They said THIS is why GERMAN food is so good, so we tried!

[@tonidi984]

I'm German, fondor consists of 60% salt, so you don't need to add any extra salt to the steak

[@echteralsecht]

der englischsprachige boss

[@tonidi984]

@@echteralsecht Google Übersetzer sei dank 😂

[@TheCovenant2]

Its more around 60% salt :D Guga basically did add a ton of salt into this bag xD

[@tonidi984]

@@TheCovenant2 you are right, 60g salt in 100g fondor, I was fooled by the 200g pack 😅

[@anonymeister123]

Guga: Salt, the dandruff of the gods 😋🤤

[@devcryd5203]

german chef here. if you want you can try to butterflycut the pork and dont cut it in halves because the best schnitzels are big and very flat. also if you want the best taste use clarified butter to fry it and go with a bit less oil so bubbles can form better. would love to see you try it.

[@AnteFuerst]

i hate those bubbles, don't get it why austrians possessed about this shit.....

[@AlexChama]

exactly what you said

[@ansgar759]

You get that Guga didn't want to make a 'Schnitzel' but more a 'Schnitzel' with finger-food dimensions? Next time turn on your captions and read them.

[@haukenot3345]

​@@ansgar759 Why do you feel the need to be this aggressive? This is a cooking video, and a professional chef chose to provide some input on authentic German cooking. They also did it in the most cordial way. Nothing about that warrants a snappy response.

[@ansgar759]

@@haukenot3345 First off all I wasn't aggressive, can't fathom your definition of being aggressive, I was direct. Secondly the 'input' had nothing to do with the content of the video, I remind you it's about finger food dimension pieces of 'Schnitzel', no need to write a guide on how to best have the biggest pork Schnitzel and how to cut it, if you do this then it means you haven't watched the video and didn't get what it was about. I hope you did get the context of the video.

[@muskdeer]

Dry-Freeze vegetables. Grind it into powder. Cover steak in it. Give it to Angel to taste 😂

[@Budwick5750]

Ok, but this is such a genius idea.

[@huysomethingofficial8297]

riel

[@ShaquilIeOneaI]

Angel is gonna love this 😂😂😂

[@TANKDABOSS]

HAAAAAAAAAAAAAAAA

[@kylekennedy9212]

Commenting to push this to the top

[@undertakernumberone1]

As a german, I'd have suggested Käsespätzle as a side dish. German Mac and Cheese.

[@JayVee1H]

Oh yes, I can Baden in it

[@Wartakles]

Austrian Mac and Cheese ;-)

[@G-Unit1111]

My local German bar serves a killer spatzle with bacon, cheese and crispy onions on top. That would make an awesome Guga side dish!

[@YouCollect]

Dass du es German Mac and Cheese nennst ist einfach eine Beleidigung. Mac and Cheese ist Abfall

[@illegalmachine]

Growing up my friends mom made fresh spatzle a few times a year and I’ve still never had anything’s it since.

[@_awooga8551]

You should just mix every single "MSG from..." items from around the world to make an MSG chimera

[@YukiOtonashiCh]

Butter, Wagyu A5, and Salt, these were the ingredients chosen to create a perfect little Steaks. But Professor Utonium accidentally added an extra ingredient to the concoction-- MSG Chimera Thus, The Powerpuff Girls were born!

[@andyking957]

Do not add any MSG to your food...

[@slugma1054]

@@andyking957 why not lmao.

[@Pikawarps]

@@andyking957monosodium glutamate is perfectly safe unless you’re allergic to it

[@Madysaun]

I vote for this video to happen

[@Mike32705]

As a German, I would like to give you a schnitzel tip: the meat must be thinner so that the light shines through. And when you fry it, you have to move the pan back and forth and make waves with the oil. This makes the breading wavy and allows air to get between the breading and the meat. That's the way my friend.

[@wilfriedzaulig9818]

Exactly, no deep frying for Schnitzel ever!

[@turbofisch]

Use cleared butter instead of oil

[@SpriGgEx]

i think they appear thicker than they are because he made them so small its more like mini schnitzel instead of a real Schnitzel. When he flattened them they were kinda thin. Maybe its also because of using the wrong meat.

