pep.
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Posts posted by pep.
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3 minutes ago, CanadianHomeChef said:
Actually upon closer inspection, I noticed this near the Center part of the backside. I’m assuming the gasket is supposed to be all one piece.
I don't know this specific model, but gaskets are basically long silicon strips that are pushed into a seam. At one point, the two ends do have to come together.
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1 minute ago, Shelby said:
Then that's how it will be
Thank you!
I would suggest clarified butter to prevent the solids from burning.
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2 minutes ago, BonVivant said:
Might check out this place when I go to Vienna. Want to try a properly made Schnitzel at the source.
I haven't been there myself, so I can't anything about the quality of the Schnitzel, but they use all the proper ingredients. (It's a bit too tourist-y for my tastes. The original restaurant of the same name was destroyed in 1945 and the new Meissl & Schadn opened six months ago.)
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2 hours ago, boudin noir said:
Most of the recipes I've seen for schnitzels of all sorts of meat have called for pounding to appropriate thickness. I've had restaurant schnitzels that are thinner than 1/4 inch. I guess they might have slicing machines that can slice that thin, but then why do the recipes call for pounding if it is ineffectual.
Traditional recipes here include both steps, butterflying and pounding. However, nowadays there is (mostly) a consensus that anything but a relatively light pounding is detrimental to meat texture and juiciness.
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7 minutes ago, boudin noir said:
My problem with schnitzel is thickness. I start with thin ( 1/4 inch ) pork chops. I then pound them down to about 1/8 inch. I flour, egg, bread crumb and fry. They quickly thicken back to their previous thickness as they cook. How do I prevent this?
You could try butterflying the chops instead of pounding them.
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19 minutes ago, Tropicalsenior said:
BTY, I wonder how my marinara sauce would be with schnitzel? Could I still call it schnitzel?
Sure. Schnitzel is just the particular cut of meat (lean meat, thinly cut, possibly butterflied).
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9 minutes ago, Duvel said:
Yes, they are - at least on "my menu" (as stated) and pretty much every German household and restaurant.
While it may very well be the case for your menu, it's certainly not true for all of Germany. There is a lot of regional variation (much more than Austrians talking about German cuisine usually credit). Just look at the recipes/pictures on Chefkoch.de or at the East German Jägerschnitzel made of breaded sliced sausage.
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On 10.2.2018 at 11:27 PM, David Ross said:
I was going through some of my cookbooks this morning as a reference point for my first offering of our cook-off when I came upon what I think is a bit of a different schnitzel recipe. From the cookbook "My Alpine Cookbook, Hans Gerlach" is the "K.u.k Schnitzel." The cookbook doesn't give a direct definition of "K.u.k" but talks about traditional Austrian dishes like saftbraten covered in a sauce. So I think this is one of the schnitzels covered in sauce. In searching further I found that "K.u.k" is most likely a reference to the Austro-Hungarian Army, 1867-1918.
"k.u.k." means "kaiserlich und königlich" (imperial and royal), refering to the institutions of Austria-Hungary as a whole instead of either of the two parts (the Austrian lands being the Kaisertum Österreich (the Austrian Empire), whereas Hungarian parts where known as the Länder der Heiligen Ungarischen Stephanskrone (the Lands of the Sacred Hungarian Crown of St. Stephen). To confuse things "k.k.", i.e. "kaiserlich-königlich", was used as well, for institutions in the Austrian half (because the emperor was also King of Bohemia and a few lesser kingdoms). This is all post-1867, BTW. Before that, the empire was a unitary state.
As for the recipe itself, I'd assume the name is something invented by Gerlach, as I've never heard of that term before.
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17 hours ago, AlaMoi said:
there's only a few billion variations on "authentic" schnitzel. if you're in Austria, go one block down and you'll find a different "authentic" prep - the dish is so old not sure the 'original' can be documented there's a rumor the technique actually came from Italy, which has similar preps.
There is a classical preparation that's fairly well documented in the literature (e.g. Franz Maier-Bruck's Die österreichische Küche).
