You take: A big cutting board A twice as long piece of cling film A pan or stalk casserole Now lay the foil on the cutting board, throw the schnitzel on it, season it. Then you work the rest of the...
Simple test: ENGLISH, MEDIUM, WELL DONE. When frying steaks, the pressure test reveals whether the meat is still bloody (English), medium or well done. A very simple method, I have learned from a...
When I fry meat, e.g. Pork or beef roast, I take no more fat. I take a roasting pan, pour water into it, let it get hot and then put in the meat. Once the water is overcooked and it starts to burn, I...
Roasting a steak is a science in itself. But despite all opinions, you do not always have to heat the oven to get a perfect steak. I fry my meat hot on both sides, then reduce the heat of the cooking...
I'm single and I do not feel like cooking on my own. It should go fast and be cheap. So I prepared something very delicious for the weekend with minimal effort, which I would like to introduce to...
Preparation of classic beef roulade in the pressure cooker: The roulades are so butter soft and do not disintegrate. Coat beef roulade with mustard. Now prove, with streaky strips of bacon (I let the...
The tip works only with unpanierten pieces of meat - damp heat would penetrate the breading and become soggy. But you can keep it warm a piece of roast or sausages. You need a stainless steel pan....
Preparing an expensive piece of roast beef or tenderloin is not a feat, but it is not enough to stew or roast meat that is not that noble. Here I have a marinade to get even cheap pieces of meat...
Yesterday I wanted to make roulades. I was looking forward to it, because I like to eat it. But what I hate is the winding. A greasy job, constantly with mustard-covered hands. Very annoying. And if...
The classic chicken packet is frozen, costs around 70 cents and consists of spine. Chicken back. Of course you can cook a soup out of it, but you can also stew your back: For this purpose, the thawed...
