Crispy fish skin is spectacular. It is achieved by dusting the fish with flour before pan-frying it. This preparation method is called miller-style (‘Müllerinart’ in German). British and American people seem to associate this way of preparing fish with France because this dish is commonly referred to as trout meunière in the English-speaking hemisphere. I don’t know what is particularly French about this preparation method because it is common all over Western Europe. If you […]
Strong flour is wheat flour of superior quality that is suitable to bake airy loaves of bread. Doughs made from strong flour show an increased gas-holding and water-absorption capacity. Strong flour is produced from hard wheat varieties with high protein contents and excellent gluten quality.
Last week, I gave you a recipe for French baguettes. Another type of bread that many people associate with baguettes are sandwich rolls, sometimes also called Cambodian or Vietnamese baguettes. And although these bread rolls look a bit like baguettes (we also call them “Baguettebrötchen” in German), they are not really related to the French original. Yes, shaping and scoring are a bit similar. But the consistency and flavor are very different from a French […]
Chocolate is mostly used for coating confectionery products. It’s delicious. You dip a sugary product in dark chocolate and that gives you a crisp crust with shiny brown color. If you use dark chocolate, the bitterness nicely compliments the sweetness of the candy. But chocolate can not only be used for coating. You can also find it in the center of a praline or candy bar. That’s why I have three different recipes for you […]
It might seem a little weird for you to find a recipe for French baguettes on a German food blog. But let me tell you: German people love baguettes and they are insanely popular here. I would pick a French baguette over a plain breakfast bread roll any day. There’s almost no German bakery where you can’t find baguettes on the menu. It’s a standard item that every bakery has to offer. A visual guide […]
A lot of candy bars and other confectionery products are coated with chocolate. The problem with chocolate is that you cannot simply melt it in a pot and then dip your candy in it. We need to temper a chocolate mass every time we melt it to obtain the right crystal structure. Firm chocolate consists of about 80 percent crystalline fat and 20 percent liquid fat. You can produce softer chocolate by increasing the liquid […]
Few German dishes are simpler or more humble than potatoes with flaxseed oil and quark. It takes less than 30 minutes to prepare but it always tastes delicious and filling. It’s a former poor man’s food from the Eastern parts of Germany that has gotten popular all around Germany mainly because flaxseed oil and quark are considered health foods nowadays. Flaxseed oil is full of omega-3 fatty acids which most Germans don’t get enough of […]
The gummy bear is a German invention. It was first produced in the year 1922 by the German company Haribo. However, it is not a healthy treat as some people might think. Industry-style gummy bears are based on sugar syrup rather than fruit juice that is thickened with gelatin. How convenient that we can make healthy gummy bears at home. I have tons of apple juice from our apples. So today, I will introduce you […]
Last week, I’ve given you a recipe for Swabian semolina soup noodles. There is no better way to enjoy them than in a piping hot bowl of German chicken soup. A long time ago, I had already published a recipe for chicken noodle soup. This one was meant to be a way to use up leftover chicken from cooking chicken broth. The recipe that I am showing you today is not too different from my […]
Fondant and rock sugar are both crystalline candies. And they are a great way for anyone to understand and observe the principles of crystallization. Seriously, this is a great teaching lesson for school children and any interested adult. If you’ve read my post about the theory of candy crystallization, then consider this the practical course. Fondant gets crystallized quickly at a temperature when the rate of crystal nucleation is maximal. Rock sugar, on the other […]
