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GARZEITEN
13
DEUTSCH
FLEISCH UND GEFLÜGEL
1. Dämpfen hat den Vorteil, dass alles Fett während der Zubereitung abtropft. Wählen Sie
aufgrund der milden Hitze nur zarte, magere Fleischstücke und schneiden Sie alles Fett ab.
Fleisch, das sich fürs Grillen eignet ist auch ideal fürs Dämpfen.
2. Servieren Sie gedünstetes Fleisch und Geflügel mit einer schmackhaften Sauce oder
marinieren Sie es vor dem Dämpfen.
3. Garen Sie alle Lebensmittel vor dem Servieren durch. Stechen Sie mit einem Messer oder
Spieß hinein um zu überprüfen, ob es auch im Inneren gar ist und austretende Säfte klar sind.
4. Wurst muss vor dem Dämpfen gargekocht werden.
5. Verwenden Sie frische Kräuter während des Dämpfens, um Geschmack hinzuzugeben.
Nahrungsmittel Typ Gewicht/
Menge
Würzvorschlag
Kochzeit
(Minuten)
Empfehlung
Hühnchen Filet ohne
Knochen,
Schlegel
250g
(4 Stück)
450g
Curry
Rosmarin
Thymian
12-15
30-35
Fett abschneiden
Schwein Filet,
Steaks
oder
Kotelette
400g
(4 Stück,
2,5 cm
dick)
Curry
Zitronenmelisse
Thymian
5-10 Fett abschneiden
Rind Rump-
steaks
Roastbeef
oder Filet
Steak
250g Curry
Zerstossener
roter Pfeffer
Thymian
8-10 Fett abschneiden
13


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