By2desmond
Es ist gebraten und es wird dann etwas abgerieben/mit dem Messer? abgeschabt.
Es entstehen dann so kleine Fitzelchen wie Pulver oder Fasern.
Bei welchem Gericht macht man das? Mir fiel noch ein, dass das Pulver/die Fasern auf andere Gerichte, vlt. Gemüse/Gemüseaufläufe aufgestreut wurden.
(4 votes)
Loading...Schon das vierte Mal, dass wir diese Viecher in unserer Wohnung gefunden haben. Kann jemand helfen?
Meine Stufe bekommt bald ihr Abiturzeugnis und wollten deswegen essen gehen. Ich suche ich nach einem Restaurant mit einer guten Atmosphäre und Speisekarte, wo jeder etwas finden kann. Vielleicht etwas Italienisches, türkisches oder asiatisches.
wenn ja bitte reinschreiben
Ich finde das sollte strafbar sein genauso wie es das quälen von Katzen, Hunden usw. auch ist. Und alle die es trotzdem machen und Tieren leid antun gehören eingesperrt. Fändet ihr es also gut wenn das verboten wäre solange es nicht lebensnotwendig ist?
Für mich gibt es keinen richtig guten Grund nicht vegan zu sein, weil die Tiere objektiv betrachtet leiden, schlecht gehalten sowie auch misshandelt werden. Objektiv betrachtet wäre es die richtige Entscheidung Fleisch zu verbieten. Ich persönlich bin nicht vegan und esse Fleisch und habe einen guten Freund der Veganer ist, der öfters mit mir darüber…
Also ohne Insekten darin verarbeitet wie bei M&M, Buenos, Schokolade BonBons etc.
This is done in the Bohemian cuisine. The meat we eat finer and dry (ab-)even as so-called. Shame.
Net result:
Thank you.
I even found “small, dried heart from Damhirsch”.
Not at all. As some have already mentioned, there are pulled beef, which is pulled apart when it is soft with 2 forks.
But I like to use Gulasch meat for pan dishes or spices, which I first freeze and then cut half frozen very thin. It is then placed in soy sauce (bright ) with some soybean for a few hours. This is a trick from Asian cuisine and so the meat becomes tender like a steak or fillet – depending on the duration of the inserting. If, however, the meat was left in it for a long time, it would be completely disintegrated.
That’s how I make my Dönerspieß small.
I could only introduce myself to beef tartar. Was previously scraped with the knife, therefore also called scrap meat.
In the Tatars it was placed under the saddle and so it was murmured and then scraped. So also Tatar.
Meat is not rubbed, rather gewolft e.g. Tatar. Or cooked for so long that the meat disintegrates into its fibers, for example, pulled pork.
small is relative.
Pulled Pork/Pulled Chicken would make my sense.
sounds more like hand-made Kobe ripening.
hä?
Do you mean “Pulled Pork” or minced meat? The first is simply plucked after cooking and minced meat is rotated by the meat grinder*. Ideally cut with the knife, that would be the gourmet variant.
*PS.: I hate the “ALDI” variant, where the minced meat is pressed quickly and with high pressure, and then these almost inedible ” sausages” arise. Disgusting.
I can honestly only imagine this with baby food, as there were at least a few years ago meat pulp from 100% beef or chicken. That was really such a paste, I bought it when my dog toothed. For Brei, it would have to crawl extremely fine, at least there were hardly any fibers recognizable…
This must be done by a meat good (hack meat), or chop it fine for a long time. or you cook it so long at low temperature that it falls apart like at pulled Pork
Meat is never rubbed.
You may mean something like Pulled Pork, which is cooked for as long as it almost breaks down into its fibers by itself.
Meat is not rubbed but comminuted with the meat grinder, in Austria it is called fascating and in Germany is used among other wolfs
The only meat you can rub is dry meat.
However, I have never heard that there are recipes.
I made a “grained broth” from powdered dry meat, with also dried and powdered herbs and vegetables. I don’t know any recipes.
thanks, that comes very close
Other
Geriebene meat? So minced meat?
You don’t rub meat at any court.
Meat could be “twisted”. My mutti has often scraped liver.