Programmierer
14234
adlerkadabra schrieb:
Noch ein Wort zur Panade. Im Grunde raten alle Rezepte das Gleiche: zuerst Wenden in Mehl, dann durch das zerquirlte Ei ziehen, abschließend Wenden in Semmelbrösel und dann ab ins heiße Öl. Ich war mit dem Ergebnis meistens nicht ganz glücklich: zu massig das Ganze, zu schwer.
Versuche es mal so. Vielleicht gefällt Dir das Ergebnis.
Mehl sieben und unter die verquirlten Eier etwas geschlagene Sahne unterziehen.
Das Fleischstück durch das Mehl ziehen und nicht haftendes Mehl abklopfen. Dann durch die Eier-Sahnemischung und abtropfen lassen. Zuletzt durch die Semmelbrösel und auch dort etwas abklopfen.
Programmierer
jona_m schrieb:
@ Programmierer: ich bin froh, dass ich bei meiner Bolognese alles richtig mache ,-) , habe gestern gerade 3 Portionen eingefroren.
Meine Gäste lassen nie etwas übrig zum einfrieren.
Programmierer
Lukuluss schrieb:Programmierer schrieb:
Ich würze die Steaks immer vor dem Braten. Selbstverständlich direkt bevor sie in die Panne kommen. Dann hat das Salz keine Zeit dem Fleisch den Saft zu entziehen und während des Bratens wird genau so viel Saft entzogen, dass dass das Fleisch knuspriger wird, als wenn es nicht gesalzen worden wäre.
Meine Erfahrungen haben mir gezeigt, dass vorher salzen und pfeffern den bessereren Geschmack ergeben.
Programmierer
Mir ging es auch eher darum, dass man das Fleisch nicht vorher längere Zeit salzig marinieren soll. Und wenn ich z.B. ein >1kg Filet Stück bei niedriger Temperatur im Ofen gare, braucht das seine Zeit - da hätte ich auch zu viel Angst, dass das Salz sein Unwesen treibt
Mit dem Pfeffer hab ich die Erfahrung gemacht, dass er bei hoher Temperatur verbrennt und bitter wird. Deswegen tranchiere ich nach dem Ruhen das Fleisch und würze erst dann mit Meersalz und Pfeffer.
Ich brate nie mit wirklich hohen Temperaturen. Wenn ich von "hoher Temperatur" spreche, ist es Stufe 7 auf einer Herdplatte mit Höchststufe 9.
Das mache ich allein schon deswegen, weil ich fast ausschließlich mit Olivenöl brate.
Programmierer
Hier habe ich das Rezept etwas kürzer aber ohne Fragezeichen gefunden:
Quelle:
"Georgio Locatelli's ragù alla bolognese
Comment
Georgio Locatelli's meaty recipe is simple. What makes it stand out for the benefit of non-professionals is his attention to detail in the cooking process itself. He takes care to explain how to handle the meat in order to properly sear it, i.e. to avoid boiling it in its own juices.
Compared to the other recipes, Georgio is the only chef who boils off all of the wine. Like Gordon Ramsay, he uses passata rather than fresh or tinned tomatoes, and he uses the open pan cooking method.
Generalities
Serves 8
Preparation and active cooking time 30 mins
Inactive cooking time 1.5 hours
Ingredients
2kg minced beef, preferably neck
5 tablespoons olive oil
2 carrots, finely chopped
1 celery stalk, finely chopped
2 onions, finely chopped
sprig of rosemary and sprig of sage, tied together for a bouquet garni
2 garlic cloves
1 bottle of red wine
1 tablespoon tomato paste
1 litre tomato passata
salt and pepper
Method
Take the meat out of the fridge and lay it on a tray and let it come to room temperature, so that it will sear, rather than ‘boil’ when it goes into the pan.
Heat the oil in a wide-bottomed saucepan, add the vegetables, herbs and whole garlic cloves, and sweat over a high heat for 5–8 minutes without allowing it to colour (you will need to keep stirring).
Season the meat with salt and pepper and add to the pan of vegetables, making sure that the meat is covering the base of the pan. Leave for about 5–6 minutes, so that the meat seals underneath and heats through completely, before you start stirring (otherwise it will ooze protein and liquid and it will ‘boil’ rather than sear). Take care, though, that the vegetables don’t burn – add a little more oil, if necessary, to stop this happening.
