The recipe says diced, but I always thought they were supposed to be sliced. It doesn't really matter in terms of taste, but in principle, slices are better, right?
(3 votes)
Loading...Hello, I bought meatloaf from the butcher to bake. The sausage meat was in an aluminum tray, and inside the aluminum tray the sausage meat was wrapped in a sturdy foil. It seemed like a kind of roasting bag. Anyway, I put it in the oven like that because I couldn't imagine having to pull…
Orange lassi
So I made spaghetti Bolognese with 500g pasta, then 250g minced meat, 2 tablespoons of tomato puree, then 3 tablespoons of paprika puree (this makes it really tasty) and a tablespoon of butter as well as 4-5 tablespoons of olive oil, two onions, then canned tomatoes and a handful of dried tomatoes, a bit of…
How do you do that? … Thanks!! 🙂
For example, in the show "MasterChef", where Gordon Ramsay and other star chefs evaluate the food If Gordon Ramsay is completely convinced by the food, does that influence the other judges to also rate the food as good?
So I’d rather say discs. It’s more common.
But what else is in the run? I’m just thinking about whether it has anything with the cooking time or consistency of the individual ingredients?
I rather recommend you to kartoffel peelers… looks more beautiful when you make from long stripe nester/flower flowers
because they are so thin you have to cut all the components so thin and then easily reduce them evenly
when you make the ndans still in muffin plate you have it pleich perfectly potionized
Both are ok and are used only differently to taste
In the ascent I cut potatoes in slices, at roast potatoes in Wuerfel. Depending on what it is for a run-up, you can put a run-up discs more decoratively facially.
Each seventh potato in cubes, otherwise square slices and each third cut into balls…
You can do both. The cooking time is the same.
I’d better find discs.
I cut them in thin slices. Ubd put this, ‘fanned’, in a run-up form.
What suits you better – there is no fixed requirement.
Rather in discs.
I always cut them into slices