Das Pauli Magazin

Array ( [0] => Photos Object ( [id] => 481 [photo_title] => rb [photo_filename] => 5864cbd59664a.jpg [photo_caption] => Bouillon / Rindfleischbrühe - unter Beigabe von etwas Huhn - herstellen. Durch ein Sieb passieren und kalt stellen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483000789 [popularity] => [position] => ) [1] => Photos Object ( [id] => 482 [photo_title] => rb [photo_filename] => 5864ccef941ac.jpg [photo_caption] => Klarifikation: Würfelig geschnittenes Gemüse (Brunoise): Karotten, Petersilienwurzel, Sellerie, Schalotten, Petersilie gehackt... [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001071 [popularity] => [position] => ) [2] => Photos Object ( [id] => 483 [photo_title] => rb [photo_filename] => 5864cd64372c0.jpg [photo_caption] => ... gehacktes Rindfleisch dazugeben ... [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001188 [popularity] => [position] => ) [3] => Photos Object ( [id] => 484 [photo_title] => rb [photo_filename] => 5864cd8ba9efd.jpg [photo_caption] => ... Eigelb und Eiweiss / Eiklar trennen. Eiweiss / Eiklar zur Klarifikation geben, Eigelb anderweitig verwenden ... [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001227 [popularity] => [position] => ) [4] => Photos Object ( [id] => 485 [photo_title] => rb [photo_filename] => 5864cde3611ae.jpg [photo_caption] => ... gebratener Hühnerrücken oder eine Karkasse von einem Brathähnchen grob zerhacken ... [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001315 [popularity] => [position] => ) [5] => Photos Object ( [id] => 486 [photo_title] => rb [photo_filename] => 5864ce5cad139.jpg [photo_caption] => ... alles gut mischen und im Kühlschrank wenigsten eine Stunde kaltstellen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001436 [popularity] => [position] => ) [6] => Photos Object ( [id] => 488 [photo_title] => rb [photo_filename] => 5864ced885b53.jpg [photo_caption] => Klarifikation und Bouillon aus dem Kühlschrank nehmen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001560 [popularity] => [position] => ) [7] => Photos Object ( [id] => 489 [photo_title] => rb [photo_filename] => 5864cf0ad0c2f.jpg [photo_caption] => Das fest gewordene Fett von der Bouillon abnehmen... [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001610 [popularity] => [position] => ) [8] => Photos Object ( [id] => 490 [photo_title] => rb [photo_filename] => 5864cf331713f.jpg [photo_caption] => ... das Fett nicht wegwerfen sondern anderweitig verwenden. Zum Beispiel nach Belieben am Schluss der Kraftbrühe damit ein schönes Fettauge verleihen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001651 [popularity] => [position] => ) [9] => Photos Object ( [id] => 491 [photo_title] => rb [photo_filename] => 5864cf9700836.jpg [photo_caption] => Die kalte Bouillon zur kalten Klarifikation geben und gut verrühren. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001750 [popularity] => [position] => ) [10] => Photos Object ( [id] => 492 [photo_title] => rb [photo_filename] => 5864cfd3be7f9.jpg [photo_caption] => Die Brühe seht langsam erhitzen. Immer wieder vorsichtig rühren. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483001811 [popularity] => [position] => ) [11] => Photos Object ( [id] => 494 [photo_title] => rb [photo_filename] => 5864d0b908234.jpg [photo_caption] => Sobald die Klarifikation durch die Hitze beginnt fest zu werden, nicht mehr rühren. Aufwallen lassen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002040 [popularity] => [position] => ) [12] => Photos Object ( [id] => 495 [photo_title] => rb [photo_filename] => 5864d0c6ca03b.jpg [photo_caption] => Auf keinen Fall mehr rühren. Auf kleinem Feuer gut 45 Minuten leicht köcheln lassen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002054 [popularity] => [position] => ) [13] => Photos Object ( [id] => 496 [photo_title] => rb [photo_filename] => 5864d147a876c.jpg [photo_caption] => Ein Passiertuch oder ein sehr feines Sieb über einer Pfanne bereitstellen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002183 [popularity] => [position] => ) [14] => Photos Object ( [id] => 497 [photo_title] => rb [photo_filename] => 5864d1967b281.jpg [photo_caption] => Die Kraftbrühe vorsichtig passieren. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002262 [popularity] => [position] => ) [15] => Photos Object ( [id] => 498 [photo_title] => rb [photo_filename] => 5864d1d4f013b.jpg [photo_caption] => Die Kraftbrühe (Le Consommé) ist jetzt glasklar mit einer goldenen Farbe und wenigen Schönheits(Fett)flecken. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002324 [popularity] => [position] => ) [16] => Photos Object ( [id] => 499 [photo_title] => rb [photo_filename] => 5864d248e4631.jpg [photo_caption] => Das Suppengemüse aus der Bouillon sowie das Suppenfleisch schön schneiden, vorwärmen und in einem heissen Suppenteller anrichten. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002440 [popularity] => [position] => ) [17] => Photos Object ( [id] => 500 [photo_title] => rb [photo_filename] => 5864d257b1d08.jpg [photo_caption] => Dann mit der kochend heissen Kraftbrühe übergiessen. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002455 [popularity] => [position] => ) [18] => Photos Object ( [id] => 501 [photo_title] => rb [photo_filename] => 5864d260e673d.jpg [photo_caption] => Et voila. [photo_category] => 1 [photo_tag] => Photo [user_id] => 5 [uploaded_on] => 1483002464 [popularity] => [position] => ) )