Cold water

Cold water

Cold water is often used to extend salad dressings made from vinegar and oil to save calories or dilute the sauce. It is sufficient to let the water run off a little from the tap to use fresh, cool water. However, there are also recipes in which ice cold water is needed to either deter vegetables after blanching or to better process a particularly sticky dough. Then you can even dip your hands in the ice water beforehand so that the dough does not stick to your otherwise warm hands. For ice water you simply put a few ice cubes in a bowl and fill them with cold tap water.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
0 kcal
0 g
0 g
0 g

Recipes with Cold water

Aachener Printen Cookie
Aachener Printen Cookie For Aachener Printen Pl├Ątzchen, heat honey with sugar while stirring lightly until the sugar has dissolved. Take the pot off the stove. ...
Almond Corners
Almond Corners are baked with a tender short dough crispy. Preheat baking oven to 180┬░ C. ...
Amaretto nut corners
Amaretto nut corners have a particularly intense almond taste. Mix flour, 60 g sugar and 1 point vanilla sugar. ...
Apple cake
Apple cake This classic apple cake tastes very juicy and keeps fresh for several days. Cream soft margarine, sugar, bourbon vanilla sugar, a pinch of salt and finely grated lemon peel until foamy. ...
Apple cake with almond slivers
Apple cake with almond slivers The recipe for the apple cake with almond slivers is enough for half a baking tray. Peel apples, remove seeds and cut into slices. ...
Apple compote
Apple compote can be used in many ways. For this, it is best to use a harshly acidic variety such as Boskop or Braeburne. ...
Apple foam
Apple foam Peel apples, remove core and cut into small cubes. Place in a saucepan and cover with approx. 5 tablespoons of water. ...
Apple puree
Apple puree can be used in many ways. Peel apples, cut into cubes and fill into a pot. ...
Apricot cake
Apricot cake tastes very juicy when freshly baked and becomes especially fluffy. Boil milk, 90 g sugar, half the rind of a finely grated lemon and milk rice. ...

(C)opyright by Marions Kochbuch