willingness to compromise it is, the Suse. And I can tell you that is a lot more as the world's best blog partner.
Interesting have been discussions and reviews 's to this post . A subject that has raised the Suse I will pick up again. And although these are the almost invisible meat ingredients in the proper vegetarian food, like a couple of diced bacon or a meat stock.
Fondkocherei is indeed a wonderful opportunity for me, firstly a great product to produce itself, but also an animal to fully recover and not just the fillets. But also for meat stocks, there's good alternatives. In addition to vegetable stock can also Gemüsebrühpulver easily by yourself. And this is just a good opportunity, but now is the time for root vegetables.
Some of you will know the powder already determined, the recipe of Alexander Herrmann has been discussed many times in the chef cooking up and down. The powder is great if you need a shot of liquor for a sauce or soup for rounding. A "clear vegetable soup only it is not as sparkling.
In my version I've changed the ingredients a bit, also are ground at the end yet dried porcini mushrooms. At the ratios must be not strictly because it has to be some experimentation. Here's how:
Gemüsebrühpulver Home-made - after Alexander Herrmann
lot for a glass jar with 400ml (two sheets)
400g onions 150g sea salt
300g carrots 100g leeks
250g celery
3 teaspoons tomato paste
40g parsley
2 tablespoons dried porcini mushrooms
the vegetables with the salt and tomato paste in a food processor to a fine paste paint and on 2 baking paper designed sheet streak. At 80 ° fan dry for about 8 hours (I do it overnight) in the oven. In the beginning, every now and then open the oven briefly to release the moisture.
The dried material plus the mushrooms in an electric coffee grinder grind very fine. The food processor or magic wand you manage to not quite so fine.
Start a jar with lid and ready. Keeps forever if it gets used up quickly anyway.
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