My grandfather emigrated from Holland in 1905, when he was 20 years old. I knew he was from Holland, but I didn't know enough to ask him what kind of food he grew up eating. I'm in south Texas, where it's mostly Tex-Mex food, and just realized there's another cuisine I need to try. Thank you for you channel!
The first frikandellen were made by a butcher in 1954, so a long timer after your grandfather left the Netherlands. The cuisine and diet from the Dutch people changed a lot in all those years. If you are interested to know what your grandfather was eating in your childhood, you have to know where he is from and if he was from a poor or a rich family and from a city or the countryside but basically all the people had their main meal during noon. All the men and children came home to have a warm meal consisting always potatoes and a vegetable, just cooked, if you were lucky with some pork fat and if you were rich with meat as well. Most of the people didn't have money for meat, perhaps a very small piece at sundays. Porridge was also eaten a lot. And in the evening the poor people ate just rye bread, again, if they were lucky with some pork fat and if they had money with a thin slice of cheese or a very thin slice of sausage. Still Dutch people eat thin slices of sausage and cheese on their sandwiches comparing many other countries, just as a habit, not for economical reasons. Only one thing I can tell for sure, your grandfather had the only warm meal of the day during noon and always with boiled potatoes and a boiled vegetable, very plain and simple just with salt. The rich people were more eating French oriented. In the history the Dutch " cuisine" was known as a blend and tasteless cuisine without the use of any spices. People didn't eat as an enjoyment but for filling their stomach. Life was very hard for most of the Dutch people at that time and there was a huge gap between poor and rich.
Whenever I visit my family in The Netherlands, they know my snack routine: 6 Haring with onions, 4 Kroketjes, 4 Frikandel Speciaal, 2 Deep-fried Scholletjes (flounder), and 2 servings of bitterballen. Needless to say, not all at the same time of course but over a period of a few days. Being 2nd Generation Indo, we have our Indonesian rice table made fresh from scratch at home with, of course, Satay from a recipe my Mom got from a vendor when we lived in Dutch New Guinea. Over the years I've managed to make my own kroketjes as well as frikandel but I am always up for other people's recipes so, in that aspect: Thank you for posting yours. In regards to the broth for the kroketjes, the most flavor one was made with a bone broth based on a recipe from Auguste Escoffier because I easily get bored making the same thing over and over again without trying something new.
Here is the brown beef stock I ran into one day and used it for the kroketjes and bitterballen: ua-cam.com/video/QxvQMHf_SKw/v-deo.htmlsi=-KAFC8gUJcnKpk-8
I'm fourth generation Dutch, so I really appreciate your channel! I want to bring back my heritage and learning Dutch recipes is a great start. I loved having Frikandel when I was in Eindhoven. Dank u!
Will make this tonight my husbands favorite thing to eat when we are in Holland, also includes lekker bekjes, loempia’s, patat. For me nassiebalken of bamilappen, croquettes, hema rook worst en dropmen more drop.
Curry, mayo etc bestel ik bij van der Veen in Michigan (the Dutch store) stuk goedkoper! Hopelijk komen er binnenkort weer nieuwe video's, balkenbrij zou geweldig zijn!
Grew up with my Grandmother and Mother Making so many dishes from the Netherlands, (guess that makes me 3rd gen?) A lot of stampot! Slowly preparing boerenkool stamppot as I watch this actually (came across frikandel recipes). Had no idea frikadel existed till 3 hours ago... Edit: Looks even better on a bun! Can't wait. Instructions are good, but, videos are better for something new. Glad I searched, subbed! Dank u wel! One of the few things I still know....😅
Yes!!! Dit recept lijkt tenminste op een echte frikandel 🎉 Na een paar jaar deze niet te hebben gegeten, heeft mijn man er nu enorm zin in, alleen waar wij wonen kennen ze dit niet 😮 Ik heb het volste vertrouwen erin dat deze goed gaan smaken want tot nu toe smaakte alles van jouw yt kanaal overheerlijk 🎉
Are you Dutch natively? You almost have no noticeable accent. I moved to Canada when i was 28. And i crave Frikandellen en kroketten. Ook haring met uitjes hmmm.
It amazed me how some recipe has evolved over centuries. Like how did my ancestor turned this recipe to fried mashed potato and call it ferkedel/perkedel 😅 Thanks for the recipe!
Very nice. Normally Dutchies will simply buy decent premade frikandellen, I never thought about making the actual frikandel myself, it looks delicious!
