German Cooking Today

by Unknown

  Tarragon

  Bushy perennial with branching stems and narrow, oblong, deep green, smooth leaves and whitish flowers, grouped in umbels. Recommended with: soups, sauces, salads, fish, white meat and poultry, vegetables, curd cheese and egg-based dishes.

  Thyme

  Small grey-green leaves with violet-pink flowers. Used to flavour: meat, poultry, game, minced meat, spicy salads, pulses, vegetables, rice and herb vinegar.

  Spices

  Tips

  • If possible always buy spices that have not been ground and only grind them just before using (using a peppermill, nutmeg grater, pestle and mortar, etc.).

  This will help them maintain their full aroma.

  • Only buy ground spices in small amounts and store them separately in wellsealed containers, protected from the light.

  • Avoid storing in damp conditions, in which spices will become lumpy and go bad.

  • Do not add to hot fat because many spices, such as paprika, become bitter and burn.

  More about spices

  Allspice

  Round, red to dark-brown berries picked before they have ripened. Used dried, whole or ground, to flavour game and marinades.

  Bay leaves

  The dried leaves of the bay tree, used to flavour marinades, game, cabbage and pulses.

  Caraway

  Used in the form of seeds, whole or ground, to flavour cabbage, potatoes, minced meat, bread and curd cheese dishes.

  Cinnamon

  The dried inner bark of the cinnamon tree. The most important varieties are Ceylon cinnamon (delicately spicy) and Cassia cinnamon (more pungently spicy).

  Cloves

  Dried flower buds that are used whole or ground to flavour sauerbraten (braised beef marinated in herbs and vinegar), rice, millet, game, stewed fruit, confectionery and mulled wine.

  Cumin

  Crescent-shaped seeds that are used whole or ground. Sharper than caraway with an oriental touch. Used to flavour aubergines and curries.

  Curry powder

  This is a combination of some 12–15 spices used to flavour rice-based dishes, poultry, fish and sauces.

  Ginger

  Bulbous rootstock that can be used fresh or dried (ground) to flavour poultry, roast lamb, sweet-and-sour preserved fruit, desserts and confectionery.

  Juniper berries

  Violet-coloured berries of the juniper bush, used to flavour marinades, game, meat, fish, cabbage.

  Mace

  The dried and ground seed case of nutmeg, used like nutmeg.

  Nutmeg

  The fruit of the evergreen nutmeg tree, used to flavour stewed apples, creamed potatoes, vegetables and eggbased dishes.

  Paprika

  The dried, ground pods from special varieties of pepper which may be either sweet or hot.

  Pepper

  The round fruits of the pepper bush. The colour ranges from green, to red, black and yellowish-white. Black pepper is spicy and less ripe than mild white pepper. Green peppercorns are also available in brine.

  Pink pepper berries

  Used in the same way as pepper but whole. They have a sweetish-sharp juniper-like taste and are used to flavour fish and meat-based dishes.

  Saffron

  The dried stigmas of a variety of crocus, sold whole or ground. Because of the labour-intensive process of harvesting, it is very expensive. It is sold in sachets containing 0.02 g. It is a mild, slightly bitter-sweet spice that colours food a strong yellow.

  Vanilla

  The part mainly used is the pulp scooped out of the pod, but the opened, hollowed out pod itself can also be added and removed before serving. Vanilla is used in sweet dishes.

  Size of servings

  Here are a few guidelines of the sizes of one serving.

  Starter:

  150–250 ml/5–8 fl oz (5⁄8–1 cup) (finished dish)

  Main course:

  Soup: 375–500 ml/12–16 fl oz (11⁄2–2 cups) (finished dish)

  Thick soups: 500–600ml/ 16–20 fl oz (2–21⁄4 cups) (finished dish)

  Baked dishes: 500–600 g/ 18 oz–11⁄4 lb (finished dish)

  Meat without bones: about 150 g/5 oz (uncooked)

  Meat with bones: about 200 g/7 oz ( uncooked)

  Fish fillet: 150–200 g/5–7oz (uncooked)

  Fish, whole: 200–300 g/ 7–10 oz (uncooked)

  Pasta: 100–125 g/31⁄2–41⁄2 oz (uncooked)

  Side dishes:

  Sauce: about 100 ml/31⁄2 fl oz (1⁄2 cup) (finished dish)

  Vegetables: about 200 g/7 oz (washed)

  Salad: 40–50 g/11⁄2–2 oz (prepared)

  Potatoes: about 200 g/7 oz (prepared)

  Rice, millet, pearl barley etc.: 50–75 g/2–3 oz (uncooked)

  Pasta: 60–80 g/2–3 oz (uncooked).

