Buttermilk koldskål with kammerjunkere | Danish Summer Dish | Foodgeek
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- Опубліковано 6 сер 2024
- The ultimate Danish summer dish for when it's hot out - super refreshing and delicious
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The recipe:
fdgk.net/buttermilk-koldskaal...
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In this video:
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#koldskål #danishfood #recipe
00:00 Teaser
00:18 Introduction
01:53 Prepare vanilla pod
02:23 Make dough
03:59 Shape kammerjunkere
04:32 First bake
04:43 Cut cookies in half
05:59 Second bake
06:31 Make koldskål
07:59 Eat koldskål
08:43 Conclusion - Навчання та стиль
I cannot even begin to explain how much I appreciate the T-shirt in today's video, Sune. 🤣
I'm so glad to see how koldskål is made. I keep hearing about it in my Danish classes, but never really knew what it was. With strawberries just coming into season here in Western Canada, it might be a good time for me to try this.
Koldskål er det bedste danske produkt nogensinde!! At sidde på en nymalet terrasse en varm sommerdag i Jylland og skovle koldskål ned.. Det er det bedste :)
Ate this stuff constantly during study abroad thanks to the Aldi stuff, so delicious
Wow! That is a lot of work and an absolute labor OF LOVE to make all those little cookies! 💕
Looks really good 😋
That was so great and interesting! Thanks for sharing your life!
That's interesting... Definitely taking a look at it later.
Never tried this before, but now I'm curious! 😅
Remember to crush your kammerjunkers when putting them in the koldskål!
Don't let yourself be fooled by Sune's actions
I absolutely LOVE your shirt in this video! I laughed and laughed and laughed! Because it is so true!
Yum! Elsker koldskål med kammerjunkere! :D
Your shirt speaks to me. 🤣🤣🤣
😋 Jeg. Vil. Ha. Det. Nå. 🥣 Med norske 🍓🍓. 🤤 👍
PLease share the link for this t-shirt! I love it
My father aleays loves danish yoghurt out of a tetra pack. You used to able to get alot of danish stuff in northern germany. Don‘t know how it is now.
Mmmmm! (You made me check--where I am Lurpak is currently $10 for an 8 oz block!)
Help - every time I try and make sourdough whether using your artisan or a 50g starter recipe i run into the same problem it barely rises even waiting over 24 hours both in the fridge and out when I do turn it out it has its stiff skin but underneath has the consistency of a starter. Yet was originally a dough. My starter is active in the a jar full bubbles
We are spending 4 days in Copenhagen in a few weeks. Any restaurant recommendations? (or any recommendations for that matter)
Noma and Geranium (Ranked #1 and #2 best restaurants in the world) though probably hard to get reservations that soon. Juno Bakery is the best. Kødbyens Fiskebar for seafood. Færgecafe for traditional smørrebrød and snaps. Also check out Reffen for food stalls and music
@@PizzaHomie Thanks we ended up eating at Marv & Bens and Host, both amazing.....the bread at Marv & Ben's was spectacular
Wrt salmonella risk and pasteurization of egg yolk, it looks like a double boiler would work; you’re basically eating custard for supper.
We haven't had salmonella in over 10 years in Denmark. Also, as I say in the video, if it worries you, just use pasteurized yolks 😊
@@Foodgeek It looks like the traditional recipe was to cure egg yolks with the combination of acid from lemon and buttermilk. Pasteurized egg yolks are an uncommon food product in the United States. To us, you could market something like this as “Danish Tiramisu”
You don’t eat eggs “over easy”, or “sunny-side up”?
@@u.synlig There’s a difference between that and raw.
@@willjennings7191 That likely depends on your personal requirements for egg ‘doneness’. 😁 Especially for the SSU variety.
What's with this trend of using silicone gloves while cooking. Enough with the plastic! Just use your hands and wash them. We don't need more plastic in the world. Btw, it looks yummy.
I've burned my thumb when pouring water over some seeds for sourdough bread, and I didn't want the wound to get into contact with the dough 😊
@@Foodgeek What’s with this trend of burning your thumb while pouring water. Enough with the thumbs! Just use your feet and wash them. We don’t need more burns in the world. Btw, even though I had nothing nice to say and should’ve just kept my mouth shut I keep watching to find stuff I can complain about.
I've only ever burned it once, so it's not really a trend 🤣
@@Foodgeek Aha. I hope you heal soon. I was concerned you were doing what other cooking channels have started to do and wanted to raise the flag. Thanks for your videos BTW.
Why are you wearing gloves?
He appears to have a cut on his finger. In any case gloves belong in the kitchen. I use them all the time. When you make a lot of food and need to wash your hands 20 times a day it isn’t good for your skin. You should give it a try. Powder free food safe nitrile gloves.