ByRotlaub
Completely soft/overcooked, slightly firm to the bite, firm to the bite, raw as a salad?
Cooked in salt water or broth?
Small roses or large roses?
Halved or whole?
With sauce?
Or do you not eat Brussels sprouts at all?
I prefer small florets cooked in salted water until slightly al dente.
(2 votes)
Loading...Hello. I bought some fresh Leberkäse (1 kg) from the meat counter. I was told to bake it at 180°C fan-assisted oven for 90 minutes. I didn't question this in the store, but I just googled it and found recipes that only bake it for 20 minutes. Can the Leberkäse be left in the oven…
Hello, this might sound like a stupid question. I have some breaded chicken, sliced, frozen. Has this ever been cooked, or is it still raw? I fry it anyway, but I've been wondering for a while.
Is it worth making pasta from fresh dough yourself, or is the difference between effort and return too great?
Do you know of any good waffle irons that don't leak, like with high sides or something? Best for Belgian waffles
Does anyone know where I can buy Codium algae in Vienna or a place in general where I can buy algae?
My favourite recipe for rose cabbage:
Rose cabbage
Ingredients for 4 people
500 g rose cabbage
Salt
250 g milky-cooking potatoes
0.1 ltr. sweet cream
30 g butter
Pepper
Salt
Muscat
Preparation
Clean rose cabbage and in 2 liters of salted water approx. Cook for 15 minutes depending on the size.
Then quench under running cold water and let it dry on kitchen paper.
Some particularly beautiful bowls to put aside for decoration.
Cook the potatoes very soft. Peel still hot and season in a mixer. Add cream, butter and spices as desired.
Then add the rose cabbage and season everything fine and taste with salt.
Place it in a pot and carefully heat it while stirring. Immediately fill in a preheated bowl and garnish with the retained rose bowls.
Hello,
I need him to be bite. And not cooked, but roasted in the pan! Let’s have some nice brown baking. After some time onion cubes would burn if they were roasted all the time. At the end some broth, season with salt pepper, muscat, cumin. Cover on it and cook.
Fuck!
That sounds delicious, I’ll try it out.
Sheikh cooked to bite, then a little nutmeg and brown butter.
Sometimes I make a bechamel with cheese in it, and I’ll tip the roasts. Then I don’t even need potatoes.
I prefer rose cabbage cooked in salt water, small whole roasts and with Hollandaise sauce.
Delicious self-made frying balls and homemade potato bread.
I like the more boiled version with sauce.
I cook with salt water and a bit sugar that takes bitterness.
I just like whole roasting medium with big.
Easily cooked in salt water, thickened with baking, whole roasts naturally.
I don’t care if small or large cauliflowers. I cook it for about 12 minutes in well-salted water, pour it off and let it drain well. In a pan I gently roast Pancetta in butter, add marons (vacuum packed) and a little sugar. After 10 minutes I add the rose cabbage (big roasts I divide) if necessary I salt again and add freshly ground pepper.
It’s best to replace it with something else.
What?
Whatever. Almost everything else fits better.
on the plate of a fellow human being.
Whatever you don’t want you to do, don’t hurt anyone.