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Don´t get fooled. It is incorrect, that these dishes are mostly served at special events. These dishes are very common consumed and served daily. There might be a lot of RU-vid users who don´t - but for most of german people it is very usual.
These are all completely normal dishes, even if some of them are served on the table on Sundays. In Germany, there is something called the dish of the day for lunch in restaurants. This is called “regular meal.” That has something to do with German pub culture. There is also something like a “regulars’ table”. There people sitting there, are mostly guys, who always and almost exclusively and often go to this pub, the so-called “regulars”. The “regular meal” is a cheaper option at lunchtime, in contrast to the rest of the lunch menu, and of course especially, at a price, in the evening. That can be a difference of 4 or 5 euros... However, this regulars' table culture has changed in the last 30 or 40 years, but can now almost only be found in the countryside and in smaller towns. However, the “regular meal” has remained...
Well i can tell you that in Austria it´s a sakrileg to put sauce on your schnitzel, but the rest is verry common here too. Thanks for the video, have a nice one. 🙂
Leberkäse is quite different from ham. It has a very soft and tender consistency and it also tastes different than ham. The meat is minced to a sort of paste before baking it, kind of like the meat paste that's used for making sausages. So Leberkäse is closer to sausages than to ham.
I also like chicken liver with smashed potatoes, a classic German dish. Recipe: Cut chicken liver into handy pieces, frie them in butter, give more butter to it, than a few spoonfuls of flour for binding and roast it as roux. Deglaze with chicken broth (if necessary, instant) and add a generous amount of cream (+ salt and pepper). Cook peeled potatoes soft, smash them and give good amounts of milk and butter to them. Season with good salt and a touch of nutmeg.
You can get every meal in all of Germany, not only in the areas she said. The areas are only where those meals originated. Most of these meals are not daily stuff, but more something like a Sunday roast, because it takes time to make it and in most families both parents have to work and no time for time expensive meals.
Man, I was laughing a bit... We surely do have nice recipes for wild animals, but cows were domesticated thousands of years ago. Anyways, I love your videos! You're part of my morning coffee routine 😄 Oh, and my family cooks like that on special occasions... I do it more often, just for fun.
Of course, the Fondue pot is on the table! That is the very idea behind a Fondue! You get one or two pots of heated oil on a flame to near boiling temperature and everyone sits around and dips all kinds of meats into the oil with long spikey forks until it is cooked and then it is eaten with a variety of sauces and bread or boiled potatoes, all sorts of Tapas, Olives, Peppers, etc. The same concept applies to Raclette, where everyone has his/her won little pan that they fill with all kinds of goodies and top them off with Raclette cheese and broil it on a table device. Fondue and Raclette are very sociable dishes that you have over the course of hours, filled with great conversation and lots of fun trying out different meat, sauce, cheese etc. combinations… It is also great for the hosts as it requires little preparation and one can always be inventive and come up with new recipes for sauces (of which one should have at least four or five). In my family, we usually did fondue with an assortment of beef, pork, and chicken…
Rouladen (rolled beef) is my family's favorite since generations. At least here in the Rhineland we don't cook these meals on a regular daily basis. It's more considered something special for sundays, birthdays or holidays in general.
I totally agree. Most of the dishes are for celebrations of any kind. They are traditional and take a lot of afford and time to make. The everyday cuisine is less time consuming. Exception are simple ones like the meat balls. We have them in different shapes round as a sphere/ball (most tiny as filler for soups), the shown disc form (flattened) is the standard. And as big meat loaf baked in the oven. The other shown meat loaf (Leber-/Fleischkäse = liver or meat cheese) is basically the same but the meat is far more minced to mush/slurry and contains Nitrite pickling salt. You can make it at home but is a staple of Southern Germany like Bavaria. You usually buy it pre-cooked and warm it up by frying, baking or grilling - it depends if you want it smooth or crunchy. It is eaten as a snack in a bread roll or as full meal with pan-fried potatoes and other sides. Meat cheese is per definition considered a sausage but baked in shape of a bread loaf.
Was? Wie kommst Du denn darauf? Bitte nicht von Dir selber auf andere schließen. Bei uns kommen solche Gerichte mindestens 1x pro Woche auf den Tisch - mindestens. Und ... - nachdem die Preise in Restaurants doch recht deutlich angestiegen sind - eher öfter.
As a kid, i helped my mom every saturday to prepare the sunday meal, so i learned cooking and i can assure you, these meals are all very easy to prepare. You really should try some of the german meat recieves for yourself, u would amazed how easy it is.
