125 g crab meat75 g yoghurt75 g sour cream4 teaspoons table horseradish2 tablespoons lemon juice 1/2 cucumber50 g spring onions50 g rocket salt-pepper-sugar A small challenge: peeling crabs – with these tips it succeeds Traditional dish: pears, beans and bacon – classic north German recipe From poor people’s food to delicacy Traditional north German dish You should be careful with these types of spicy shrimp curry
Your desired crab salad recipe is quite easy to prepare. Chop the onions, rocket or dill and mix all the ingredients together carefully so that the delicate crabs are not crushed. Finally, season the crab salad with salt, pepper and, if necessary, a little sugar. Whichever crab salad recipe you choose, the specialty from the far north tastes best on a fresh roll or a slice of good black or crisp bread.
Scallops are one of the noble mussels among the seafood. If you want to buy scallops, there are a few important things to consider. You can read more about this and how to store the scallops here.
If you want to prepare a dish with scallops, you are usually faced with the question of which of the commercially available varieties to choose: the Mediterranean or the Atlantic mussel? Both differ mainly in their size – the Mediterranean mussel is slightly smaller than its counterpart at 8 to 10 cm.
However, the specimens belonging to the genus of scallops have one thing in common and that is their price. Because the high-quality seafood is not cheap. For a mussel that weighs between 35 and 40 g, a unit price of around two euros can be expected.
When you buy scallops, look carefully and try to grab them: the mussels should be heavy in your hand and they should be closed. If the shell is already ajar, keep your hands off it – the mussels may be spoiled.
In addition, you often have a choice between scallop meat with and without coral. This is orange-colored meat or the female part of the clam, the edible roe, which, in the opinion of many clam lovers, is the best thing about scallops.
After shopping, go home as soon as possible and store the mussels in the refrigerator until ready to use. Because of their high protein content, seafood is very perishable.
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You can store the raw scallops for a maximum of three days at low temperatures. If you have bought shell meat, the following applies: Consume as soon as possible.
For a long time, gourmets risked poisoning from algae toxins in the warm months. But now you don’t have to go without fresh mussels in summer either. The consumer advice center explains why.
The rule used to be that you only eat fresh mussels for months "R.", from September to April. This recommendation no longer necessarily has to be heeded today, explains the Bavarian consumer center.
Gone are the days when the seafood could not be cooled sufficiently and it contained increased levels of algae toxins. Mussels mainly feed on algae, and some species produce toxins in warm weather. But today the authorities would closely monitor fishing and rearing areas in Europe and thus have an early warning system for algae toxins. It is forbidden to harvest and sell mussels from areas with algal blooms.
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Food companies must check whether they are complying with the limit values for algae toxins and other toxins such as heavy metals. Unwanted ingredients can be reduced by storage in fresh seawater. However, to be on the safe side, mussels collected on the beach should not be eaten, advise consumer advocates.
Sources used: dpa-tmn news agency
Burger with minced meat patty: all well and good. But you can prepare a pulled beef burger at the next opportunity. The pieces of meat are tender as butter and, thanks to a delicious sauce, wonderfully spicy and aromatic.
A pulled beef burger is very easy, but you need a few hours to prepare – after all, the meat cooks very slowly to its wonderfully soft and tender consistency.https://123helpme.me/argumentative-essay/ For the burgers, just prepare the meat as described below. Then spread it on burger buns while still warm. A classic American coleslaw salad goes well with it. For the pulled beef, which is enough for about eight burgers, you need these ingredients:
2 kg neck of beef (in one piece) paprika powder 4 tbsp oil cayenne pepper2 cloves of garlic1 onion140 ml Worcester sauce1 / 8 l maple syrup300 ml ketchup2 to 3 tbsp apple cider vinegarSalt, pepper
The day before the big feast, you should rub the meat for the pulled beef burger with a dry marinade: To do this, first wash it and carefully pat it dry. Then, according to the recipe, mix the oil with a little paprika, salt, pepper and cayenne pepper and rub it into the meat thoroughly. Then cover the meat with cling film and put it in the refrigerator overnight. For the preparation, preheat the oven to 125 degrees the next day and cook the meat for about six hours. To make it particularly juicy, you should occasionally brush it with the resulting gravy and, if available, use a roaster with a lid as a baking pan.
