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wimmers:kochen
Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision | ||
|
wimmers:kochen [2026/04/10 16:05] 47.128.46.79 old revision restored (2025/12/24 03:28) |
wimmers:kochen [2026/05/01 16:09] (current) 216.73.217.78 old revision restored (2026/04/30 17:50) |
||
|---|---|---|---|
| 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 12: | Line 10: | ||
| ===== Fisch ===== | ===== Fisch ===== | ||
| - | ==== Generell ==== | ||
| - | *Nie mit ÖL kochen, nur Butter --> zu heiß | ||
| - | *Hautseite zuerst oben braten | ||
| - | |||
| ==== Saucen ==== | ==== Saucen ==== | ||
| === Senfsauce === | === Senfsauce === | ||
| Line 27: | Line 21: | ||
| *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.1775837118.txt.gz · Last modified: 2026/04/10 16:05 by 47.128.46.79
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