Difference between revisions of "Historical:Gulasch"
m (Brought the nutritional description more in line with the casserole's. And actually I just found out that you don't even need meat anymore. Also I thought the notes are a bit redundant) |
|||
| Line 1: | Line 1: | ||
Gulasch ("Goulash") is a somehwat good nutritional [[hot food cooking|dish]] made in a [[sauce pan]]. You can put a lot of ingredients into a sauce pan to cook a [[gulasch]], but at least two different items. Any combination of [[foraging|foraged]] or [[botanizing|botanized]] items (except [[acorn]]s and [[woad]]) or [[meat filet|filets of meat]], or meat filets with a small amount of water may all result in a [[gulasch]]. | Gulasch ("Goulash") is a somehwat good nutritional [[hot food cooking|dish]] made in a [[sauce pan]]. You can put a lot of ingredients into a sauce pan to cook a [[gulasch]], but at least two different items. Any combination of [[foraging|foraged]] or [[botanizing|botanized]] items (except [[acorn]]s and [[woad]]) or [[meat filet|filets of meat]], or meat filets with a small amount of water may all result in a [[gulasch]]. | ||
| + | |||
| + | The proper ratio for water to meat is this: For every .02kg of water you must have at least .30kg of meat. | ||
When trying new combinations of ingredients, always [[examine]] the sauce pan to determine what kind of dish you make. For example, mixing [[rye]] and [[barley]] would result in a [[casserole]] instead. | When trying new combinations of ingredients, always [[examine]] the sauce pan to determine what kind of dish you make. For example, mixing [[rye]] and [[barley]] would result in a [[casserole]] instead. | ||
Revision as of 22:02, 16 July 2009
Gulasch ("Goulash") is a somehwat good nutritional dish made in a sauce pan. You can put a lot of ingredients into a sauce pan to cook a gulasch, but at least two different items. Any combination of foraged or botanized items (except acorns and woad) or filets of meat, or meat filets with a small amount of water may all result in a gulasch.
The proper ratio for water to meat is this: For every .02kg of water you must have at least .30kg of meat.
When trying new combinations of ingredients, always examine the sauce pan to determine what kind of dish you make. For example, mixing rye and barley would result in a casserole instead.
Gulasch is a liquid dish and must be carried in a liquid container such as a pottery jar or waterskin. It is useful for skillgain in hot food cooking for difficulty levels that are higher than casseroles but lower than meals.
