During my studies, as my passion for the cooking grow up, I always preferred the meat. And I am lucky, the meat in Germany it is the best! For my great pleasure, I was able to accompany the father of the Chef in the ” family butcher’s “. I discovered it a completely different aspect of the cooking.
The butcher’s is a real know-how. There are step by step to be respected. But it is especially a great idea to avoid the wasting! To the restaurant no piece of meat gets lost. All the rest of beef or pig are used to make pâtés or sausages. But attention, not just anything ! When I go to the butcher’s the morning I know that the day will be a festive day. Because what we are going to prepare, will be the dish of the day for the lunch, and it is not anything! There we speak about typically traditional dishes of Germany of the South, which fill well the stomach!
But before thinking of what we are going to eat, it is necessary to prepare it! The first step is to clean well the crusher and to refresh it with big ice cubes. Then we sharpen blades to have a very net cut of the meat and allow a good mixture. Now the best moment: the mixture of the meat. We put in the crusher the meats then we make attention to the mixture is uniform. For that, it is necessary to settle the sausage of meat and to add of the crushed ice.
When the meat was a nice taste, it’s ready! The principle is the same for all the types of preparations. The pâté, the sausage, the white sausage …
The second step is the shaping. That is the meat is put in punnet, in can of food or in pocket (for the sausage by example). The last step is the oven cooking or poached in the hot water according to the type of preparation.
But let us speak of the most interesting: the dish of the day ! Two dishes who are very representative of Germany: Leberkäse and Maultaschen!
Leberkäse is a loaf of meat of pig very famous. He can be eatable in the breakfast or for snacking. But for main course, it is necessarily prepared into slices, colored in the frying pan and surmounted by an egg in the dish. It’s served with potatoes and spinach.
Maultaschen is ravioli of minced meats, generally with pork and vegetables. They are then covered with a dough with ravioli and are cooked in some boiling water. This traditional dish is served or in soup (generally for the marriages) or for main course. When it’s served in the second dish, we eat this with sweated onions and with potatoes. The legend says that the Cistercian monks who did not owe food of meat in period of Fast, had the idea to create these ravioli so allowing to hide it in a stuffing of vegetables!