COOKING AUSTRIA: Kaiserschmarren & Tafelspitz 🇦🇹

Would you rather have Kaiserschmarren or Tafelspitz? Chopped pancakes or boiled beef? I couldn't decide between these 2 Austrian dishes, so I made them both!
This is Anti-Chef Cooks the World. A series where I cook foods from every single country in the world...all 197.
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[@andolinitheflyingtortellin4765]

I am unironically impressed by your pronounciation, usually english speakers struggle with the "sch" and "sp" sounds. We usually pair Kaiserschmarrn with a thing called Zwetschgenröster, which is a sort of compote made with plums. It's also not really baked, at least not in my area, just pan fried(i think i might steal the thing with the buttershavings and the sugar though, that seems like a great idea lol) The root vegetables we usually use for Tafelspitz are carrots and celery(some people also add parsley roots). The dill sauce is not really a thing that i've seen with Tafelspitz, we usually serve it with a variety of horseradish sauces(there's some with apples, some with bread, etc). Besides those tiny details, i think you really nailed the overall vibe of the dishes, already curious what you'll do for Germany

[@80Jay71]

Whenever making something from the germanic region that includes raisins soaked in rum they always mean "Stroh Rum". It has a very distinct flavor that is totally different from all other rum.

[@aairsick]

Before Sunrise. One of the most perfect movies ever made. I loved this video because it was a bit longer. Bravo.

[@elizabethm6657]

I still watch that movie and get the same feels as the first time I saw it😭

[@uleubner]

For homemade vanilla sugar. Buy one or two vanilla beans. Split them open, lengthwise. Get a locking container (lock-and-lock, Tupperware, etc.) of 1 or 2 cup size. Bury the vanilla bean in ordinary sugar. Let sit for two weeks. Use the sugar as you would plain sugar, but with vanilla flavor. And, most importantly, as the sugar level drops, keep adding more sugar to your container. Just top off, cover, and shake to mix. If you never let it get less than 2/3 full, you can have vanilla sugar for several years out of a single vanilla bean. This is very good to use instead of plain sugar in whipped cream or creme Chantilly, or in coffee, or sprinkled on top of a fruit pie before baking. Anywhere that it asks for sugar, but you think it would be nice with natural vanilla flavor.

[@rogerrabt]

For us, when making Pfannkuchen (German pancakes), the first few always wound up being Kaiserschmarrn - or all of them if it was that kind of day.

[@AubreyÆsohn]

😂😂

[@whatever00tzz]

Well done!🎉🎉 I was just laughing a bit, because no Austrian ever put a sweetpotatao in a stock. Were you able to taste it? We put celery root and carrots, maybe parsnips.

[@COOKINGFROMTHELOFT]

"and the rum.. why not?" BRILLIANT!

[@scf7334]

I love this series sooooo much!

[@wildpuffalumps]

I never put sugar in my dill sauce, but it is something that we use often on our steaks, and chicken. Definitely going to try some with my stew just to see if it compliments it. Also I sometimes make this with strained plain yogurt. It works fantastic as a substitute 😉

[@marywestenberger3942]

Warming the refrigerated syrup enhances the pancake flavor.

[@HowToCuisine]

Chopped pancakes look so good! 😍😍

[@quecksilvereyes8750]

crystal sugar is granulated sugar so you're good!

[@harlandted]

Kaiserschmarm (spelling?) My mom was Serbian and also lived in Germany. I don’t know where she got her recipe. I used to request it for my birthday meal in New Hampshire. I think her version was much more basic. . Dutch oven - stove top only. Butter, flour, eggs, thats all I know. No alcohol, raisins, etc. She was more of an excellent baker than cook.

[@sanctus100]

Your Kaiserschmarrn looks delicious! You should try the Tafelspitz with a warm horseradish sauce.....

[@margaretglaser6227]

yummy yummy maple syrup and cakes yes

[@lisasonger2714]

You should have eaten the marrow it's like butter. 👍

[@shepherd1277]

hi! i´m austrian. i think the kaiserschmarren looked ok, but the Tafelspitz looked terrible. interessting fact: the austrian tradition of butchering produces cuts you won´t find in other parts of the world. even Tafelspitz is a special cut (Tafelspitz is not only the name of the dish, it´s the cut), so i dont think you even got the cut for that dish. anyway: thanks for the funny videos!

