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Köche-Nord.de • Senf selbermachen, Tips
Senf selbermachen, Tips

Menge: 1 anleitung

Senf

Um Senf selber herzustellen, benoetigt man unbedingt einen Cutter. In
kleineren Mengen koennen die Koerner im Moerser zerstossen werden. Um
die Senfkoerner besser mahlen zu koennen, gefrorene Senfkoerner
nehmen. Fuer die Herstellung von Senf eignen sich auch bereits
gemahlene Senfkoerner, d.h. Senfpulver, diese Moeglichkeit ist jedoch
teurer als die andere.

Selbstgemachter Senf ist viel schaerfer als gekaufter. Er wird aber
wesentlich milder, wenn die gemahlenen Senfkoerner mit der
FIuessigkeit zuerst ganz kurz erhitzt werden. Jeder rezeptierte Senf
kann so entschaerft werden.

Auf keinen Fall darf die Mischung zu stark kochen, sonst wird der Senf
bitter, und er verliert alle Schaerfe. Eine weitere Variante zum
Entschaerfen: die rezeptierte Menge Fluessigkeit aufkochen und ueber
die gemahlenen Senfkoerner giessen.

Scharfer Senf eignet sich vor allem zum Marinieren von
Fleischstuecken. Wird der Senf jedoch fuer Salat oder als Beilage zu
einer Wurst verwendet, sollte unbedingt die entschaerfte Variante
gewaehlt werden.

Laesst man Senf ueber Iaengere Zeit in verschlossenen Glaesern stehen
(ab etwa 2 Wochen), wird er ebenfalls milder.

Fuegt man dem Senf am Schluss etwas Oel bei, wird er glaenzend.

Man kann allgemein mit einer Haltbarkeit - im Kuehlschrank - von 6
Monaten rechnen.