Regarding the theory that field marshall Radetzky brought back the Wiener Schnitzel from one of his campaigns in Italy, that has been pretty thoroughly debunked by Heinz Pohl (German only, sorry). It's a fairly newish invention, arising only in the late 19th century. The name Wiener Schnitzel is probably after the older Wiener Backhendl (Viennese fried chicken) with which it shares the breading technique.
Traditional side dishes for the Wiener Schnitzel are either cucumber or potato salad, although buttered potatoes with parsley are also sort-of OK. A lemon wedge is mandatory, fried parsley an optional garnish. Outside of Vienna, especially the farther west you go, you will be served Preiselbeermarmelade (a fruit akin to cranberries) and maybe even rice. While these may be minor heresies, you will never, ever be served any kind of sauce with your Wiener Schnitzel in Austria.
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As a native Austrian, I've got some comments here.
On 9.2.2018 at 3:30 PM, Duvel said:Jägerschnitzel: mushroom cream sauce
Zigeunerschnitzel: pickled pepper and onions sauce
Rahmschnitzel: cream sauce
These three are normally not breaded.
On 9.2.2018 at 3:30 PM, Duvel said:Kochkäseschnizel: cheese-bechamel sauce
Holsteiner Schnitzel: fried or poached egg and roasted onions
Spreewälder Schnitzel: horseradish sauce and pickled cucumber
These three (with the partial exception of Holsteiner Schnitzel, which historically was breaded and is not nowadays) are indeed breaded and sauced. (As an Austrian, I've very strong feelings about the kind of people who would do such a thing ... let's just say there's a reason we don't think much of German cuisine ;-) )
On 9.2.2018 at 3:30 PM, Duvel said:Elsässer Schnitzel: creme fraiche with bacon and onions
Not breaded as far as I've seen on the internet.
On 9.2.2018 at 3:30 PM, Duvel said:Schnitzel Hawaii: pineapple and baked cheese
A recipe based on the 50s invention of Toast Hawaii, not breaded in my cook books from the era.
On 9.2.2018 at 3:30 PM, Duvel said:In Germany, the sauce defines the Schnitzel
Yes and no. First of all, not everything called "Schnitzel" is breaded and fried. Secondly, culinary speaking, Germany is not a unified country at all. Thirdly, while you will certainly find people (and maybe even restaurants) that make a Jägerschnitzel by making a Wiener Schnitzel and slopping a can of mushrooms over it, that's not the classical recipe at all.
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4 hours ago, whenric said:
stock = fail city. 400cc chicken stock from freezer (real, from carcass), thawed, de-fatted. 100cc H2O + 1g telephone brand agar, hydrated 5min in microwave. Allowed to gel together at room temp (maybe the agar will gel but the gelatin won't?). Put it in spinzall last night, fell asleep (spinzall in garage, temp 50s F. Woke up this AM, spun again. No puck at all. Sucker wanted to clear, but couldn't. Cloudy gel suspended in clear gel, no puck at all. Maybe if I kept it warmer? Maybe if I hadn't fallen asleep last night after first spin and let it sit in cool garage overnight?
Not sure how filtration with agar in conjunction with gelatin would work. As far as I understand agar filtration, it works by exploiting syneresis, i.e. the "sweating" of the liquid phase from the agar gel. Gelatin, especially at temperatures below 37 °C, would mostly prevent that effect (by binding more water). Also, even if syneresis occurs in these conditions, the yield would probably be low and the body (gelatin) be lost from the stock.
I'm not sure if the technique is useful at all for clarifying gelatinous stocks, but if so, you'd probably have to keep the liquid between the melting points of gelatin and agar.
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13 minutes ago, btbyrd said:
Food Saver bags don't work with the VP112S, as far as I can tell. (I have the "non-s" VP-112 and it doesn't use them.) The VacmasterFresh site and the first few vendor descriptions I looked at only mention using chamber vacuum bags. The waffling/channels on the FS bags gets in the way of a proper seal.
Unless that unit has really crappy seal bars, I doubt that. The "waffled" bags probably don't get mentioned because they are more expensive and being able to use chamber vacuum bags is a "feature" that can be promoted.
