In der heutigen Folge von “Tim Mälzer kocht” bereiten wir ein klassisches deutsches Hauptgericht zu: Entenkeulen mit Rotkohl. Diese Kombination aus zartem, saftigem Fleisch und süß-saurem Rotkohl ist in Deutschland ein absolutes Muss in der kalten Jahreszeit und wird gerne zu festlichen Anlässen serviert. Lassen Sie uns gemeinsam in die Küche gehen und dieses köstliche Gericht zubereiten!

Tim Maelzer kocht:Entenkeulen mit Rotkohl

The article starts with the sound of music and applause, indicating a celebratory occasion. The author then introduces us to Tim Raue, a professional cook, who is known for his mastery of Asian cuisine.

The author is intrigued by Tim’s ability to prepare Peking duck, a Chinese delicacy that involves serving only the crispy skin of the duck. Tim explains the technique of overcooking the skin, much to the author’s amazement.

The author then enquires about preparing a classic French dish, roasted duck with orange sauce, to which Tim explains the elaborate process of preparing the duck, including feather removal and cooking it separately from the sauce. The article emphasizes the importance of attention to detail and the amount of effort that goes into preparing a high-quality dish.

The author then shares the experience of eating Tim’s signature dish, crispy duck skin served on a bed of apple compote, and sauce sourced from the duck’s feet. This is followed by a terrine of duck liver, served with crispy skin, traditional sauce, and marinated cucumbers. The author praises the intense aroma, smoothness, and precision of the dish.

The conversation turns to Asian cuisine, and Tim advises on the basic ingredients to start cooking Asian food, including ginger, chili, and soy sauce. He also emphasizes the importance of understanding the different cooking styles of various Asian cuisines and the value of using every part of the meat used in dishes.

The author shares his childhood experience of avoiding eating animal organs and asks Tim about his opinion on using such parts in his dishes. Tim explains the cultural differences in cuisine and the importance of utilizing every part of the animal, emphasizing the sustainability and nutritional value of doing so.

The article concludes with Tim preparing a sauce for his dish, which involves boiling the broth, meat, and vegetables. He shares his cooking philosophy, which involves using all ingredients available and creating a balance of intense taste and lightness. The author commends his experience and encourages readers to explore the intricate and diverse flavors of Asian cuisine.

In summary, the article provides insight into the intense effort and attention to detail needed to prepare high-quality dishes. The article also highlights the importance of using every part of the animal in Asian cuisine, emphasizing sustainability and nutrition. Through Tim’s advice and cooking philosophy, readers are encouraged to experiment with cooking and explore the diverse and rich flavors of Asian cuisine.
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