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Cuisine Of Austria
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Europe
Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the area's history. The concept of "Central Europe" appeared in the 19th century. Central Europe comprised most of the territories of the Holy Roman Empire and those of the two neighboring kingdoms of Poland and Hungary. Hungary and parts of Poland were later part of the Habsburg monarchy, which also significantly shaped the history of Central Europe. Unlike their Western European (Portugal, Spain et al.) and Eastern European (Russia) counterparts, the Central European nations never had any notable colonies (either overseas or adjacent) due to their inland location and other factors. It has often been argued that one of the contributing causes of both World War I and World War II was Germany's lack of original overseas colonies. After World War ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millirahmstrudel
The milk-cream strudel (Viennese: ''Millirahmstrudel'', German: ''Milchrahmstrudel'') is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce. History 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. A Viennese legend says that ''Franz Stelzer'' (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the ''Millirahmstrudel''. In the story he became a very famous and rich man for that. Ingredients Besides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia ( Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spätzle
Spätzle (or spaetzle; ) is a type of pasta or dumpling made with eggs, typically serving as a side for meat dishes with gravy. Commonly associated with Swabia, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Vojvodina, Slovenia, Alsace, Moselle and South Tyrol. Etymology Spätzle is the Swabian diminutive of ''Spatz'', thus literally "little sparrow". They are also known as Knöpfle (diminutive of button), also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky or Slovenian Vaseršpacli or vodni žličniki. Before the use of mechanical devices, the pasta was shaped by hand or with a spoon, and the results resembled ''Spatzen'' (plural of ''Spatz'', meaning sparrows, sparrow is ''Spatz'' or ''Sperling'' in German; ''Spätzle'' is the diminutive of ''Spatz'', unchanged in plural). ''Knöpfle'' means "small buttons" and describes the compact, round form of the pasta. In everyday language u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (cheese)
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" ''zernyony tvorog'', literally "grainy quark"). Quark is similar to French fromage blanc. It is distinct from Itali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streusel
In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. wisegeek.com, Accessed 8 February 2015 Some modern recipes add and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake. Some baked dishes which have a streusel topping are streuselkuchen, , |
Marillenknödel
Marillenknödel ( cs, meruňkové knedlíky, lit. apricot dumplings) is a pastry common in Austrian (especially Viennese) and Czech cuisine. ''Marillen'' is the Austro-Bavarian term for apricots (most of the German-speaking world uses '' Aprikose'') and this pastry is found predominantly in areas where apricot orchards are common, such as the Wachau and Vinschgau regions. Small dumplings (''Knödel'') are formed from dough, in which cored apricots or mirabelle plums are placed. The dumplings are then boiled in slightly salted water and covered in crispily fried bread crumbs and powdered sugar. The dough is usually made of potato (''Erdapfel''), though also quark (''Topfen'') and choux pastry are used. Today, Marillenknödel are also offered as frozen ready meals. At the Kurt Tichy ice cream parlor in Vienna one can also find Eismarillenknödel, in which the "dough" is made of ice cream and the crumbs are made of a nut and sugar mixture. Ferdinand I of Austria famously ordered Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germknödel
Germknödel ( in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead. It is a culinary specialty of Austria and Bavaria. The dish is served both as a dessert and as a main course. ''Germknödel'' is usually a spherical or bun-shaped dessert. The dessert's main ingredient is a yeast dough with sugar and fat, usually butter, added to the dough. The dumpling is filled with Powidl, a sweet plum jam flavoured with cloves and cinnamon. The dumpling is steamed and then served while still hot with either melted butter or vanilla dessert sauce, and topped with crushed poppy seeds and sugar. Differences between Austrian Germknödel (Germ being the exclusively Austrian word for yeast) and the very similar German and Alsacian dish, Dampfnudel, are that Dampfnudeln are the unfilled varia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compote
Compote or compôte (French for ''mixture'') is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold. History Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word ''compositus'', meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.Thomas Austin, ed. ''Two Fifteenth-Century Cookery-Books''. The Early English Text Society, New York, 1888 (reprinted 1964). During the Renaissance, it was served chilled at the end of dinner. Because it was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