[@daisiesofdoom]

That's exactly how we do it.

[@Wartakles]

Schnitzel advice from a German, oh boy 😂

[@xhannahx7294]

Im German - and I know this exists - but never saw anyone using this in my life xD

[@mickeymaus1]

That’s what I also wrote, it was a thing back in the 80s/90s but today people below 45 don’t use it actually.

[@xhannahx7294]

@@mickeymaus1 True that, i'm 32 but I didnt even see my Parents use it - Only thing we used like idk 15-20 years ago is Maggi (not on steaks tho xD mostly on Eggs and Soup)

[@PhaggyJames]

Nazi

[@THEEIKEable]

Im German too. Im 31 years old. I put it on my eggs (instead of salt) and in my mashed potatoes. Its amazing.

[@Bl4ckM4trix]

@@mickeymaus1 im german and 32 years old.. i use it quite often - but primary to spice vegetables up.. i dont think its clever to generalize peoples habits

[@Michiii201]

tips for schnitzel: make the meat even thinner and while deep frying constantly keep the pan in motion so you get the characteristic "airy breading"

[@firefly4f4]

When LEO is the one complaining that's it's too salty, that's when you know you really went overboard.

[@MartiniGTGP]

THE salt savant

[@EdHadder]

Agreed

[@badmaniak]

The steak was not better because of MSG. They disliked it. The liked it only with butter. And it could be because od butter. Not a comparison test at all!!

[@Fippo-i5r]

Yeah Fondor is about 60% Salt... so to salt it beforehand and put THIS much on your meat may not be the optimal way to use Fondor

[@valentino.532]

I am from Germany, and we always fry our Schnitzel in butter because it will taste a lot better than in oil. Also, you can use Fondor on anything.

[@Staniii2360]

Butterschmalz - clarified butter - Ghee. Regular butter can‘t be used if the heat is too high because you will burn it.

[@Zanji1234]

:) and for everything else: there is Maggi

[@valentino.532]

@@Zanji1234 you are right bro

[@diceymaan]

Maggi Fondor is used like Knorr Aromat, instead of salt. It has almost 60 % salt.

[@V77710]

Wait so more or less salt? How does the taste differ

[@athmaid]

​@@V77710MSG, some spices, hydrolysed protein, some form of starch

[@ATV_1992]

Guga: "You don't want to overdo it" Also Guga earlier: *pours entire bottle of the thing*

[@thatoneguy7922]

The editors always have unexpected treats throughout the videos, thank you for your work and the laughs

[@workaholica]

Fun fact: Maggi is everywhere in Germany, but the company was actually founded in Switzerland. The experiment should work out the same with Knorr Aromat, though (which definitely also contains MSG ;)

[@NCSiebertdesign]

They have done aromat experiment.

[@BIGDAV90]

The company supplies Switzerland, Germany and Austria, so similar to the seasoning

[@nulle1968]

Aromat is so much better. Fondor is Maggi and this is Nestlé today (so avoid)

[@erikeppelmann1969]

As a German, I am of course familiar with Fondor. Fondor is nothing else than a cheap but very flavorful spice mixture (flavor booster). However, I haven't known anyone who really uses it for decades... But it is still available.

[@schornography]

funny thing is that Schnitzel is the main course in Germany but Guga just made it a side dish 😅 … and I‘m not even mad 🤤

[@icefox13]

I find nearly all "side dishes" he makes could qualify as a main. Most of the time with meat and calorie dense.

[@poserbob6888]

Schnitzel kommt aus Wien.

[@schornography]

@@poserbob6888 Ja. Und?

[@rileymcmead]

That's how us Americans roll

[@tenseikenenjoyer]

@@poserbob6888 hahhahah österreicher ist sauer weil schnitzel teil der deutschen küche ist

[@r.z.9195]

I'm german and never heard of Fondor.The "MSG" i grew up with was "Maggi Würze"

[@thexandman88]

Fondor is even more grandma's back cupboard style than Maggi Würze. I recently used some when I made a tomato sauce out of some truly horrible Tetrapak tomato product in my grandma's kitchen.