  Side dishes:

  Fruit salad: 150–200 g/5–7 oz (prepared dish)

  Stewed fruit: 100–150 g/ 31⁄2–5 oz (prepared dish)

  Pudding: 125–175 g/41⁄2–6 oz (prepared dish)

  Buying and storing food

  All food should be as fresh as possible when it is prepared. However, it is advisable to have emergency supplies for about 2 weeks. Perishable fresh food can be stored for a longer period when kept in a refrigerator at a temperature between 2 °C/36 °F and 8 °C/46 °F. Food should be appropriately wrapped up or placed in suitable containers immediately after purchase and stored in the refrigerator in the place designated for it (for instance, vegetables in the vegetable compartment).

  Tips for storing food in the refrigerator

  • Fruit and vegetables should be stored in the drawers intended for them. This will help them remain fresh longer.

  • Store mushrooms in paper bags.

  • Cover food to prevent it from drying out and to prevent odours from spreading.

  • The contents of open tin cans and condensed milk (which comes in tinplate cans) should be transferred to other containers.

  • Cooked food should be left to cool down first before being put in the refrigerator.

  Deep freezing

  Deep freezing makes it possible to store food for a longer period. However, it is important that the food and prepared dishes should be “shockfrozen”. This means that most of the cell sap in the frozen food must be frozen at a temperature of at least -30 °C/-22 °F as quickly as possible so as to prevent the formation of ice crystals. If the temperature is not low enough, large ice crystals will form that will alter and damage the cell tissue and affect the appearance of the food when it is defrosted. The storage temperature should be at least -18 °C/-0.4 °F.

  Tips for freezing

  • Some time before putting the food to be frozen in the freezer, turn the freezer lower to the boost setting.

  • Only freeze fresh food or freshly prepared dishes.

  • Cooked food should be allowed to cool down first before being put in the freezer.

  • The wrapping material or container should be acidproof, cold-resistant, airtight and non-tear (such as freezer bags, freezer boxes, extrastrong aluminium foil and foil boxes). Use resealable containers that can be stacked.

  • Most vegetables should be blanched (this is especially important in the case of green beans; however, asparagus should not be blanched before freezing). Put the vegetables in a sieve in boiling water for 2–4 minutes, then place in ice-cold water to cool them down.

  • Shock-freeze prepared berries on a tray or baking sheet, then put in freezer bags or boxes.

  • Containers without any liquid (e.g. vegetables) can be filled to the brim but containers with liquid (such as soup) should only be filled 2 cm/3⁄4 in below the brim because the liquid expands when frozen.

  • Mark the contents and date of freezing on the frozen food.

  • Put the frozen food next to each other and not on top of each other in the freezer so that the cold can penetrate the food more easily. When the food has frozen through, it can be stacked.

  • Arrange the freez
er so that there is a clear view of the contents. This makes it easier and quicker to locate particular foods so that the freezer does not remain open too long (thus preventing the formation of ice).

  • Only season food after it has been defrosted. Salt and sugar draw out the food’s juices while spices lose some of their flavour.

  • Low-fat foods can be stored longer in the freezer than fatty foods.

  • Some foods are not suited for freezing: thickened sauces, puddings, yogurt, gelatine-based dishes without eggs and whipping cream, cheese (loses its aroma), salads, radishes and potatoes.

  Tips for defrosting

  • Frozen vegetables must be prepared or used immediately.

  • Small amounts of meat and fish can be cooked from frozen.

  • Meat that is not completely defrosted is easy to slice (e.g., when the meat must be sliced thinly or cut into cubes).

  • Frozen meat packed in a freezer bag can be defrosted in a bowl of water that is then warmed up.