[@Kophyn]

Very nice, but you wouldn't use white rum for the raisins, but dark - or (for authenticity's sake): en.wikipedia.org/wiki/Stroh

[@nikolay5269]

Tafelspitz = cap of rump. I think it is quite an unusual cut in the english cutting style.

[@mygreekway5545]

Can't believe how unprofessional the recipes are. Kaiserschmarrn always comes with ”Zwetschkenröster" or "Apfelmus" and I have never ever seen a "Tafelspitz" cooked with sweat potatoes. Usually it is cooked with onions carrots leek, sellery and a parsley root. You either eat it with the soup, or with the oven roasted potatoes, cream spinach, an apple or bread horseradish sauce and occasionally additional with the dill sauce. And while eating it you always can add a little of the soup. Gerer has one of the best traditional recipe for Tafelspitz.

[@antonio98-h98]

Where is the schinetzel?

[@brooklyn-kx4eh]

Yum!!

[@anotherblonde]

Spent a lot of time in Austria, and never encountered these dishes !

[@LLynx]

If ever you read this and feel adventurous: Once you come to Germany, there is a dish called Weckewerk, that is particularly known in the Bundesland of Hessen. Its the weirdest and tastiest German food I know. Its basically just tasty fat with potatoes :D Or of course you could try "Grüne Soße" which is a traditional dish eaten near the time of Easter, with a very unique taste (but possibly with very hard to get herbs). Yet, the pinnacle of weird herbs only used in Germany is woodruff (Waldmeister) possibly the most unique and unknown taste outside of Germany.

[@chuckz2934]

Dude what brand of apron is that. TIA

[@jenjabba6210]

Looks like pot roast. Time for a crock pot

[@ymbriafiona]

so the original recipy is german I expect. Crystal sugar would be normal sugar :)

[@christelchristely2816]

That is no Tafelspitz, its an atrocity, sorry.

[@gernotmessner1948]

kärntner kasnudl

[@MW-rq5uc]

Boiling meat is just not appetizing to me. I just don’t like sloshy meat.

[@lillywhite7443]

I can't believe he didn't eat the marrow with the meal! He missed out on some of the best stuff in those bones!

[@leopfleger1]

I have to say it was hilarious watching you flip the Kaiserschmarrn..because that's exactly what I looked like doing it the first time. The trick is to cook this over very low heat and then cut it into 4 pieces with your spatula. then you can simply flip each quarter individually. Oh and also: weirdly enough Kaiserschmarrn is not a breakfast food. It is usually eaten as a desert or maybe even more frequently as a main dish with a side of Zwetschgenröster (stewed plums with spices) And for the Tafelspitz: it's usually served with a variety of sides. Popular ones are creamed spinach, Apfelkren and/or Semmelkren (apple/horseradish sauce and bread/horseradish sauce) and green beans. Thanks for the video. It was great. But this series has really made me realise how many flipping' countries that start with the letter A there are. :D

[@kell_checks_in]

"...apple horseradish sauce..." Note to self, plan trip to Austria.

[@leopfleger1]

@@kell_checks_in hehe I promise it's really tasty! :D

[@jayphillips5076]

You need sponsors! Your videos are so good. Surely there has to be a few brands who would sponsor you!! Keep creating!

[@ingridstockton4607]

Your Kaiserschmarrn looks lovely, but I must say that, having spent the first ten years of my life in Austria, this dish was cooked strictly on top of the stove. However, time and cuisine march on, and for all I know this version tastes even more yummy. Guten Appetit!

[@iminco9844]

Congrats on hitting 30K! I can’t stop smiling. I have an abelskiver pan I’d love to send you so you can make this delicious, delicate Danish spherical breakfast item. Say the word and I’ll box it up and ship it out. -karen w

[@MartinClimbs]

I mean, a good tafelspitz (e: tafelshpits) is quite a pleasure, but it wont touch the holy grail our country proudly holds, the wiener schnitzel. edit: we eat the Schmarren with "Zwetschkenröster" translated to "plumroast" a fruity hot jam. Or our beloved "Apfelmus", applesauce. cool video, glad to be far up in the alphabet, got a new sub :)

[@santajimi]

Yeah, I can't believe he didn't do the Wiener Schnitzel and Sacher torte. Greetings from Slovenija!

[@lollorosso4675]

Classical side for the Tafelspitz would be Austrian „Kren“ - freshly grated horseradish so intense it makes wasabi-lovers cry.

