9 ай бұрын
11 ай бұрын
11 ай бұрын
Пікірлер
@νικιτασισαμακη 3 күн бұрын
Why not Greek translations
@parkerjenkins2656 3 күн бұрын
Ich liebe dein Dirndl! I love your Dirndl!
@sherrieanorman2816 4 күн бұрын
Oh my goodness. This looks YUMMY!!!
@bchompoo 5 күн бұрын
The stretching method is amazing!
@rolandschmidt-bellach9654 6 күн бұрын
I've made firmer cheeses and ricotta cheese from whey, but never quark and found this video very helpful. I'm just wondering why you let it sit for 16 hours after adding the rennet since with amounts you indicate the curd will have already have firmed up to the thickness you need in 1 hour. So why wait longer?
@sriyamagnusschulz427 6 күн бұрын
Danke für das Rezept. Morgen werde ich für meinem Bavarian Mann machen. Grüss aus der Schweiz
@nilmalabanan 7 күн бұрын
Your recipes are absolutely my favorite. I hope you make more videos ❤
@CarlaMurphy-uh6zf 7 күн бұрын
Batter
@tanthiennguyen9308 7 күн бұрын
Der Echo weniger Einstellen können haben
@tanthiennguyen9308 7 күн бұрын
Vielen Dank & a guten Appetit
@harrybarnes9425 7 күн бұрын
Can. You steam boil. These
@wendymiller3364 7 күн бұрын
Can't find fresh yeast? Check your local grocery store
@versatilecraft 9 күн бұрын
Can you use skyr from a previous batch for continuous fermentation or you need to use rennet everytime?
@ericklassen742 10 күн бұрын
Thank you. It's the 100% Rye that I was looking for. QUESTION: Can I use my starter, made from white flour, for this rye recipe? --- maybe with some yeast added?
@MyGermanRecipes 10 күн бұрын
Yes you can! Unless you have to stay away from wheat flour for health reasons, there is nothing wrong with using wheat starter.
@ericklassen742 10 күн бұрын
@@MyGermanRecipes Thank you and best wishes from Vancouver Canada.
@waldwulfwulfila1293 11 күн бұрын
1k like 21:21 23.09.2024
@archiet907 12 күн бұрын
Bitte sehr. Can you make Dampfnudel? Vielen dank.
@MyGermanRecipes 10 күн бұрын
It’s already on the channel 😊
@ntupgce 13 күн бұрын
❤
@wolfman011000 13 күн бұрын
I like to pack my sausages in a vacuum bag and poach them for an hour at 65 degrees c using an immersion heater. Thern into an ice bath to cool before placing in the refrigerator and freezer. By bagging them in vacuum bags and poaching I extend the life in the fridge and prevent freezer burn in the freezer.
@PhilipSuitters 15 күн бұрын
For a healthier jaeger sauce, substitute the sour cream/creme fraiche for Fage low fat Greek yogurt. We love schnitzel both pork and chicken and make it all year around. Our favourite Munich beer hall, Augustiner Klosterwirt does a great schnitzel served with dumplings, but we love making schnitzel and serving it with red pesto pasta, or chips (French fries) . Bavarian food is pure comfort food and being from Nord Ireland, we love that type of food. Bavarian Blue cheese is in our opinion the best cheese in the world….. I need to get back to Munich .
@alexristic180 17 күн бұрын
I have used your recipe and loved it, wife thinks I’m a good cook👍
@This_is_Natasha7 18 күн бұрын
Was kann ich anstelle von Ei verwenden?
@ok4377 18 күн бұрын
Nice recipe and thank you for the wonderful video! But what is with the parsley? Willst Du uns vergiften? 🙂🤣
@ok4377 18 күн бұрын
Nice! Brings back memories!
@TMD3453 19 күн бұрын
Thanks so much! I just made some Brötchen without the malt and I think I could tell the difference. Your results look fantastic! I think this is the recipe I’m looking for. I hope I get Brötchen like I had in Germany. When the bread is good, life is good. Cheers vielen Dank! PS the recipe I had said to put ice in a pan in the oven. That seemed to work with making things crispy. We’ll see how it goes! Thanks again.
@Padraigp 20 күн бұрын
Go to an asian meat marlet. You will find a hock.
@bloodravelle 21 күн бұрын
Fabulous recipe, I am trying it today and enjoyed your explanation and all the steps you did, but please use wooden spoons because my teeth kept cringing with the metal to metal scrapes
@eaf5073 22 күн бұрын
How thick did you roll the dough?!
