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Die Funktion ist zum Garen von Lebensmitteln in
Flüssigkeiten (Wasser, Milch, Wein) geeignet, wobei alle
Vitamine und Mineralien erhalten werden. Sie wird bei
empfi ndlichen Lebensmitteln verwendet (Fisch, Eier, Obst,
Gefl ügel), die beim Kochen oder Braten schnell zerfallen.
Die Flüssigkeit, in der die Lebensmittel gekocht werden,
kann für Saucen, Übergüsse u.Ä. verwendet werden.
Während des Pochierens wird durch Zugabe
von verschiedenen Gewürzen bzw. aromatischen
Gewürzpfl anzen ein angenehmes Aroma erreicht.
Empfohlene Kochtemperatur: 70 bis 85°.
POCHIEREN
(Garziehen)
Zubereitung:
POCHIERTES EI
Zutaten
1 Ei
Wasser
Essig
Salz
Pfe er
Geben Sie in das Wasser (T=75°C) ein paar Tropfen Essig, Salz, Pfe er und ein
gesprungenes Ei. Pochieren Sie das Ei ca. 3-4 Minuten, bis das Eiweiß gerinnt.
POCHIERTES THUNFISCHFILET
Zutaten
0,5 kg Thunfi schfi let
4 Knoblauchzehen
Petersilie
Salz
Wasser
Pfe er
Zitrone
Kochzeit: 35 Minuten
POCHIERTES HÜHNCHENFILET IN SAHNESAUCE
Zutaten
6 Hühnchenfi lets
3 dl Sahne
1 dl Weißwein
2 Knoblauchzehen
etwas Petersilie
Salz
Pfe er
Piment
30
30


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