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Prepare the aromatic sauce for the pulled beef burger about half an hour before the end of the cooking time. To do this, peel the garlic and onion and dice them both. Put them in a saucepan with the maple syrup and Worcestershire sauce and let everything simmer for about two minutes. Then add the ketchup, the vinegar, two tablespoons of cayenne pepper and a pinch of paprika powder. Let everything simmer for a few minutes. The meat should be done by now. Get it on the stove and tear it up with the help of two forks. Mix in the sauce. Your pulled beef burgers are now ready to be topped!
Krupuk is a popular snack that you can not only enjoy in Chinese restaurants. The production of crab chips is quick and easy in your own kitchen.
You will need the following ingredients: – 450 g tapoika flour- 450 g shrimp- 240 ml cold water- 28 g salt- a little pepper
There are many different recipes for making crab chips. The easiest way, of course, is to buy crab chips that are dried and just need to be fried. But homemade krupuk tastes better. To do this, pour the tapioca flour, salt and pepper over the cold water. Then chop the crabs and mix them with the batter.
The dough is formed into two rolls and steamed for 45 minutes. Leave the finished rolls to rest in the refrigerator for about three days. After that, cut them into slices one millimeter thick. These slices need to dry out a bit. The panes are completely dry when they can be broken through like a thin pane of glass.
Once dry, you can deep fry your crackers in hot oil. They triple their size and have the typical consistency of crab chips. It is best to only deep-fry two or three small crab loaves at a time, otherwise they will not rise properly.
The crab chips are ready when they rise and float to the surface. Always stick to it when deep-frying so that the chips don’t get too dark. After deep-frying, you should dab the chips with a kitchen towel. Most of the calories come from deep-frying. For a portion of 100 grams, about 490 kilocalories are calculated. For diabetics, 5.2 bread units count.
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If you want to do without the ingredients crab or prawn, you can also leave them out. Then the recipe for Indonesian rice chips, which are similar in consistency, is ideal. They’re fluffy, but also crispy. These delicious chips are seasoned with a little salt or, depending on your taste, with a spice mixture. They consist of rice and water and have hardly any fat. A dip with cheese or guacamole goes well with both variants.
Even if some people may find it hard to believe: If you want to cook mussels, it won’t be difficult. Although many mussels are considered a delicacy, you don’t have to be a star chef to prepare them. Find out how to do it.
Before boiling mussels, you should wash them thoroughly with cold water and, if necessary, brush them off. The magazine recommends that you can soak heavily soiled mussels in salt water for 30 minutes to desand before they are prepared "eat & Drink". You should sort out already opened or damaged mussels.
If there are still limescale deposits on the bowl after cleaning, scrape it off with a knife. Vermin could have nested under the deposits.
In many cases, when you cook mussels, you keep using the broth. Therefore, thorough cleaning before the actual preparation is so important. Ideally, you prepare 300 to 400 grams of mussels per person.
You can let your creativity run free during preparation. For example, prepare the seafood with shallots and garlic. To do this, sauté both ingredients in oil to taste. Then add the mussels and refine the whole thing with a little white wine.
According to "eat & Drink" Now steam the mussels over low heat for five to eight minutes, depending on the variety.
Scallops1-2 minutesClams8-10 minutesOysters (cooked) 4-5 minutesConcus1-2 minutesVenus clams3-4 minutesClams3-4 minutes
Cooking times may vary depending on the size and method of preparation. As a general rule: As soon as the mussels open, they are done. Mussels that have not opened during preparation are inedible and should be sorted out.
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Finally, pour off the cooked mussels and toss in a little butter. Chopped parsley adds the finishing touch to the dish. You can serve the brew with the mussels. White bread or French fries are usually served with this. Pasta dishes also taste great with mussels.
The Büsum crabs are notorious: even if the economic importance of crab fishing for the port city is gradually declining, the North Sea prawns are still defining the cityscape – and also a real delicacy.
Known as a crab in northern German usage, the Büsum crab actually refers to a special type of shrimp: the North Sea shrimp or sand shrimp. With a height of up to 9.5 centimeters and a greyish-brown color, the Büsum crabs taste delicate and slightly sweet. Today they are considered a real delicacy, although they have long been considered "Poor people food" were known.
In northern Germany, Büsum crabs are often eaten on bread rolls, but also with scrambled eggs and black bread with butter. If you want to buy real Büsum crabs in the supermarket, you should be careful: The correct species name for the original North Sea crabs must be used "crangon crangon" on the packaging.
At the end of the 19th century, shrimp fishing began to develop in Büsum, because it finally became possible to cool the perishable meat of Büsum shrimp and transport it to large parts of Germany as quickly as possible. This is how the seafood became known nationwide and within a very short time the port of Büsum became one of the most important crab handling points.