Finally someone actually give the look of the inside of the final result.. Ive watched so many bitterballen recipe and this is the only one with the final cut.. LoL.. I need to see if it should be creamy or a bit dry... Thank you for the video.
Looks great! Read through the comments because I knew someone was going to have an opinion for "you didn't put this...or that is missing....". 😂 Bitterballen is like American BBQ. If you drive 1 hour the taste is slightly different! I used to live in Antwerpen and it never tasted the same from shop to shop. lol
To make a roux (butter and flour) in this recipe you start with equal parts of both. If you remember how much extra butter you put in then add the same amount of flour and let it cook together. You probably have to add a bit of all ingredients to get the right balance. If you already made the whole batch and it didn’t get firm you still can eat it, but more like a ragout over toast or biscuit.
Yes why not; I have never tried it, but it many cuisines (like Indian foods) it is used in stews and sauces. Maybe make the bitterballen recipe with a different spice twist like a beef or chicken curry ragout.
If you like to use cheese in the salpicon base, use small diced “hard” cheeses like an aged Gouda or cheeses that you can “fry” like Greek Halloumi or Indian Paneer. Just fold the cheese in the mix when it’s ready.
Finally someone actually give the look of the inside of the final result.. Ive watched so many bitterballen recipe and this is the only one with the final cut.. LoL.. I need to see if it should be creamy or a bit dry... Thank you for the video.
We call that utensil in USA a spider, a ladle is a giant spoon
The very best snack in the world! Great work!
Looks great! Read through the comments because I knew someone was going to have an opinion for "you didn't put this...or that is missing....". 😂 Bitterballen is like American BBQ. If you drive 1 hour the taste is slightly different! I used to live in Antwerpen and it never tasted the same from shop to shop. lol
Thank you for sharing! Will add this menu to my small cafe in the Philippines =D
Thanks very much.
Lecke! Bedankt.
Oh no, I can have bitterballen for dinner, if made correctly and the only time I have mustard…..:)
nice... Klappertaart recipe please :
Not just beef, but cheese mix in rough
Hi,i put in too much of butter .what is the solution for it?
To make a roux (butter and flour) in this recipe you start with equal parts of both. If you remember how much extra butter you put in then add the same amount of flour and let it cook together.
You probably have to add a bit of all ingredients to get the right balance. If you already made the whole batch and it didn’t get firm you still can eat it, but more like a ragout over toast or biscuit.
@@Cyrielvandewalle did not think of having it over toast .Thank you Cyril.
Can I use milk instead of cream?
Sure, originally the classic recipe asks for milk, but I like the mix of broth and cream better.
Can you use buttermilk?
Yes why not; I have never tried it, but it many cuisines (like Indian foods) it is used in stews and sauces. Maybe make the bitterballen recipe with a different spice twist like a beef or chicken curry ragout.
How if we use cheese for this bitterballen?
If you like to use cheese in the salpicon base, use small diced “hard” cheeses like an aged Gouda or cheeses that you can “fry” like Greek Halloumi or Indian Paneer. Just fold the cheese in the mix when it’s ready.
If you use cheese you change the tradition stick to the recipe bub
Well it would not be a bitterballen anymore now would it!
@@Cyrielvandewallethank u
Can u text on englisj pls iim from indo
hmmmm
Wat is mase
Mace is the spices from the peel of a nutmeg. Also called foelie or bunga pala
@@Cyrielvandewalle dankjewel