Muxel's steaming lid complements your Spaetzle Wonder to a perfect steamerVapors with Muxel's steaming lid
Why pay more when steaming, warming and heating also practical, good and cheap about. Of course you can also indulge in an ultra-modern oven from the luxury class. With an integrated and adjustable Dampfgarfach. The good pieces are certainly worth making in your kitchen, however they cost. If you live for rent, pays the technical and financial effort anyway. That was the bad news.  The good news is, even without electronically controlled, you have to do without our Steamer Steamer cooking on anything.
Not for nothing has the steam cooking in the Asian cuisine is a millennium-old tradition. What the Chinese and Japanese bamboo steamer or her the rice leaf basket, now takes over our Dampfgarhaube.
Discuss your food well - keep vitamins and nutrients
Keeping warm, not dry.It begins with the simple things. Quite differently than planned, to Sunday roasts and dumplings are waiting for the connoisseur.  What to do?
Roast in the sauce warm ... with the result that depletes the meat, the longer the procedure. Or back in the oven when the roast is slowly but surely hard and dry. Save yourself the tragedy and put the roast instead among Muxel's steaming lid . Over low heat, the hood keeps the meat warm without it drying out or charred too. Heating, do not radiateOf course, you can heat food in the microwave, but it won't become better. On the other hand to keep in the steam heated foods their taste, in fact, they taste as good as freshly prepared. Leaching or "lätschiges" meat, such as the Schwabe it designates, there is under Muxel's steaming lid not.  Heatin, not drowning
Vienna sausages, frankfurters, and co Weißwürstchen taste so so delicious - especially if they are not eternal in the water, but are quickly heated instead in the steam. Thus, the sausages in their own juice attract and retain their delicate savory flavor. Just right for all lovers of hearty home cooking. The result will be always the same: Delicious food, which not only looks better, much healthier, but also tastes much better than the traditionally prepared.  Leave out - continue to use
Muxel's steaming lid is one of the few kitchen appliances that no space is needed in the closet. Because there is something for every kitchen, every day to cover.
Whether you bring food on the terrace, the plate, where once again someone comes too late for dinner, want to cover it on the table, Muxel's steaming lid is always in use.
To cover cakes or sausage, as a bell jar of Muxel's steaming lid is also eminently suitable.
On the following pages you will learn all about the "Steamer"
Steamin with Muxel's steaming lid
A healthy and delicious pleasure.The Asians have always knew that to be 100 years old, working 12 hours a day, 7 days a week and are healthy. The Asians cook in the steam, we go once a month at the pharmacy. Cooking in the steam gets the vitamins and minerals to foods. Honestly, the food is all that was needed inside your body, maybe not as much as in earlier times, but still enough, you have to leave it only to, at least sometimes. Perhaps you should think often of steam cooking. Today, even gourmet chefs will appreciate modern health and enjoying themselves no longer closes.  Health and enjoyment is no longer opposed
Healthy eating is with us still so smacks of "seed eaters in Jesus sandals." Now this is finally over in modern times, steam cookers and steamers. Whether you cook with low pressure or high pressure steam cooker steamer, if you are using bamboo baskets, or quickly and easily with the spaetzle Miracle Steamer-plus hood prepare your foods. The result will be always the same: Delicious food, which not only looks better, much healthier, but also tastes much better than the traditionally prepared. Steam cooking helps the modern housewife to cook simple and healthy ...They have not the right device for steam cooking, or even consider whether you yourself would like to buy a steamer. But once you choose the best method and test Muxel's Spaetzle Wonder with Muxel's steaming lid , before you purchase for yourself or 2,000 .- 1,000 .- euros a modern steamer. ORDER Muxel's Spaetzle Set 5 in 1 NOW - CLICK
The calorie account is excessive, or the doctor advises the diet? So cook in the steam! If you like savory food and tasty nevertheless want to eat healthy, you should think about cooking in the steam. No fat, no salt, no spices - This should taste like?
