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wimmers:kochen
Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision | |||
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wimmers:kochen [2025/06/24 08:00] 20.171.207.8 old revision restored (2025/05/20 09:31) |
wimmers:kochen [2025/08/03 20:20] (current) 20.171.207.141 old revision restored (2025/06/24 06:23) |
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|---|---|---|---|
| Line 2: | Line 2: | ||
| ===== Generell ===== | ===== Generell ===== | ||
| + | *scharfe Messer immer mit kaltem Wasser abwaschen | ||
| + | |||
| ==== Zwiebeln schneiden ==== | ==== Zwiebeln schneiden ==== | ||
| *Strunk(Wurzel) hält die Zwiebel zusammen | *Strunk(Wurzel) hält die Zwiebel zusammen | ||
| Line 10: | Line 12: | ||
| ===== Fisch ===== | ===== Fisch ===== | ||
| + | ==== Generell ==== | ||
| + | *Nie mit ÖL kochen, nur Butter --> zu heiß | ||
| + | *Hautseite zuerst oben braten | ||
| + | |||
| ==== Saucen ==== | ==== Saucen ==== | ||
| === Senfsauce === | === Senfsauce === | ||
| Line 21: | Line 27: | ||
| *weißwein rein/dazu (parallel zu vorher) | *weißwein rein/dazu (parallel zu vorher) | ||
| *mit H-Sieb aussieben | *mit H-Sieb aussieben | ||
| + | |||
| + | ==== Saibling==== | ||
| + | -3S Regel: Säubern, Säuern, Salzen | ||
| + | -mit kaltem Wasser säubern | ||
| + | |||
| + | ===== Salzkartoffel ===== | ||
| + | *im Salzwasser kochen --> gibt Geschmack | ||
| + | *ohne Schale kochen | ||
wimmers/kochen.txt · Last modified: 2025/08/03 20:20 by 20.171.207.141
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