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LAS HIERBAS FRESCAS LIBRO DE COCINA PARA PRINCIPIANTES

DOLORES CANIZALES

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Hardback
03 March 2022
$92.00
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INTRODUCCIÓN


No hay una regla general sobre cuántas hierbas usar. La mayoría de las recetas especifican una cantidad en la lista de ingredientes. Si no tiene una receta para seguir, comience con ¼ de cucharadita y agregue más según sea necesario para alcanzar su sabor ideal. No querrás que las hierbas dominen los otros sabores del plato.

Las hierbas secas son más fuertes que las hierbas frescas, por lo que necesitará usar más hierbas frescas. Si la receta requiere 1 cucharadita de hierbas secas trituradas o ¼ de cucharadita de hierbas en polvo, use 3 cucharaditas (1 cucharada) de hierbas frescas. Las siguientes mezclas de hierbas secas son excelentes para probar con cualquier plato. Recuerde ajustar la cantidad cuando use hierbas frescas.

hierbas comunes

  • A. Albahaca-Productos de tomate (jugo, salsas para pasta, salsa para pizza), huevos, carnes de caza, cordero, ternera, arroz, espaguetis, vinagreta, sopas (minestrone, guisante, patata y verduras), frijoles, berenjena
  • B. Tomillo-Huevos, carnes de caza, cordero, ternera, arroz, aves, salsa barbacoa, pescado, ostras, sopas, sopas (cebolla, tomate y verduras), champiñones, tomates
  • C. Romero -Albóndigas, huevos, carnes de caza, cordero, ternera, aves, pescado, salsa barbacoa, pollo, ternera, sopas (guisantes y verduras), judías, champiñones, patatas, coliflor, nabos
  • D. Orégano-Platos de tomate, ternera, carnes de caza, ternera, espaguetis, almejas, sopas (judías, minestrone y tomate), alubias, berenjenas y champiñones
  • E. Eneldo-Platos de tomate, panes de levadura, huevos, ensalada de col, ensalada de papa, pescado, frijoles, coles de Bruselas, coliflor, pepino, calabaza de verano
  • F. Perejil-Ensaladas, verduras, pastas
  • G. Sabio-Requesón, carnes de caza, cerdo, arroz, aves, sopas (pollo, minestrone y vegetales), rellenos
  • H. cilantro-Cocina mexicana y asiática, arroz, salsa, tomates
  • I. Menta-Postres, cordero, guisantes, macedonias, salsas 

This product hasn't received any reviews yet. Be the first to review this product!

$92.00
In Stock: Ships in 3-5 Days
In Stock: Ships in 7-9 Days
Hurry up! Current stock:

LAS HIERBAS FRESCAS LIBRO DE COCINA PARA PRINCIPIANTES

$92.00

Description

INTRODUCCIÓN


No hay una regla general sobre cuántas hierbas usar. La mayoría de las recetas especifican una cantidad en la lista de ingredientes. Si no tiene una receta para seguir, comience con ¼ de cucharadita y agregue más según sea necesario para alcanzar su sabor ideal. No querrás que las hierbas dominen los otros sabores del plato.

Las hierbas secas son más fuertes que las hierbas frescas, por lo que necesitará usar más hierbas frescas. Si la receta requiere 1 cucharadita de hierbas secas trituradas o ¼ de cucharadita de hierbas en polvo, use 3 cucharaditas (1 cucharada) de hierbas frescas. Las siguientes mezclas de hierbas secas son excelentes para probar con cualquier plato. Recuerde ajustar la cantidad cuando use hierbas frescas.

hierbas comunes

  • A. Albahaca-Productos de tomate (jugo, salsas para pasta, salsa para pizza), huevos, carnes de caza, cordero, ternera, arroz, espaguetis, vinagreta, sopas (minestrone, guisante, patata y verduras), frijoles, berenjena
  • B. Tomillo-Huevos, carnes de caza, cordero, ternera, arroz, aves, salsa barbacoa, pescado, ostras, sopas, sopas (cebolla, tomate y verduras), champiñones, tomates
  • C. Romero -Albóndigas, huevos, carnes de caza, cordero, ternera, aves, pescado, salsa barbacoa, pollo, ternera, sopas (guisantes y verduras), judías, champiñones, patatas, coliflor, nabos
  • D. Orégano-Platos de tomate, ternera, carnes de caza, ternera, espaguetis, almejas, sopas (judías, minestrone y tomate), alubias, berenjenas y champiñones
  • E. Eneldo-Platos de tomate, panes de levadura, huevos, ensalada de col, ensalada de papa, pescado, frijoles, coles de Bruselas, coliflor, pepino, calabaza de verano
  • F. Perejil-Ensaladas, verduras, pastas
  • G. Sabio-Requesón, carnes de caza, cerdo, arroz, aves, sopas (pollo, minestrone y vegetales), rellenos
  • H. cilantro-Cocina mexicana y asiática, arroz, salsa, tomates
  • I. Menta-Postres, cordero, guisantes, macedonias, salsas 

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