Für essen geeignet bzw kochen?
Findet ihr tafelessig für salat im Ordnung? Oder wäre er euch zu sauer
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Wofür benutzt ihr eure Heißluftfritteuse am häufigsten?
Ich überlege, mir eine zu kaufen… daher die Frage
Wie kann man eine weiße klebrige Schicht(Reste Speckwürfel) besser abwaschen?
Byhoang22
Ich habe Speckwürfel gebraten und die Pfanne stehen lassen. Als ich die Pfanne später sauber machen wollte, hat sich eine weiße zähe Schicht gebildet und ging kaum ab. Woran kann das liegen und wie kann man das besser abwaschen?
Thermomix oder von Hand?
Wenn ihr backt….
Rezepte für Weißkohl?
Ich habe noch Weißkohl im Eisfach, aber keinerlei Ideen was ich daraus kochen könnte. Habt ihr eventuell Ideen? Es sollte ein vegetarisches/veganes Rezept sein, der Weißkohl muss nicht die Hauptkomponente sein. Reicht auch, wenn ich ihn irgendwo “untermischen” kann.^^ Vielen dank.
Especially tastefully boring! There are so many so beautiful variations in vinegar, which, depending on the other salads, can bring wonderful taste notes. It’s really a pity about the salad itself if you use such a boring, actually only acidic table vinegar…
In my kitchen,
love/r hattner,
I use as a good cook for year and day only Herbal vinegar! And that’s the old master crèche of Hengstenberg! This is indeed the best vinegar for me! It consists of 1/3 wine.
I use it for my tasty sponge potato salad, for my lentil stew or for my Bavarian herb!
For salads, such as tomato cucumber salad, my regilindis salad (tomatoes, cucumbers, peppers, iceberg salad, feta cheese, 1 can of tuna in olive oil, Kalamata olive oil) or only tomato or only cucumber or iceberg salad, I take the very good raspberry vinegar by Hengstenberg, who is mild fruity. It does not contain raspberries, but 37% vinegar and regarding raspberries, just 1% raspberry juice concentrate! Excellent! I always buy him in Edeka on offer, and then in stock, there he is 1 € cheaper!
I have never used table vinegar in my kitchen! I’ll take it as a cleaning agent. But not for cooking! You can hunt me with table vinegar! I think he’s unfit! Brrhh! If I’m just thinking about it, I’m gonna pull my shirt off!
Therefore, I would advise you, dear/r huttner, to also reach the two Hengstenberg vinegars! If you used the e i n m a l, you are so satisfied that you don’t want another vinegar anymore!
Well-known, tastes are different! But a gourmet knows what’s good!
A good success to the good grip after the best vinegar and always enjoy cooking!
Greetings, dear huttner, good wishes and a nice time!
Regilindis
Of course, that’s all right, I just don’t like it personally, and instead prefer other alternatives, such as lemon juice or white vinegar.
Love
From my grandma I have an old recipe for dressing with table vinegar and still use it for it. Otherwise, I prefer to use Weinessig or Balsamico.
Sure is the right thing, the thing is rather neutral or very neutral. little taste for salad sauces with many ingredients is ok, but for a simple vinaigrette… doubtful. I’d rather have a vinegar if it’s a good one. Or an aromatic vinegar, for example, herbal vinegar or the like.
Table vinegar is only good for cleaning.
If vinegar, then few drops of balsamico, but lemon I prefer.
I like – exclusively – neutral vinegar…
buy a traditional bee honey and herbs, it is mild, also suitable for cooking
No. I find the simple table vibious.
I have several vinegar varieties that I use to different salads, but also to cook.
For salad, I prefer to take balsamic vinegar. It tastes oils like linseed oil, clove oil very delicious.
If pebble then see very little