[@anashiedler6926]

this is a bit of a high-level critique, but you used the wrong rum. This is something only Austrians and maybe Germans really know, but if a recipe does not state otherwise, any rum used is always brown "inländer rum" and not clear white (jamaican) rum. The difference here is that Austrian rum (inländer rum) is made from sugar beet, while jamaican rum (standard rum, clear white) is made from sugar cane. This results in a completely different taste.

[@oxigen85]

"crystal sugar" yeah that's what's the super common granulated sugar called in German (and also Hungarian). We eat it with apricot jam 🤩

[@anrato3866]

Those recipes are messed up. Most older ppl in Austria have horrible English skills and it shows with that board of tourism as well! I'm gonna contact them and send this video along for them to see the mess they create. Nevertheless - great job, Jamie! Apricot compote is my fave with Kaiserschmarrn.

[@ruthmaier755]

They don’t really eat sweet potatoes!

[@kell_checks_in]

I love the series. In this video, it's great to see all these techniques I've never seen before.

[@saraatppkdotpt8140]

Loved watching this video! For me it would be without a doubt the pancakes 🥞! You're an amazing entertainer and cook!

[@FutureCommentary1]

Azerbaijan... Getting to the end of the A countries... At the end of this you'll be able to tell without thinking which letter has the most countries starting with it.

[@galbax1]

Kaiserschmarren likes to be topped with egg liqueur and accompanied by any type of fruit compot (pear, plum, cherry) or apple sauce.

[@stephaniejaniczekssmugglerscan]

I loved Vienna so much…. Tafel Spitz is fantastic

[@joecab1]

Didn't you go through this "two heatproof dishes" thing when you made that Argentinian treat?

[@wswansonbln]

“Crystal sugar” is a bad, direct translation of the German term for what called granulated sugar in the US. I think the Brits call it “caster sugar.”

[@martinbruhn5274]

I am so triggered by you using sour cream instead of Quark. This is not how you would do it in german speaking countries at all. Also, you wouldn't have Quark with this, but a horseraddish sauce.

[@bradbrisbane]

New to this and love it. I need to find all your other ones. Thanks

[@technojunger5328]

Add Pflaumenmuß to it next time.

[@AubreyÆsohn]

My mom makes that second one all the time. Yeeeeah i know the name, too tired to German atm. Anyway, it needs gravy. You can't eat that without gravy.

[@frankstnable]

actually it comes with condiments: Horseraddish, Cranberry sauce and a chive heavy mayonaise. Smothering it in a more intense 'beef flavor', seems a bit like a waste

[@rachelstark2391]

Greetings, My Hungarian grandmother made Kaiserschmarrn...the best comfort food and childhood memories. Cheers, Rachel

[@morgezorge6387]

You can also make the Kaiserschmarrn with fried caramelized apple slizes instead of raisins.

[@princesspuffypants]

Crystal sugar is granulated sugar :)

[@antichef]

Oh….well then….I TOTALLY knew that the whole time……😬

[@DurpMcSchnurp]

Surprised you didn't go for schnitzel. Great video anyway, Kaiserwhatever is soooo good!

[@elizabethm6657]

Ah, my heart...love how you used a scene from before sunrise! One of my favorite movies😭❤

[@lindalettman624]

Have you done any dishes from Holland/The Netherlands yet?

[@ciellouise8153]

VERY good pronunciation

[@shirleycastle5170]

I measure exactly the way you do.

[@CookingWithNeighbors]

Finally getting time today to watch. Question is the lady bug spatula going with you to your new kitchen?

[@CookingWithNeighbors]

Wow that beef recipe looked the bomb. Weird names but delicious dishes.

[@Liza-sf5fz]

Kaiserschmarren forever!

[@gracetuyor2639]

Wow yum2x❤

[@shawnhampton8503]

Servus, Jamie! The Kaiser the dish is named for was Franz Josef II of Austria.

[@lordnat1968]

Franz Josef I

[@hedylamarr2703]

We usually have Vanilla Ice Cream with "Kaiserschmarren". Your's looks AMAZING btw!

[@JenMaxon]

We had the Kaiserschmarrn the other night at a restaurant - it came with apfelmus (apple puree), red currents in kirsch, vanilla sauce and eiscreme. Was delicious if incredibly filling after a main course.