Well done on making those frikandelle Toine. They look perfect and I'm sure taste delicious as they're home made. Try using gravy browning instead of coffee. I'm positive you will get a better colour. Awesome!
Ah, Toine. Just discovered your channel. I spent 6 months working in Amsterdam in the early 2000s. I remember these snacks well, including frikandel and bitterballen. I also got a taste for shoarma and have been looking for a home cooked recipe for it. It’s the distinct spice mix taste I’m looking for. I have tried several different kebab recipes, but none of them come near to the taste of the Amsterdam version. Would you happen to have a good recipe for shoarma?
Well (for being #1) it competes higgly with a "bereklauw pinda"!! Which is a big meatball sliced (in (3 or) 4 slices), in between these meatball slices we put thick(-ish) yellow onion slices, we frie this and it is served with (Indonesian) peanut sauce.
The main purpose of the ice to bring some moisture into the mass and especially to keep the temperature below ideally 12 degrees Celsius. 12 degrees is already borderline 3-8C is ideal, 14C plus is too much and the mass will start to become grey and anything but nice. It will also start to loose the binding above 14C. So when you start preparing make sure everything is really cold, straight out of the fridge. Any food processor will introduce a lot of heat to the mass, it doesn't really cut the meat, but rather beats it to a pulp. The blades are never sharp enough to really cut. If you have it, use a cutter instead, there are some available for home use with 3-6 liters volume. Enough to make quite a few frikandel. But even in commercial cutters you need to use crushed ice to keep the temp down. As i am only about 35km from the dutch border i have it rather easy to get my frikandel speciaal fix from time to time and it is just delicious and heart warming. And nobody does them like the dutch. Eet smakelijk
I do have a question. What is the traditional recipe for frikendel? I work at a restaurant that makes about 12 sausages in house and we strive to make them as authentically as possible. You mentioned the meat varies. I would love to possibly add this to the menu
a mixture of chicken and pork (and sometimes horse meat) ;) our producers of frikandels use "mechanically recovered meat", what this man made is superior to what you buy in the supermarket, however the spices mainly define taste the frikandel, thats why they tend to use mechanically recovered meat
The first time I made frikandellen myself I didn't have a meat grinder - they came out looking..... well not appetizing at all. the 2nd time it was much better but more like a 'berenklauw' ... still good. For the curry I seriously recommend you try the German Hela brand, it's so much better than Remia in my opinion.
I tried this crap once, paid in a restaurant in Gouda something like 6 bucks... but... this frikandel is not worth a cent! Complete crap made out of all meat that could not be sold. But Dutch people indeed like that crap. It was probably the only dish I regret tasting ))) Hope to forget that decaying taste one day )))
Deze Nederlander woont in Oostenrijk en geniet van je recepten, ook dit recept gaan we binnenkort maken.
My grandfather emigrated from Holland in 1905, when he was 20 years old. I knew he was from Holland, but I didn't know enough to ask him what kind of food he grew up eating. I'm in south Texas, where it's mostly Tex-Mex food, and just realized there's another cuisine I need to try. Thank you for you channel!
The first frikandellen were made by a butcher in 1954, so a long timer after your grandfather left the Netherlands. The cuisine and diet from the Dutch people changed a lot in all those years. If you are interested to know what your grandfather was eating in your childhood, you have to know where he is from and if he was from a poor or a rich family and from a city or the countryside but basically all the people had their main meal during noon. All the men and children came home to have a warm meal consisting always potatoes and a vegetable, just cooked, if you were lucky with some pork fat and if you were rich with meat as well. Most of the people didn't have money for meat, perhaps a very small piece at sundays. Porridge was also eaten a lot. And in the evening the poor people ate just rye bread, again, if they were lucky with some pork fat and if they had money with a thin slice of cheese or a very thin slice of sausage. Still Dutch people eat thin slices of sausage and cheese on their sandwiches comparing many other countries, just as a habit, not for economical reasons. Only one thing I can tell for sure, your grandfather had the only warm meal of the day during noon and always with boiled potatoes and a boiled vegetable, very plain and simple just with salt. The rich people were more eating French oriented. In the history the Dutch " cuisine" was known as a blend and tasteless cuisine without the use of any spices. People didn't eat as an enjoyment but for filling their stomach. Life was very hard for most of the Dutch people at that time and there was a huge gap between poor and rich.