[@derpizzadieb]

must be pretty young or living under a rock then :D

[@robwilson90rw]

I use Maggi in everything I cook!

[@ThomasDrone-l5p]

Maggi is so good man

[@daeron5705]

@@ThomasDrone-l5p maggi is disgusting :D

[@lhpontes]

I don’t understand how you, as a brazilian, did not mention that Fondor (as well as its cousin Grill with the red label instead of yellow) is abundantly availabe in Brazil. Had loads of it as a kid!

[@rinnsbebelindegrombe]

1st: German Chef here. Try Rotidor 2nd: i am 1 min 3 sec in. i guess the steak with the "generous ammount" tastes salty AF. Thank you for your content Guga. You re a true rebel in the food business. Breaking down walls since the beginning.

[@RolandSchlosser]

Fondor is to REPLACE salt, not add to it D: Also, with steak? In my country (Chile) we just use it for salads, not meats.

[@espneindanke9172]

The label even says: *"No additional salting necessary!"* ^^ I'm German and I like it on meat. But basically, you can put it on anything. Soups, stews, veggies, salads....

[@real_Fabiot]

This is DEFINETELY not why German food is so good, good cooks/restaurants don't use this stuff and I wouldn't either.

[@Nik__._.]

Agree! I hate it with a passion. No one who takes food seriously should use this over processed shitty toxic bullshit on their food. It’s the same people dislike on cheap delivery food (Glutamat) but here they accept it. Too much salt and stuff. Just use fresh herbs or good salt and pepper.

[@lassethomsen3628]

Bruh, why is everybody hating on Fondor. Pull that stick out of your ahh and just cook some good food. Either with or without it. Can’t stand y’all fancy pantsy „a real chef does this and that“ stfu bruh.. get a grip, cook some food (as you desire) and make people happy.

[@finzster]

fr

[@philippaufschnaiter7995]

True

[@maries1381]

I have to say that I added the compound butter made with fondor to the sous vide bag along with my ribcap steak that I seasoned as usual (like Guga with salt, pepper and garlic powder) a couple of thyme stalks. I then seared my 135F ribcap steaks in a little duck fat - IT WAS DELICIOUS!!!!!!!!!!!!!!!!!!!! Definitely added a little extra umph to the flavor. The family noticed it was a bit more special.

[@barisaxman2]

You should try chicken salt for one of your videos. It is a popular seasoning used in Australia, usually on roast chicken but also used as a seasoning for fries.

[@mikelee8937]

Dude. The entire control thing I've appreciated since watching your channel. Yet I feel it's long past time to leave your crew guessing.

[@MichaelKessler-uv3dz]

As an Austrian you have to work on your Schnitzel. I know Germans are less strict but it’s a holy dish in our country that follows certain rules. It’s what keeps our country at bay and unites us in its beautiful, airy tenderness.

[@flummi6966]

muss ich ununterbrochen mit der kelle da frittierfett draufgiessen oder was war der faux pas

[@kilianhzh]

Das ein oder andere schnitzelverbrechen hab ich auch schon bei euch erlebt

[@Suggestion63]

Die ösis haha vpisst euch

[@fj8264]

@@kilianhzh Lass ihn, die Ösis brauchen das zum Erhalt des Selbswertes. Ich muss allerdings anmerken, dass Guga hier etwas daneben gegriffen hat mit dem Pseudo-Schnitzel.

[@60sekundenpolitik]

Butterschmalz statt Öl. Und Kalbfleisch statt Hühnchen. ​@@flummi6966

[@sonatine3266]

In German households Fondor is always the go-to for students / single households when you don't have a lot of stuff to cook... so for plain eggs with rice or potatoes or whatever, sprinkle a bit of Fondor on it and it's so much better. For Steak I only use salt, black pepper and garlic powder as I learned it from Guga. For Schnitzel only salt and black pepper. But I guess I will try it with MSG / Fondor very soon.

[@Astro_349]

2:49 1st german rule: never eat an schnitzel with your hands

[@lordey2356]

1:27 2nd german rule: never eat a schnitzel as a side dish. Thats not a thing.

