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Chef Nick
Приєднався 21 кві 2024
Rotkraut
Chef Nick makes Rotkraut for Oktoberfest. This German-style braised red cabbage is a classic and a real crowd pleaser.
Rotkraut (Braised Red Cabbage)
1/2 head Red Cabbage
1 ea Red Onion
2 ea Gala Apple
1/2 c Red Wine Vinegar
1 pint Ruby Port
2 Tlb Brown Sugar
1.5 tsp Nutmeg
1 pinch Kosher Salt
2 Tbl Butter, whole
Julienne cut red onion and finely slice apples.
Cut cabbage into 1/4" strips.
Combine onions and apples in pot with butter. Sauté under medium heat until onions are translucent.
Add cabbage and salt to pot and continue cooking at medium heat.
Add brown sugar, nutmeg, and red wine vinegar then cook until nearly dry.
Reduce heat to medium-low, add port wine, cook until nearly dry (again)
Rotkraut (Braised Red Cabbage)
1/2 head Red Cabbage
1 ea Red Onion
2 ea Gala Apple
1/2 c Red Wine Vinegar
1 pint Ruby Port
2 Tlb Brown Sugar
1.5 tsp Nutmeg
1 pinch Kosher Salt
2 Tbl Butter, whole
Julienne cut red onion and finely slice apples.
Cut cabbage into 1/4" strips.
Combine onions and apples in pot with butter. Sauté under medium heat until onions are translucent.
Add cabbage and salt to pot and continue cooking at medium heat.
Add brown sugar, nutmeg, and red wine vinegar then cook until nearly dry.
Reduce heat to medium-low, add port wine, cook until nearly dry (again)
Переглядів: 4
Відео
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*scribbling furiously* pound her... fingers away...
Pound her? who? what?
Its informative doesn't matter if everyone knows there's some that appreciates it so keep up
Ya true I enjoyed it you know what I’m even gonna subscribe
If you're intimidated by a cabbage idk what to tell ya bud hahaha
Heart of the cabbage....not a root.
Did correct myself to "core" immediately. Still working on sound editing
I lost brain cells.. We know how to cut… period. And..??
Can't lose what we all know you don't have lol
just place the side with the core on the bottom slam down on the cabbage with first like a hammer and the entire core comes out works with a head of lettuce too ive worked in kitchens since i was 14 this is the mosr efficent way to do it u can just pull it out by hand after and it breaks up all the roots so chopping it is easier too
@knox6382 i prefer cutting the core out. I've certainly slammed my fair share is cabbages. But if I know I'm going to slicing by hand, I find the slam & gut kinda unpacks the leaves near the base so they aren't especially tight and prone to sliding while chopping.
Next video: how to clarify butter, pls 😄
I've got a couple more in the chute that need editing yet, but it's on the list.
Did you assault Alexa?? 😂
No, I was listening to music between segments and I made the error of merely pausing instead of closing the app. 😅
Hi, Chef Nick!
Love it! Will have to try making it with a bread pan next time. I always use little ramekins. you used the freezer to firm it up: Can you freeze tiramisu long term and keep it for later?
Way cool technique. I had no idea. Thanks!
Vanishing unicorn thief is a nice touch. Curds look delicious!
Thanks for the lesson!
When did Nick Offermam start a cooking channel?
Food looks awesome
We very much enjoy your house slippers but we would like more of your sexy face.
Awwyeah
Would love to see you're perfect burger or best chip and dip
That can be arranged
Good idea to practice on different shaped objects that dont make a mess. Thank you!
I think you have a lot of potential, so I gave you a like and a sub. If I were you, I would definitely keep up the good work. I hope to see your channel bloom in the future. Best of luck