Braten: the favorite German technique for cooking most meats. If necessary, meat is larded first then browned in a heavy pan with fat, onions, and seasonings. Liquid is added and the dish is covered to cook slowly.
Dampfbraten - [German] beef stew.
Dandelion - A strong-tasting green that is among the most vitamin-packed foods on the planet; when young it's relatively mild, but when it matures, it's the most bitter of all greens.
sauerbraten - German for "sour roast." Describes a beef roast marinated for five days or more in a sweet-sour marinade and braised. It is best made from the bottom round.
Sauerbraten
A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce
Saute ...
Sauerbraten:
A German dish using beef marinated for several days in vinegar, red wine, garlic and various herbs and spices.
Braten German term for roast
Breading To coat an item with a mixture of flour, egg, and bread crumbs
Brew To cook in hot liquid until the flavor is extracted ...
Sauerbraten - A German dish that is prepared by marinating meat for a few days then roasting it in its own marinade.
Sauté - To cook food in oil or butter on a pan over a heat source.
Sauerbraten (German): Beef marinated with buttermilk and cooked in red wine, vinegar, and spices.
Scones: Pastries made with flour, baking powder, and raisins or chocolate.
gebraten (Ger.) Roasted.
gebunden (Ger.) Thickened.
gedampft (Ger.) Steamed.
gefilte fish (Jew.) Balls of mashed fish, onion, matzo meal, egg, and
spices cooked variously; originally, the fish mixture was stuffed back ...
They're sometimes added to sauerbraten or beef stews, or they're crushed into crumbs for pie crusts. The British version of this is the ginger nut, which is similar but very hard.
It is an essential taste in sauerbraten, sauerkraut and rye bread. Smoked and skimmed milk cheeses from Austria, Germany, Hungary Holland and Scandinavia contain whole seed.
Sauerbraten benefits from cane vinegar and some people now use it as the principle ingredient in pickled herring. The Vinegarman, a self-titled Internet expert on vinegar recommends cane vinegar added to hummus to give it an extra kick.
This classic German recipe can be made with venison, lamb, mutton, or pork instead of beef. Sauerbraten is one of the best known German dishes and has...
Rheinischer Sauerbraten
Recipe #466010 ...
roast pork Schweinsbraten) and vegetables. German Sauerkraut (sour cabbage made by lactic fermentation) is always flavoured with caraway (and juniper). Unfermented boiled cabbage without caraway lacks character.
 See also: Fruit, Bread, Cooking, Cheese, Vegetables
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