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Sauerbraten can be made with many different kinds of roasting meat. Tougher, less expensive cuts of meat are used—typically a rump roast or bottom round of beef. Venison or other game is often prepared as sauerbraten as the spices and vinegar take away the gamey taste of the meat. [8]
It is usually cooked like a porridge with water and milk with various ingredients. Sauerbraten: Main course A vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef. Filderkraut Side dish A finely cut pointed white cabbage that has been fermented by various lactic acid bacteria. Spätzle: Pasta
A typical meal is Sächsischer Sauerbraten. Also much freshwater fish is used in Saxon cuisine, particularly carp and trout as is the case throughout Central and Eastern Europe. The rich history of the region did and still does influence the cuisine.
Schweinshaxn and Obatzda in a beer garden. Bavarian cuisine is a style of cooking from Bavaria, Germany.Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour.
These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the Glamorgan sausage rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to ...
It is not correct that "Sauerbraten is most traditionally eaten with beer". The cited source is a book about beer - of course they would say that. But as someone who has grown up eating Sauerbraten (in the Saarland), I can attest that it is not correct. Unfortunately I do not have any German cookbooks or similar sources at hand to prove this.
Each slice is dipped into beaten eggs, seasoned with salt, and other ingredients according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.
As an explanation of why unusual meats would taste more like chicken than common alternatives such as beef or pork, different possibilities have been offered.One idea is that chicken is seen as having a more neutral taste compared to other meats because fat contributes more flavor than muscle (especially in the case of a lean cut such as a skinless chicken breast), making it a generic choice ...