{"id":1450,"date":"2013-04-22T13:01:15","date_gmt":"2013-04-22T11:01:15","guid":{"rendered":"http:\/\/zuend.net\/cooking\/?p=1450"},"modified":"2017-01-17T15:58:41","modified_gmt":"2017-01-17T13:58:41","slug":"meeresfruchte-tips-3","status":"publish","type":"post","link":"https:\/\/zuend.net\/cooking\/?p=1450","title":{"rendered":"Meeresfr\u00fcchte Tips"},"content":{"rendered":"

Kochzeiten in siedendem Wasser<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Scampis ganz k\u00fchlschranktemperatur<\/td>\n4 min<\/td>\n<\/tr>\n
Scampis ganz tiefgefroren<\/td>\n6 min<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Crevetten ganz k\u00fchlschranktemperatur<\/td>\n3 min<\/td>\n<\/tr>\n
Crevetten ganz tiefgefroren<\/td>\n5 min<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Riesenlangustinos ganz (dick wie Cervelats) k\u00fchlschranktemp.<\/td>\n6 min<\/td>\n<\/tr>\n
Riesenlangustinos ganz (dick wie Cervelats) tiefgefroren<\/td>\n10 min<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Hummer, Langusten, Krabben ganz lebend *<\/td>\n8 min<\/td>\n<\/tr>\n
Hummer, Langusten, Krabben ganz k\u00fchlschranktemperatur<\/td>\n10 min<\/td>\n<\/tr>\n
Hummer, Langusten, Krabben ganz tiefgefroren<\/td>\n18 min<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Calamares, Tintenfische ganz (bei 90 Grad)<\/td>\n1 Std.<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
Moules im Wasserdampf<\/td>\n8 min<\/td>\n<\/tr>\n
Vongole im Wasserdampf<\/td>\n7 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

 <\/p>\n

* Genaue Kochzeiten f\u00fcr lebende Hummer, Langusten und Krabben nach Gewicht<\/strong>\u00a0<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Gewicht<\/strong><\/td>\nKochzeit<\/strong><\/td>\n<\/tr>\n
300 g<\/td>\n6 min<\/td>\n<\/tr>\n
400 g<\/td>\n7 min<\/td>\n<\/tr>\n
500 g<\/td>\n9 min<\/td>\n<\/tr>\n
600 g<\/td>\n10 min<\/td>\n<\/tr>\n
700 g<\/td>\n12 min<\/td>\n<\/tr>\n
800 g<\/td>\n13 min<\/td>\n<\/tr>\n
900 g<\/td>\n15 min<\/td>\n<\/tr>\n
1 kg<\/td>\n16 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Hinweis<\/strong><\/p>\n

    \n
  • Kochsalz-Konzentration um Meeresfr\u00fcchte zu kochen: 2.0 %<\/li>\n
  • Je nach Gr\u00f6sse variieren die Kochzeiten.<\/li>\n
  • Die meisten Krustentiere fressen auch Aas, Scampis sogar ausschliesslich. Weil man oft auch etwas von ihrem Darm mit isst, soll man sie aus diesem Grund immer ganz durchgaren.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Kochzeiten in siedendem Wasser Scampis ganz k\u00fchlschranktemperatur 4 min Scampis ganz tiefgefroren 6 min Crevetten ganz k\u00fchlschranktemperatur 3 min Crevetten ganz tiefgefroren 5 min<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[],"_links":{"self":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/1450"}],"collection":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1450"}],"version-history":[{"count":10,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/1450\/revisions"}],"predecessor-version":[{"id":3868,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/1450\/revisions\/3868"}],"wp:attachment":[{"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zuend.net\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}