[@Tornadofreak2]

3rd austrian rule: remind people that this is our dish and not german

[@olafrohwer3482]

​@@Tornadofreak2Unfortunately for you, history will not see it that way lmao

[@Tornadofreak2]

@@olafrohwer3482 Every educated person knows that this is not a German dish

[@olafrohwer3482]

@@Tornadofreak2 i know i was just trolling a bit

[@sontypohnenamen5161]

Everyone complaining about the Schnitzel not being authentic, meanwhile i‘m asking is what weird impression Guga has of Germans eating meat as a side to their steak…?

[@Boddah.]

Dry age a steak in Bovril, it's like Vegemite and Marmite. Except it's made from beef.

[@firefly4f4]

"Yo dawg, try dry aging some beef in some beef!" Sounds like a plan to me!

[@mariobattaglia8063]

Then add some steak dust on top 😂

[@Hugh.G.Rectionx]

id love to see this. could do the paste version and the powder version for comparison too

[@calebrobinson3423]

Bovril for the win. Let’s see it Guga

[@nirutivan9811]

The German MSG from Switzerland Maggi is actually a Swiss company, but really popular in Germany. We also have Maggi products here in Switzerland, but Maggi Fondor is not that popular, cause we have Aromat. Which is actually quite funny: Aromat and Fondor are basically the same thing. Aromat is from the German company Knorr, but is really popular in Switzerland, while Fondor is from the Swiss company Maggi and is popular in Germany.

[@xobismarckox]

Never seen or heard of it in germany. I only see and use the Maggi-Sauce in the brown glass bottle.

[@PArtajaakko112]

He has done a video on Maggi sauce

[@shaman5433]

Exactly my thoughts. First time I hear of it, I don't know anyone who has this at home.

[@fynn2350]

I think it's similar to Aromat, which my grandma used to put into just about everything. It took me forever to understand that this was the taste I was actually often looking for when I thought food wasn't salty enough. I was missing the MSG but didn't know what MSG or umami was.

[@alexweger1392]

As a german i whole heartedly love the Schnitzel you made you are always welcome in germany to try the food here

[@MHROOQPlayGames]

Try "Kucharek". It's Polish MSG.

[@onlypoland5194]

he did with vegeta and its not Polish is Croatian

[@BigBoiBleu]

Dear Guga, thanks to you i was able to learn how to make steak for my wife who loves steaks. and because of you I got a Sous-Vide setup and i've never looked back. the only cut i make in a stove top now is picanha. Thank you Guga!

[@zuplex8933]

Original Wiener Schnitzel is made of veal meat. Use the butterly cut technique for more surface and breading

[@braincytox7314]

He never said he made Wiener Schnitzel

[@TheCovenant2]

He made a german Schnitzel, not an austrian Schnitzel

[@zuplex8933]

@@braincytox7314 yeah but I did :)

[@zuplex8933]

@@TheCovenant2 sure. Just talking about Wiener Schnitzel

[@puellanivis]

It’s not just “original Wiener Schnitzel ist made of veal”, it’s a requirement of German law that Wiener Schnitzel be made of veal. For a pork Schnitzel done the same way, it has to be called “Schnitzel Wiener Art.”

[@MrJohanvj2000]

The next one you should try is Aromat (Made by Knorr brand) It's a seasoning we used a lot in South Africa, but I'm sure it's popular in other countries.

[@Baron-Ortega]

Already done that bro

[@MrJohanvj2000]

@@Baron-Ortega ok thanks, will have to check that out.

[@simonbrusdal8470]

You should try Norway’s MSG. A spice mix called «Gastromat»

[@ThePanacon]

Gastromat could be easily either a name for a German or even a Russian product 😅😅

[@doro.scientist.artist]

Hello, I appreciate that you tried Fondor - already my grandmas (born 1911 and 1912) used it in the kitchen! I think you took much too much Fondor, but for the next time you know that "less is more" 😜👍

[@mr_conclusion4242]

A really good sauce that goes with schnitzel Guga, is called Jager sauce and it’s really really good!

[@FelixIsGood]

You should try "Sauerbraten" also famous in Germany. Also try Bavarian "Obazda" as sidedish with brezel.

