Wesentliche Gemüsekochbuch
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Wesentliche Gemüsekochbuch

Wesentliche Gemüsekochbuch


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About the Book

Mehr Gemüse zuzubereiten und zu Hause zu kochen ist eine einfache Strategie, die Ihre Gesundheit erheblich verbessern kann. Darüber hinaus haben Untersuchungen gezeigt, dass die Zubereitung von Speisen zu Hause mit einem geringeren Fast-Food-Konsum und geringeren Ausgaben für Lebensmittel einhergeht.


Einer der ersten Schritte, um mehr zu Hause zu kochen, besteht darin, verschiedene Arten der Zubereitung von frischem Gemüse zu erlernen. Diese Fähigkeiten ermöglichen es Ihnen, Gemüse zum Star Ihrer Mahlzeiten zu machen, was Sie wiederum mit unzähligen nützlichen Nährstoffen versorgt und zu einer verbesserten Gesundheit führt.


Grundlegende Methoden zum Kochen von Gemüse


A. HACKEN

Das Hacken ist so einfach wie nur möglich und für erfahrene Hobbyköche eine Selbstverständlichkeit. Aber nicht jeder lernt als Kind, wie man Gemüse schneidet, würfelt und julienne. Deshalb ist das Hacken die wichtigste Fähigkeit, die man beherrschen muss, wenn man ein besserer Koch werden und mehr Gemüse essen möchte.

B. DAMPFEN

Dämpfen ist eine uralte Technik zur Zubereitung von Gemüse. Manchmal wird es übersehen, aber es erledigt wirklich den Job! Untersuchungen zeigen außerdem, dass das Dämpfen mancher Gemüsesorten ihre Nährstoffe besser bewahren kann als andere Kochmethoden. Ein Gemüse zu dämpfen bedeutet, es heißem Wasser auszusetzen, um das Essen weicher und zarter zu machen.

C. SIEDEN

Das Kochen von Gemüse ist eine der einfachsten Zubereitungsarten. Während das Kochen dazu führen kann, dass einige Nährstoffe aus dem Gemüse ins Wasser gelangen, ist dies nicht bei jeder Gemüsesorte der Fall. Manchmal ist Kochen die effektivste Art, Kartoffeln und anderes festes Wurzelgemüse zu garen, auch wenn dabei einige Nährstoffe verloren gehen. Und wenn Sie eine große Auswahl an gekochtem und rohem Gemüse essen, müssen Sie sich keine Sorgen um die optimale Ernährung jeder einzelnen Mahlzeit machen.

D. SAUTIEREN

Ein Gemüse anbraten bedeutet, es in einer Art Fett bei Hitze zu garen. Die am häufigsten zum Braten verwendeten Fette sind natives Olivenöl extra, Avocadoöl, Butter und sogar Kokosnussöl. Sie können dem Braten auch gehackten Knoblauch, Kräuter und Gewürze und/oder Salz und Pfeffer hinzufügen.


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Product Details
  • ISBN-13: 9781835643143
  • Publisher: Julius Fuchs
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 394 gr
  • ISBN-10: 1835643140
  • Publisher Date: 20 Sep 2023
  • Height: 229 mm
  • No of Pages: 254
  • Spine Width: 13 mm
  • Width: 152 mm


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