Beef roulades 4 large beef rolls, 250 g minced meat, 2 onions, mustard extra spicy, 1 egg, salt, pepper, 500 ml water, 2 tsp flour, some margarine Preparation Spread the roulade with the mustard over the entire inner surface, salt and pepper. Season chopped, mix with egg, salt, pepper and onions and put in small portions on the roulades. Roll everything up, and secure it with meat skewers. Leave out fat and fry the roulades sharply on all sides. Sweat 1 diced onion briefly and deglaze everything with water. On a low flame approx. Let it simmer for 1 1/2 hours. Then remove the roulades, bring the sauce to the boil briefly and carefully mix the flour mixed with a little water to a porridge-like mass with a whisk. If the sauce is thickened, remove from the heat immediately and add the roulades again. Then let it steep another 20 minutes on a low flame in the sauce. Season with salt and pepper Served with boiled potatoes and bean salad
Not only we use the whole cow, we destine each part of the cow to certain meals. And the parts that aren't considered 'eatable' by us, we cook up and make Gummibärchen.😂😂
For the Sour Roast: The original Rheinland recipe stands out due to one major difference: Rheinischer Sauerbraten is traditionally prepared with horse meat. Would you have known? Nowadays, however, beef is often used instead, and more rarely pork, Deer or rabbit. Only a few restaurants in Cologne and the surrounding area still serve horse Sauerbraten.^^
Another fact, especially in Rheinland working horses were used for this dish. They had worked all their life in coal mines and other industries, and then they had a second usage. Bathing the meat in vinegar has two desireable effects: - preservation of the meat - making the meat tender As the horses worked all their life they had very little fat, so their meat got hard when cooked the normal way.
With the exception of sour roast (in my family we don't like meat tasting sour - because normally if meat tastes sour it is gone bad), I cook every of these dishes once in a while. They aren't that hard to prepare. I love to eat since I was a child and have watched my mum when she cooked, so I learned it that way. Although I work day- and nightshift (Police Officer) I try to cook as often as possible. My family loves it... 🙂
Roulades can actually be made by anyone who can cook halfway. You can't go too far wrong with this, except when buying the meat. Flatten a little, season with salt and pepper, brush with mustard and then the filling comes in. The roulade is filled slightly differently depending on the area and taste. Usually with bacon and onions, many add a little sour cucumber, but this is not absolutely necessary if you don't like cucumbers. The roulade is closed with a staple, or a needle, or wrapped with sewing thread and then seared. It is then slowly stewed so that it is tender as butter. Look at "Chefkoch" or other German cooking sites, there are thousands of recipes for "Rinderrouladen". With a translator it is not a big problem to cook the recipe, you just have to find a butcher who cuts you the right pieces of meat.
The closest thing to Leberkäse in the USA is something like a baked Baloney. The crust is important and it’s a common snack in a Brötchen or as a simple meal with potato side dishes and fried eggs. I cook something like the presented meals 2 times a week. Other food from all over the world wants to be cooked too😊.
In Ostfriesland (The world's tea capital from the North-Germany video!), we have two traditional meat dishes. One is "Sniertjebraten" which are several big chunks of pork or beef simmered over several hours. It's very soft and traditionally eaten with red cabbage and boiled potatos. The other one is "Pökelfleisch" (pickled meat) which is a maritime tradition. The sailors preserved meat in salt which gave it a distinctive taste and look. This dish is served with potatoes, various vegetables and a horseraddish sauce.
8:30 Leberkäse (direct translation liver cheese, but actually it comes from old German "laib" and "kas", which mean "loaf" and "case" respectively, so it is a meat loaf baked in a case). It is ABSOLUTELY NOT HAM! Both the texture and taste are nothing like ham. Think extremely finely minced sausage meat instead, like hot dog meat.
There are many dishes handmade, but the meat balls were industrial manfactured not original german meat ball ! . Only meat ,onions, egg, an old roll layed for 1 h in milk, salt and pepper and then mixed all together and formed with hands - they look total different to the meat balls shown in that video
Everyone in my family and friends cook daily with fresh ingredients. Much is based on different types of meat, which are prepared regionally differently. However, the "German cuisine" is very international, as the best dishes from Europe and also internationally/worldwide have been and are taken over and are therefore cooked for every taste. I taught my sons how to cook and bake.
We ate Wild Hunted ...sure Deer, Wildhoggs, and thats it...but beneth as normally Pig and Cow we also eat Horses.... Especially Horse Sausages...such a mild Flavor...imagine Sausage meat is Melting on your Tounge when it touches your Mouth...Delicious.hmmmmm
The aurochs, as an original genus of cattle, has been domesticated and further bred in what is now Germany for 9,000 years to become today's cattle breeds.
Yeah sure, it says traditional meat dishes and this guy asks if people actually cook like this or if it's only for RU-vid... I tried to like him, but the ignorant comments like claiming that a native German speaker pronounced a word wrong are just ugh.
I love all the food but no liver, everything else is delicious, on leberkäs belongs a sweet mustard, it is not meat, it is something else, and they missed one of the best, pork knockle, grilled,
I like your content very much. But this time youre looking very good. Your beard is well styled and not looking like a psychokiller. Go ahead this way and i enjoy your vids much more. Thank you an greetings from the left niederrhein.
