Ich habe carbonara nach Anleitung eines Videos genau gemacht hatte allerdings nur gehobelten
Habe 3 Eigelb benutzt
Ja den schinken einzeln gebraten
Es sieht falsch aus liegt es am gehobeltenen parmesan da man ihn nicht gut mit dem Eigelb schlagen kann oder sind 3 Eigelb zuviel für 2 Personen
(1 votes)
Loading...Hallo! Ich koche richtig gerne und will mich auch gesund ernähren aber irgendwie fällt mir nichts ein was ich kochen könnte. Wenn jemand Ideen hat für Frühstück/Mittagessen/Abendessen bitte reinschreiben. Danke!
Hallo, mein Freund und ich grübeln seit einer Weile, ob die Suesskartoffel mit der normalen Kartoffel verwandt ist. Wir haben sehr intensiv gegoogelt aber kein wirklich ja oder nein gefunden. Wuerde sehr hilfreich sein, wenn ihr uns eine Auskunft geben würdet.
Ich möchte Kartoffelgratin zubereiten.Das ist so ein Kartoffel Auflauf mir Sahne und Käse (siehe Bild).Ich würde gerne wissen mit was ich das zubereiten kann.Dies sollte also nur die Beilage sein.
Kann man ein Ei hart kochen wenn man es mit einer Suppe aufwärmt ? Also ca. 7 Minuten nicht so heiße Temperatur
Guten Abend, Kann man Nudeln mit Ziegenkäse in der Pfanne braten oder würde der Käse nicht schmelzen?
The egg would have been more and longer.
https://www.chefkoch.de/receptions/12982412347062/Carbonara-wie-der-Mamma-in-Rom.html
Brudi is supposed to make it garnet that I know as an italian
It should be creamy. And as an Italian, you should also know that you do not make a good Carbonara with ham.
No it must not stick at Carbonara
I just take Pancetta, if I don’t have a Guanciale home. I have never seen or even ate a carbonara with cooked bacon in Italy.
That makes every Italian mom different. Just like the Bolognese, the moms have been fighting for centuries. I take Pancetta, my favorite Italian took Coppa.🤷 ♂️
I cook the court as described here
https://authentic-Italian-kochen.de/spaghetti-alla-carbonara/
And three egg yolks were also in the recipe?
It doesn’t look that wrong. Maybe it’s not very creamy/seamy.
At Carbonara it is necessary to make sure that the egg does not stop too fast – is not just one of the simplest recipes
And if it tastes, it’s okay.
It is not sticked otherwise it would be hard no
Yes, you’ve written this under every comma here and unfortunately don’t really help.
The egg yolk must adhere to it and stock due to the heat of spaghetti, so that all consistency remains. Obviously the spaghetti were not hot enough.
It’s gonna be a scrambled eggs
If you add some (1-2 EL) noodle water, it won’t happen.
That’s just the art that there is no scrambled egg. You certainly didn’t work. Since the egg is too liquid, there was not enough heat to stock.
The commentator meant it should cool for 1 min before egg yolk u parmesan come in otherwise it would be hard
I don’t think about such videos. See yourself now. Doesn’t fit. It doesn’t change anything that’s too much fluid for me. The more egg the more heat required.
So try. You need to find the right way for the conditions that exist with you, and this is often not so easy with Carbonara.
No it must not stick with rich Carbonara
The creamy consistency is meant by foxing, not the formation of a little touchy.
One more note: I look like you used too much egg. Then, of course, the heat of spaghetti is not enough. The relationship must fit.
Fact is, that doesn’t fit. My Carbonara does not look so fluid and is certainly not a touchy, but really delicious.
For good carbonara, you have to have exercise, so you can continue to practice.
It should be mixed with pasta water according to video
That’s what I did. It worked with me. It’s all right.
Jap just got from pot in pan
I don’t know what you did wrong. Look here
Spaghetti Carbonara Error: 8 typical errors in preparation – EAT CLUB