BASIC textur - herbacuisine

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6 Creating texture natural colours on your plate
Basis for soups a satisfying soup, crème or culinary foam depends on its authenticity, its own natural taste and a natural colour. this is hard to achieve if masking binding agents, such as starch, guar or other thickening agents are used. BASIC textur solves texture and thickening problems really easily: you determine the consistency by simply adding more or less BASIC textur. Thick goulash soup (serves 4 - 6) 600 g beef stock 580 g beef from the hindquarter 210 g BASIC textur 170 g diced onions 170 g waxy potatoes 60 g dry red wine 45 g red peppers 45 g yellow peppers 45 g green peppers 25 g table salt 20 g tomato purée, double concentrated ½ lemon 16 g vegetable oil 15 g dried mixed mushrooms 13 g paprika, noble Sweet 10 g Herbarom 24 3 g garlic 0.8 g cayenne pepper 0.3 g ground caraway 1 bay leaf 1. Work garlic together with the salt, paprika, caraway, cayenne pepper, bay leaf and lemon zest into a paste using the back of a knife. 2. fry beef and onions in hot oil. 3. add tomato purée, cook lightly and deglaze with red wine. 4. add beef stock and Herbarom 24, season little by little with seasoning paste and simmer until the meat is almost done. 5. now add potatoes, vegetables and BASIC textur, mix well and cook gently until the potatoes are done. 7
Page 1 and 2: Foams Soups Sauces Desserts
Page 3 and 4: mother nature’s larder Creamy tex
Page 5: Basis for foams BASIC textur is the
Page 9 and 10: Basis for sauces Sauces that are bo
Page 11 and 12: Basis for desserts BASIC textur all
Page 13 and 14: more ideas for recipes using BASIC
Page 15 and 16: BASIC textur - Why you should use i
Page 17 and 18: a dream of a new texture BASIC text
Page 19 and 20: further products from the herba cui

BASIC textur - herbacuisine

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