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Ein Leitfaden Für Kräuterlebensmittel

Ein Leitfaden Für Kräuterlebensmittel

          
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About the Book

EINFÜHRUNG


Kräuter sind aromatische essbare Pflanzen, die verwendet werden, um Gerichten Geschmack zu verleihen. Die meisten Kräuter werden sowohl für kulinarische als auch für medizinische Zwecke verwendet und stammen von Pflanzen, die für ihre Blätter, als Kräuter und auch für ihre Samen als Gewürze verwendet werden können.

Küchenchefs und Hobbyköche verwenden sowohl frische als auch getrocknete Kräuter, um süße und herzhafte Gerichte zuzubereiten, die von reichhaltigen Saucen über leichte Salate bis hin zu Kräutergebäck reichen. Neben ihrer kulinarischen Verwendung werden Heilkräuter und ihre wertvollen ätherischen Öle seit dem Mittelalter für ihre gesundheitlichen Vorteile verwendet, die von entzündungshemmenden und antiviralen Wirkungen bis hin zu hautreinigenden topischen Kräften reichen.

Wenn Kräuter Saison haben, freuen Sie sich über Rezepte mit himmlischem Rosmarin, Basilikum, Dill, Minze, Oregano und Thymian. Kochen mit Kräutern setzt nicht nur tolle frische Aromen frei, sondern ist auch noch gesund!

Hier sind Kräuter eine Hauptzutat und keine Garnitur. Eine halbe Tasse oder mehr Basilikum, Koriander, Minze oder jedes andere frische Kraut kann genau das Richtige sein, um allen Arten von Gerichten einen lebendigen Geschmack zu verleihen. Von Kichererbsensalat mit Dill über fluffige Falafel mit Koriander und Petersilie bis hin zum erfrischendsten Minzeis.

Unterschied zwischen der Verwendung von frischen und getrockneten Kräutern

Frische Kräuter werden für kulinarische Zwecke im Allgemeinen gegenüber getrockneten Kräutern bevorzugt, obwohl die Verwendung getrockneter Kräuter Vorteile bietet. Während frische Kräuter eine viel kürzere Lebensdauer haben, können getrocknete Kräuter ihren Geschmack bis zu sechs Monate behalten, wenn sie in einem luftdichten Behälter an einem dunklen Ort bei Raumtemperatur aufbewahrt werden.

Während während des gesamten Kochvorgangs normalerweise getrocknete Kräuter verwendet werden, da längere Hitze und Feuchtigkeit die Aromen aus den Kräutern ziehen können, werden frische Kräuter häufiger gegen Ende des Kochvorgangs oder als Garnierung am Ende des Kochvorgangs hinzugefügt.


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Product Details
  • ISBN-13: 9781802889178
  • Publisher: Sannainvest Ltd
  • Publisher Imprint: Leopold Wenzlick
  • Height: 229 mm
  • No of Pages: 110
  • Spine Width: 6 mm
  • Width: 152 mm
  • ISBN-10: 1802889175
  • Publisher Date: 21 Jun 2021
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 159 gr


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