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DE
Kochleitfaden (Fortsetzung)
Kochanleitung für Reis und Teigwaren
Reis : Verwenden Sie eine große Schüssel aus Pyrexglas mit Deckel –
denken Sie daran, dass der Reis beim Kochen sein Volumen
verdoppelt.
Abgedeckt kochen lassen. Nach Ende der Kochzeit und vor
Beginn der Ruhezeit umrühren und Salz bzw. Kräuter und Butter
hinzugeben.
Anmerkung: Eventuell ist nach Ende der Kochzeit nicht die
gesamte Wassermenge vom Reis absorbiert worden.
Teigwaren: Verwenden Sie eine große Schüssel aus Pyrexglas. Kochendes
Wasser und eine Prise Salz hinzugeben. Gut umrühren. Ohne
abzudecken kochen lassen. Gelegentlich während sowie nach
dem Kochen umrühren. Während der Ruhezeit abdecken.
Hinterher abgießen.
500g
3-4
6-7
und in gleich große Hälften oder Viertel
schneiden.
Weiße
Rüben
250g 4½-5 3
Die Rüben in kleine Würfel schneiden.
Speise Portion Leistung
Kochzeit
(Min.)
Ruhezeit
(Min.)
Anleitungen
Weißer Reis
(parboiled)
250g
375g 17½-18½
hinzugeben.
500 ml kaltes Wasser
hinzugeben.
Brauner Reis
Rice
(parboiled)
250g
375g
P100
20-21
22-23
5
500 ml kaltes Wasser
hinzugeben.
500 ml kaltes Wasser
hinzugeben.
GemischterReis
(Reis + wilder
Reis)
hinzugeben.
Gemischte
Körner
(Reis +
Getreide)
250g P100 17-18 5
400 ml kaltes Wasser
hinzugeben.
Wasser hinzugeben.
Speise Portion
Ruhezeit
(Min.)
Anleitungen
P100
15-16
250g P100
Nudeln 250g P100
3
Die geschälten Kartoffeln abwiegen
Kartoffeln
250g
5
500 ml kaltes Wasser
16-17 5
500 ml kaltes Wasser
10-11 5
1000 ml heißes
Kochzeit
(Min.)
60
61


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