  Salmonella

  The following rules should help avoid potential salmonella infection:

  • Easily perishable foods of animal origin should always be stored in a refrigerator at temperature below 10 °C/ 50 °F.

  • Foods that could be carriers of the salmonella bacterium, such as poultry, game, fish, crustaceans, shellfish and molluscs, should be stored and prepared separately from other food.

  • When defrosting meat and poultry, make sure that the defrosting water does not come into contact with other foods. Always prepare these foods on a washable board or work surface.

  • Poultry, meat and fish should always be cooked through. Minced meat should be used on the day it is prepared.

  • When cooking food in the microwave make sure that it is cooked evenly at a temperature of at least 80 °C/ 180 °F.

  • Only use very fresh eggs that are not more than 5 days old (check the sell-by date!) for food which is prepared with raw eggs, for instance mayonnaise. Store in the refrigerator and eat within 24 hours.

  • Meticulous cleanliness and hygiene is vital in the kitchen. Always wash the hands with soap and warm water before and as often as possible during the preparation of food.

  Cooking methods

  Various cooking methods can be used depending on the ingredients and type of dish. To ensure a healthy diet it is important to prepare food with great care and with as little fat as possible. This means using cooking methods that preserve the nutritional properties of each food (for instance, braising and steaming), keeping cooking times as short as possible, and not keeping foods warm for long periods.

  Boiling

  Boil foods in a large amount of liquid at a temperature of about 100 °C/212 °F (see Advice on meat and Advice on vegetables).

  Braising

  A cooking method in which the meat is first browned in hot fat, at about 180 °C/360 °F; the cooking process is completed in a small amount of simmering liquid and steam in a closed container at a temperature of about 100 °C/212 °F (see Advice on meat).

  Pan-frying

  Cooking and browning food in a small amount of fat at a temperature of 100–150 °C/ 212–300 °F. (see Advice on meat).

  Roasting in the oven

  Cooking and browning with or without the addition of fat in a container at a temperature of 160–250 °C/320–480 °F. (see Advice on meat).

  Steaming

  This method consists in cooking food placed in a perforated container or basket in steam at a temperature of about 100 °C/ 212 °F (see Advice on vegetables). Add spices and herbs to the liquid in the pan in which the food is steamed. Their aroma and taste will be transferred to the food being cooked.

  Stewing

  Cooking food in its own juice or with the addition of a little fat, a small amount of water and steam at temperatures below 100 °C/212 °F (see Advice on vegetables).

  Simmering

  Cooking in a simmering liquid at temperatures of 80–90 °C/ 180–195 °F. The liquid must not boil but only move very gently.

  Deep-frying

  Cooking and browning in a large amount of hot oil at temperatures ranging between 170 and 200 °C/340 and 400 °F. Deep-fried food is plunged in very hot oil that enables it to be cooked and browned evenly on all sides (e.g., potato chips, croquettes, individual portions of fish and meat coated with breadcrumbs ). Deep-frying is a very fatty cooking method that should be used as little as possible. Drain deep-fried food as thoroughly as possible on absorbent kitchen paper.

  Grilling

  Cooking by browning through radiant or contact heat at a high temperature (about 250 °C/480 °F) under an oven grill or on a charcoal or electric grill. Place on a shelf under the grill in the oven following the manufacturer’s instructions. This is a very low-fat cooking method. Season the food after cooking. When cooking on a charcoal grill it is advisable to use aluminium foil or special grilling containers.

  Bain-marie

  Slow heating in an open container placed in hot but not boiling water or in a steamer (80–100 °C/180–212 °F). A cooking method used for sauces and custards which contain butter, eggs or cream (hollandaise sauce, Bavarian custard) and all dishes that would curdle or burn easily (e.g. cooked egg garnish).

  Cooking in foil

  With this method the food is wrapped in heat-resistant foil and cooked in its own juices in the oven at a temperature of about 200 °C/400 °F. This a very healthy way of cooking food whereby the food retains all its aroma. Food cooked in foil does not brown. It is important to seal the foil in such a way that the juices do not escape, but it is also important not to wrap it too tightly to enable steam to develop. Place the food wrapped in foil straight on a shelf in the oven, or in a heatresistant dish. Food cooked in foil takes about one-third longer to cook than otherwise.

