A Pancake Fit for an Emperor: The Mystery Behind Austria's National Dessert
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- Опубліковано 3 чер 2024
- I'll take this Kaiserschmarrn recipe over pancakes any day! Thank you Lingoda for sponsoring this video. Get 20€ off at try.lingoda.com/Andong and be part of the Sprint Challenge! #sprint202402
Kaiserschmarrn is one of Austria's national desserts - but where does its peculiar name come from? A culinary language mystery to be solved.
🥞 Kaiserschmarrn Recipe (serves 2-3)
50g raisins
75g dark jamaican rum
4 egg yolks
20g sugar
1 tsp vanilla extract
pinch of salt
150g flour
200g milk
100g sparkling water
30g melted butter
4 egg whites
3 Tbsp butter for pan frying
extra sugar for caramlizing
confectioner's sugar for dusting
plum compot or apple sauce (optional) - Навчання та стиль
Woah!! This is wild! I have had this many times as a child, my mom was German from Germany but made this. She passed when I was 12, and I had no idea what this was or the name. And for years I felt like this was a fever dream of having it. So thank you for unlocking so many memories! Vielen danke!
i cried while reading that damn i’m emotional, hope you’re doing good mate
@@omerfarukdemir758 I’m sorry I made you cry. Its definitely made me emotional too. Hanging in there, hope the same for you. Hope you have a great morning, afternoon or evening wherever you are.
There is at least a third origin story, which I, as a child in Austria, actually heard first:
Kaiser Franz-Joseph was a famously passionate hunter and while he was on a hunting trip in the mountains only accompanied by his aide, he also was famous or infamous for often dipping his entourage on hunts, they got into rough weather and had to seek shelter. They got into the hut of some poor woodcutters, who had nothing to serve the emperor but a Schmarrn, made without raisins, milk or sugar but with pork lard and water. The emperor liked the dish very much. Franz-Joseph was also infamous in high aristocratic circles for enjoying simple and not very emperor like dishes, his favourite meal after all was boiled beef. He asked them for the recipe and gave it to his chef back in Vienna. Who promptly went on to switch out water for milk, lard for butter and added rum soaked raisins and sugar, thus Kaiserschmarrn was born.
PS. There is another origin for Kaser -> Kaiser as well. In some parts of Austria, a Kaser or Käser is a cheesemaker and cheesemakers contrary to most peasants had a lot of milk so they made their Schmarrn with milk and butter instead of water and lard as did most of the other peasants.
PPS. Kaiserschmarrn is also not strictly a dessert. In Austria, it is more often than not the main dish of the meal.
Small tip, if you want your mix to be super fluffy, add a portion of your beaten egg whites (1/4 to 1/3) and incorporate it well (don't worry about beating out the air or anything) then very gently fold the rest of the egg whites. The harder pre-mix will massively lighten the batter and allow the rest of the egg whites to incorporate much easier so will actually result in less air being beaten out of the mix than if you try to gently incorporate all the egg whites at once.
That is the way to go! Go hard on the first third and then gently on the last 2/3 - you will cut the time to incorporate the egg whites to a minimun so you dont loose so much air. If you go light from the beginning, you will work it for longer and loose more air in the process!
As an implant from the Caribbean who reside in Germany I often cook the local dishes, even though this is German I often make this in the winter and just like you do.
You can also add a bit of sparkling water/Selter to it in order to make it fluffy
Also, beat the eggwhites first. You can then use the whisk on the eggyolk without washing it. If you start with the eggyolk you'll need to wash the whisk.
The real Austrian trick is to mix the flour and milk to a smooth batter. Then add the full eggs and barely beat it so you can still notice the difference between yolk and eggwhite. Couldn’t believe it as I’ve heard from an Austrian but works like a charm. Also put a lid on the pan, then flip it in one peace. Tear it apart at the end and coat with fine sugar to caramelize.
I imagine you could fill an entire cookbook with recipes that supposedly came from a "stressed young cook screws up a dish, tries to salvage it for their Very Important Patron who ends up loving it and the day is saved" story
I've always loved this, but I definitely think it needs some fruit. Apple sauce ("Apfelmus") is good, but personally I prefer the classic Viennese side of plum compote (not "jam", that would be gross).
Yes, Zwetschkenröster [!] it is. I personally prefer a berry compote (Beerenspiegel) adding more subtle sourness to the rather sweet dish.
