Sunday, 14. August 2022

Garverfahren

Salmon tartare in 3 variants

Raw salmon tartare is a delicacy, but it also has its appeal when flamed or seared sharply and briefly. The roasted flavors play well...

Cod with tapenade and mushrooms

The cod with its firm white meat, which can be divided into flakes after cooking, makes the cod one of the coveted edible fish....

Fry the fillet steak in the pan

Filet steaks, also known as sirloin steaks, are the most tender steaks. Fillet is also one of the most expensive cuts of meat. The...

Pre-cook the carrots in portions

Description : In order to have portions of carrots prepared that can also be stored refrigerated for a few weeks, it is advisable to define...

Reibekuchen

Potato cakes are quick and can even be made à la minute. Material needed : Food processor or fine grater key Sieve pan Ingredients : 4 parts waxy potatoes, peeled 1 part...

Haltbar machen

Classic Provencal fish soup

background and origin Like its most famous representative, the bouillabaisse, the classic Provençal fish soup was originally a "poor man's meal". The raw materials are...

Red Cabbage Dust

The pomace produced when juicing red cabbage is spread out on a baking mat and dried in a dehydrator or in an open oven...

Banana Chips

Food that is about to spoil can be preserved by drying. The reason is that there is no longer any active, free water that can...

Sauerkraut from vacuum-fermented red cabbage

,The advantage of lactic acid fermentation (fermentation) in a vacuum is that it is faster. In this way, the available free oxygen does not...

Gemüse

Cut savoy cabbage

The head of cabbage, freed from its outer leaves, can now be further processed for vegetable side dishes or salads. The most common cut here...

Whole artichokes cooked quickly

The Mediterranean thistle plant offers much more than just the artichoke hearts used in fine cooking or as a preserve. Once cooked, the lower parts...

Blanch the cabbage leaves

Savoy cabbage and other cabbage leaves can be used for roulades, but can also be filled with creamed savoy, for example, and served as...

Cut celery sticks

Celery, also known as celery or celery, consists of long stalks that are similar in cross-section to those of rhubarb. The celery stalk is usually...

Clean and blanch the Brussels sprouts

Brussels sprouts are a typical autumn vegetable. Like most cabbage vegetables, Brussels sprouts always have a slightly bitter taste. This predestines it to be...

Fleisch

Marinate beef tenderloin with miso

The distinctive umami flavor of miso pastes combines well with meat and fish. For pickling a middle piece of beef fillet you need: cling film ...

Prepare the lamb bones for the stock

Anyone who has butchered a whole saddle of lamb will be delighted with the remaining bones. These form the best basis for a strong...

Cut fillet goulash

For a boeuf stroganoff or other beef fillet dishes, cut pieces of approx. 3 cm edge length from the trimmed fillet head. https://videopress.com/v/ZFiRgdNi?preloadContent=metadata

Remove the beef tenderloin head

There are butchers who leave the fillet head on the strand as much as possible, remove the tendon between the fillet and the head...

vacuum the meat

Baking paper is ionized and also has non-stick properties. If meat or fish are wrapped in baking paper before vacuum sealing, they will retain...

Geflügel

Cut up whole chicken

Chickens are usually sold ready to cook. Feathers, head and claws as well as the intestines are already removed. To get the most out of...

The Secret of the Duck Breast

Rarely does a piece of meat cause so much confusion as a duck breast. Ever since we learned that it can even be fried...

Fisch

Trim and trim the salmon fillet

After filleting , the belly and pin bones are still present on the salmon fillet. These are removed with parrying to make the fish...

skin sole

A whole sole can be prepared as "Meunière style sole". For this, however, the skin must be removed. The sole must also be skinned before...

Skin salmon loins

If the whole salmon fillet is first cut into blanks, these may then be skinned for further processing. Material needed : Adequate cutting board Sturdy...

Zander fillet marinated in beetroot juice

Beetroot is great to use as a coloring agent. When pickling fish, for example, an intense red color rim is created, which forms a...

Skin monkfish

With its firm, white flesh, the monkfish is one of the finest edible fish. It is usually sold without a head. So you usually...

Krustentiere

King prawns preparation

If the king prawns are not grilled or fried whole, the head and the protective shell with the swimming legs are usually removed. The...

Muscheln

Clean and store mussels

The high protein content makes dead mussels perishable. It is all the more important to only prepare the specimens that are still alive. In the...

Fry scallops

The season for scallops starts in October and lasts until spring - the rule "mussels are best in the months with an R in...

Eier

separate eggs

For many recipes, you only need either the yolk (the yolk) or the egg white, also known as the albumen because it turns white...

Technique: Poached Egg

The poached egg can be used in many ways as a component or garnish. The special fascination lies in letting the strong orange-yellow of...
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