German Cuisine

Programme Episodes (31.12.2011)

German Cuisine

German cuisine is sonourishingand simple that it has become a favourite for the people of many other countries. For instance, a very well-known hamburger is named after the second largest German city Hamburgwhere from the sandwich started to conquer thegourmets of the whole world.

INTRODUCTION

We will be told about the German cuisine by a highly versatile person. So please meet Alexei Reshetnikov, a popular Almaty musician, an extreme sport supporter and of course, a cook. His craving for Central European cuisine is based, first of all on his love of the variety of meat courses.

I like sausages. I’ve been to Germany and I liked it very much. I like sour crout a lot. By the way this is the food that German people like very much. They also like various pickled products.

AT THE KITCHEN

Meat delicacies are the verysavoirof the German cuisine. It is figured that every person in Germany eats 84 kilos of meat a year.And it’s no wonder, since it is hard to maintain a vegetable diet in a country which produces over one and a half thousand various kinds of sausages.

By the way German people always surprise others with their culinary experiments. For example,chocolate sausage wasthe craze of the day just recently, and now the winner’s podium is occupied by the coffee sausage.

- Though today we are cooking not a sausage but a German schnitzel

– A traditional course. What shall we start with?

– we’ll start with chopping.

We cut the rump of the pork across grain into the slices of not more than three centimetres wide.

- And meanwhile…

- Meanwhile you beat your eggs.

- What do I beat them up for?

- To make rolled meat.Lean pork is better, without any veins and no fat either.

- We can fry in fatas well as fry it in a deep-fat fryer.Well you see we have made these two pieces of meat.

- How will we fry it?

- We’ll fry in fat like in a deep-fat fryer.

We should chop each piece of meat. This can be done with a special tool or a sharp knife, as Alexei does. By the way some culinary art masters propose using a heavy frying pan as a hammer.

Now we should roll the chopped meat under salt and pepper.

Upon this simple procedure, the piece of meat should be rolled under flour, then dipped into a bowl with a beaten egg, and then sprinkle with cereal from all sides.

- Why do we need semolina?

- Semolina will give a crisp, and the meat inside will remain juicy.

We need just to put down the resulted half-stuff into boiling oil and cook until ready. We decided to save the deep-fry, which is why we’ll turn the schnitzel over when frying. Golden brown and a tasty smell can give a hint when we should take it out from the pan.

- German people pay special attention to bread, they have about 300 kinds of bread that they bake. Today we’ll make some garlic bread. The favourite one.

- We’ll make it of usual bread.

- Yes, from ordinary bread. We also need some dill, garlic, and butter.

We should clean and chop the garlic. You can use a special press or you can recourse to the good old multipurpose kitchen knife, the way Alexei does. In this case the course will save its original taste and the smell of garlic. We also chop the dill or parsley finely.

What is the proportion of oil, garlic and the greenery?

150-200 grams of butter, two bunches of dillorparsley and 4 clovesof garlic.

Alexei copes with the cook’s duties perfectly at his kitchen, but this is not his main profession anymore. For the last few years he cooks only for his relatives and close friends and for our program, of course.

- What other things do you like besides cooking?

- I like motorcycling. So I am a biker. I am a musician and I love cars.

- And how do you manage to do it all?

- To be honest, I don’t know. I just start it and go on.Rehearse in the evenings, work during the day, and biking at the weekends, well, of course it’s in summer, the biking season.

- Why do you like music? Does it give a good profit or kind of satisfaction?

- Music gives the peace of mind and satisfaction for my soul. I always leave a small part of myself, my soul and my thought in music and it helps me to express myself.

- Ok, and why motorbikes?

- Bikes are adrenalin. It is freedom, wind blowing into your face and huge speeds.

We cut the bread into slices. Their width depends on the friability of the breadcrumb and the preferences of the cook.

White bread is better of course.

Is it a classical receipt or is it to your taste?

It is a classical receipt. And you can also cook it to your taste.

Do you have any time to cook?

Usually I come home late and cook till late hours.

Are the courses so complicated?

I cook various regales on holidays as for main things like soups, roastand other stuff, I can cook them with pleasure.

Now we cover each piece with a thin layer of piquant mixture of softened butter, greens and garlic.

- Sometimes they cover both sides. I think it is more delicious then.