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Unfortunately, all the PDFs are gone as of a few days ago
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TG is transglutaminase AKA "meat glue". Activa GS is a mixture of TG with gelatin, used for slurry applications.
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meat "juices". that's what I said... water and blood <g>
There generally is no blood in slaughtered meat. Removing it is one of the objectives during the process.
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Thanks for the feedback. I would do 2 hours next time to get pasteurization.
My concern about those red-liquid (blood) is that it might affect the flavor, like marinated in blood!
Going to sear them this afternoon though, finger crossed
Unless your duck was strangled, it is highly doubtful that there is any non-negligible amount of blood left in that breast meat after slaughtering. Those are simply meat juices lost due to cooking.
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I've recently had infused watermelon in the (0 °C) fridge for about a week, still tasted fine. Maybe a bit less snappy than on the first day, but certainly not mushy or anything. Cucumbers are probably more delicate. I would not worry much about the pineapple.
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My grandmother is from Vienna, and I can assure you that she will attest to the fact that Linzer Tortes do not (or at least should not) contain Almonds.
Just roasted hazelnuts and pecans. Also, raspberry jam is perfectly suitable.
I can assure you that any recipe for Linzer Torte with pecan nuts has been thoroughly americanized. Historically, Linzer Torte was made exclusively with almonds, while in recent years (the last century or so) hazelnuts have started to partially replace the almonds.
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There shouldn't be any baking powder in a Linzer Torte recipe as it consists of Mürbteig (shortcrust pastry). If you read a bit of German, there is a lot of information on the history of the ingredients on the registry of traditional foods of the Austrian ministry of agriculture. I can look up some traditional recipes when I get home.
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Fine question. I've not found a better English explanation of the court ruling. I really don't understand the implications to photographers, unless in Germany it is infringement to photograph a sculpture protected by copyright. If the composition on the plate is protectable, it is more like a sculpture than anything else... if sculptures are protected from photographers, then it makes some sense. I do wonder how they deal with the artist's "moral rights" to prevent destruction or defacement of a sculpture in an edible medium.
There is no court ruling regarding food nor recipes. There was a ruling that basically said work of applied art ("Angewandte Kunst", not sure if there is a legal term for that in English) was afforded similar protection to one of the fine arts. Previously, there were very different thresholds of originality ("Schöpfungshöhe"). AFAIK the current slew of articles on the topic is purely a media bubble (everyone is writing about it because it must be important because everyone is writing about it).
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Is there any culinary worth to things like zucchini "noodles"? Especially with large zucchini, I've find it difficult to imagine the "pasta" tastes like much. Or is it just about the presentation?
(BTW: I assume everyone on this thread has listened to Dave Arnold's Veggetti dialogues? ;-)
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So he doesn't like induction, and needs to pop its bubble. Good luck with that, but you're sorta kicking it while it is already down. What market share does it have anyway that incites such a desire to knock it down a few notches?
Over here in Austria, electric ranges are the norm (except in Vienna where a significant number of people still have gas lines in there homes). While I haven't been able to find able to find current numbers, 44 percent of glass-top electric ranges sold in 2013 where of the induction type. Now that is a qualified number, but I assure you that no-one in there right mind installs the old cast-iron electric ranges in a new kitchen, so we are still talking about a total marketshare of over 30 percent (and rising).
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Let me count the ways
The recipes are untrustworthy
The meal plans are largely mundane
Cheese burger and potato chips?
The meals bring to mind a boarding house not a world class restaurant
Well, it's based on staff meals, not el Bulli menus. So yes, if one expects the latter, there is certainly a disconnect between that expectation an what the book delivers. As for the recipes being unreliable, I can't really comments as I've only done a few of them (or rather: some of their components - I generally don't cook full menus from any cookbook). However, I wonder if there might have been a problem with measurement conversions?
This is my opinion. And you are certainly just as entitled to yours.
I was not questioning your opinion, just interested in the reasons behind it.
Chamber Vacuum Sealers, 2014–
in Kitchen Consumer
Posted
Texture or no texture should not matter in a chamber vacuum machine. What problems do you experience with the textured bags, @Shelby?