What can we learn from top chefs for your home? This question runs through 208 pages and in Stefanie Hiekmanns book, “in Demand: 30 top chefs reveal their kitchen secrets”. Of course, the Interviews with the well-known kitchen masters, no substitute for cooking-training – deliver practical and comprehensive professional knowledge for hobby cooks at home. 30 well known chefs from the best Restaurants of Germany, Austria and Switzerland, spill the beans and reveal the best tips to your personal favorite dishes and Signature Dishes.
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More secrets of the top chefs in “Demand”. The author Stefanie Hiekmann is to be seen also in the Jury of the ZDF cooking show “city, country, Yummy” (on Saturdays at 15.15 PM). The book appeared in the EMF-Verlag. 208 pages. 26 Euro.
How to make a real Wiener Schnitzel, Heinz Reitbauer?
The A and O is the fluffy-airy breading – the real Wiener Breadcrumbs. They are not glued firmly to the flesh, but – quite the contrary! – she stands Güvenilir Casino Siteleri with many small and large air-cushion of the flesh. The chips must be constantly in motion: as soon As it is placed in the hot vegetable oil-butter-oil-mixture (50:50) in the pan, needs to be pivoted, the pan continuously, so that the Schnitzel is always flooded from the hot fat. So that nothing goes wrong, it is recommended to use a larger pan with a steep edge and a longer handle. Just for beginners is an important tip! What happens now during the Moisture, is what makes the Wiener Schnitzel: liquid from the chips evaporates collects under the breading, and raise you – the breading prompting, as they say in the jargon. The chips should be around 45 seconds, turned over, otherwise the breading will be at the bottom of the page too hard, and would not be more promptings. And important: Not with the fat stingy! 1-2 tablespoons of butter have nothing to do with a Wiener Schnitzel! The approximately 5 mm-thick-cut and breaded meat should be almost swimming in liquid grease – otherwise the fluffy-airy pillows have to wait long…
