American Reacts To White Asparagus with Sauce Hollandaise made from scratch | a German Spring Dish
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- Опубликовано: 7 сен 2024
- American Reacts To White Asparagus with Sauce Hollandaise made from scratch | a German Spring Dish
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Today I Will be reacting to White Asparagus with Sauce Hollandaise, made from scratch | a German Spring Dish
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Title of the video American Reacts To White Asparagus with Sauce Hollandaise made from scratch | a German Spring Dish
• American Reacts To Whi...
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One usually uses the cooking water from the aspargus to cook up the cutting rests to get the taste out of them. The cutting rests are than discarded and the cooking water is used as base for the soup. It is reduced a little, thickened and refined with cream, seasoned with salt, white pepper and nutmeg (tip: + a piece of butter).
You can also make a asparagus cream sauce with aspargus pieces, then cut the cooked asparagus into small pieces and add them to the cream soup. This is particularly suitable for cheaper broken asparagus. Asparagus that is broken during harvesting or processing is sold as cheaper broken asparagus or B quality.
You can buy the sauce Hollandaise premade... but it is full of preservatives and stuff make it not split. So the taste is nowhere near the real thing.
...oh please dont cook it for 10 or more minutes....you also dont need the fency binding stuff...bring water to cokking point like in the Video(Butter,salt etc.) bath your Asparagus and when its boiled again after 5 Minutes taste one.
it really depends on how thick the asparagus stalks are. Hers are very thin, so 5-8 minutes is probably right. They should be kinda al dente.
It's not much of work alone, it's also very, very complicated. But it's worth it.
She always hits an 8 when stirring, she does it professionally.
sauce hollandaise is chef work. WHITE Asparpgus is a delicacy I would love to eat every day during asparagus season. can't get enough of it.
I tried many variations and for me the butter in the asparagus cooking water is not necessary. And it is not necessary to bundle the Asparagus and cook it upright. You need a special pot or waste a lot of water. Her Asparagus seemed very well cooked. It has to be soft, but not formless. Kudos to her that she makes the sauce like that, it is not easy but worth it. But I always cook potatoes and Asparagus first, because they are easier to keep warm. Than I have enough time for the sauce.
I have to say these are very thin examples of white asparagus.
Here in Vienna we usually get our asparagus from the Marchfeld, a region in Lower Austria.
Some of them reach diameters of 4 cm and more.
That’s what we are used to here in northern Germany, too.
@@winterlinde5395 Oh yes, I definitely heard about great growing areas for asparagus in northern Germany.
I prefer the thinner stalks. If you harvest them younger they are more tender. A lot of the large ones are unpleasantly woody and fibrous even after peeling. These ones are perfect.
Ich bereite Spargel lieber im Backofen zu, einfach den geschälten Spargel mit Zucker Butter Salz, Pfeffer und Zitronensaft in Backpapier einschlagen als Bonbon zusammendrehen und in den Backofen schieben, bis die gewünschte Konsistenz erreicht ist.
Mache ich auch so, aber ich lege ihn einfach in eine Auflaufform und decke die ab. Früher habe ihn in Alupäckchen gegart, aber das habe ich mir vor ein paar Jahren abgewöhnt...
Suppe gibt's dann aus der gekochten Schale und falls 1-2 Stängchen übrig sind, schnippel ich die rein. Auch übrige Hollandaise ist eine Grundlage für Spargelsuppe... einfach das Schalen-Kochwasser zugeben, ich würze mit Muskatnuss, Salz und Zucker nach - gut ist auch Zitronensaft mit ein bisschen Stärke verrühren und zugeben, bis die gewünschte Konsistenz erreicht ist.
Leider ist die Saison ja schon wieder um...
I also love Spargel with a Schnitzel...
Exactly! My grandma used to prepare the asparagus as a creamed vegetable. This is also the sauce for the schnitzel. You can serve it with boiled potatoes or French fries and a green salad. I would also rather drink wine with it than beer...
That food is a banger. A handmade Hollandaise is a very special treat.
The cut offs from the Aspargus you can cook out in order to make soup but it is not eaten but thrown away afterwards.
Yes you need a bit sugar otherwise it would taste a little bit bitter because the aspargus has also some bitter compounds which get cooked out but because those are then in the boiling water which is in touch with the aspargus so you need to neutralize them which the sugar does..also additionally a piece of old white bread in the pot during the boiling is additionally helping to suck off the bitter compounds in the boiling water (for what ever reason she didn´t do that but it is a common practice when boiling white aspargus) = nobody wants to eat a bitter tasting aspargus.
Making a Sauce Hollandaise needs 20-25 minutes ...and you are stiring all the time permanetally during the whole making process..
And the sauce has to be eaten instantly on spot..you can´t store it in the fridge for an other day or just for some hours later in order to warm up again, that does not work.