[@Bober077]

7:14 Hodor!

[@lukas_-_flowers]

Hey guga, you should have read what it says on the package. It says that if you use Fondor, you don't need to add any extra salt.

[@SweaggerRexxar]

Also a German here... never EVER saw this Product and I do normally like stuff like this.

[@EthanDarknes]

Gibt es hauptsächlich bei rewe

[@flummi6966]

Fondor ist arsch für leute die mal nen Braten mit koks verfeinern wollen.

[@kilianhzh]

Ich kenns auch nur aus der Schweiz

[@nulle1968]

Fondor ist Maggi und das gehört inzwischen Nesté, daher kann man es getrost weglassen. Wenn schon so ein Zusatz, dann Aromat von Knorr oder ganz normal würzen, eigentlich braucht das kein Mensch

[@geomon69]

@@nulle1968 und Knorr ist Unilever, das macht es auch nicht besser xD

[@geoffmckenzie2608]

Aw mayn! Justnlast week I asked for a Wienerschnitzel taste test, and this week all we get is one Schnitzel. I'm so sad. 😢 I still am gonna hold out for Iberico Secreto and Wagyu for a taste test of Schnitzel!. Love you, bro!

[@aloysiusoh197]

Dry age STEAK IN OYSTER SAUCE

[@Boddah.]

Bovril would be better.

[@muhammadwahyuhidayat21498]

When Osyter sauce using Steak Meat Dry Age comes true!!!!

[@VBunplugged757]

I can only hope that he hasn't done this yet is because he is currently aging it or editing the video

[@TheMeatDaddy]

I did it for you not exactly good. Vid on my page.

[@elmousse007]

Leo and Angel can be so funny sometimes. That F you caught me off guard🤣🤣🤣

[@videostash413]

you have to be 16 or under to think "f you" is funny

[@elmousse007]

@@videostash413 It was unexpected old man. You must be 80y for being so mature. So good of you

[@erwangerin7210]

"Ok Guga, what side dish do we do with this meat ?" "More meat"

[@robinc.9845]

LOL Guga finding Fondor, the stuff my Grandpa spiced her food... Love it. Every German Hosehold has one. Best served with Cale or lentils

[@SkyForceOne2]

Junge lüde hier nicht rum als ob jeder so ranzig wäre und dieses widerliche Fondor hat.

[@phentexhe8667]

pls put the schnitzel first into Water(befor the flour). The crust is much better(and so it is done by the Wiener Art) EDIT,(just seen until 4:15. SCHNITZEL IS FROM AUSTRIA DU DEPP)

[@ChinEnte]

Hi Guga, try frying the schnitzels in clarified butter instead of oil. It will give them a very nice buttery aroma. The best meat for schnitzel (imho) is veal. Enjoy

[@darylmcbride5426]

To people who want to become vegan etc I say thank you! Thank you for being so nice and giving me a steak!!!

[@EthanDarknes]

Hello I am from germany. Fondor is something to put on either after cooking or about 20 gramms per 100 gramms of meat before. Since it's 60% salt and easily dissolvable. If you were to dry age the steak you could drown it in fondor you could try that next.

[@Nippelzieher]

as a German I've never heard of this stuff. We actually prefer cooking with all natural ingredients

[@JanThe12]

As a german i recommend to fray the Schnitzel in butter and Schmalz (pork lard) :) great video!

[@shisui3436]

This comment section is now Eigentum der Bundesrepublik Deutschlands!

[@necrovape6135]

😂👍🏻

[@theobell2002]

Jawohl!

[@Luckmann]

And just like Bananrepublik Deutschlands it is not a real country.

[@Niles_BVB]

4:17 as a german this was my reaktion 😂 but for me it was pretty clear thats not so famous there 😂

[@wolfigraz5791]

No Sauce on Schnitzel. Greetings from Austria 🇦🇹

[@vannyvanngogg]

I thought Schnitzel is Austrian, not German dish. What would an Austrian say?

[@wolfigraz5791]

@@vannyvanngogg You are right. It‘s a very traditional dish, originally made from veal and served with potatoe salad.

