Відео

Welcome on board! While I have an episode on mustard on my todo list, it's probably not soon enough. In the meantime, here's a recipe for sweet and hot mustard that I found to be tasty: mygerman.recipes/bavarian-sweet-mustard-extra-spicy-mustard/ A little hint: originally the sugar in sweet mustard is caramelized in a pan. If you have access to piloncillo I'd recommend to replace the brown sugar in the recipe with piloncillo. That gives you a much better caramelized flavor.

@@skipthejunk well, I'm from México so of course I have access to piloncillo! Thanks again for all the useful information. Have a great day!

It does, but not because it's tomato. It stops the cooking because adding anything liquid (that's not boiling) immediately lowers the temperature. That's the reason why you use simmering broth to make a risotto. You don't want to interrupt the cooking process every time you add more broth. For this soup - or pretty much any soup - it makes no difference because it's still cooking for a while after the tomatoes (or broth for that matter) is added. That means things come back up to temperature and keep cooking.

As always, the quality of the product simple depends on where you source your ingredients. All cultures on the planet used to use the entire animal and this is simply a recipe that does exactly that. So is any kind of sausage and other meals derived from the less desirable pieces of the animal. You can and should do the same with vegetables. For example I keep all discards when cleaning vegetables and make stock from them.

You're correct, out of the 195 countries 3 are not using metric: the USA, Myanmar and Liberia...

Yes, nitrate salt was mainly used to prevent botulism and it's good at that. That said, the question is: how long do you store the Leberkäse without refrigeration? Nobody uses nitrate salts to store ground beef or a roast although both could grow the spores under the right conditions. It's an anaerobic bacteria that won't grow on a piece of meat stored in the fridge. It will grow under absence of acidity and oxygen, i.e. in a can or jar. It's also a matter of how quickly you consume it. This is about 2 lbs of Leberkäse and if I dare say so: it's really good. It's eaten within a few days just like other meat products in your fridge. From that perspective and because it's a fully cooked product I would treat it like any other piece of meat I store in my fridge: if it smells funny throw it out (caution: you can't smell or taste botulism toxin - so the smell or taste is not an indicator for botulism but regular "going bad"). The chance of Botulism occurring in a refrigerated item below 38 degrees F is pretty much zero since clostridium botulinum only grows between 38F and 113F with best growth and toxin production at around 86F. So don't wrap it in plastic and leave it on the counter, that's a recipe for disaster. These days the main use for nitrite salts is cosmetic because we have refrigeration and few products are packed in a jar or other air tight container. If you make Leberkäse in a jar - which you can of course if you want a shelf stable product for power outages or camping trips - I would strongly recommend using nitrite salts AND using a pressure caner with proper pressure and duration for such a shelf stable product for the reasons you mentioned. Of course if you're uncomfortable with just salt, go ahead and use a curing salt. I only use that in products that really benefit from it flavor-wise or things that spend extended periods of time outside a fridge - like corned beef or homemade bacon (if you make bacon yourself it's hung and dried and then smoked - so plenty of time to go bad, although the chance of botulism is still very low). Thanks for watching!

@@skipthejunk Part of the reason we use it is for the looks, the main reason is this it the method i was taught back in the 1980's by Oma. We do not make Leberkäse in a jar we make Leberkäse and other proteins in a vacuumed mylar bags that we sous vide and store. Getting canning supplies here in the UK is not easy and expensive, we do have alot of jars we have picked up over the years but have to import lids from the USA. The jars we reserve for whole meals in a jar, mylar bags for everything else for medium to long storage. regular vacuum bags for anything 12-18 months for rice.bulgur,lentals,beans etc. With the way the world seems to be going slowly insane we have stepped up our food stores and turned most of the 800 square meter back garden into a vegetable plot, poly tunnels, providing for mine and our extended families, canning, dehydrating, pickling the excess. The value of doing this was drive home by my Oma and other family members that survived WW1, The great depression and WW2, proper planning and preparation prevent piss poor performance was a manta drive home by both sides of my family.

@@wolfman011000 yes, if you're vacuum sealing this it's no different than a can or jar. You want to use nitrates at that point since you're preserving it.

Ich mag Suppe immer. Im Sommer dann halt ne kalte Suppe aus Gurken und Tomaten...

Da gibt's jede Menge Varianten. Das hier ist eine der sehr einfachen Versionen die man ohne grosses Brimbamborium mal eben schnell herstellen kann. Senf - hab ich um ehrlich zu sein nie drüber nachgedacht. Muss ich probieren weil's ja eigentlich Sinn macht. Man rührt ja auch Senf in eine normale Vinaigrette. Grüsse nach Deutschland.

