{"id":3521,"date":"2012-01-14T05:08:42","date_gmt":"2012-01-14T05:08:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3521"},"modified":"2012-01-14T05:08:42","modified_gmt":"2012-01-14T05:08:42","slug":"fleisch-salzen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fleisch-salzen\/","title":{"rendered":"Fleisch salzen"},"content":{"rendered":"<p>Kochsalz ist wasserziehend, daher sollte Fleisch immer erst kurz vor seiner Verarbeitung gesalzen werden. Bei klein geschnittenem Fleisch, wie zum Beispiel Gulasch, empfiehlt es sich erst nach der H\u00e4lfte der Garzeit dieses zu salzen.<br \/>\nAuch sollte man Fleisch w\u00e4hrend des Garens nicht mit Messer oder Gabel anstechen, da durch die entstehenden \u00d6ffnungen Wasser austritt und das Fleisch dadurch austrocknet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kochsalz ist wasserziehend, daher sollte Fleisch immer erst kurz vor seiner Verarbeitung gesalzen werden. Bei klein geschnittenem Fleisch, wie zum Beispiel Gulasch, empfiehlt es sich erst nach der H\u00e4lfte der Garzeit dieses zu salzen. Auch sollte man Fleisch w\u00e4hrend des Garens nicht mit Messer oder Gabel anstechen, da durch die entstehenden \u00d6ffnungen Wasser austritt und &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/14\/fleisch-salzen\/\">Weiterlesen<\/a><\/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":[504,503],"class_list":["post-3521","post","type-post","status-publish","format-standard","hentry","category-kochtip","tag-fleisch","tag-salz","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Oktober 2021","format":false,"excerpt":"Bohnengericht mit Lammfleisch 750 Gramm Lammgulasch750 Gramm Busch oder Stangenbohnen750 Gramm Tomaten (geh\u00e4utet)700 Gramm Zwiebeln1 Paprikaschote1 PeperoniButterschmalz oder MagarineGew\u00fcrzePfeffer (Salz und s\u00fc\u00dfen Paprika) Das Gulasch sch\u00f6n anbraten und nach dem Anbraten mit Pfeffer und Salz gut w\u00fcrzen. Nun werden die kleingeschnittenen und rohen Bohnen auf das Gulasch geschichtet Bei den\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5550,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/13\/peking-ente-mit-mandarin-pfannkuchen\/","url_meta":{"origin":3521,"position":1},"title":"Peking Ente mit Mandarin Pfannkuchen","author":"Steffen","date":"13. 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K\u00fcmmelpulverSalzWei\u00dfer Pfeffer150 g Champignons1\/2 l Helles Bier1 Gew\u00fcrzstr\u00e4u\u00dfchen (je 1 Stiel Oregano, Rosmarin und Petersilie)2 geh\u00e4ufte EL geriebenes Schwarzbrot Fleisch in W\u00fcrfel schneiden. Zwiebel sch\u00e4len, gro\u00dfe halbieren. Schweineschmalz erhitzen Fleisch und Zwiebeln darin anbraten. Paprika dar\u00fcber\u2026","rel":"","context":"In &quot;Hauptgerichte&quot;","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3963,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/gulaschsuppe\/","url_meta":{"origin":3521,"position":3},"title":"Gulaschsuppe","author":"Steffen","date":"19. 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M\u00e4rz 2019","format":false,"excerpt":"Zutaten 500 g Hammelfleisch 250 g Schwarzaugenbohnen oder Kidneybohnen 5 Limo Amani 2 mittlere Zwiebeln \u00d6l 1 Tl Curry Pfeffer & Salz nach Geschmack 60 g Kr\u00e4utermischung aus Schnittlauch, Petersilie und Bockshornklee; gibt es fertig und getrocknet in persischen Gesch\u00e4ften Zubereitung Hammelfleisch in W\u00fcrfel schneiden und mit gew\u00fcrfelten Zwiebeln in\u2026","rel":"","context":"In &quot;Indisch&quot;","block_context":{"text":"Indisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/indisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4582,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/08\/saftgulyas-gulasch-auf-wiener-art\/","url_meta":{"origin":3521,"position":5},"title":"Saftgulyas (Gulasch auf Wiener Art)","author":"Steffen","date":"8. 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