Yes either sweet apple sauce or Zwetschknngröstl!
Vanillesoße 🗿👌
@@RustyBear You must be kidding. Vanillesoße (custard sauce) goes with Millirahmstrudel mainly, maybe your Mama's Topfenstrudel, and some see it fit for accompaning Miniheidelbeergermknödel (small fluffy yeast dough dumplings filled with blueberry jam instead of the traditional powidl filling), as it adds a nice visual contrast. That's about it. If you want vanilla flavour with your Kaiserschmarrn, you can already add it to your dough as it is done in this recipe. Not needed though.
@@arno_nuehm huh?
I was JUST in austria and ate at Demel, the Royal court confectioner (or one of the few still existing today), and my god was it amazing. ANDONG: YOU FORGOT THE ZWETSCHGENRÖSTER!
Happy to see you back, Andong!
I know this from my Slovak grandma as "Trhanec". Translates to something like "torn stuff"... It's great to finally know the background of this dish. I loved it as a kid. So much nostalgia! Thank you for reminding me❤
Welcome back!!!! We missed you!!
Great too see you back & looking forward to the new chapter. Had never heard of Kaiserschmarm before but will be giving it a try very soon 🥞
In Hungary we call it “Császármorzsa”, which means Kaiserkrume (Emperor crumb 😅). And I think it makes perfect sense. :D Oh, and eat it with Sárgabarack lekvár - Aprikosenmarmelade - Apricot jam.
But the Hungarian recipe also uses semolina instead(most of the) flour. Which is in my opinion is a superior version of the original recipe.
Fact is, that Kaiserschmarrn is at it's best, when the whipped-in air is Alpenluft.
Great to see ya back! I always love it when you do historical/cultural backgrounds in your videos.
I've been following the channel for a few years now, love it, bought your book and really enjoyed, I enjoy your videos and creativity. However I had to come here and comment that as an artist it saddens me to see you're using AI generated illustrations for your thumbnail. I think there's enough info available on the internet for you to search and see why it's really not a great move.. Creators should support other creators💔
I was just rewatching all your old videos, perfect timing lol.
What a happy coincidence, i was just looking at your channel a few hours ago, thinking it's been awhile since i saw a new video !
In northern Lombardy there is a very similar dish, which is essentially a pancake with apples, thinly sliced (you may want to soak them with a little of the same rum, also to prevent them from darkening). You whip up a similar batter, just with the whole eggs instead of whipping the whites. While the pancake starts to solidify, add the apples on top and sprinkle sugar, then flip. Serve topped with confectioner's sugar on top.
Love this one! I've been tempted to try these for a while. No more excuses ... .
Love this video. You always make history sound so interesting and.... yummy
Looks yummy, love all the ingredients! 🥞
I appreciate that the last "Bullsh*t" wasn't censored 😁
Glad to see you back making food history videos. Can't wait to see you cool with more Food History 😋
Austrian from Vienna here: If you wanna make a real good one, first start like you did, and then transfer it to the oven. It gets even better this way. Some people like to add the sugar and build a little sugar crust with it. Cast iron pan does wonders. Make it into pieces afterwards, so it doesn't dry out. And of course there is a mandatory side: Zwetschgenröster (specific sort of plum, but it's not a jam, it's stewed Zwetschgen) is a must, others eat Apfelmus (apple sauce) with it.
I love Kaiserschmarrn, but I really think it needs to be served with a jam or compote on the tart side. Some sourness to go with the sweetness.
Looking forward to the new content, always enjoy what you being and some of your recipes i make often (love the pho especially!!)
Glad to see you returning to putting effort into your videos, I've missed them a lot! This is another great one :) Hawidere from Austria!
Willkommen zurück Großer! Nice t have you back (in the old crib? Nice, I love it!)!
I loved the history lesson. Thanks Andong!
Austrian here, this looks fantastic. When this dish is done well, it's absolutely incredible. My favorite is when it's still hot and a bit crispy, served with cold apple sauce. The temperature contrast adds a whole other dimension to it🤤
Austrian here, I'd like to add another theory as to the origin of the name of this dish: In Vienna, the prefix "Kaiser-" does not always literally refer to the emperor, but can also mean "the best", "excellent" (the idea behind this being "so good that it would be fit for the Emperor"). We still speak of "Kaiserwetter" ("imperial weather") when it's extremely nice outside; "Kaisersemmeln" ("imperial bread rolls") are the finest rolls; "Kaiserfleisch" ("imperial pork") is the best cut of meat, "Kaiserspritzer" ("imperial sparkling wine") is made with Champagne and elderflower syrup etc. ---> So "Kaiserschmarrn" is simply "the best Schmarrn possible, so good you could serve it to his majesty".
