The dutch "biscuits" used for the crumbs is what is referred to as "beschuit" in the Netherlands. They're your typical 13-in-a-roll crisp bakes. However I find they crumble down too fine for your typical traditional bitterbal which is coated with a fairly course crumb. See en.wikipedia.org/wiki/Rusk. I find what works really well is to drop a slice of white bread in the food processor, and after processing that into crumbs to dry out the crumbs in the oven at low heat. Not only will this give you the right texture - it's also typical Dutch economy.
My husband is Dutch and I incorporate this into our Thanksgiving dinner as appetizers for the past few years. Love the video! I wish I had this video the first time I made them as I never seen them made before and I made them following a recipe I found online. My husband is always excited when I make them lol
Very nice video! I'm impressed by your method. I make them also and I have never used parsley, but will try that too. BTW, I use crushed Dutch Rusk (Beschuit) when I don't have breadcrumbs on hand. Some cooks use gelatin sheets in the roux mix.
@@KravingsFoodAdventures The Dutch rusk is definitely available in Canada. Go to any dutch store that imports from Holland. We have at least store one in Calgary.
Hmmm no onion or bay leaf or clove?Biscotti they are round.. or fine bread crumbs then rough crumbs... use a round stainless bowl to crumb and shape by swirling the bowl...
Marvellous looking ball shape things, and yet another superior video. What's the world coming to, Karen? You should have a prime time TV series. The world's loss. P.s. If you do get a to show, can I make a guest appearance?
Yes, in English they're called rusks. But we call them 'beschuit' (which is derived from, as you guessed, biscuit). We mostly eat them for breakfast or with sweet anise sprinkles when a baby is born and there's no specific brand that is used. Beschuit can be bought at any supermarket, even at the smallest neighborhood store. Instead, you can also use panko, as this has the same crumbly, dry consistency.
The dutch "biscuits" used for the crumbs is what is referred to as "beschuit" in the Netherlands. They're your typical 13-in-a-roll crisp bakes. However I find they crumble down too fine for your typical traditional bitterbal which is coated with a fairly course crumb. See en.wikipedia.org/wiki/Rusk.
I find what works really well is to drop a slice of white bread in the food processor, and after processing that into crumbs to dry out the crumbs in the oven at low heat. Not only will this give you the right texture - it's also typical Dutch economy.
Thanks so much - appreciate it!
Dutch Rusk my mother used while we lived in Holland. Moved to US in 1951 I was 8. now 76
Awesome memories!!!!
You can find rusk at Pier 1 Imports.
My husband is Dutch and I incorporate this into our Thanksgiving dinner as appetizers for the past few years. Love the video! I wish I had this video the first time I made them as I never seen them made before and I made them following a recipe I found online. My husband is always excited when I make them lol
+NiqueV1018 thank you my dear. And they freeze so well!!!!
Mostly used is bread crumbs
But if you need the extra light
crumbs it's the beschuit, Dutch crisp bakes, lighter because of more egg in it.
Thanks so much!
I make the stock with beef bones ,also in it .and simmer that 3 hours and more !
Yum! That’s the best way!!!!
Very nice video! I'm impressed by your method. I make them also and I have never used parsley, but will try that too. BTW, I use crushed Dutch Rusk (Beschuit) when I don't have breadcrumbs on hand. Some cooks use gelatin sheets in the roux mix.
Sounds great! Thanks so much! The Dutch rusk is traditional, but not available in Canada :( I enjoyed these in Amsterdam.
@@KravingsFoodAdventures The Dutch rusk is definitely available in Canada. Go to any dutch store that imports from Holland. We have at least store one in Calgary.
@@outofsiteh2987 TY!
The biscuits crumbs you are looking for is non other than Dutch Rusk or beschuit.
Thank you!
Hmmm no onion or bay leaf or clove?Biscotti they are round.. or fine bread crumbs then rough crumbs... use a round stainless bowl to crumb and shape by swirling the bowl...
Thanks for the tips!
The Dutch use panko breadcrumbs to my best knowledge.
B. F. I didn't see Panko in Amsterdam but have made versions with Panko too and it's good! Thanks so much!
Very nice
Thank you!
yes yes bitterballen. very lekker 😁
Indeed!!!!
We just use ordinary breadcrum made of toasted stale bread
Are you Dutch?
@@KravingsFoodAdventures Yup!
Bake bread for a about 15 minutes in the oven and crunch the bread after that, that is the layer.
Tks
I will go this week to the Dutch store , I buy it without looking at the package lol, 40 years of habit
Wow! Can you take a pic and send me a message on my facebook fan page? Thanks!!!
❤
Thanks :)
Marvellous looking ball shape things, and yet another superior video. What's the world coming to, Karen? You should have a prime time TV series. The world's loss. P.s. If you do get a to show, can I make a guest appearance?
awwwww you sweet thing! of course!
Kravings bless.
A ragout is a roux with meat added....
Correct!
They use rusks
Thank you!
Use the Holland Rusk
Tks!
Bescuit
Right
Beschuit.😉
rusks
is that what they use? Is there a brand name?
Yes, in English they're called rusks. But we call them 'beschuit' (which is derived from, as you guessed, biscuit). We mostly eat them for breakfast or with sweet anise sprinkles when a baby is born and there's no specific brand that is used. Beschuit can be bought at any supermarket, even at the smallest neighborhood store. Instead, you can also use panko, as this has the same crumbly, dry consistency.