@JST500 22 күн бұрын
Thanks... it would be even softer & creamy if you beat the yolk with little sugar before mixing... 😋
@ChuckHutchisonHandmadeGuitars 23 күн бұрын
We just mixed this recipe and it is way too dry, too much flour. Are you sure you meant to say 600 grams? It's not right.
@menezesmanho8083 23 күн бұрын
FYI most restaurants (as the hoffbrauhaus) makes Schweinshaxe from the "front" knuckles, that's what you searching for these are the rear legs.
@Blackadder153 25 күн бұрын
One trick I've learned is if you need to cut sour or high acidity in anything use a little baking soda and it'll add sweet and kill the acidity.
@klimtkahlo 25 күн бұрын
Hallo! Alles in Ordnung mit Ihnen? Ich hoffe schon! Alles Gute! Bis bald, ich hoffe!
@denniss2290 25 күн бұрын
Same here no fresh yeast Only dry yeast
@SwtGrnEyed86 25 күн бұрын
My Father has requested Black Forest Cake for his birthday this weekend. I've watched several videos (only to realize my grandmother had made me this Cake several times for my birthday growing up, I just didn't know it was called Black Forest Cake 😂), and anyway, I found your video to be the very best, most informative and beautiful turn out!!❤
@MyGermanRecipes 25 күн бұрын
Thank you 😊 and a Happy Birthday to your dad! I hope the cake turns out perfectly. I recommend using the metric measurements. There is always a bit of a difference with the conversion to US measurements.
@YuleMegan 26 күн бұрын
Williams Nancy Allen Betty White Amy
@davebillnitzer5824 27 күн бұрын
Mit kleinem bisschen Ingwer schmeckt das auch wirklich gut.
@madinamunawaraasseen5696 28 күн бұрын
ingredients in. Gram pls
@MyGermanRecipes 27 күн бұрын
In the blogpost at the recipe section there is a switch button to switch between metric and US units. Link to recipe is in the video description.
@metamud8686 28 күн бұрын
You didn't mention for how long this was in the oven... You shared only the temperature for pre-heating and final bake, but not the time. Also, what to do if you don't have a basket / banneton. What are good alternative options?
@MyGermanRecipes 25 күн бұрын
You can find the answer to your questions in the recipe part of my post here: mygerman.recipes/pure-sourdough-rye-bread/
@madinamunawaraasseen5696 29 күн бұрын
Pls. Write the ingredients
@MyGermanRecipes 29 күн бұрын
The link for the ingredients is in the video description. Click/tap on the three dots to open the entire text and you’ll see it.
@dianahdunn8075 Ай бұрын
Batter
@delynndehardt1859 Ай бұрын
My Aldi used to carry a good German sweet mustard, but I have not been able to find it there recently. My German butcher carries one, but it is so expensive there. So I will try this since I buy both yellow and brown mustard seeds in bulk & it is rare I would not have them. (for pickles and also for summer sausage).
@AlexA-dp2ku Ай бұрын
Hey guys, when adding the starter - is this active starter thats peaked/risen? Or is it peaking/rising in the bowl with this feed?
@erno9248 Ай бұрын
Thanks for the recipe...Looks appetizing...
@MyGermanRecipes 29 күн бұрын
Most welcome 😊
@AlexanderTate. Ай бұрын
I love this lady and her videos. Thank you for all of these.
@MyGermanRecipes 29 күн бұрын
Thanks for watching!
@AlexanderTate. Ай бұрын
I’m American but my Mom’s dad is German and I love German food. I find it mostly healthy and strong flavors and I love that. Gives me that “old fashioned” vibe. God bless you all.
@Genugan Ай бұрын
Love you
@Katya-zj7ni Ай бұрын
Beautiful recipe ❤❤❤
@MyGermanRecipes Ай бұрын
Thanks a lot
@kirilivanov6001 Ай бұрын
Hi I am interested to now the spices are you put in leberkäse
@MyGermanRecipes Ай бұрын
Please use the link in the video description. It will lead you to the blog post with all the information and the detailed recipe.
@AnetteRussolillo Ай бұрын
Do i also heat the sauerkraut?
@MyGermanRecipes Ай бұрын
That’s up to you. Sauerkraut can be eaten warm or cold but warm is more common. There is a recipe for creamed Sauerkraut here on my channel. Maybe check it out, it’s an absolute hit even with sauerkraut skeptics.