What? Has to be Stroh Rum!
Stroh 80!! 😂
Indeed!
@@Sun0faBeach1 This but unironically
oh, haven't made that in a while, definitely have to now! It's best eaten at a hut in the Austrian Alps of course!
Great to see you back!
At my work we do this and we flambe,after we caramelise the sugar ,with 80% Stroh Rum. It's very different and almost earthy from the herbs than jamaican rum, plus it's austrian.
Also about the name. It is very possible that the richer version of the schmarn is called kaiser . In my country , we have cozonac, that is typical to eat around the hollidays. There are more elevated versions, for example soaked in Vinars (local cognac) and with more premium ingredients, those are called cozonaci boieresti, cozonac of the land lords.
Another way of adding the sugar woud be to dissolve it in a bit of rum and spray or paint a logt film on the whole thing when you are almost finished and then finishing it in the oven
An added benefit of this is that it stays warm while you start the next batch
Austrian here, we actually often eat "deserts" as the main dish here, especially farmers. There are soooo many great dishes.
Ha ha ha ha! love it! And the origin stories - good job. My wife andI entered a district cooking competition in Shanghai, where we had to make Gongbao Jiding, and a "National" dish. We made Kaiserschmarrn because she's german, and my mum was born in Austria. The chicken ended up on a plate in a crescent moon shape, and Schmarrn was treated to blueberries and Blackberry Jam. We took first prize. It was all because we made a (this) dessert 🤪
I have to go eat some Kaiserschmarrn tomorrow now, you've made me hungry (this is one of the times it pays off to live in Vienna - I never have to make Kaiserschmarrn myself)
The Emperor had a summer residence in the mountains. That is why he went hunting that much and also tasted the local cuisine.
And I think what made the dish special back in the day were the raisins. They were expensive and rare in the mountains.
not the ai art man 💀💀💀
Why not?
Nothing better than having this on a mountain on a skiing trip to Austria
This is also very popular in Bavaria. We used to have it on most holiday meals.
Great to have you here again😁
I am from Austria and I think it's very funny how different the origin stories are.
The one I know would be, that the Kaiserschmarrn is supposed to be one big and thick pancake. But more often than not - it crumbled into pieces when it was flipped. So the servants came up with the idea to shred it even more and garnish it with powdered sugar, etc. and called it a Kaiserschmarrn.
Another version I know is, that the remainings of a "successful" not shredded Kaiserschmarrn were eaten by the servants later in the kitchen. And that they called it Kaiserschmarrn, because this was what the kaiser wouldn't eat.
I love slithered almonds, stewed apple, and vanilla custard as well. 🥰🥰🥰
Du kannst auch die menge an Zucker, In Form von Puderzucker, in das Eiklar sieben, dann ist der Schaum stabiler und das Eiklar kann auch mehr Luft fassen (Baiser zum Beispiel ist Eiklar das mit Puderzucker aufgeschlagen und dann trocknen gelassen wird, je höher die Zuckermenge um so stabiler der Schaum), das hat auch zur Folge das das Eiklar die Luft länger halten kann.
You can also sift the amount of sugar into the egg whites as powdered sugar, then the foam is more stable and the egg whites can also hold more air, the air also stays longer inside the foam.
Weird, I’ve only recently made Kaiserschmarren for the first time a week ago, I studied in Austria and ever since I’ve had cravings for Austrian cuisine
about 5 years ago I messed up making pancakes when I was learning how to cook, so I scrambled them instead and had scrambled (slightly burned in some cases) pancakes on a plate with syrup and cinnamon with scrambled egg (kinda dry) on the side. I took a picture of it, called it the Royal Fuckup, and tagged Gordon Ramsey on Twitter with it. He blocked me.
TIL my stupid food experiment actually exists somewhere in the world. Take that, Gordon Ramsey!
Dessert is often of simple beauty. This sounds like it would have a beauty all its own...
Good to see you back. Never heard of this one. Not sure why you were so against the drinking of Rum - it's great 😁
In Low Saxon you could theoretically legitimately use "Kaisershiet" as Shiet simply means (among other things) disarray. But according to Low Saxon kitchen conventions it'd probably be a Malöör (from French malheur), "mishap".