And I´ll guarantee you, you won´t get a - handmade - Hollandaise in a restaurant unless in a very fancy and expensive star restaurant...what you will get is a "hollandaise like industrial product"
And the difference in taste between a handmade sauce and an industrial product is huge because it is not the same because as I already mentioned a "real Hollandaise" can´t be stored and then warmed up later, but that is what you do with an industrial product, so what does that say about the industrial product? No further comment.
Spargel lecker
Making a good sauce Hollondaise is quite difficult. The secret is the temperature both of the ingredients and the warmed-up water. You need a lot of exercise. Btw instead of ham, this dish also tastes perfectly with a medium or medium rare fried steak!
1. It's worth trying!💯😋
2. There are also easier ways to make this sauce. (Search for the videos.) Instead of heating the egg yolk, you can heat the butter and then emulsify it with the egg yolk using a hand blender. Then it only takes 1 minute. And if something goes wrong, the sauce is easy to save, as she explained.
Addendum: to prevent the hollandaise sauce from becoming greasy, simply add a little bit creme fraiche. That's how the professionals do it.
There's nothing like German asparagus fresh from the field or from the weekly market. The taste of each harvest region is clearly noticeable. I like it with melted butter, a veal cutlet and new potatoes. And a glass of white wine from the Mosel.
Es geht nichts über deutschen Spargel frisch vom Feld oder frisch vom Wochenmarkt. Der Geschmack jeweiligen Ernte Regionen ist deutlich zu schmecken. Ich mag ihn mit flüssiger Butter, einem Kalbsschnitzel und neuen Kartoffeln. Dazu ein Glas Moselwein.
my favourite asparagus dish is asperagus pancakes you can totaly use them as made in that video but you also make pancakes ( german recipe ;))) and fill it with cocked ham asperagus and sauce
în one of your recent videos you said something along the lines "SO MUCH SALT". The United States has a moderate salt consumption rate, with 8.9 grams per capita per day, similar to Canada (9.1), the United Kingdom (7.1), France (7.6), and Germany (8.7). so its nearly the same for germany
Instead of the ham i usually eat a schnitzel with the asparagus and potatoes. The sauce goes very well with schnitzel too🤤
You can also prepare asparagus very well as a creamed vegetable. This saves you the effort of making hollandaise sauce and you can use it as a vegetable side dish for many dishes, which also provides a sauce at the same time... If you wanna have more sauce, just expand the sour cream and stretch it with milk for example. And the basil is, of course, only an option and not the main thing...
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dont throw the peels away they make a great broth for a soup
You no longer tie “bundles” of asparagus together these days.
This came from a time when everyone was afraid of not getting enough from the pot and having to 'starve'.
Today, I can easily buy three kilograms of asparagus for three people, one of whom is a 6-year-old,
Asparagus is excellent for soups or antipasti. Simply freeze cooked asparagus - or even raw! Asparagus soup - asparagus rolls - chicken fricassee. Asparagus is used for everything in German cuisine.
The cooking time depends on your own taste.
You can even eat asparagus raw, I take out a thinner asparagus spear during the cooking time. I don't cook them in the “bundles” - as shown here in the video.
When lifted with a fork in the middle of the spear, it should bend down very slightly at both ends. Then the asparagus is perfect.
Presumably no one can understand the hype when asparagus is ripe and ready to harvest.
But asparagus is a seasonal vegetable - available at any time these days.
But it was the first “fresh” vegetable after winter that my grandparents were able to eat shortly after the Second World War without having to eat rotten winter vegetables.
Asparagus heralded the new year and the new harvest.
I think that's the reason why asparagus is so respected and almost idolized in Germany
05:42:
It's mostly smoked ham?
Cuckoo clocks were once a big hit in the USA, but nobody focused on “Black Forest ham”?
Some of them will get on your nerves every hour, the ham from the Black Forest makes up for everything.
With asparagus: smoked ham or boiled ham. With a few potatoes and simply melted butter on top, it's a festive meal!
Simple often beats the created, hip food praised by confused wannabes.
No "Hollandaise"! Only melted butter.........
I think this “cook” has been out of Germany for too long.
Hollandaise sauce is nothing more than butter with flour and a few spices - and nobody needs that for this dish!
Just melted butter - the asparagus is king, not my cooking skills.
im just 33 seconds in and i cry because she boiled it in water. u dont need water just a little peace of butter and a closed bowl in the oven. 20 min thats it. a little bit of sugar and salt.
nice reaction like allways, i like your reactions. in fact the reaction was better than the video she shouldnt do cooking videos.
you can help a little bit with potato starch(or corn starch?) it is easier. for 1 Liter: 12 Eigelbe
800-1000 ml Flüssige Butter not to hot around 50 Grad Celsius (this will fasten the process)
ca 100 ml warm water
ca 100 ml white wine include the starch( not to much..only for helping)
salt, pepper and a little bit sugar...and Lemonjuce
......do it like in the Video! Guten Appetit! Greetings from Germany! 🙂
she cut ti much off and you should cut off the end piece by piece after peeling, so you can see , if you peeled good enough
I have a Cookbook from my Grandma.
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There is no such thing like too much butter