decided to train as an artist, at first under the Cologne history painter and writer Hermann Becker (1817-85). In 1863 he moved to Munich; he studied there from March 1864, at the Akademie der Bildenden K?nste, initially under Philipp von Foltz and Alexander Straehuber, drawing from plaster casts, and later in Hermann Ansch?tz's painting class. Here, Arthur von Ramberg (1819-75) stimulated Leibl's sensitivity to colour; and Karl Theodor von Piloty encouraged him to observe reality and incorporate its lessons boldly into compositions on historical themes. From the start, however, Leibl tended to think of his pictures in terms of form rather than content. While at the Akademie he first reached a standard of excellence with his draughtmanship, which is notable for its directness and objectivity. As an artist, Leibl's early works were not especially promising. However, as occurred throughout his career, a long period of mediocrity was crowned by an unexpected masterpiece, such as his portrait drawing of Aunt Josepha (c. 1864; Cologne, Wallraf-Richartz-Mus.). This is particularly striking for Leibl's use of the hands to add to the expression of the sitter's character and mood, a device he was to use frequently in later work. In Munich, Leibl supplemented the teaching of the Akademie by studying the works of the Old Masters in the Alte Pinakothek: he paid particular attention to painters of the Baroque period such as van Dyck, Cornelis de Vos and Rubens, and also to other great masters of portraiture such as Frans Hals and Vel?zquez. The presentation of the subject found in such works is reflected in Leibl's portrait of Frau Gedon (1869; Munich, Neue Pin.). When the work was shown at the Grossen Internationale Kunstausstellung in Munich in 1869 it was singled out as the best oil painting of the exhibition by Gustave Courbet and, as a result, Leibl was honoured with an invitation to Paris, where he arrived on 13 November 1869.