7:15 "Your Imperial Highness" is how you would address the emperor's/empress's relatives as.
An emperor/empress him-/herself is addressed as "Your (Imperial) Majesty".
Nooooo I was going to make a video about this!!! Anw I am sure you did it better!!! Love your content 🎉
Wow! A real video!
According to Kein Stress Kochen (an Austrian after all) the cook effed up a pancake.
Allegedly, sort of hangry, the Emperor explained:"Gib scho her den Schmarrn von dem Leopold!" (Roughly: Just give me what Leopold prepared!)
Like: It can't be that bad, right?
I love your stuff but the AI generated picture for the thumbnail really rubs me the wrong way. I'd ask you to reconsider in the future and just hire someone to whip up something for you. Yes it's money as opposed to a free quick prompt but the same can be said about your videos and content with Sora etc. becoming more and more widespread in the future.
Artists/content creators should support each other.
My mom uses carbonated water when she does Palatschinken. Great difference compared to regular ones.
"if your eggs whites dont stick to the bowl when you turn it upside down, you're not done yet".... Yes you are, ya egg whites are all over the bench now :D :P
Wellcome back! You've been missed!
The word "Schmarrn" designates a dough/dish made from torn up pieces. The origin is somewhat unclear and there are a bunch of endearing stories about it, which may just be stories. Most likely the word stems from "Schmer" - a word for Fat, which is used to roast it.
Actually BS is a too strong translation for the alternative use of the word. It's generally used in a more friendly manner so "nonsense" would be a better translation.
To mention one of the endearing stories: In order to prevent embarrassment over a torn pancake Emperor Franz is said to have taken the plate from Empress Sissy with the words "Gib her den Schmarren" and further tearing the pancake before consuming it. Since the word is not only used for nonsense but also for "something that doesn't make sense" it can be applied to physical items as in this case. That makes the story cute. No idea if that ever happened - it would be relatively easy to disprove if there's written recipes from before 1854.
thats exactly the right welcome back dish!
I made this a couple of times... when I failed to flip my pancake ^.^
Andong is deepdiving a dish i never was very interested about? Of course im in!
In my country. we call this "first pancake"
"Kaser" is actually a cheesemaker (same as "Senner"). In German we don't have the roots of "casa" regarding "homemade" it would be more something like "hus" (= haus) or "dom" (Domus = house)
...you can check the Duden. Kaser refers to an alpine hut
@@mynameisandong well, the Duden was written by German linguists and not by Austrian mountain folk. There are a lot of stories I could tell about very "interesting" interpretations of Austrian mountain names in High German just two examples from my area: the Wamperte Schrofn (the fat rough mountain) became the Van Peter Schrofen in one map, also the Hölltörl (törl being a term for a part of a mountain and höll being the local pronaounciation of hell=bright or light) literally meaning bright/light mountain because in the morning it is the first part of this mountain touched by the sun got made into the Höllentürel literally the small gate of hell. But as he correctly pointed out in parts of Austria Kaser/Käser refers to a cheesemaker. The Casa connection comes from the southern part of Tyrol and the Trentino (maybe also from the Räter-Romanic parts of Switzerland as well).
that reminds me Bread and Butter pudding, similar engredients, just less work as you use stale toat bread ;-)
In Brazil we have an expression named after a king who liked a dessert a certain way. 'Rei da cocada preta' cocada is a coconut based dish and is usually white in color, supposedly John the sixth of portugal liked them caramelized, then becoming the king of black cocada
The second story was the better one, tbh - and that looks absolutely amazing (will do this recipe on a cheat day)
with all the eggs and moderate sugar and fat it‘s not the worst of cheat meals :)
The video is super interesting! The AI generated thumbnail isnt.... I really wish creators would stop using them :(
WOO! HE RETURNS!
Always love it when the language nerd is let out.
-another language nerd
Thank you for not including chewing noises! My wife and I love your content but that has always driven her up the wall. Danke Schön!
We call it "Šmorn" and most commonly eat it with "kompot" :)
same in Austria
I am wont to believe the second origin story here, if only because the Czechs and Moravians living under Austrian rule at the time called Kaiser Franz Josef "Franta Procházka" (Frankie Walker, effectively) because of all the tours he'd go on.
About ****ing time!