Stir the meat and vegetables every few minutes for about 10–12 minutes, until the meat starts to stick to the bottom of the pan. At this point, the meat is ready to take the wine.
Add the wine and let it reduce right down to virtually nothing, then add the tomato paste and cook for a couple of minutes, stirring all the time.
Add the passata with 1 litre of water. Bring to the boil, then turn down to a simmer and cook for about 1.5 hours, adding a little extra water if necessary from time to time, until you have a thick sauce.
When you are ready to serve the ragù, put it back into a pan and heat through. Cook your pasta (preferably pappardelle, tagliatelle or short pasta) and drain, reserving the cooking water. Add the pasta to the ragù and toss well, adding some of the cooking water, if necessary, to loosen the sauce. Serve with freshly grated pecorino.[font=Arial][font=Courier New][/font][/font]"
Programmierer
Quelle:
"Georgio Locatelli's ragù alla bolognese
Comment
Georgio Locatelli's meaty recipe is simple. What makes it stand out for the benefit of non-professionals is his attention to detail in the cooking process itself. He takes care to explain how to handle the meat in order to properly sear it, i.e. to avoid boiling it in its own juices.
Compared to the other recipes, Georgio is the only chef who boils off all of the wine. Like Gordon Ramsay, he uses passata rather than fresh or tinned tomatoes, and he uses the open pan cooking method.
Generalities
Serves 8
Preparation and active cooking time 30 mins
Inactive cooking time 1.5 hours
Ingredients
2kg minced beef, preferably neck
5 tablespoons olive oil
2 carrots, finely chopped
1 celery stalk, finely chopped
2 onions, finely chopped
sprig of rosemary and sprig of sage, tied together for a bouquet garni
2 garlic cloves
1 bottle of red wine
1 tablespoon tomato paste
1 litre tomato passata
salt and pepper
Method
Take the meat out of the fridge and lay it on a tray and let it come to room temperature, so that it will sear, rather than ‘boil’ when it goes into the pan.
Heat the oil in a wide-bottomed saucepan, add the vegetables, herbs and whole garlic cloves, and sweat over a high heat for 5–8 minutes without allowing it to colour (you will need to keep stirring).
Season the meat with salt and pepper and add to the pan of vegetables, making sure that the meat is covering the base of the pan. Leave for about 5–6 minutes, so that the meat seals underneath and heats through completely, before you start stirring (otherwise it will ooze protein and liquid and it will ‘boil’ rather than sear). Take care, though, that the vegetables don’t burn – add a little more oil, if necessary, to stop this happening.
Stir the meat and vegetables every few minutes for about 10–12 minutes, until the meat starts to stick to the bottom of the pan. At this point, the meat is ready to take the wine.
Add the wine and let it reduce right down to virtually nothing, then add the tomato paste and cook for a couple of minutes, stirring all the time.
Add the passata with 1 litre of water. Bring to the boil, then turn down to a simmer and cook for about 1.5 hours, adding a little extra water if necessary from time to time, until you have a thick sauce.
When you are ready to serve the ragù, put it back into a pan and heat through. Cook your pasta (preferably pappardelle, tagliatelle or short pasta) and drain, reserving the cooking water. Add the pasta to the ragù and toss well, adding some of the cooking water, if necessary, to loosen the sauce. Serve with freshly grated pecorino.[font=Arial][font=Courier New][/font][/font]"
Programmierer
BBB bat mich im Essens-Fred um das Rezept zu dem genialen Ragú alla bolognese. Ich hatte schon befürchtet das Rezept aus meinem Kochbuch abschreiben zu müssen aber ich fand eine englische Quelle im Internet.
Hier ist es also. Die "?" im Text bitte ich zu entschuldigen. Wer dieses und andere geniale Rezepte (z.B., für Risotto) auf Deutsch lesen will, sollte sich das Buch "Made in Italy" von Giorgio Locatelli kaufen. Das beste, und lesenswerteste Kochbuch, das ich je gesehen habe. Es liest sich teilweise wie ein Biografie.
(Quelle):
"The best Ragú alla Bolognese: no debate
Ragù — traditional meat sauce — is best with fresh egg pasta, especially tagliatelle or pappardelle, but not with spaghetti, which is too thin to hold the chunks of meat.
