Comments on: Real German Cuisine Challenge: Rheinischer Sauerbraten

By: Potato ricer

Potato ricer — Mon, 31 Aug 2009 13:17:31 +0000

hey Christina. You need to add more flour to the recipe. When you make the mixture for the first time make one dumpling and then cook it quickly to do a test.. if it goes mushy add more flour ot hte rest of the mixture. You should then chill the dumpling in the fridge for a hour as this helps to firm them up when cooking, but leaves them fialry light. You should invest in a mouli or potato ricer lol! They are pretty cheap.. you can get on for around 5 Euros.. but the stainless ones are better
.-= Potato ricer´s last blog ..Judge – Heavy Gauge Stainless Steel =-.

By: Real German Cuisine Challenge: Kalbshaxn (Veal Knuckle) | an american expat in deutschland

Mon, 06 Apr 2009 18:03:48 +0000

[...] sign that the butcher selling it is not carrying the best meat. The piece of roast I got for the Sauerbraten was pretty bloody, which probably goes a long way towards explaining why the Sauerbraten [...]

By: Christina Geyer

Christina Geyer — Thu, 26 Mar 2009 21:57:20 +0000

@alyson: Nice to hear from you! I never thought of Sauerbraten as that difficult, but everyone is saying different, so I won’t feel bad anymore Hey, and maybe there will be some easy recipe you’ll be able to do with us sometime in the future. If you drink coffee and rum, the Pharisäer might be fun.

@Katze: I don’t know, I tried making them very tight and round. I think the problem was not enough flour. I’m gonna attempt potato dumplings again at Easter, but this time I’ll do them with my mother in law so I can watch an expert at work.

By: Katze

Katze — Thu, 26 Mar 2009 01:41:41 +0000

I don’t know if it carries over to potato dumplings, but when my host mom taught me to make Semmelknoedel, she said that the little dumplings have to be very tight and perfectly round to keep them from falling apart. A few of mine always fall apart anyway, but they taste good, so who cares?

Katzes last blog post..More Language Pedantry

By: Alyson K

Alyson K — Wed, 25 Mar 2009 15:06:44 +0000

Hey, long-time lurker here… I come from a German family (all grandparents & my Dad were natives), and everyone in the family who cooked perpetually complained about making sauerbraten. According to my Mom & Grandma, it’s just a very tricky dish to get right, so don’t feel too bad. As for the potato dumplings, there’s definetly a trick to them– they have to be exactly the right consistency.

Still, I’m very impressed with your cooking– If I could actually cook (and find the right ingredients here in the US), I’d join in…. )

By: Christina G

Christina G — Wed, 25 Mar 2009 14:08:41 +0000

We’ll have to look at the Hausratversicherung. Hopefully it’s covered, then we don’t need to worry about it. Thanks for the suggestion!

And a chinois is kind of a cone shaped sieve that’s used to strain sauces.

Christina Gs last blog post..Real German Cuisine Challenge: Rheinischer Sauerbraten

By: Sarah

Sarah — Wed, 25 Mar 2009 12:15:23 +0000

And for your ceran cooktop, isn’t your Hausratversicherung taking care of that?

I think when we got our Hausratversicherung, there was a special, optional clause for a Ceran cooktop. So maybe it's covered. Sarahs last blog post..If pie ≈ Kuchen and Kuchen ≈ bread, then bread ≈ pie?

By: silvia

silvia — Tue, 24 Mar 2009 19:17:31 +0000

Oh no, I am soo sorry that it did not turn out so good!
It looked good on the plate tough!
Maybe you should have trown the meat behind the butcher’s counter at Metro…Maybe it is really best to buy at the local butcher shop. I am surprised that there is Sauce Lebkuchen available, never seen that before. But that’s maybe because we don’t care much for Sauerbraten and would use the Knorr Fix instead…LOL I have never seen or heard that people eat apple sauce with it. Also, I am not sure what a chinois is??? And for your ceran cooktop, isn’t your Hausratversicherung taking care of that?

By: Christina G

Christina G — Tue, 24 Mar 2009 00:09:29 +0000

@joe: I don’t think the ricer was the problem

@hezamarie: My kitchen was a wreck afterwards. Rainer asked if maybe I could try and not use every pot, bowl and surface next time. These were Freilandseier (free range), normally I get Bio, but I needed large eggs for the custard I made last week and the Bio were only medium size. I think the Bio eggs around here are maybe just slightly less orange.

@jentry: Yes, my Charlie also loves carrots. The only thing he left on the floor were the onions. At least he was very helpful in the cleanup!

@lisa: Thanks. Maybe with a tough piece of meat it needs to cook a lot longer. I think for what I had, two hours wasn’t nearly long enough. I should have tested a piece before serving. Coulda woulda shoulda!

@cn: Yeah, the vinegar works as a tenderizer, so I think you’re right, maybe another day of marinating would have helped as well.

@stephanie: Having a funny story is the bright side of the disaster I think I didn’t put enough flour in to the dumplings then. I felt like adding an extra 50g was already a lot, but thinking about it, it still had a bit of a thick mashed potato quality. Also, I think browning the onions gave a lot more flavor to the dumplings. I ate them with a lot of gravy, but tried one plain and the onion flavor was pretty good.

By: Stephanie

Stephanie — Mon, 23 Mar 2009 21:11:36 +0000

I should have mentioned – I used a fork to mash my potatoes up (cooked until they could be mashed easily) and I used about 1 cup of flour or so – I really saw the potato mixture turn into a “dough” of sorts….