«Taste and value for money are convincing, especially in goulash and stews. Long cooking makes the meat tender, but fat, gristle and large pieces detract.»
«Taste and value for money are convincing, especially in goulash and stews. Long cooking makes the meat tender, but fat, gristle and large pieces detract.»
Why? You can only test, rate and make Migros even better if you're logged in.
Why? You can only test, rate and make Migros even better if you're logged in.
It is at the bottom
What kind of meat is that? Neck, shoulder? Can it also be used for shashlik?
Hello harryman, pork shoulder is mainly used for stews or ragouts. For shashlik, we recommend meat from the neck or back. Forcemeat is ideal for stews or similar. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
It is at the bottom
What kind of meat is that? Neck, shoulder? Can it also be used for shashlik?
Hello harryman, pork shoulder is mainly used for stews or ragouts. For shashlik, we recommend meat from the neck or back. Forcemeat is ideal for stews or similar. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
