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Boiling Beetroot: This Way You Have More of it

Beetroot also tastes delicious when boiled. We’ll show you how to quickly and easily preserve the fresh vegetables. So you can still enjoy beetroot after the season.

Beetroot can not only be combined in a variety of salads or as a side dish, but is also a real vitamin bomb. Vegetables are in season from September to November

Boil beetroot: You need these ingredients

For 3-4 mason jars you need the following ingredients:
1 kg beetroot
1 small onion
400ml of water
200 ml balsamic vinegar
20 grams of sugar
1 pinch of salt
cloves
peppercorns
10 g fresh horseradish
1 thumb-sized piece of ginger

Boil beetroot: this is how it works

Wash the tubers thoroughly with water and remove the leaves.
Boil the beetroot in a closed saucepan with water and add salt.
Let the beetroot cook for about an hour over medium-high heat.
Take the tubers out of the water and rinse them with cold water.
The skin should now peel off easily. Slice the peeled beets. Warning: beetroot juice can stain heavily. So it is best to wear gloves when you process the tubers.
Peel the onion and
Set the beets aside and bring the water to a boil with the vinegar, salt, sugar and onions in a saucepan.
Peel the horseradish and the
Put the beetroot in screw-top jars that you have rinsed out with hot water beforehand
Add horseradish, ginger, cloves, onion, and pepper to taste.
Fill the glasses with the brew.
Sterilize the jars by placing them in a pot of boiling water for about half an hour. The glasses should be half covered with water and not touching each other.
Take the glasses out of the water and let them cool. Beetroot can be kept for several months in a dark, cool place.

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Boiling Corn on the Cob: That’s How Long It Takes and You Have to be Careful

Boiled corn on the cob is the perfect summer vegetable. They are quick to prepare, light and can be deliciously seasoned. We’ll show you how to do it and what to look out for.

Cooking corn on the cob: you should pay attention to this

There are different varieties of corn, but not all are suitable for consumption. However, corn on the cob that you can buy at the market or supermarket is edible. You should make sure that the leaves on the cob have not dried out. If they’re dried out, so is the corn and you can’t eat it anymore.

Corn on the cob with plump, yellow kernels is particularly suitable. Between July and October you can buy fresh corn regionally and seasonally.

For the perfect corn on the cob, it is best to add a little sugar to the water, which intensifies the aroma.

Cook corn on the cob: this is how it works

Cooking corn on the cob is not difficult. Depending on whether you buy a pre-cooked or raw cob, the cooking times will vary. You usually only have to simmer a pre-cooked corn on the cob for a few minutes; it takes longer with raw corn.

How to cook fresh corn:

If your corn still has leaves, you will need to remove them and possibly also cut off the stalk of the corn.
Now put the corn on the cob in enough hot water and bring it to a boil in a covered saucepan with a teaspoon of sugar.
Now cook the corn on a medium-high for about 15 minutes. Depending on the size and number of corn cobs, this may take longer.
To tell if your corn is done, poke the kernels with a toothpick. When your corn is cooked, you should feel a little resistance – the toothpick should still slide in smoothly.
Now let the finished corn drain a bit and meanwhile sprinkle it with herbs and salt and brush it with butter or oil.

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Boiling Eggs: That’s How Long the Hard and Soft Egg Takes

Boiling eggs could be so easy. But it’s not – sometimes it’s too soft, sometimes too hard, sometimes it bursts when cooking. Find out here how long it takes to cook the perfect egg.

It doesn’t matter whether you prefer a hard-boiled or a soft-boiled egg for breakfast – it is important to buy organic eggs to save the chickens unnecessary suffering. When you boil your egg, there are only two things you need to keep in mind to get the result you want: the size of the egg and the cooking time.

Soft or hard-boiled eggs: rule of thumb for cooking eggs

Before you get started, you should check the size of your egg. The cooking time varies depending on the size. There are the egg sizes S, M, L, and XL – they are noted on the egg carton.

Basically, you cook the eggs like this: just put them in boiling water and rinse them with cold water after the cooking time. For M eggs one can roughly say:

Four minutes: The egg white is set, but the yolk is still very runny – a perfect breakfast egg.
Seven minutes: the yolk is soft as wax – now you have a snack egg.
Eleven minutes: The yolk is hard and cutable – a typical hard-boiled egg.
If you are using S eggs you will need to cook them about 30 seconds less, for L eggs 30 seconds more.

Cooking eggs: It depends on the temperature

It would be nice if you could simply specify a number of minutes after which an egg is hard- or soft-boiled. But it’s not really about the cooking time, but about the temperature that the inside of the egg has to reach for the respective texture. And the “internal temperature” depends on three factors:

The size of the eggs – an XL egg takes longer to hatch than an S egg.
The temperature of the eggs – did you just get them out of the fridge or have they been out for a while? They take up to a minute longer from the fridge.
The temperature of the cooking water – most of us cook the eggs in bubbling boiling water. It’s about 100 degrees warm by the sea, but only 90 degrees on the Zugspitze. The higher your location, the longer the egg has to cook.
In fact, the egg white becomes solid at 62 degrees. The yolk is already no longer liquid at 63 degrees – so a solid egg white with a liquid yolk is not so easy to find! At around 66 degrees Celsius, the egg yolk is soft as wax, and at 70 degrees it is hard and cut-resistant.

For example, if you want a perfect egg, you could cook the egg at 66 degrees for hours and still end up with a waxy egg. However, most kitchen appliances are not that accurate in practice.

Cooking eggs

Are you unsure if your egg is still good? Then don’t just throw it away, but find out with the egg test. Because many eggs have a longer shelf life than the best-before date promises.

Eating fewer eggs overall is even better. You can also use vegan egg substitutes for many recipes – just give it a try!

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