[@videostash413]

Let them enjoy the sauce

[@BassRacerx]

only lots of mushroom gravy and you dunk your french fries in it too!

[@karni13]

​@@vannyvanngoggYes it is. We usually eat it with potatoe salad or fries and as a sauce (if any) we use cranberry jam or ketchup. The lemon is a must tho

[@fsbayer]

Fondor is one of two German MSGs, the other is called Maggi-Würze (available internationally as "Maggi Seasoning Sauce"). Id love to see you try a steak marinaded in Maggi!

[@ricowalter5311]

Please Guga... 1. of all Schnitzel isn't German, it's Austrian. 2. of all Schnitzel doesn't get DeepFried like that... 3. and finally it's still too thick and better try "Kochkäse" zum Schnitzel

[@gluteus_maximus3206]

Österreich war im deutschen Bund. Wusste er natürlich

[@yunnoo2847]

Das Kalbsschnitzel ist von Österreich aber das Schweineschnitzel ist Deutsch so nicht alle Schnitzel sind aus Österreich 😁

[@Stiegelzeine]

@@yunnoo2847 eigentlich ist die Idee eines Schnitzels aus Italien, der Name ist deutsch, mittel deutsch genau genommen also weit von bairisch entfernt also gibt es sogar nix österreichisches im Schnitzel außer wenn ich anfange Leute zu töten die sagen Schnitzel sei österreichisch und die dann in Wiener Schnitzel verwandel, dann trifft der Name doch perfekt die Heimat des Schnitzels

[@shaunbrender]

I'm writing this in English for any non-German speakers seeing this comment. Schnitzel was made before the German and Austrian identities split into more distinctive identities. Schnitzel is considered a traditional dish of both Germany and Austria. This is almost like saying that Pizza isn't Italian because tomatoes don't come from Italy. It's worth saying that acknowledging that this split is a recent historical development doesn't invalidate it.

[@AnteFuerst]

so guga made a mustard sauce, nice. my grandma made the sauce and put half hard boiled eggs in the sauce and we ate it with noodles and salt potatos. it's delicious.

[@NicoHerooo]

Tiny info from Germany: NOBODY uses that stuff for cooking

[@fiedel]

German here, I do. In sauce for asparagus and in potato soup it’s a standard for me. Granny always used it those, so I do as well.

[@ML-mb9qd]

Me as a german at around 1:00 "yo...guga thats enough......GUGA Stop please.....OMG WHY SO MUCH....BRO....XD " We have 2 MSG´s in Germany...Fondor (Maggi Brand) and Aromat (Knorr Brand) and i like them and use them as well on a regular basis but when using it be gentle with it and dont add more salt. One light coding with it and a little pepper and you are good. When i saw that mountain of Fondor on your steak, i could feel the saltiness in my mouth while watching and was shaking my head with my tounge out :P

[@janomaster126]

Im from Germany, and would take schnitzel over 90% of stakes 😅. Bit definitely trying your sauce🙌🏻

[@axelhopfinger533]

Yeah stakes are often a bit woody to chew on. Beavers are said to be quite fond of them as snacks tough.

[@PhaggyJames]

Nazi

[@leehiro4840]

😛

[@ninjastiz9046]

Yeah vampires would agree with you. They tend to want to stay away from stakes. Of course they'd prefer the schnitzel if it were still alive

[@the_godfather9974]

You need to sway the schnitzel around in the pan with loads of butter or even better clarified butter not fry them like this. The swaying will make the breading bubbly and light as a schnitzel should be :D

[@Analdil]

im from germany and i dont know anyone who uses that shit

[@TheMegaCburn]

Me neither, never heard of it before. I only know People who use Maggi :D

[@MarceloZ2]

@@TheMegaCburn Fondor is Maggi branded.

[@LinusJoshua]

I'm from Germany too, and I use that shitalmost every day :D It makes a lot of things taste better, I highly recommend you giving it a try!

[@Stiegelzeine]

@@LinusJoshua there’s no need to support nestle to have a good meal and it’s not a good meal if it needs chemicals inside it to taste good

[@macmaasi79]

For the Schnitzel you should try pieces from the pork neck. They have more fat and are waaaay more tender in my opinion! Also: Fondor is awesome! Never tried covering a steak in it. Will try that soon! Thanks for the idea, Guga!

