Über mich:
Sammle Rezepte und Kochbuecher, koche zur Entspannung und weil's (zu gut) schmeckt. Lebe seit 1960 (mit Unterbrechungen) in USA, z.Zt. in Connecticut Vermisse deutsche Wurst und deutsches Brot (Dr. Oetker Backmischung hilft); Auswahl an deutschen Bieren ist duerftig: kein Darmstaedter oder Pfungstaedter, aber das Warsteiner ist durchaus geniessbar. Ansonsten is das Leben hier zu ertragen; Kultur gibts sogar in New Haven, mehr in New York oder Boston. Was ich nicht vermisse ist die teutonische Buerokratie. Nachtrag: Inzwischen hab' ich mehrere gute Quellen fuer Brot und Wurst entdeckt, sogar Quark und Handkaes' konnte ich finden. Zum totalen Glueck fehlen nur noch einige gute Skatspieler.

» Alle 4 Rezepte anzeigen « LazarusLong hat 4 Rezepte veröffentlicht

	Name	Datum
1.	Ernst's Biergulasch	31.12.05
2.	Hühnerfrikassee a la Lazarus	12.12.06
3.	Linsensuppe a la Ernst	28.12.04
4.	LL's Kartoffelsalat	11.03.08

» Alle Rezeptsammlungen « Rezeptsammlungen von LazarusLong

Name	Rezepte
Appetizers, Snacks, Brunch	4
Asian	2
Baked Goods	10
Beef & Veal	14
Beef & Veal	1
Casseroles, One Pot Meals	6
Drinks	1
Egg Dishes	3
Ground Meat	2
Pork	11
Poultry	15
Rice, Pasta, Dumplings	4
Salads	4
Sauces, Marinades, Condiments	10
Seafood	9
Soups	5
Vegetables & Potatoes	6
Venison & Lamb	3
Warm & Cold Desserts	3

Fotoalben von LazarusLong

	Name	Bilder
	Fenway Mein neues Familienmitglied	3
	Dies und Das	1
	Kitchen Tools	1
	Beef & other Meat Nein, die Amis koennen nicht Alles besser, aber unsere Rindviecher kennen wir, und da macht uns Keiner was vor! Meat Worth Its Salt (Cook’s Illustrated) Over the years, we have found that salting improves the texture and flavor of nearly every type of meat. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. The result? Juicy, evenly seasoned meat. Kosher salt is preferable to table salt, since its coarse texture makes it easier to sprinkle evenly. The longer the meat is salted, the more tender it will be. In many cases, we leave the salted meat uncovered or loosely covered, as a slightly drier surface allows for more efficient browning. However, too much drying will lead to an irretrievably leathery crust; for salting times over 12 hours, a protective layer of plastic wrap is necessary. Steaks, Lamb Chops, Pork Chops 1 hour, 3/4 teaspoon kosher salt per 8-ounce chop or steak Apply salt evenly over sur¬face and let rest at room temperature, uncovered, on wire rack set in rimmed baking sheet. Bone-In Chicken Pieces; Boneless or Bone-In Turkey Breast At least 6 hours and up to 24 3/4 teaspoon kosher salt per pound If poultry is skin-on, apply salt evenly between skin and meat, leaving skin attached, and let rest in refrigerator on wire rack set in rimmed baking sheet. (Wrap with plastic if salting for longer than 12 hours.) Whole Chicken At least 6 hours and up to 24 1 teaspoon kosher salt per pound Apply salt evenly inside cavity and under skin of breasts and legs and let rest in refrigerator on wire rack set in rimmed baking sheet. (Wrap with plastic if salting for longer than 12 hours.) Beef, Lamb, and Pork Roasts At least 6 hours and up to 24 1 teaspoon kosher salt per pound Apply salt evenly over surface, wrap tightly with plastic, and let rest in refrigerator. Whole Turkey 24 to 48 hours 1 teaspoon kosher salt per pound Apply salt evenly inside cavity and under skin of breasts and legs, wrap tightly with plastic, and let rest in refrigerator.	4