Zürcher Geschnetzeltes meets Westmünsterland BBQ - eine Kombination, die man sich im ersten Moment vielleicht nicht vorstellen kann. Doch das Ergebnis ist verführerisch und überraschend harmonisch. Wie das schmeckt? Erfahren Sie hier mehr über diese köstliche Fusion aus der Schweiz und dem Westmünsterland.
Zürcher Geschnetzeltes - Westmünsterland BBQ
The video from Willkommen bei Westmünsterland Barbecue is a great culinary adventure that introduces us to the delicious Swiss dish, Zürcher Geschnetzeltes. The chef takes us through the ingredients needed to prepare the dish, which are listed in the description of the video, and explains the origin of this relatively young recipe that was first mentioned in 1947 according to Wikipedia. The recipe is quite simple, with the main ingredient being thin strips of veal schnitzel, cut across the grain.
As the preparation begins, the chef explains the importance of buying quality meat, such as the veal schnitzels, from a local butcher. He also addresses a common misconception about meat that may appear gray when not exposed to oxygen, but it is just lacking in oxidation and will still be safe to consume as long as it smells good. He expertly cooks the veal strips in butter, salting and peppering in two batches to get the right texture and prevent the meat from releasing too much moisture.
The dish picks up flavour with the addition of mushrooms and onions, which are chopped into small cubes and quickly sauteed in the same pan. The recipe also calls for garlic, which the chef adds towards the end of cooking to avoid it from burning. The main sauce of the dish is prepared with white wine, kalb-fond, cream, and creme fraiche, which gives it a silky and rich consistency. Finally, the chef adds the cooked veal back into the sauce to let the flavour meld together.
The dish is served with a side of Rosti, which the chef had prepared in a previous video, and garnished with a handful of fresh parsley. The final look of the dish is impressive, with a beautiful presentation and a tempting aroma. The chef shares his thoughts on the dish, explaining how the absence of bacon distinguishes it from the German Jäger sauce, but the addition of lemon gives it a subtle tang that elevates the flavour.
Watching this video is a pleasure for foodies and culinary enthusiasts who want to learn about different cuisines around the world. The chef’s explanations are clear, concise, and easy to understand, making the recipe accessible to anyone who wants to try their hand at Swiss cuisine. The video is shot in high-definition, providing a clear view of each step in preparing the dish, so the viewers can follow along seamlessly.
In conclusion, Willkommen bei Westmünsterland Barbecue is a great resource for food lovers who want to explore different cuisines and learn about cooking techniques. The Zürcher Geschnetzeltes dish is a must-try for anyone who enjoys the taste of veal, and the chef’s tips on how to prepare it are invaluable. Overall, this video is an entertaining, informative, and mouth-watering experience that should not be missed.
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