I think i am the only person on the planet that prefers dense chewy pancakes. Even when i make Kaiserschmarrn i intentionaly overmix and try to deflate the batter a little bit after adding the egg whites. I also add an extra egg yolk or two to add some extra chew.
The name Kaiserschmarrn reminds me a lot of the name for Eton mess, which is also a kind of trifle (which are also two of the senses for the word schmarren that you show) Eton being a very prestigious school in the UK. It seems like they're both a little self-effacing in their descriptions
Criticism from an Austrian (which apparently makes me a professional in this topic ;) ) PLEASE swap the rum for „Inländerrum“ (and Google the term, the story behind it is fun)
Another Austrian here, Strohrum is far superior to Inländerrum in my taste buds' opinion.
Servier und probier es mal mit "kaymak" und honig...next level
pro tipp: don't separate your eggs at all and beat them separately juuust slightly. don't move any air into your eggs! then combine with everything else until the flour has completely soddened and let it rest while you heat and melt butter in your frying pan. eggs treatet this way act as a natural leavening agent for your batter while it's frying: behold - it's rising 😄.. less work, quicker schmarrn 😉
Great video.
Id love to see you try classic pork fat thick schman
Actually Zwetschenröster is not jam. It’s a thick cooked down compote.
What is this Imperial Nonsense?!? It's Soup Season Okay, okay, that looks fantastic. I'd add ground pistachio and drizzle on some honey to serve
Eat a thin soup before this dessert and its a dinner. My mom always called it sättigende Nachspeise meaning it didn't need a real entre. Just like Grießbrei and Milchreis.
The legend that was told to me goes as follows:
That emperor got lost during a hunting trip and finally finds a lumberjack who doesn't know who he is and the emperor doesn't tell him either. The lumberjack whips up a large batch of schmarren for his exhausted starved guest, serving it with the rather common saying "Thilat's a meal fit for an emperor".
The emporer loves the food and the unintended joke, and after he was led home handsomely rewards for lumberjack for his help and also buys the recipe.
Royal Bullshit? Das ist die kreativste Übersetzung von Kaiserschmarren, die ich jemals gehört habe. 💖💖
I know what I'm doing tomorrow evening for dessert !
"I really hope you're gonna try this royal bullshit." Just loved that line.
Nice to see you, Andong; You're looking well.
Mann jetzt bin ich hungrig
5:39 missed an opportunity to correctly use the word schmarrn
Stroh Rum muss aber schon sein ☝️
Auf jeden Fall! 🙂
Not the same meaning but sounds like Schmarrn has the same cultural context as SOS ($hit on a Shingle - hearty breakfast, cheap, easy to feed lots of people) here in the US.
Turns out every single meal I cooked during college was some kind of Schmarrn.
Personally, I put the pan into the oven after precooking it for a minute or so on the stovetop. Takes longer but less messy
Thanks for missing the beep on the final 'bullshit'!!!
man the use of ai really fucking sucks
This is not a dessert its a main course just like milchreis und Grießbrei. You just need a starter soup.
I have always enjoyed your videos and I'm actually really happy that you are doing one on Kaiserschmarrn.
But please stop using AI generated images in your videos. I don't know to what extent you are aware of the legal loopholes and immoral practices used to train these AIs but I think regardless you should go back to using actual historical photographs and photoshopping the thumbnails yourself.
Not only because these programs are stealing from artists but because they make your videos seem cheap and undersell how much effort you put into them.
I get that a youtube comment is probably not going to change your mind on this but if you are interested in learning more, this is a really informative video on the ethics of AI generated images: ua-cam.com/video/tjSxFAGP9Ss/v-deo.html
I'm not a fan of the AI generated thumbnail, but you do you.
My Nona made that thumbnail.
She only has a thumb and a pinkie on her right hand. But she drew it, diligently. Thumb-pinkie. For days on end. She neglected her own health, and worked hard on that thumbnail. You're welcome.
@@SamwiseOutdoorsdid she also have 7 fingers on her left hand
@@thoth7858 Also yes.
I don't understand why he uses AI for this. It's a historical video, there are copyright free photos for this.
For some reason, I know exactly what the name of the dish mean despite having no idea what's a schmarn's supposed to mean
More linguistics trivia! "Smarrig" means delicious in Swedish. Does it come from the pancake or some other mysterious cave of history? I don't know!
This was my favorite dish as a kid and yeah i still love it. My dad always used sparkling water to make it more fluffy :D edit: i forgot to say i love you XD