|That's what's about||Budapest: 2018-12-18 18:12|
|Buenos Aires: 2018-12-18 14:12|
Praha: 2018-12-18 18:12
Took nearly 4 hours but was worth it: Tafelspitz again from beef
- professional cooks or chefs will correct me if they wish, but so far my experiences say one shouldn't try to boil meat bigger than 400-500 g. It just simply won't cook through, so better to cut into such sized pieces.
- what makes kitchen personnel different than cooks and chefs, latter calculate the weight of the vegetables and the meat into the amount of water. Otherwise as Archimedes said:Any object, wholly or partially immersed in a fluid, is buoyed up by a force equal to the weight of the hot water displaced from the pot by the object.
No drama happened, but the amateur cook noted the primary laws of physics for the next time.
- tad bit less amount of green vegetables wouldn't hurt; didn't trouble the taste but discoloured the fat to green (AWB didn't help either)
I haven't eaten it for twenty years, though remotely, but still remember the taste. I would even break my diet for it: 2-3 slices of toasted bread sides. Hot and steaming bone marrow shall come.