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Kochbuch Fur Krauternahru Ngsmittel

Kochbuch Fur Krauternahru Ngsmittel

          
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About the Book

EINLEITUNG


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.

Köche und Hobbyköche verwenden frische und getrocknete Kräuter, um sowohl süße als auch herzhafte Gerichte zuzubereiten, die von reichhaltigen Saucen bis hin zu leichten Salaten und mit Kräutern geschnürten Backwaren reichen. Zusätzlich zu ihrer kulinarischen Verwendung werden Heilkräuter und ihre wertvollen ätherischen Öle seit dem Mittelalter wegen ihrer gesundheitlichen Vorteile geschätzt, die von entzündungshemmenden und antiviralen Vorteilen 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. Das Kochen mit Kräutern setzt nicht nur tolle frische Aromen frei, sondern ist auch gesund! Hier sind Kräuter eher eine Hauptzutat als eine Beilage. Eine halbe Tasse oder mehr Basilikum, Koriander, Minze oder ein anderes frisches Kraut kann genau das Richtige sein, um allen möglichen 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 im Allgemeinen getrockneten Kräutern für kulinarische Zwecke vorgezogen, obwohl die Verwendung von getrockneten Kräutern Vorteile hat. 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 gelagert werden.

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


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Product Details
  • ISBN-13: 9781803508504
  • Publisher: Wiebe Wegener
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 399 gr
  • ISBN-10: 1803508507
  • Publisher Date: 10 Feb 2022
  • Height: 229 mm
  • No of Pages: 296
  • Spine Width: 16 mm
  • Width: 152 mm


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