​@@skipthejunkGuten Morgen aus Hamburg 🙋🏻‍♂️, 12 Grad und Regen 🌧. Es sollte keine Kritik von mir sein, egal welche Variante man macht, schmecken soll der Salat. Mit dem Senf, Öl, Essig und der Stärke der Kartoffeln wird der Salat schön ,, schlotzig ". Ich wünsche dir weiterhin viel Spaß und Erfolg mit deinem Kanal....Abo habe ich dagelassen 👍 Bleib gesund und munter....Gruß Wolfgang

@@wolfgangskuche7719 Selbst wenn ich es als Kritik gewertet hätte bin ich da immer offen für Neues. In der Küche lernt man nie aus. Vielen Dank für's Abo. Jedes Abo hilft wenn man dabei ist einen Kanal aufzubauen. Hab mal über deine Abo's gescrollt und was dir wirklich noch fehlt ist "Kochen im Tal". Nach meiner Meinung einer der besten Deutschsprachigen Kanäle. Aber das nur so als Vorschlag 😂 Brrr, 12 Grad. Das sind ja winterliche Termperaturen. Bei uns hier drüben an der Westküste der USA wird's morgen wohl eher so um die 25 Grad haben. Wir hatten dieses Jahr aber auch ungewöhnlich viel Regen. Hab jede Menge Kerbel im Garten der mir normalerweise immer vertrocknet - glaub da muss ich noch ein Kerbelsuppe Video machen...

Kommt darauf an wo man sich befindet. Mit Salatgurke ist eine Schwäbische Variante, die ich aber auch schon bis runter in die Schweiz gesehen habe. Ich kenne Kartoffelsalat auch mit Endivien fein geschnitten anstelle irgendwelcher Gurken. Probier's mal mit Salatgurke - schmeckt mir persönlich besser als mit Gewürzgurken weil's frischer und weniger salzig ist. Vor allem im Sommer gut zu was vom Grill.

@@skipthejunk Stimmt. Aber ich muss zugeben ich habe Vorurteile. Ist wohl ähnlich wie mit Ananas auf Pizza...

Glad you like it. It's a staple in our household.

That's a Frigidaire Gallery (in Europe Electrolux) Induction cooktop. If I'd have to give a rating for a home appliance I'd say it's a 4 out of 5. Works well, but although the center plate has the most power it doesn't feel like it adjusts that power well to any pot smaller than 12 inches. Other than that the controls are responsive if you don't have wet hands and it shuts off if something boils over. Of course, being induction it requires magnetic cookware and it's really really easy to clean because nothing burns in. The cleaning factor alone would make me buy induction every time.

Dankeschön!

Make sure to keep everything real cold. That's the key to this type of "sausage". If you have baking powder with Phospate in it, you can add a gram (around half a teaspoon) together with the other spices. Phosphate acts as a binder and makes it easier to keep this nice and firm. Good Luck!

Most definitely! Plus a side of bavarian potato salad (video coming up next). For lunch it's ok to switch the beer for a Radler (not sure why it was called that way because the word means bicyclist). That's a mix of equal parts lemon soda (Sprite, 7UP) and beer. Half the alcohol and sweeter - quite nice on a hot day when you still have to go back to work afterwards.

It's the acidity. With that amount of vinegar it's like a pickle. Commercial sauces like Cholula or Valencia are acidic enough to be shelf stable, they just add preservatives to make them last even longer. The problem is evaporation. The more air in the bottle, the more evaporated water condenses on the side and that's not acidic enough to kill mold. So fill them as full as you can and refrigerate after opening. That way they last a long time. I've used some after over a year and they were still good. If there's mold, throw it out.

@@skipthejunk thanks so much for the reply really appreciate it

Thank You! Guess I'll have to make a Pretzel Video soon :-)

I love dill - just not in tzatziki. It's great in a sour cream or yogurt cucumber salad dressing. In tzatziki I prefer peppermint if I have to put any herb in. At that point it's more of a Turkish condiment - which then goes well on a turkish dish in addition to anything grilled, like Götzleme (coming up...)

Yeah, I'm working on that one. Guess I'll be back 😀

Not very long. Just to make sure they get up to temperature once. So maybe 3 to 5 minutes, otherwise you cook the cucumbers soft and you don't want that.

Neither nor. They're canned at that point and shelf stable. I'd say without adding calcium chloride, that you see a lot in commercial pickles, they are good for half a year to a year before they turn too soft. Ideally you store them cool and dark - a basement or cellar would be ideal, but a pantry or cabinet will do too. They don't really go bad, they'd still be good in something where you don't need crunch, but without additives they will lose crunch over time so eat them within 6 months or so, when stored cool probably longer.

I have no idea. It's a variety of french cornichon. I get them from a local farmer, but with CV19 going on it's hard to get a hold of them to ask. That said, for this recipe any thin skinned pickling cucumber will do. I'd look on rareseeds.com and this variety is a good one too: www.seedsavers.org/russian-pickling-organic-cucumber

I've just started this channel, so nobody knows about me yet. There's a Sauerkraut video coming up. Just took the last bit of footage after having it ferment for 6 weeks... Thanks for watching!

I just noticed there's no recipe. I just added a link to the recipe to the description of this video.

Oh thanks a lot, keep up the good work :)