[@huenchenrupfer8756]

Diese Kommentarsektion ist nun Eigentum der Bundesrepublik Deutschland

[@blvckstar132]

Ich habe nach diesem Kommentar gesucht! 😂

[@xsondx]

You should try Surr-Schnitzel, it is marinated in something for over 20-30 hours and it is fantastic, I tried it visiting my Girlfriends Grandma in Austria and it was fantastic!

[@Luis-dg3oz]

Schnitzel is from austria and originaly made from baby cow meat. You also dont eat it with sauce, but cranberry marmelade

[@Irokaj-backwards]

It's a good thing that after the last guy, no one listens to people from austria anymore, so, we can just claim that the WIENER Schnitzel is ours^^

[@Luis-dg3oz]

@@Irokaj-backwards Schnitzel isnt something special so i dont rly care if someone else claims it, i just think we have the tastiest (any most expensive) version of it here

[@BIGDAV90]

This applies to veal schnitzel but not to chicken or pork schnitzel which is also available in Switzerland, Luxembourg, Germany and Italy

[@Stiegelzeine]

Schnitzel is from Italy and not Austria, Wiener schnitzel is just a city version of the schnitzel, not even the name schnitzel is Austrian because schnitzel comes from middle German dialects and not from any bairisch dialect which many Austrian areas are part of

[@Luis-dg3oz]

@@Stiegelzeine Well, i know i fraised my comment poorly, but like i said in a later comment i just think that the "wiener" version is best... seeing as eggs, flour, old bread(breadcrumbs) and meat is something pretty much everyone around the world had, i wouldnt be suprised if someone found an even older recipe im some random country. But the version i enjoy most is from vienna, like kebab wasnt inventet in berlin, but the version most people know is from berlin

[@Smutjetk]

fondor is something that is more used in austria and especial in switzerland. its more or a less combining diffrent ing. that have a flavour boosting property to it, i still just go with plain msg XD

[@Kustom2170]

0:09 That looks like Australian " Chicken Salt " if you know you know 😏

[@JungleGeorge1]

I'm actually quite curious what the results would be if you use Santa Maria grillkrydda. It's a Swedish spice mix that you can basically use for everything and people love it! All my relatives that live outside of Sweden always ask us to bring them some whenever we visit.

[@JonasReikowski]

I'm German and i have never heard of that Fondor stuff before. Most of the people i know prefer natural ingredients and spices and no premixed stuff.

[@Nosensev57]

In The Netherlands we use "Maggi Smaakverfijner" in almost everything. It's the same brand as the Fondor you used today only a totally different substance, perhaps try that one at some point. It's like the Soya Sauce of The Netherlands.

[@MrSchwannis]

German Here, never heard of fondor... Maggi on the other hand

[@ExaltedDuck]

You know those powdered dips they make to stir into sour cream? You should get a few flavors of those to try an experiment like this. Green onion would be my top choice but ranch would probably be obligatory. French Onion or Dill would probably stand a good chance of being decent, too. Maybe call it the Appalachian MSG... :D

[@nolram]

Schnitzel is not german, it’s austrian. And it’s not a side dish, it’s a main course.

[@icephoenix5466]

Same same. Austrians are germans.

[@trezzco]

It depends, not every schnitzel comes from Austria. Wiener Schnitzel, of course, does, but pork schnitzel, for example, is said to originate from Germany. Generally, it can be said that schnitzel is both Austrian and German.

[@Stiegelzeine]

Schnitzel is Italian and it’s very popular in all of the German countries and not only Austria

[@nolram]

@@Stiegelzeine How in the world is it italian? This flattened, breaded version originated in Vienna. I believe it’s even a national dish.

