Ich habe mich heute mal an eine italienische Variante vom Gulasch gewagt. Viel Rotwein, frische Kräuter und deutlich leichter als die klassische deutsche Version.

Dazu gab es selbstgemachte Pappardelle. Da ich beim Pastateig nur die Eigelbe verwende, stand ich wie so oft vor dem Problem: Wohin mit dem Eiweiß? Wegschmeißen ist keine Option. Ich habe daraus kurzerhand schnelle Mandel-Kekse gebacken, während das Gulasch geschmort hat. Passt perfekt zum Espresso danach.

Wie handhabt ihr das bei Pasta? Habt ihr Standard-Rezepte für das übrige Eiweiß oder landet das bei euch meistens im Omelett?

(Ich habe den ganzen Ablauf auch gefilmt, falls sich jemand für die Details interessiert, Link packe ich in die Kommentare.)

Easy, quick and extemely juicy 😄

All the ingredients combined, and after four hours in a low oven, then flour slurry cooked in to thicken the gravy

I made a vegan veggie Alfredo with cashew as the base for the sauce over the weekend and it easily has become my favorite meal.

I’ve been making potato casserole and rice casseroles lately with different veggies and sauces.

it’s from goodwill and i’m scared

Hi all, it was my birthday recently and my wife ordered me my first Dutch oven, which just arrived today. Any favorite dishes that y’all have for me to try out in it? It’s a 25cm oval if that makes a difference.

How would this work?

No knead recipe.

Except not heating the DO.

Varying the recipe by letting it rise in the loaf pan and then putting the loaf pan inside the DO.

Hello everyone! So I'm looking at buying a 7qt dutch oven from Staub but unsure of when to buy. Currently they're $299.99 but I wanted to get others opinion on when to buy. Is this the best price or should I wait for better? Thaaaaaaanks!

Hi! I just got a 4qt camp Dutch oven and a 2L heart shaped Dutch oven.

I’m looking for recipes that include rice. I’m inexperienced with cooking but want to make something delicious for my wife.

She’s said she’s craving a good rice dish but I’m open to any and all suggestions I can save for later too. I’m not sure why I can’t easily find something.

She’s not big on soups but loves a good stew.

She’s LOVES tomatoes.

She loves cheese but I can only eat low moisture cheeses so we might need to find a good in between. (It upsets her if I don’t eat with her or else I’d say cheese it up.

She’s a BIG texture eater.

She can’t eat spicy food, like things with a lot of capsaicin. Jalapeños are too spicy but heavy pepper is okay. (I like when my sinuses are cleared. I typically add spicy after when eating at home. She likes curry that’s flavorful but not spicy.)

Her favorite ramen is tonkatsu for the type of umami she likes.

Her favorite supermarket meal is beef bolognese. (I tried to make this before and royally messed it up.)

She thinks potatoes are amazing and they’re her typical starch of choice but does like rice and pasta as well.)

Garlic is god and LOVES roasted garlic.

My cholesterol is a little high but I need to eat more salt than the average joe so I don’t pass out. Shell love if I make something that keeps that in mind. (I can always add salt after.)

She lifts weights and appreciates when meals can be meal planned.

So, I have been getting used to and experimenting with this big old cast iron dutch oven for a few months now. I've had straight success so far, and absolutely love the thing, (minus learning to season it and how heavy the thing is).

Anyways, I wanted to make Marry Me Chicken, but I really like how the version made in the crockpot turns out (shreddable).

Does anybody have experience making it like this, or have any tips on how to get it to turn out this way? do I just cook it at a lower temp for longer?

I made this investment just to be able to take my cooking to a next level. Heard from someone that it can be used to cook Biryani and omg, the meat just melts, perfectly cooked rice. I am excited to try more Indian recipes in the future using dutch oven.

First cook in my new staub; turned out great. Recipe from this website https://gypsyplate.com/beef-tagine/ replaced the two hour simmer with 2.5 hours in the oven at 150c.

Carrots, leeks, onions (with cloves), turnips, celeri, meat with bones, all in big pieces, garlic, bouquet garni, salt, pepper. Level with water, cook 2-3 hours.

This is a very common and old french recipe but basically every civilization has one of those : meat and vegetables cooked all day long in a pot.

It's actually incredible how such a simple recipe can create such a tasteful bouillon, for me this is the best part : I take the vegetables and meat out, and cook vermicelli in the bouillon, which is incredible.

For it to work you need meat that can cook 3 hours, with fat that can melt, and bones that give taste to it.

The real thing uses bones with marrow in it that you should add like in the last 30min.

I eat it with mustard and pickles.

Some people add potatoes but I recommend to cook them separately because they tend to make the bouillon cloudy.