I bet ur grandpapa would enjoy dutch Erwtensoep
Cant wait to try it. My family in the 🇺🇸 needs to know what we grew up on
Awesome
Whenever I visit my family in The Netherlands, they know my snack routine: 6 Haring with onions, 4 Kroketjes, 4 Frikandel Speciaal, 2 Deep-fried Scholletjes (flounder), and 2 servings of bitterballen. Needless to say, not all at the same time of course but over a period of a few days. Being 2nd Generation Indo, we have our Indonesian rice table made fresh from scratch at home with, of course, Satay from a recipe my Mom got from a vendor when we lived in Dutch New Guinea. Over the years I've managed to make my own kroketjes as well as frikandel but I am always up for other people's recipes so, in that aspect: Thank you for posting yours. In regards to the broth for the kroketjes, the most flavor one was made with a bone broth based on a recipe from Auguste Escoffier because I easily get bored making the same thing over and over again without trying something new.
Here is the brown beef stock I ran into one day and used it for the kroketjes and bitterballen: ua-cam.com/video/QxvQMHf_SKw/v-deo.htmlsi=-KAFC8gUJcnKpk-8
I'm fourth generation Dutch, so I really appreciate your channel! I want to bring back my heritage and learning Dutch recipes is a great start. I loved having Frikandel when I was in Eindhoven. Dank u!
Hey Scott, your surname could be straight from The Hobbit. Van den Heuvel / of the Hill ... or Underhill ❤
Heel erg bedankt voor dit recept. Ik ga het zeker proberen.
Perfect! Ik hoop dat u ze lekker vindt.
Will make this tonight my husbands favorite thing to eat when we are in Holland, also includes lekker bekjes, loempia’s, patat. For me nassiebalken of bamilappen, croquettes, hema rook worst en dropmen more drop.
Awesome. I hope he likes them!
yep I fully agree on cutting them in before they go in the fryer :)
It’s the best way, for sure
Deze ga ik maken. Dat zag er lekker uit. Kunt u een keer laten zien hoe je een Tom Poes maakt?
Te gek! Hier is mijn tompouce video ua-cam.com/video/5wnWReRFGIE/v-deo.html
@@ToinesKitchen en daar is mijn toetje, lol. dank u wel 😁
Curry, mayo etc bestel ik bij van der Veen in Michigan (the Dutch store) stuk goedkoper! Hopelijk komen er binnenkort weer nieuwe video's, balkenbrij zou geweldig zijn!
Awesome! Nice instructional video..very well done!
I just moved to the Netherlands and thanks to you i am learning a lot about the delicious snacks there are here! Thanks a lot!!
Enjoy the Netherlands! A lot of good snacks to be had :)
good video man, you have an amazing accent for a dutch person (coming from a dutch person with a bad accent lol) all the best!
Grew up with my Grandmother and Mother Making so many dishes from the Netherlands, (guess that makes me 3rd gen?) A lot of stampot! Slowly preparing boerenkool stamppot as I watch this actually (came across frikandel recipes). Had no idea frikadel existed till 3 hours ago... Edit: Looks even better on a bun! Can't wait.
Instructions are good, but, videos are better for something new. Glad I searched, subbed!
Dank u wel! One of the few things I still know....😅
Yes!!! Dit recept lijkt tenminste op een echte frikandel 🎉
Na een paar jaar deze niet te hebben gegeten, heeft mijn man er nu enorm zin in, alleen waar wij wonen kennen ze dit niet 😮
Ik heb het volste vertrouwen erin dat deze goed gaan smaken want tot nu toe smaakte alles van jouw yt kanaal overheerlijk 🎉
Ben blij om te horen dat je al meerdere dingen gemaakt heb!! Ik krijg ook soms opeens erg zin in frikandellen, en dan maak ik ze maar gelijk!
Are you Dutch natively? You almost have no noticeable accent.
I moved to Canada when i was 28. And i crave Frikandellen en kroketten. Ook haring met uitjes hmmm.
Yeah, born and raised in Utrecht. I’ve been in the States for nearly 30 years
I meed to try this recipe, always.make frikandellen acording to the factory recipe. More easy and much quicker but this looks delicious.
It amazed me how some recipe has evolved over centuries. Like how did my ancestor turned this recipe to fried mashed potato and call it ferkedel/perkedel 😅 Thanks for the recipe!
Any alternative for the smoky umami powder? Can't find it anywhere in the Philippines. Thanks for the great recipe!
Mushroom powder.
Delicious one of my favorites!! Thank you
You’re welcome!
Can i use pork tripe or collagen tripe to do the job befor The fridge? Because i have the stuff to do it
Frikandellen are not encased, so if that's what you were looking to use the tripe for, that is not a step in making frikandellen.
