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Jägerschnitzel
Jägerschnitzel (German for 'hunter's cutlet', in French ) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and noodles. Classic preparation To prepare jägerschnitzel in the classic way, an unbreaded veal cutlet is first roasted in butter. The sauce is made of shallots soaked in white wine and cooked in a tomato sauce, and mixed with sliced champignons, chanterelles and morels. A variation of the dish is a shortly roasted pork cutlet in sour cream topped with fried onions, chanterelles and bell pepper. A common variety of jägerschnitzel consists of a breaded pork cutlet with a dark mushroom cream sauce. It is usually served with french fries, noodles or rice. Jägerschnitzel from jagdwurst To prepare jägerschnitzel from jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jägerschnitzel
Jägerschnitzel (German for 'hunter's cutlet', in French ) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and noodles. Classic preparation To prepare jägerschnitzel in the classic way, an unbreaded veal cutlet is first roasted in butter. The sauce is made of shallots soaked in white wine and cooked in a tomato sauce, and mixed with sliced champignons, chanterelles and morels. A variation of the dish is a shortly roasted pork cutlet in sour cream topped with fried onions, chanterelles and bell pepper. A common variety of jägerschnitzel consists of a breaded pork cutlet with a dark mushroom cream sauce. It is usually served with french fries, noodles or rice. Jägerschnitzel from jagdwurst To prepare jägerschnitzel from jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jägerschnitzel DDR
Jägerschnitzel (German for 'hunter's cutlet', in French ) is a German dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and noodles. Classic preparation To prepare jägerschnitzel in the classic way, an unbreaded veal cutlet is first roasted in butter. The sauce is made of shallots soaked in white wine and cooked in a tomato sauce, and mixed with sliced champignons, chanterelles and morels. A variation of the dish is a shortly roasted pork cutlet in sour cream topped with fried onions, chanterelles and bell pepper. A common variety of jägerschnitzel consists of a breaded pork cutlet with a dark mushroom cream sauce. It is usually served with french fries, noodles or rice. Jägerschnitzel from jagdwurst To prepare jägerschnitzel from jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schnitzel
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish ''escalope'' in France and Spain, ''tonkatsu'' in Japan, ''cotoletta'' in Italy, ''kotlet schabowy'' in Poland, ''milanesa'' in Argentina, ''chuleta valluna'' in Colombia, and chicken-fried steak and pork tenderloin of the United States. Etymology The German word ( gmh, snitzel) is a diminutive of , 'slice'. The name '' Wiener schnitzel'' is first attested in 1845. ''Wiener schnitzel'' is a popular Viennese dish made of veal and traditionally garnished with a slice of lemon and either potato salad or potatoes with parsley and butter. In Austria and Germany, must be made of veal. When other meats are used, it can be called ("Viennese schnitzel of pig/turkey/chicken") or ("Sch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jagdwurst
''Jagdwurst'' (literally ''hunting sausage'') is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly. Some recipes also include beef. The meat is usually seasoned with salt and flavoured with spices such as green peppercorns, Mace (spice), mace, ginger and coriander. North German styles of ''Jagdwurst'' often contain mustard seeds, and in the Southern Germany, south, pistachio pieces are a common ingredient. ''Jagdwurst'' can be eaten cold, for example in sandwiches, or hot, sometimes cut into soup and other hot dishes. In eastern Germany, fried, sliced ''Jagdwurst'', often coated in breadcrumbs, is termed . The dish is essentially a lower-budget schnitzel conceived in harder times and popular in the East Germany, German Democratic Republic, using sausage instead of lean meat due to its lower price and higher availability. The more traditional, common preparation of jägerschnitzel comprises an escalope of lean pork or ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Onion
Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes. Sautéed onions Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion, which may brown some from a Maillard reaction, depending on the length of cooking and the temperature. The Philadelphia cheesesteak is a hot sandwich commonly served with sautéed onions, and they are half of the dish called liver and onions. In the Middle East, mujaddara is a dish made of lentils and rice topped with fried onions. In Indian cuisine, fried onions are one of the key ingredients for the rice dish called biryani. Crisp fried onions If the much higher temperature, immersive, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. Crispy deep fried onions are called " French fried onions" in Southern cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum
''Capsicum'' () is a genus of flowering plants in the Solanum, nightshade family Solanaceae, native to Americas, the Americas, cultivated worldwide for their chili pepper or bell pepper fruit. Etymology and names The generic name may come from Latin language, Latin , meaning 'box', presumably alluding to the pods; or possibly from the Greek language, Greek word , 'to gulp'. The name "pepper" comes from the similarity of piquance (spiciness or "heat") of the flavor to that of black pepper, ''Piper (genus), Piper nigrum'', although there is no botanical relationship with it or with Sichuan pepper. The original term, ''chilli'' (now ''chile'' in Mexico) came from the Nahuatl word ''chīlli'', denoting a larger ''Capsicum'' variety Mesoamerican agriculture, cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca. Different varieties were cultivated in South America, where they are known as ''ajíes'' (singular ''ají''), from the Quechu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantharellus Cibarius
''Cantharellus cibarius'' (Latin: ''cantharellus'', "chanterelle"; ''cibarius'', "culinary") is a species of golden chanterelle mushroom in the genus ''Cantharellus''. It is also known as girolle (or ''girole''). It grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests. Due to its characteristic color and shape, it is easy to distinguish from mushrooms with potential toxicity that discourage human consumption. A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution. Chanterelles are used in many culinary dishes, and can be preserved by either drying or freezing. An oven should not be used when drying it because can result in the mushroom becoming bitter. Taxonomy At one time, all yellow or golden chanterelles in North America had been classified as ''Cantharellus cibarius''. Using DNA analysis, they have since been shown to be a group of related s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf life th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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