Potatoes, in what form? It depends on the dish. French fries with briefly fried meat. Mashed potatoes with dishes with lots of sauce. Or in the form of dumplings. Boiled potatoes go with everything. Oh yes: the long green onions are called Frühlingszwiebeln (spring onions) and are also often used here.
There's another way to enjoy potatoes: cut them into slices about 1 cm thick, spread those onto an oiled baking pan, brush them with olive oil and seasoning to taste, then sprinkle pine seeds on top before baking them until lightly crispy, then serve hot. Makes a great party snack.
Germans don't say gateau - we say Torte. Much simpler to pronounce, but sometimes more difficult to make perfectly. The dish called goulash has Hungarian origins, but is there called Pörkölt. The word goulash has also Hungarian origins, but "gulyásleves" means there a soup (which Germans call Gulaschsuppe) and gulyás is the cattle herder. 4:30 The sausage in the bread roll is typical street food (or rather market food because it is mostly sold at farmer's markets and fairs). The bread roll (type: Schrippe, baked with one cut in the longitudinal axis) in the picture has probably 60 to 80 g and is probably about 12cm (+/- 2cm) long, made from wheat flour. 4:40 This type of bread roll is a Kaiserwecken or Kaiserbrötchen (Emperor's roll, 5 radial cuts from the center). 5:55 Imho some superfluous "internationalization". There are enough varieties of breadcrumbs available (fine and coarse, from Weckmehl = flour from bread rolls to Semmelbrösel = bread crumbs from bread rolls; made from pretzels, rye bread, wheat bread, different kinds of bread rolls). Schnitzel a la Munich e.g. uses a paste from sweet mustard with horseradish and for bread crumbs dried pretzels.
Funny thing is, that in Hungary "Goulash" refers to a more soupy version while the more stew-like dish we call that name is called "Pörkölt" in Hungary.
So you want to make Schnitzel. Here's how it goes: 1. decide on what type of meat you want to use: veal or pork. Veal is the "original" Wiener Schnitzel, but in Germany the pork variant is eaten the most (cost is certainly a factor). Just use pork like an everyday German would do and as you would get in a lot of Restaurants (at some point go and try the "Wiener" though, it tastes even better). Try to get a piece of Oberschale (Englisch top side and google translate says in your language it's "cūkgaļas virspuse") about 1 cm thick. 2. you need to "klopfen" (beat) the meat so it becomes thinner and more tender, you can do that with a pot (like in the video), with the flat side of a cleaver or really anything heavy-ish with a large flat surface. I recommend to put the meat between 2 plastic sheets for that unless you like to scrape bits of meat from your wall. Be careful not to use too much force or you'll tear a hole in the meat, try to beat it evenly so it has the same thickness everywhere. You're aiming for 2-3mm thickness. Don't be alarmed by the size of your Schnitzel ;) 3. season the meat from both sides 4. set up the "Panierstraße" (breading street): one wide recepticle (like eg a soup plate) with flour, one with beaten raw eggs and one with breadcrumbs 5. put the flattened meat in the flour, dust it off, draw it through the egg and let the excess drip off, finally loosely turn it around in the breadcrumbs until you get a completely breaded surface, DO NOT put pressure on the meat while in the breadcrumbs, you don't want to massage them in you just want them to stick to the egg. 6. prepare a pan with oil or better: clarified butter (dzidrināts sviests). It will have to barely not cover your Schnitzel. Heat it to medium heat. 7. Put the Schnitzel in and carefully move your pan in a circular motion to make the fat get over the top while the bottom is cooking. After a few minutes, when the bottom side has browned, flip the Schnitzel and brown the topside while also carefully swirling the pan. If both sides are brown: congratulations, you made a Schnitzel. If your Schnitzel has spots that inflated like little balloons you get extra style points and a "Schnitzel pro" badge of honour.
East german cuisine? Don t get me wrong. Typical east german food like Königsberger Klopse or Eisbein are super tasty. But cuisine? Not really. But east germany food deserves another reaction. Thats rightg To the creator her; Keep up your work. Like your reactions ^^
Potatoes, in what form? It depends on the dish. French fries with briefly fried meat. Mashed potatoes with dishes with lots of sauce. Or in the form of dumplings. Boiled potatoes go with everything. Oh yes: the long green onions are called Frühlingszwiebeln (spring onions) and are also often used here.
