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Recipes 2021, July

How do you eat a guava?

How do you eat a guava?

The seeds in the pulp of the guava can be eaten but not chewed. Read here how to eat a guava.

How do you eat a persimmon?

How do you eat a persimmon?

The kaki fruit is the table fruit of the Japanese emperors and very sweet. Read here how to eat a persimmon.

How do you eat a lychee lychee?

How do you eat a lychee lychee?

After opening the rough skin, the delicate pulp of the lychee is revealed. Read here how to eat lychees.

How do you eat a physalis?

How do you eat a physalis?

The Physalis is very well known as a decoration for various dishes. Read here how to eat a physalis.

How do you eat a pomelo?

How do you eat a pomelo?

To get the pulp of a pomelo, some effort is required. Read here how to eat a pomelo.

Units and quantities

Units and quantities

Here you will find the right values, abbreviations and their meaning for cooking and preparing delicious dishes and recipes.

Open coconut - how do you eat a coconut?

Open coconut - how do you eat a coconut?

Open the coconut properly - when is the nut ready for enjoyment and how do you eat a coconut.

How do you eat a pineapple?

How do you eat a pineapple?

Opening and slicing a pineapple is not difficult - Read here how to open it properly and what it is used for.

Fold in - under

Fold in - under

If ingredients are mixed very carefully, with only little effort and slow movements, one speaks of folding them in.

Deglazing

Deglazing

When extinguishing, the frying process is converted into a cooking process by adding liquid.

Candying

Candying

Candying is a preservation method for fruits that reduces the water content and greatly increases the sugar content.

Skin

Skin

The term peeling is generally understood to mean skinning products after a cooking or blanching process.

Puree

Puree

Pureeing means crushing cooked or raw food with a blender, blender or pounder.

Let go

Let go

The term let go refers to yeast dough, which has to rest for a certain period of time for its consistency and baking ability.

Sweating

Sweating

Sweating is the mixing of flour in hot fat and easy cooking of vegetables with the addition of a little fat.

Decant

Decant

Decanting is a ceremony in which a high-quality wine is poured into a carafe. The sediment should remain in the bottle.

Tie - make creamy

Tie - make creamy

Bandages are used to denote thickening or creaming of liquids during cooking. For creamy sauces!

Skimming

Skimming

When skimming off a soup, a clear broth is created by skimming off foam.

Scare off

Scare off

The so-called quenching in ice-cold water suddenly ends the cooking process of vegetables, rice, pasta or eggs at the desired time.

Caramelize

Caramelize

Caramelizing is the intense heating of sugar, which liquefies and turns into caramel.

Poach

Poach

Poaching means cooking food in hot liquid.

Carving

Carving

Carving means correctly cutting meat, fish and poultry, which is easier with the help of carving knives and carving forks.

Gratinating - gratin

Gratinating - gratin

Gratinating (gratin) is an essential step, for example for casseroles. How are you? Here it is!

Barding

Barding

The term barding describes the wrapping of lean meat in slices of bacon so that it does not dry out when roasted.

Blanch - scald

Blanch - scald

Blanching is the brief brewing of raw food with boiling water as preparation for further processing.

Bouillon - clear soup

Bouillon - clear soup

Many traditional dishes owe their typical, full-bodied aroma to a clear soup or bouillon, which serves as the basis for the preparation.

Roasting stock

Roasting stock

Roasting stock is the basis of every good sauce. It is created when roasting meat, fish or vegetables and provides important colors and flavors.

Burn down

Burn down

Burning off means boiling out starch on the stove. The method of preparation is necessary for the production of choux pastry.

Stew

Stew

Steaming is a gentle form of food preparation that retains most of the vitamins.

Dressage - shaping

Dressage - shaping

There are two types of skin-dressing: binding meat together and spraying on baking compound.

Dehydration

Dehydration

Dehydration is a method of preserving food. This is done by withdrawing liquid using air drying.

Napping

Napping

Napping means covering a dish with sauce and concerns serving, not preparation.

Degraving

Degraving

Degraving is the removal of fat from broths, soups and sauces.

Ferment

Ferment

Cooking is one of the most common words you read in recipes. It is often equated with cooking, i.e. the preparation of food.

Straining - clarifying

Straining - clarifying

Straining refers to the removal of turbid and fibrous substances from a liquid. Soups or teas become clear and visually appealing.

Roast

Roast

Toasting means to heat plant-based foods without the addition of fat in order to remove moisture from them.

Parfait

Parfait

Semi-frozen and spicy jelly, terrines and pies are called parfaits.

Saute

Saute

Sautéing is a special form of quick roast. This means spicy searing of meat as well as swirling vegetables in butter.

Prompt

Prompt

Soufflieren in the kitchen describes that a mass is strong when cooking or cooking.

Branding - roux

Branding - roux

Roux, or baking, is a heated mixture of flour and fat, which is used to bind soups and sauces.