When vapors of the natural flavor of food is preserved and could often be a hearty and spicy as the best spices to make it. In addition to the vitamins and nutrients vapors is much less affected, as in cooking. So you not only save calories, but supplement your diet for some vitamins and nutrients. Steamed food to enjoy - without a guilty conscienceYou want your family eating healthy and not spend too much money for an ultra-modern steamer? So you don't have to. Whether you opt for a normal steamer, buy a low or high pressure garer garer regardless, almost all are good, and some use very expensive and often hard to find. Whether you spend € 1,000 or less than 20 €, the result of a good steamer will always be the same: So be smart and order now Muxel's steaming lid that your spaetzle board turned into an excellent steamer. Do not have a spaetzle board? Then you can subscribe here Muxel's Spaetzle Set 5 in 1.  Easy to use - easy cleaning
Most of the housewives will do me right, almost everything that is complicated, difficult to clean and still has more than 3 parts that you need to disassemble and together, first stands up on the countertop, then the bottom of the cabinet, then the back in the closet, then in the basement, and then if you are lucky in ebay or even in the garbage. Muxel's Spaetzle Wonder and Muxel's steaming lid are easy to use. It is by using a versatile and easy to clean.  Whether vegetables, dumplings, Asian specialties, fish or meat:
Under Muxel's steaming lid everything you cook gently in fat and low salt. If you are smart, the bottom of the pot boil potatoes while above this, draws under Muxel's steaming lid fresh asparagus at all. Also silky steamed dumplings, exotic cuisine from the Asian cuisine, meatballs, meat, fish fillet, tender, buttery to help you with Muxel's Spaetzle Set 5 in 1 easily by hand. Also quite interesting: Burnt yeast dumplings, meatballs and fish fillets are crumbling at long last to the past. On our recipe pages we present you with many delicious steamer recipes. ORDER Muxel's Spaetzle Set 5 in 1 NOW!!
Steam cooking times You want to switch to the healthy delicious steaming?
Here you will find the correct cooking times, so that your vegetables, fish or meat is really good. Food | Preparing | Cooking | Vegetables | | Minutes | Artichoke | Down at the bottom, cut straight to cut leaves, as usual, at third | 30 - 40 | Cauliflower | The share rose | 10 to 14 | Green beans | Ends cut off, possibly entfädeln cut beans into very large pieces. Important: beans must be very thoroughly, and should not be eaten raw | 15 to 20 | Broccoli | Divide in florets, peel the stalk and cut into smaller pieces | 10 to 12 | Mushrooms | Remove the stalks. Heads can be whole or cut into not too thin slices. | 5 to 8 | Peas / snow peas | Fresh peas from the pod to solve TK hang peas simple entfädeln peas before, and pinch back the ends | 10 to 12 | Fennel | Lengthwise into quarters or half, | 18 to 20 | Cucumber | Core, about 10 cm long, cut quarters | 5 to 6 | Kohlrabi | Peel, cut into sticks or slices | 10 to 14 | Mangold | Leaves and stems are separated launched. Put the washed leaves and stems before cooking in slivered lemon water, or sprinkle with lemon juice so they retain their color. | 10 (leaves) 13 to 15 for the stem | Carrots | Cut into thin strips or slices. Small delicate bundle of carrots can also be opened completely. | Depending on their size: 10-20 | Potatoes | New small salad potatoes in the dish can be, well brushed off. Potato slices or quarters to spend less time | 25-30 | Leek / Leek | Thin sticks about 10 cm long, narrow pieces. Thin slices / cog | 12 to 15 5 to 10 | Peppers | Halve, cut, remove seeds, if necessary, in strip | 12 to 15 | Salsify | Send Peel, cut into short pieces in lemon water to know the stakes remain | 15 to 20 | Sellerie Celery | Peel the potato, in columns, cut thick slices or strips | 10 to 15 | White Asparagus | Peel and cut just below | 15 to 22 | Green asparagus | Just peel the bottom third | 10 to 15 | Spinach | Thick stems cut off | 3 to 5 | Tomatoes | Strunk cut out. Fat tomatoes cut in the top cross Tomatoes cut in half | 15 to 20 8 to 10 | Savoy | Depending on the size of the head in half, quarters or eighths, | 25 to 30 | Zucchini | Unpeeled, cut into thick slices or sticks | 10 to 12 | Fisch Fish | | | Fillet | Cut in large slices or whole, depending on the recipe | 2 to 5 | Installments | Depending on the thickness | 5 to 7 | Whole fish, such as blue trout | Depending on the size | 15 to 25 | Wichtig: Important: Watch the cooking process very closely since overcooked fish is tough and rapidly loses its consistency | Meat | Turkey | Medium fillets | 10 to 12 | Veal fillet | Sliced On the whole, | 10 to 12 20 to 22 | Pork | Sliced On the whole, | 8 to 10 18 to 20 | Beef | Sliced On the whole, | 8 to 10 15 to 20 | Important: Watch the cooking process very closely, overcooked meat tastes bland and tough. | Food | Preparing | Cooking |
|
|
For Muxel's Spaetzle Wonder, every batter in order.