You can also serve it with short pasta, such as penne or farfalle; in fact, when the meat is minced (as in the case of beef and pork), it works better with these pastas, and also with fusilli. When you make ragù with wild boar or game, which is cooked on the bone to retain the ?avour, and then ?aked, the meat has a different consistency which will coat long pasta, such as pappardelle or tagliatelle, better. Sometimes, too, we use ragù as a ?lling for ravioli.
Each region of Italy has its favourite ragù; sometimes you will even ?nd a mixture of veal, pork and beef all in one sauce. In Toscana, where my sous chef Federico comes from, they like to add chicken liver to pork or beef ragù. At Locanda we vary the ragù according to the season: so sometimes it might be venison or kid (baby goat) — which we get just after Christmas.
We make ragù with baby goat in a similar way to wild boar but we don’t marinate the meat ?rst. At other times it might be hare, pork, veal or lamb. The beauty of making it at home is that you can cook up a big quantity, then divide it into portions and freeze it, ready to heat through when you want it.
Cook the pasta, reserving the cooking water, as usual, then toss the pasta in the pan of ragù, adding a little of the cooking water if necessary to help the sauce cling to the pasta. Stir in a couple of knobs of butter, and if you like, add some grated pecorino or Parmesan.
Sometimes I make a very quick and simple sausage and tomato ragù, which the kids love. I chop up some good pork sausages, sauté them in a pan with some garlic cloves — no onions — add a tin of good tomatoes and maybe some chopped fresh ones, bring to the boil, then turn down the heat and simmer for about 40 minutes until it is good and thick.
Because it makes sense to make ragù in large quantities, I have broken with the pattern of the rest of the book and given recipes that should make enough to feed eight people, or four for two different meals. If you only want to make enough for four at one sitting, just reduce the quantities.
Ragù alla bolognese
Makes enough for 8
* 2kg minced beef, preferably neck
* 5 tablespoons olive oil
* 2 carrots, ?nely chopped
* 1 celery stalk, ?nely chopped
* 2 onions, ?nely chopped
* sprig of rosemary and sprig of sage, tied together for a bouquet garni
* 2 garlic cloves
* 1 bottle of red wine
* 1 tablespoon tomato paste
* 1 litre tomato passata
* salt and pepper
To serve:
* pasta, preferably pappardelle (page 338), tagliatelle or short pasta
* freshly grated pecorino cheese
In the restaurant we cook this in the oven in big pans at about 120?C, gas 1?2, so it just simmers, for about the same length of time as if you cooked it on the stove — if you have a big enough oven and big enough pans, you can do the same.
Take the meat out of the fridge and lay it on a tray and let it come to room temperature, so that it will sear, rather than ‘boil’ when it goes into the pan.
Heat the oil in a wide-bottomed saucepan, add the vegetables, herbs and whole garlic cloves, and sweat over a high heat for 5—8 minutes without allowing it to colour (you will need to keep stirring).
Season the meat with salt and pepper and add to the pan of vegetables, making sure that the meat is covering the base of the pan. Leave for about 5—6 minutes, so that the meat seals underneath and heats through completely, before you start stirring (otherwise it will ooze protein and liquid and it will ‘boil’ rather than sear). Take care, though, that the vegetables don’t burn — add a little more oil, if necessary, to stop this happening.
Stir the meat and vegetables every few minutes for about 10—12 minutes, until the meat starts to stick to the bottom of the pan. At this point, the meat is ready to take the wine.
Add the wine and let it reduce right down to virtually nothing, then add the tomato paste and cook for a couple of minutes, stirring all the time.
Add the passata with 1 litre of water. Bring to the boil, then turn down to a simmer and cook for about 11?2 hours, adding a little extra water if necessary from time to time, until you have a thick sauce.
When you are ready to serve the ragù, put it back into a pan and heat through. Cook your pasta (preferably pappardelle, tagliatelle or short pasta) and drain, reserving the cooking water. Add the pasta to the ragù and toss well, adding some of the cooking water, if necessary, to loosen the sauce. Serve with freshly grated pecorino."
Programmierer
Hier ist es also. Die "?" im Text bitte ich zu entschuldigen. Wer dieses und andere geniale Rezepte (z.B., für Risotto) auf Deutsch lesen will, sollte sich das Buch "Made in Italy" von Giorgio Locatelli kaufen. Das beste, und lesenswerteste Kochbuch, das ich je gesehen habe. Es liest sich teilweise wie ein Biografie.