There's another way to enjoy potatoes: cut them into slices about 1 cm thick, spread those onto an oiled baking pan, brush them with olive oil and seasoning to taste, then sprinkle pine seeds on top before baking them until lightly crispy, then serve hot. Makes a great party snack.
Sounds great! Thanks 😉
Germans don't say gateau - we say Torte. Much simpler to pronounce, but sometimes more difficult to make perfectly.
The dish called goulash has Hungarian origins, but is there called Pörkölt. The word goulash has also Hungarian origins, but "gulyásleves" means there a soup (which Germans call Gulaschsuppe) and gulyás is the cattle herder.
4:30 The sausage in the bread roll is typical street food (or rather market food because it is mostly sold at farmer's markets and fairs). The bread roll (type: Schrippe, baked with one cut in the longitudinal axis) in the picture has probably 60 to 80 g and is probably about 12cm (+/- 2cm) long, made from wheat flour. 4:40 This type of bread roll is a Kaiserwecken or Kaiserbrötchen (Emperor's roll, 5 radial cuts from the center).
5:55 Imho some superfluous "internationalization". There are enough varieties of breadcrumbs available (fine and coarse, from Weckmehl = flour from bread rolls to Semmelbrösel = bread crumbs from bread rolls; made from pretzels, rye bread, wheat bread, different kinds of bread rolls). Schnitzel a la Munich e.g. uses a paste from sweet mustard with horseradish and for bread crumbs dried pretzels.
Thank you for information 😉
You should watch "Biergarten" from (Easy German)
good video, thank you.
Thank you too!😉
Gulasch is from Hungary, in my opinion - and for me, most of the Indian dishes is Gulasch - Gulasch is a dish you will find all over the world
Funny thing is, that in Hungary "Goulash" refers to a more soupy version while the more stew-like dish we call that name is called "Pörkölt" in Hungary.
That is big one, i tought that it is only in Latvija and former ussr countrys.
So you want to make Schnitzel. Here's how it goes:
1. decide on what type of meat you want to use: veal or pork. Veal is the "original" Wiener Schnitzel, but in Germany the pork variant is eaten the most (cost is certainly a factor). Just use pork like an everyday German would do and as you would get in a lot of Restaurants (at some point go and try the "Wiener" though, it tastes even better). Try to get a piece of Oberschale (Englisch top side and google translate says in your language it's "cūkgaļas virspuse") about 1 cm thick.
2. you need to "klopfen" (beat) the meat so it becomes thinner and more tender, you can do that with a pot (like in the video), with the flat side of a cleaver or really anything heavy-ish with a large flat surface. I recommend to put the meat between 2 plastic sheets for that unless you like to scrape bits of meat from your wall. Be careful not to use too much force or you'll tear a hole in the meat, try to beat it evenly so it has the same thickness everywhere. You're aiming for 2-3mm thickness. Don't be alarmed by the size of your Schnitzel ;)
3. season the meat from both sides
4. set up the "Panierstraße" (breading street): one wide recepticle (like eg a soup plate) with flour, one with beaten raw eggs and one with breadcrumbs
5. put the flattened meat in the flour, dust it off, draw it through the egg and let the excess drip off, finally loosely turn it around in the breadcrumbs until you get a completely breaded surface, DO NOT put pressure on the meat while in the breadcrumbs, you don't want to massage them in you just want them to stick to the egg.
6. prepare a pan with oil or better: clarified butter (dzidrināts sviests). It will have to barely not cover your Schnitzel. Heat it to medium heat.
7. Put the Schnitzel in and carefully move your pan in a circular motion to make the fat get over the top while the bottom is cooking. After a few minutes, when the bottom side has browned, flip the Schnitzel and brown the topside while also carefully swirling the pan. If both sides are brown: congratulations, you made a Schnitzel. If your Schnitzel has spots that inflated like little balloons you get extra style points and a "Schnitzel pro" badge of honour.
Oh danke, need to make it as soon as possible!
Schaschlik ❤😊
☺️☺️
you can react to east german cuisne
East german cuisine? Don t get me wrong. Typical east german food like Königsberger Klopse or Eisbein are super tasty. But cuisine? Not really.
But east germany food deserves another reaction. Thats rightg
To the creator her; Keep up your work. Like your reactions ^^
was not able to find it, mb you can provide link?
normale Kartoffel auf die eins
Hallo.. Please can you reacting to... Stefan Raab vs. Will Smith... Please... Please. It's so funny.. Please.
It's 5 min.
Stefan Raab is a German comedian
Hello, ok no problem 😊