Very nice. Normally Dutchies will simply buy decent premade frikandellen, I never thought about making the actual frikandel myself, it looks delicious!
True. When you live in The Netherlands, there isn’t necessarily a reason to make them yourself. However, in the Us you kinda have no choice
Great video my friend!
Stay connected!🥰
Thanks!!
Well done on making those frikandelle Toine. They look perfect and I'm sure taste delicious as they're home made. Try using gravy browning instead of coffee. I'm positive you will get a better colour. Awesome!
I will give that a try, Thank you!!
Ah, Toine. Just discovered your channel. I spent 6 months working in Amsterdam in the early 2000s. I remember these snacks well, including frikandel and bitterballen.
I also got a taste for shoarma and have been looking for a home cooked recipe for it. It’s the distinct spice mix taste I’m looking for. I have tried several different kebab recipes, but none of them come near to the taste of the Amsterdam version.
Would you happen to have a good recipe for shoarma?
Well (for being #1) it competes higgly with a "bereklauw pinda"!! Which is a big meatball sliced (in (3 or) 4 slices), in between these meatball slices we put thick(-ish) yellow onion slices, we frie this and it is served with (Indonesian) peanut sauce.
@@ArthurvanH0udt I have a Berenklauw video also.
The main purpose of the ice to bring some moisture into the mass and especially to keep the temperature below ideally 12 degrees Celsius. 12 degrees is already borderline 3-8C is ideal, 14C plus is too much and the mass will start to become grey and anything but nice. It will also start to loose the binding above 14C. So when you start preparing make sure everything is really cold, straight out of the fridge. Any food processor will introduce a lot of heat to the mass, it doesn't really cut the meat, but rather beats it to a pulp. The blades are never sharp enough to really cut. If you have it, use a cutter instead, there are some available for home use with 3-6 liters volume. Enough to make quite a few frikandel. But even in commercial cutters you need to use crushed ice to keep the temp down.
As i am only about 35km from the dutch border i have it rather easy to get my frikandel speciaal fix from time to time and it is just delicious and heart warming. And nobody does them like the dutch.
Eet smakelijk
I do have a question. What is the traditional recipe for frikendel? I work at a restaurant that makes about 12 sausages in house and we strive to make them as authentically as possible. You mentioned the meat varies. I would love to possibly add this to the menu
a mixture of chicken and pork (and sometimes horse meat) ;) our producers of frikandels use "mechanically recovered meat", what this man made is superior to what you buy in the supermarket, however the spices mainly define taste the frikandel, thats why they tend to use mechanically recovered meat
Is it possible to make a ontbijtkoek video and also zuurvlees
De Umami blend is niet meer verkrijgbaar op Amazone. Weet jij een goed alternatief?
Ik heb deze ook wel eens gebruikt: amzn.to/3CBkdnK
Zou ik ze ook in de airfryer kunnen bereiden?
Ik heb het zelf nooit gedaan, maar ja, ik denk van wel.
Ja..ik doe de frikandel altijd in de airfryer...ook bamischijf en kroketten kan erin...
What is smoky umami powder?
This is what I use: amzn.to/3pAH5OY
Thanks Toine! I'm excited to make this!
Looks great (erg lekker) but I'm a mayo and ketchup girl :) I totally will make these thank you for sharing this recipe
Hope you enjoy
The first time I made frikandellen myself I didn't have a meat grinder - they came out looking..... well not appetizing at all. the 2nd time it was much better but more like a 'berenklauw' ... still good. For the curry I seriously recommend you try the German Hela brand, it's so much better than Remia in my opinion.
Frikandel or perkedel in Indonesia, colonial heritage food... 😋
I'd like to see the cut side so I can see what it looks tike inside.
Nice apron!
Thanks!
Wat ik mis....zoute haring !
Ik mis de koeien uiers 😂
#CowUddersMjum ❤
it's called: uierboord :: and is eaten a lot in the Rotterdam region !!
Mis de zoute haring ook!
I need ras patat with that frikandel
herlijk sech :)
Lekker Toine,s
Dankjewel!
Pipe a long log LOL
dawg
Not mayonaise. Fritessaus
I tried this crap once, paid in a restaurant in Gouda something like 6 bucks... but... this frikandel is not worth a cent!
Complete crap made out of all meat that could not be sold.
But Dutch people indeed like that crap.
It was probably the only dish I regret tasting )))
Hope to forget that decaying taste one day )))
Do you always have temper tantrums like this? Whiny baby