Es gibt ja viele Rezepte die verlangen dass man sie sehr lange kocht. Wie ist das dann mit den Gewürzen? Würzt ihr direkt am Anfang oder erst am Ende?
Klar ist dass man das Essen am Ende nochmal abschmeckt. Aber es soll ja Gewürze geben die besser schmecken je mehr Zeit sie haben ihren Geschmack abzugeben während sich andere verflüchtigen.
Gibt es da ne Faustregel oder ne Liste?
(2 votes)
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ja nein? ich will ein paar Tage nur Wasser trinken nichts essen… darf ich auch Kaffee trinken oder wäre das verboten … würde ich trotzdem abnehmen oder nicjt
Ich und mein Partner gehen Ende April auf Hamburg und haben einiges gehört was wir machen könnten? Kennt ihr möglicherweise coole restaurants, Panorama Spots, Shoppingcenter/Stores oder Aktivitäten die lustig wären? Clubs oder Bars mit gute Musik und fancy Getränke wären auch toll. Einfach Dinge die man in Hamburg gemacht haben muss.
Mein Mann hat gesagt er liebt mich nicht mehr; sollte ich weiterhin seine Wäsche machen oder auf stur stellen ?
Ich habe mir Granatäpfel, Kiwis, Mangos und Papayas gekauft, habe aber Angst, dass sie schlecht werden. Wo kann ich sie am besten lagern, damit sie möglichst lange haltbar bleiben?
Hi.
That’s a huge taste.
Previously pure = it melts more, the potency of the spices is diminished.
Later on, more will emerge.
Fresh soft herbs mostly at the end, fresh hard herbs (Bouquet garni etc.) in stew dishes “only” 1-2 hours are very good principles.
Dry spices come in in many traditional recipes at the beginning, often they are also fried. I think it is more likely to get very good even with a longer cooking time with dry spices and salt.
Well. So I cook about 7 8 years in the one or other larger field kitchen (children’s free time). Like 25 35 l pots. In the beginning, I was gently seasoned and at the end, it was 20 minutes hectic, and now, uh, I’m going to get the stuff in the beginning, and I’m going to taste it, but usually don’t clean any more spices if it’s more like a shot of vinegar or a piece of butter. The fact that salt or pepper or herbs are wrong does not happen to me.
I don’t taste at home anymore. Pure tipping for feeling works reliably, ticking annoys me because you are looking for superb mistakes that usually do not exist when the basic proportions vote.
[It is sometimes possible to make things worse with tastes. It is particularly stupid when one swings acid and sugar each other and at the end the food tastes remarkably sweet-saturated instead of hearty].
Hello,
I’ve been so accustomed to it, the harder the spices, i.e. laurel, rosemary, thyme, soup vegetables, etc. you can cook for the same time and for a long time, while others like parsley, dill, basil, sour beet, etc. be given in at the end! Vegetable inserts are also added later, as they otherwise cook!
A cook once said what you smell in the kitchen of spices/herbs is then missing from the dishes!
This tip is good. I’m going to take care of him. Thank you.
laurels or something like sweet broth at the beginning and at the end of the rest
Many herbs should be added until the end, as their aroma volatilizes during cooking; Dill e.g.
Paprika powder should not be added too early so that it does not burn/burn and become bitter.
Garlic must also be adjusted well in time – baked garlic is also quickly bitter.
I meant more dishes prepared in a pot
? I’m talking about the type of preparation in general. It doesn’t matter if you use pan or pot, if you bake garlic, it becomes bitter. Whether it’s in a vegetable pan or in a minestrone.
All abovementioned spices can also be used in the pot. When you make pots tastes garlic as well as paprika super🤩
It is important that the spices do not burn and/or become bitter with time! It is also dependent on the preparation and the spice!
A lump sum answer may (or can) I do not give it now!
Especially spices that can burn.
What if it’s a stew or a soup?
Burning is of course only relevant where this can happen.
I cook all spices in a stew as early as possible.
I meant more to taste when they cook long
Herbs and any other spices can be cooked, that is also a reason why some dishes have to be simmered (so that the spices enter the liquid). Lorbeer leaves do not leave inside for so long because otherwise the taste becomes too intense. Otherwise it doesn’t matter.