{"id":262,"date":"2017-01-08T14:37:43","date_gmt":"2017-01-08T14:37:43","guid":{"rendered":"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2017\/01\/08\/marias-tipps-und-kniffs\/"},"modified":"2025-03-24T17:27:11","modified_gmt":"2025-03-24T17:27:11","slug":"marias-tipps-und-kniffs","status":"publish","type":"post","link":"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2017\/01\/08\/marias-tipps-und-kniffs\/","title":{"rendered":"W\u00fcrze"},"content":{"rendered":"<div class=\"page\" title=\"Page 1\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<h3>Es gibt nur 3 M\u00f6glichkeiten, W\u00fcrze ins Essen zu bringen:<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-168\" src=\"https:\/\/www.nicole-baur.ch\/kws\/wp-content\/uploads\/2017\/01\/Gabel_mit_Essen-schmal.jpg\" alt=\"\" width=\"300\" height=\"143\" \/><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li>Fr\u00fcher (bis in die 50er Jahren) &#8211; viele Stunden in der K\u00fcche stehen um einzuk\u00f6cheln&#8230; ?!&#8230; &#x1f62f;<\/li>\n<li>Heute &#8211; Kochen mit vielen synthetischen Zusatzstoffen der Industrie\u2026 &#x1f612;<\/li>\n<li>Morgen &#8211; feines Essen kochen in kurzer Zeit dank dem 5. Geschmackssinn, dem geheimnisvollen umami\u00a0&#x1f60a; &#x1f60b;<\/li>\n<\/ol>\n<p>P.S: Nur mit Salz und Kr\u00e4utern gibt zwar ein w\u00fcrziges Aroma, aber keinen W\u00fcrze.<\/p>\n<h5><span style=\"text-decoration: underline;\">Mein simples Konzept:<\/span><\/h5>\n<p>Wenn m\u00f6glich Bio-Lebensmittel kaufen, zubereiten mit nat\u00fcrlichen W\u00fcrzmitteln und nur so lange in der K\u00fcche stehen wie n\u00f6tig!<\/p>\n<p>So einfach und schnell funktioniert gutes Kochen&#8230; &#x1f44d;<\/p>\n<ul>\n<li>Salatsauce (mit Varianten)<\/li>\n<li>Gem\u00fcsebouillon (international)<\/li>\n<li>Fleischsauce (Bolognese Italien)<\/li>\n<li>Tomatensauce (Italien)<\/li>\n<li>Rahmsauce (franz\u00f6sisch)<\/li>\n<li>Rote Currysauce (Thailand)<\/li>\n<\/ul>\n<p>Mit diesen genussvollen Grundsaucen k\u00f6nnen praktisch alle Gerichte &#8211; ob franz\u00f6sische oder italienische K\u00fcche gekocht werden &#8211; geschmackvoll, nat\u00fcrlich und gesund.<\/p>\n<p>Der Kurs ist auch geeignet f\u00fcr Anf\u00e4nger\/innen. Inbegriffen sind Ap\u00e9ro, Kurs, Mittagessen, Getr\u00e4nke und Unterlagen f\u00fcr 65.-<\/p>\n<p>Kurse sind am Freitag, <span style=\"text-decoration: underline;\">31.<\/span><span style=\"text-decoration: underline;\"> M\u00e4rz<\/span> (weitere folgen),- wir freuen uns auf Dich! Maximal 6 Teilnehmer\/innen. Melde Dich \u00fcber <strong><a href=\"https:\/\/doodle.com\/poll\/6dsd5dzqtrryy3zx\">Doodle<\/a><\/strong> an (Trage Deinen Vornamen ein und Deine emailadresse (diese wird nicht ver\u00f6ffentlicht!).<\/p>\n<hr \/>\n<p><strong>* Maria Jenzer<\/strong>, ausgebildeter Koch, ehemalige Leiterin Gastrobetriebe und Leiterin Thaikochschule Winterthur, aktive Lebensmittel-Entwicklerin. Mitglied Schweizerischen Gesellschaft f\u00fcr Ern\u00e4hrung SGE und Slow Food Schweiz.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Es gibt nur 3 M\u00f6glichkeiten, W\u00fcrze ins Essen zu bringen: &nbsp; Fr\u00fcher (bis in die 50er Jahren) &#8211; viele Stunden in der K\u00fcche stehen um einzuk\u00f6cheln&#8230; ?!&#8230; &#x1f62f; Heute &#8211; Kochen mit vielen synthetischen Zusatzstoffen der Industrie\u2026 &#x1f612; Morgen &#8211; feines Essen kochen in kurzer Zeit dank dem 5. Geschmackssinn, dem geheimnisvollen umami\u00a0&#x1f60a; &#x1f60b; P.S:&hellip;&nbsp;<a href=\"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2017\/01\/08\/marias-tipps-und-kniffs\/\" rel=\"bookmark\">Weiterlesen &raquo;<span class=\"screen-reader-text\">W\u00fcrze<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":68,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-workshop"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>W\u00fcrze - koch-werk-statt<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicole-baur.ch\/kws\/index.php\/2017\/01\/08\/marias-tipps-und-kniffs\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"W\u00fcrze - koch-werk-statt\" \/>\n<meta property=\"og:description\" content=\"Es gibt nur 3 M\u00f6glichkeiten, W\u00fcrze ins Essen zu bringen: &nbsp; Fr\u00fcher (bis in die 50er Jahren) &#8211; viele Stunden in der K\u00fcche stehen um einzuk\u00f6cheln&#8230; ?!&#8230; &#x1f62f; Heute &#8211; Kochen mit vielen synthetischen Zusatzstoffen der Industrie\u2026 &#x1f612; Morgen &#8211; feines Essen kochen in kurzer Zeit dank dem 5. 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