{"id":2740,"date":"2011-08-27T09:09:30","date_gmt":"2011-08-27T09:09:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2740"},"modified":"2011-08-27T09:09:30","modified_gmt":"2011-08-27T09:09:30","slug":"blumenkohl","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/27\/blumenkohl\/","title":{"rendered":"Blumenkohl"},"content":{"rendered":"<p>Frischen Blumenkohl erkennt man an seinem milden und frischen Geruch. Damit er nach dem Kochen sch\u00f6n wei\u00df bleibt, geben Sie zu dem Kochwasser eine Prise Zucker hinzu. Angenehm zart wird der Blumenkohl, wenn man ihn in einer Mischung aus Milch und Wasser oder alternativ in purem Mineralwasser gart.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frischen Blumenkohl erkennt man an seinem milden und frischen Geruch. Damit er nach dem Kochen sch\u00f6n wei\u00df bleibt, geben Sie zu dem Kochwasser eine Prise Zucker hinzu. Angenehm zart wird der Blumenkohl, wenn man ihn in einer Mischung aus Milch und Wasser oder alternativ in purem Mineralwasser gart.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[194],"tags":[4],"class_list":["post-2740","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-blumenkohl","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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August 2011","format":false,"excerpt":"Zutaten 900 g Blumenkohl 2 Eier 40 g Fett 20 g Mehl 1 EL Zwiebeln ; geriebene 4 EL Milch 1 Bund Petersilie 250 g Mehl 100 g Semmelbr\u00f6sel Salz 500 ml \u00d6l Zubereitung Der Blumenkohl wird in Dampf oder wenig Wasser weichgekocht und auf einem Sieb abgetropft. In 20\u2026","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1335,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/02\/blumenkohlsalat-roh\/","url_meta":{"origin":2740,"position":1},"title":"Blumenkohlsalat (roh)","author":"Steffen","date":"2. Mai 2011","format":false,"excerpt":"Zutaten: 1 kleiner Blumenkohl 75 g Quark 2 Essl\u00f6ffel Kondensmilch Zucker Salz Zitronensaft evtl. Tomatenmark Zubereitung: Blumenkohl in Salzwasser legen und gut waschen. Den Quark mit der Kondensmilch sahnig r\u00fchren, die Zutaten beif\u00fcgen und abschmecken. Dann Blumenkohlr\u00f6schen in Scheiben schneiden und darunter mischen. Der Salat mu\u00df ein Weilchen durchziehen.","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2634,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/10\/blumenkohlauflauf\/","url_meta":{"origin":2740,"position":2},"title":"Blumenkohlauflauf","author":"Steffen","date":"10. August 2011","format":false,"excerpt":"Zutaten 200 g Rinderhack 1 Zwiebel 250 g Nudeln 1 Blumenkohl 50 g Parmesank\u00e4se 50 g Paniermehl 50 g Butter 250 ml Milch 2 Eier 1 Zitrone Salz Muskat Zubereitung Das Rinderhack mit der fein geschnittenen Zwiebel anbraten und mit Salz w\u00fcrzen. Nudeln ca. 8 Minuten kochen und zu dem\u2026","rel":"","context":"In &quot;Auflauf&quot;","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5884,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/07\/06\/suess-saurer-blumenkohl-tangcu-huacai\/","url_meta":{"origin":2740,"position":3},"title":"S\u00fcss-saurer Blumenkohl (tangcu huacai)","author":"Steffen","date":"6. Juli 2014","format":false,"excerpt":"Zutaten 1 Blumenkohl 1 kleine Karotte (oder 5 cm einer gro\u00dfen) 2 Scheiben Zitrone 1\/2 Tasse Essig 1 EL Zucker 1 TL Salz etwas Sesam\u00f6l Zubereitung Den Blumenkohl in R\u00f6schen zerteilen. In einem Topf Wasser zum Kochen bringen, die Zitronenscheiben hinzuf\u00fcgen. Den Blumenkohl hineingeben, sachte k\u00f6cheln, bis er etwas weich\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1421,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/04\/gebackener-blumenkohl\/","url_meta":{"origin":2740,"position":4},"title":"Gebackener Blumenkohl","author":"Steffen","date":"4. Mai 2011","format":false,"excerpt":"Einen ged\u00e4mpften Blumenkohl in eine gefettete, feuerfeste Form legen. Teig aus 30 g Mehl (Type W 630), Eigelb, Milch und Salz bereiten. Eiwei\u00df unterziehen, Teig, der geschmeidig sein mu\u00df, \u00fcber den Blumenkohl geben und in der R\u00f6hre \u00fcberbacken. Die Kruste mit Sahnafl\u00f6ckchen, geriebenem K\u00e4se oder Semmelbr\u00f6seln verfeinern.","rel":"","context":"In &quot;Gem\u00fcse &amp; Obst&quot;","block_context":{"text":"Gem\u00fcse &amp; Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1469,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/blumenkohlsuppe\/","url_meta":{"origin":2740,"position":5},"title":"Blumenkohlsuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1\/2 Liter Knochenbr\u00fche 1 kleiner Blumenkohl 20 g Sonja 30 g Mehl (Type W 630) 4 EL Milch Koriander (Muskat) Zubereitung: Den geputzten Blumenkohl in kleine R\u00f6schen teilen und gar d\u00fcnsten. 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