(Quelle):
"The best Ragú alla Bolognese: no debate
Ragù — traditional meat sauce — is best with fresh egg pasta, especially tagliatelle or pappardelle, but not with spaghetti, which is too thin to hold the chunks of meat.
You can also serve it with short pasta, such as penne or farfalle; in fact, when the meat is minced (as in the case of beef and pork), it works better with these pastas, and also with fusilli. When you make ragù with wild boar or game, which is cooked on the bone to retain the ?avour, and then ?aked, the meat has a different consistency which will coat long pasta, such as pappardelle or tagliatelle, better. Sometimes, too, we use ragù as a ?lling for ravioli.
Each region of Italy has its favourite ragù; sometimes you will even ?nd a mixture of veal, pork and beef all in one sauce. In Toscana, where my sous chef Federico comes from, they like to add chicken liver to pork or beef ragù. At Locanda we vary the ragù according to the season: so sometimes it might be venison or kid (baby goat) — which we get just after Christmas.
We make ragù with baby goat in a similar way to wild boar but we don’t marinate the meat ?rst. At other times it might be hare, pork, veal or lamb. The beauty of making it at home is that you can cook up a big quantity, then divide it into portions and freeze it, ready to heat through when you want it.
Cook the pasta, reserving the cooking water, as usual, then toss the pasta in the pan of ragù, adding a little of the cooking water if necessary to help the sauce cling to the pasta. Stir in a couple of knobs of butter, and if you like, add some grated pecorino or Parmesan.
Sometimes I make a very quick and simple sausage and tomato ragù, which the kids love. I chop up some good pork sausages, sauté them in a pan with some garlic cloves — no onions — add a tin of good tomatoes and maybe some chopped fresh ones, bring to the boil, then turn down the heat and simmer for about 40 minutes until it is good and thick.
Because it makes sense to make ragù in large quantities, I have broken with the pattern of the rest of the book and given recipes that should make enough to feed eight people, or four for two different meals. If you only want to make enough for four at one sitting, just reduce the quantities.
Ragù alla bolognese
Makes enough for 8
* 2kg minced beef, preferably neck
* 5 tablespoons olive oil
* 2 carrots, ?nely chopped
* 1 celery stalk, ?nely chopped
* 2 onions, ?nely chopped
* sprig of rosemary and sprig of sage, tied together for a bouquet garni
* 2 garlic cloves
* 1 bottle of red wine
* 1 tablespoon tomato paste
* 1 litre tomato passata
* salt and pepper
To serve:
* pasta, preferably pappardelle (page 338), tagliatelle or short pasta
* freshly grated pecorino cheese
In the restaurant we cook this in the oven in big pans at about 120?C, gas 1?2, so it just simmers, for about the same length of time as if you cooked it on the stove — if you have a big enough oven and big enough pans, you can do the same.
Take the meat out of the fridge and lay it on a tray and let it come to room temperature, so that it will sear, rather than ‘boil’ when it goes into the pan.
Heat the oil in a wide-bottomed saucepan, add the vegetables, herbs and whole garlic cloves, and sweat over a high heat for 5—8 minutes without allowing it to colour (you will need to keep stirring).
Season the meat with salt and pepper and add to the pan of vegetables, making sure that the meat is covering the base of the pan. Leave for about 5—6 minutes, so that the meat seals underneath and heats through completely, before you start stirring (otherwise it will ooze protein and liquid and it will ‘boil’ rather than sear). Take care, though, that the vegetables don’t burn — add a little more oil, if necessary, to stop this happening.
Stir the meat and vegetables every few minutes for about 10—12 minutes, until the meat starts to stick to the bottom of the pan. At this point, the meat is ready to take the wine.
Add the wine and let it reduce right down to virtually nothing, then add the tomato paste and cook for a couple of minutes, stirring all the time.
Add the passata with 1 litre of water. Bring to the boil, then turn down to a simmer and cook for about 11?2 hours, adding a little extra water if necessary from time to time, until you have a thick sauce.
When you are ready to serve the ragù, put it back into a pan and heat through. Cook your pasta (preferably pappardelle, tagliatelle or short pasta) and drain, reserving the cooking water. Add the pasta to the ragù and toss well, adding some of the cooking water, if necessary, to loosen the sauce. Serve with freshly grated pecorino."
Programmierer
BTW., ich stelle das Rezept dann in den Rezepte-Fred.
