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The Mirabell firm, based in Grödig near Salzburg, chose the name, "Real Salzburg Mozartkugeln". Bavarian producer Reber opted for "Real Reber Mozartkugeln". In 1996, a dispute between Fürst and a subsidiary of the Swiss food producer Nestlé, which wanted to market "Original Austria Mozartkugeln", was decided in the
The "Original Salzburger Mozartkugeln" of the Confectionary Fürst. In 1884 he opened his own pastry shop, again at Brodgasse 13. In 1890, Paul Fürst created a praline there, consisting of pistachio-marzipan coated with nougat and dark couverture chocolate, and named it "Mozartkugel" after the composer Wolfgang Amadeus Mozart (at that time it was still called "Mozartbonbon").
The first documented strudel recipe was a recipe of a milk-cream strudel (Millirahmstrudel) from 1696 in Vienna, a handwritten recipe at the Viennese City Library.[2] [3]A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt near Vienna, for the invention of the Millirahmstrudel, [4] [5] maintaining that the pastry made him a very famous and rich man.
Polish, Slovak, Slovene, and Hungarian cuisines, while considered Central European cuisines are considerably dissimilar to the Czech and Austrian/German cuisines in the rest of the region. Polish and Slovak cuisine are more influenced by East Slavic cuisines, but still maintain some significant influence from the Germano-Czech cultural sphere.
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Traditional recipes usually involve brushing the log with the egg white left over from the yolk used in the dough. The unbaked log is gently transferred to a sheet pan, left to rest, then baked until golden brown. Other recipes use different washes before baking, or a glaze or icing added after.
4. Chow Mein “Other than rice, noodles are a mainstay in Chinese cooking,” Yinn Low says. “Just like with fried rice, there are endless variations on chow mein.
The kitchen utensils were made by craftsmen. Imperial cuisine can also represent the efforts of the cooking staff who provided the service, civil officials who named the dishes, and protocol officials who drafted the dietary and culinary principles. Chinese imperial cuisine is a valuable part of Chinese traditional cuisine and cultural heritage ...
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