[@Stiegelzeine]

@@nolram in German speaking media there’s quite a lot educational websites like Galileo by ProSieben talking about how schnitzel as a concept itself was already a thing back in Constantinople 1000 years ago(the name itself is ofc German and far younger), in English speaking media you’ll find many talking about how it’s also been a thing in italy(also said in German media but after the Turks, no mention of Turks in English media somehow) no matter if turkey or Italy was first, it wasn’t Austria by a few hundred years of a difference, it just spread to Austria and Germany and both have their own ways of making it, it’s a regional dish in both countries, whether Austrians consider it their national dish doesn’t matters, it’s a thing in many other countries too so by their definition it’s also a national dish everywhere else

[@elJun87]

you sould try knorr or star instant broth, in italy is used when you don't have time to prepare fresh broth, and many people use them to give more flavor to food!!

[@yns000]

PUT MAGGI SAUCE ON EGGS!!!

[@zangzang99]

Fun Fact; Maggi biggest market consumer are in Malaysia and India. In Malaysia, when we want to eat instant noodles, we say "Lets cook Maggi".

[@martene.5624]

My grandma used this on her veggies. Us kids grew up loving veggies. Oh. At least it instilled good eating habits!

[@captainbackflash]

Fondor on a Mettbrötchen with onions is pure magic!

[@jimgottberg1975]

I'm German and the food needs all the help it can get. It's very utilitarian.

[@eliptikon]

Guga should do a best of all the methods that really worked to improve the Steak and combine them if its possible.

[@gianrathgeb]

You should try the best rub from Switzerland called "Streu Mi", as a side dish you could make Cheese Fondue

[@CIRCA85-g4c]

Guga, you might also want to try Australia's chicken salt... It's super delicious.. 😊😊

[@ThorDyrden]

In deed "Fondor" (Maggie/Nestle) is not the original in German, but "Aromat" (Knorr/Unilever) is. As many said use instead of salt, as it is 60% salt already + MSG (MonoSodiumGlutamate - NatriumGlutamat for Germans) and some spices like Kurkuma.

[@tktyga77]

I think you'd like to try out Royco, the East African msg, or perhaps Masala mixes from said region

[@jaspervlogt3843]

2:20 i m sorry but as an austrian i can only say:"You Monster! No Sauce on Schgnitzel!" But the rest of teh video si awesome.- Subbed. Schnitzel si from Austria, not Germany

[@Minecrafter5554]

von door is the pronounciation and fondor is more in switzerland area but we germans have another known brand called maggi

[@itsjarda]

I love that side dish. In Czechia we call them "řízky".

[@robertthompson1030]

I highly recommend using the Fondor on french fries instead of salt, best seasoning hands down! Also it might be a preference thing but the Fondor is much better than the Knorr Aromat.

[@adventureawaits3646]

I'm a German in CA, I always have fondor on hand (and Maggi sauce and Aromat, a similar powder and of course my own fortified MSG) but that was way too much in the bag, it's very salty. Haven't thought about making a butter with it, so that will happen shortly for sure! And that side dish is a main course. Real Vienna Schnitzel is made from veal and fried in clarified butter, I'll be eating that next week in Vienna on vacation. Never with a sauce, maybe with some lemon to sprinkle on carefully, you don't want the crust to get soggy and the crust has to lift off the meat during cooking. Jägerschnitzel (hunter's schnitzel) would be with a mushroom sauce, but it's not breaded. Sauce on a Vienna Schnitzel might be a capital offense in Austria, so be careful with that ;-p

[@purchengee]

Leo said "thank you" because this way we get more meat for ourselves😆

[@TARAROAD]

Food looks fantastic great video thanks 🙏🏻

[@sarchlalaith8836]

For people who don't know fondor is 60% salt 20% MSG 15% potato starch and the rest made up of herbs and spices mostly garlic and bay leaf

[@shimozukachi5887]

in germany we have a sauce known as maggi würze. it's our equivalent of asia's soy sauce, both being umami and universally usable.

[@HansiOlbrich]

Dang, Guga, did you forget your roots!? Fondor is widely used in Brazil, too!

[@thatoneguy7922]

You guys probably have a lot of fun, always creative

[@Rocktheshake]

Is flame thrower better than charcoal for the crust using sous vide?

[@absolutesoul2860]

usually yes, remember the meat is already perfectly cooked, you want the crust as fast as possible to not overcook it.