Programmierer
Programmierer
Bigbamboo schrieb:Programmierer schrieb:
Gerade mal wieder, weil es gestern so super geschmeckt hat, einen Topf mit Ragù alla bolognese in den Ofen geschoben. In 3 Stunden isses fertig.
Programmierer
Könntest Du mal das Rezept posten, anstatt ständig davon zu schwärmen?
Nachher wenn ich zuhause bin schreibe ich es aus dem Kochbuch ab.
Programmierer
Ich findes es gut, dass die Kroaten raus sind. Dann isses bei der nächsten WM hier im Nordend etwas ruhiger .
Außerdem, wer zu schwach ist sich durch eigene Leistung zu qualifizieren, sollte nicht der Konkurrenz vorwerfen, Schützenhilfe zu verweigern.
Aber wenn Bosnien-Herzegowina es schafft sich zu qualifizieren, werde ich mich freuen.
Programmierer
Außerdem, wer zu schwach ist sich durch eigene Leistung zu qualifizieren, sollte nicht der Konkurrenz vorwerfen, Schützenhilfe zu verweigern.
Aber wenn Bosnien-Herzegowina es schafft sich zu qualifizieren, werde ich mich freuen.
Programmierer
Lukuluss schrieb:
Wenn schon teuer, dann auch richtig zubereitet
Das Steak nie! vor dem Braten würzen.. Der Pfeffer verbrennt bei der hohen Hitze, wird bitter und das Salz entzieht dem Fleisch den wertvollen Saft.
Man muss ja nun wahrlich nicht jeden "Fernsehkoch-Firlefanz" glauben, aber in dem Fall stimmt es wirklich.
Ich würze die Steaks immer vor dem Braten. Selbstverständlich direkt bevor sie in die Panne kommen. Dann hat das Salz keine Zeit dem Fleisch den Saft zu entziehen und während des Bratens wird genau so viel Saft entzogen, dass dass das Fleisch knuspriger wird, als wenn es nicht gesalzen worden wäre.
Meine Erfahrungen haben mir gezeigt, dass vorher salzen und pfeffern den bessereren Geschmack ergeben.
BTW., Georgio Locatelli, von manchen, als der derzeit weltbeste italienische Koch bezeichnet, macht es genau so. Nachzulesen in seinem Buch "Made in Italy".
Programmierer
Bio-Naturjoghurt mit Mandel Crunchy und Wild-Preiselbeeren.
Programmierer
Programmierer
BlackDeath2k5 schrieb:
Sehr ärgerlich, so bringt man sich um die Früchte seiner Arbeit.
Bis zum 1:1 klasse gestanden hinten und passabel nach vorne gespielt. Jung, der bisher so gut gewesen sein soll gefällt mir heute nicht so gut. Wirkt etwas unsicher.
Dann sollte Jung den Ausgleich vorbereiten/schießen und den Siegtreffer auch.
Programmierer
Net übel. Nachspielzeit.
Wieder ein Grund mehr, sich die A-Nati net anschauen zu müssen. ,-)
Programmierer
Wieder ein Grund mehr, sich die A-Nati net anschauen zu müssen. ,-)
Programmierer
Toooooooooooooooooooor
Nuriel schrieb:Programmierer schrieb:
Stimmt, Gomez wäre mir auch lieber gewesen.
Programmierer
pah
Der Jung braucht Selbstvertrauen. Der ist in meiner Kicker-Elf.
Programmierer
Nuriel schrieb:
scheiße, 1:0 für De, Klose
Stimmt, Gomez wäre mir auch lieber gewesen.
Programmierer
Schad
Gerade mal wieder, weil es gestern so super geschmeckt hat, einen Topf mit Ragù alla bolognese in den Ofen geschoben. In 3 Stunden isses fertig.
Programmierer
Programmierer
HeinzGründel schrieb:
Die nächste Ente wird gebaut.
Mehr Auto braucht kein Mensch.
Zu laut, zu zugig, sch... Heizung.
Da fahre ich denn doch lieber Rad.
Programmierer
DietrichWeise schrieb:
Habe für das Spiel die schlimmsten Befürchtungen. Habe geträumt Deutschland verliert 3:! gegen Russland.
Wir werden auf Normalmaß gestutzt. Wird ein böses Erwachen für Löw, Zwanziger und den DFB.
Hauptsache wir gewinnen gegen Brasilien.
Programmierer
Pah, Egoistin.
Oder haste Angst vor dem Feedback?
Programmierer