  Unlike food cooked in foil, food cooked in a roasting bag turns brown through the effect of radiant heat. Roasting bags impart no flavour, they can be heated up to 230 °C/450 °F and they are only used for cooking in the oven. It is important to choose bags that are large enough so that the steam can develop properly. Always follow the manufacturer’s instructions when using roasting bags.

  Römertopf (chicken brick)

  Food cooked in a Römertopf or chicken brick cooks in its own juices, with or without browning. This method is low in fat and very healthy.

  The clay container is made of porous clay and should be soaked in cold water for some time before using. The Römertopf is always put in a cold oven. The water which has been soaked up by the clay is converted into steam during the cooking process and the food remains juicy. Always follow the manufacturer’s instructions when cooking in a Röhmertopf.

  Pressure cooking

  This method involves cooking under pressure in a hermetically sealed container (i.e. one that is both airtight and watertight) at a temperature ranging between 108 and 118 °C/ 226 and 244 °F. When the liquid inside the pressure cooker heats up it causes a rise in pressure which in turn enables the temperature to rise higher than the normal boiling point of water. Because of this high temperature, the cooking time is reduced by two-thirds. Foods that usually take a long time to cook, such as pulses, beef for making soup and boiling fowl, are ideally suited for pressure cooking. For dishes that are accompanied by a nourishing sauce, the ingredients are first browned before the liquid is added, then cooked under pressure (e.g. casseroles, beef or pork olives and braised dishes). Always follow the manufacturer’s instructions when using a pressure cooker.

  Types of cookers

  a. Electric cooker

  Electric cookers have either a hob with 4 hotplates or a ceramic cooking top. Most hotplates have a range either of 1–3 settings (plus 1⁄2 settings), or of 1–9, or a slightly more sensitive one with a range of 1–12 settings. High speed rings heat up more quickly and are therefore more suitable for parboiling, bringing to the boil and frying. They are usually indicated by a red dot.

  b. Gas cooker

  The rings of a gas cooker c
onsist of a burner and cover plate. When a gas ring is turned on the gas emerges from the slits in the burner’s cover plate on the burner and is lit by a spark. The heat is produced very quickly and directly and is adjusted without settings.

  c. Induction cooker

  With induction cookers the heat is produced directly in the pan through alternating electro-magnetic fields. Thus the heat is produced immediately where it is needed, and the ceramic hob remains cool during the process. Cooking pots with a special base must be used.

  Oven

  Ovens are available with different heating systems. Many models also offer the possibility of switching to a different heating system depending on what is needed:

  a. Top and bottom heat

  The heating coils at the top and bottom of the oven emit radiant heat creating air currents that are then transmitted to the food and the dish in which the food is cooked. In order to achieve the maximum heat transmission, only one shelf should hold food at a time. The food should be on the middle shelf of the oven. Unless otherwise specified, the oven should always be preheated regardless of the cooking time.

  b. Fan oven

  A fan placed in the back panel of the oven circulates the hot air throughout the oven. This system makes it possible to cook food on several shelves at the same time. If the cooking time exceeds 30 minutes there is no need to preheat the oven.

  c. Grill

  Grills with large and small elements enable the grilling area to be adapted to the area of the food to be grilled. Flat items of food are cooked by radiant heat while becoming crisp on the surface. A hot-air grill is fitted with a fan that circulates radiant heat around the food. The food is browned without having to be turned.

  Microwave

  In a microwave oven the water molecules in the food are made to vibrate by electromagnetic waves, thus producing heat. Food can be defrosted, heated up and cooked in a microwave oven, thus considerably reducing cooking times. However, only special microwave containers should be used.

  Cooking utensils

  Among the most important utensils in a kitchen are knives which come in a vast range of shapes and sizes. Because they are used every day they should be of the best quality. It is essential that blade is made of high-quality steel so that the knife works as it should while also being hard-wearing. In addition, the handle of the knife should also feel comfortable in your hand. A well-equipped kitchen should include the following basic equipment: