One of the few things I miss about living in Switzerland is the various regional versions of kalbenschnitzel mit roesti - veal in a mushroom, cream and brandy sauce over roesti. Absolutely perfect IMO, so much that I actually cook it sometimes anyway.
i presume you mean Kalbsgeschnetzeltes? (the smaller bitesized 'cutlets' rather than Kalbsschnitzel that would translate more to escalope - very famously in the Wiener Schnitzel) With the mushroom sauce it's usually called Zürcher Geschnetzeltes, even though very classically, that is made at least partially with veal kidney - which has gotten out of fashion abit, as many people dislike most offal. Also interestingly, if the rösti is made with preboiled potatoes, it's technically a Berner Rösti, with raw potatoes its usually a Zürcher Rösti
Another fun one. You really make me think I could do this. Like the idea of putting the whole potatoes in the pan for measuring. Hello from lovely Oregon.
Crazy idea - trying potato dishes that you've made, but with different types of potatoes - ie. not the recommended ones in terms of starch content etc, but by what's cheap or more readily available, and seeing if it really makes that much of a difference. This could definitely be another great collab with the Sorted lads! Cook a dish with 2-3 different types of potatoes and see if Poppy/Ben/Kush can tell the difference!
Ive never known the correct technique for feeding a horse but thanks to this video I now know. Plus I can have a go at making a Swiss Potato Rosti. Thanks Poppy!!
French is one of the official languages in Switzerland... so you're fine with a soupçon. Rösti is a Swiss German word however. That looks absolutely delicious, definitely gonna be making that one. Yum.
Love these videos Poppy, found your content through Sorted, and so glad I did. I've just bought your new slow cooker cook book in fact! Can't wait to try it, but I haven't actually bought a slow cooker yet. I was wondering, would you recommend getting a normal one, or one of the one hob proof ones? Does it matter what size it is, as I'll just be cooking for one?
The potato variety is Russet. Idaho grows a lot of them, so I guess that's why people say it's an "Idaho". No such thing. Russets are also grown in my state Oregon. If you've heard of the brand Ore-Ida, comes from the fact Russet potatoes are grown in Oregon and Idaho. Maine grows a lot of Russets too, where most folks on the East Coast get them from.
I’m in the US, best potato for hash browns are starchy potatoes like russet. I’d love to see you attempt to cook Hash. I think you would do it justice.
Sure gonna make this: the way you explain the steps is crucial! ("half of the recipe", as I use to say.) About the edges and corners: (just joking:) And god said: "You can find a good woman in every corner of the world!" And then he shaped the world round. And laughed. And couldn't stop laughing.
Alton Brown grates onions whole with the root in his palm and stops when it gets to the hard bits you you'd cut off and throw away, that way his hand never gets too close to the grater.
Idaho and russet are the same thing, a starchy potato as far as I know. There is a Yucon Gold, a more waxy potato, like what we call "red" potatoes in the USA, also waxy.
I think sour cream and chives would be fine. In fact, anything you would put on a blini. Poppy mentions salmon if I'm not mistaken. There's also Cowboy Candy.
Sorry I want to correct you Poppy. Ghee is clarified butter taken further..So there is a browning stage to Ghee that doesn't happen to clarified butter. Hence the real nutty taste to Ghee!!
You could have been an ambassador for the umlaut. O =/= Ö . It is pronounced like the o in 'work'. (Ä is like a in cat, Ü is close to impossible to instruct to an anglophone; many can't even hear the difference. If you pronounce it as 'ee' you are closer to what it should sound like tha u, oo). As for Rösti being a pan sized cake: Depends on the region. In some places the fried potatoes are scrambled. There also differences for the raw material: some regions pre-steam the whole potatoes before grating; others fry from raw. Chili would be considered a sacrilege in a traditional Rösti. But I can see it work.
On Rösti and pizza slices: on family holidays to the Jungrfraujoch in the 00s, we used to run into “Röstizza” at the ski eateries. I am not sure I ever actually had one, but basically it was advertised as Swiss fusion food. I would guess it was made by sticking pizza toppings on a Rösti and then putting that under a grill? The sort of thing that only makes sense when your tastebuds are imperfect because of altitude and you’ve spent all day in a blizzard.
When I was in university, the restaurant for students made this from time to time, although more often they used a base of fried polenta instead of Rösti. To be honest, it’s quite delicious. Putting cheese on Rösti is quite common and adding a few more toppings isn’t too weird, just less traditional than bacon or a fried egg sunny side up.
Russets are thick skinned starchy potatoes that work great for hash browns or any frying applications. They do, however, need to be pealed for basically every application aside from baked or jacket potatoes. In terms of an all purpose starchy potato, Kennebecs are probably the closest to the Maris, although they're not as common in North America as they used to be, having been somewhat displaced by the Russet/Idaho, and Yukon Gold varieties.
If I had made a rösti like that for my final cookery exam back then, I would have failed...😜 Sorry, but this is a potato pancake and not a swiss rösti...🤷♂️
Looks very tasty (but not exactly like a Rösti, Boiled potatoes, coarsely grated and no onion please - else it is a potato cake or closer related to a Kartoffelpuffer. But I have to admit that there are minor cultural wars out there when it comes to the boiled/raw-question).
As a Swiss national, I give this two of five stars. Boil the potatoes in their jacket but not too far, peel then let them cool before grating. This thing you made wouldn't even be called Rösti in Switzerland. It looks more like a fried layer of mashed potatoes. It's way too thin and dense.
@@HeavyMetalKittenx I live in Zürich, nobody would serve such an abomination with raw shreded potatoes here. I showed this to my father who was a chef his whole life and he said that is disgusting. I showed it to my sister who runs a restaurant and she said that's not Rösti, it's just hash browns. A Berner Rösti would be the same as everywhere else when it comes to the potatoes, it just has diced ham and sometimes onions added.
I was watching Masterchef the other day and they were making pommes soufflés. I turned to my friend and said "Hey! I should ask that Potato Queen Poppy to do them and we'd all be pomme soufflé experts".
I love your videos - so entertaining and helpful!!!
Looks fabulous. Try it with finely chopped bacon in the mix, and topped with a runny fried egg. Omnomnomnom
Omg yesssss
Love your mumbo jumbo content Poppy! It’s delightful and delicious 👏🏼👏🏼👏🏼👏🏼
That’ll never change 😂😂
@@poppycooks 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👍🏼👍🏼👍🏼👍🏼👍🏼🩷🩷🩷🩷🩷
One of the few things I miss about living in Switzerland is the various regional versions of kalbenschnitzel mit roesti - veal in a mushroom, cream and brandy sauce over roesti. Absolutely perfect IMO, so much that I actually cook it sometimes anyway.
i presume you mean Kalbsgeschnetzeltes? (the smaller bitesized 'cutlets' rather than Kalbsschnitzel that would translate more to escalope - very famously in the Wiener Schnitzel)
With the mushroom sauce it's usually called Zürcher Geschnetzeltes, even though very classically, that is made at least partially with veal kidney - which has gotten out of fashion abit, as many people dislike most offal.
Also interestingly, if the rösti is made with preboiled potatoes, it's technically a Berner Rösti, with raw potatoes its usually a Zürcher Rösti
Another fun one. You really make me think I could do this. Like the idea of putting the whole potatoes in the pan for measuring. Hello from lovely Oregon.
Had me laughing at “touching cloth” and subscribing at “salad fingers” haha. Thanks for making cooking fun 🙂
SALAD FINGEEEEERS
@@poppycooks get this chef a rusty spoon!
Crazy idea - trying potato dishes that you've made, but with different types of potatoes - ie. not the recommended ones in terms of starch content etc, but by what's cheap or more readily available, and seeing if it really makes that much of a difference.
This could definitely be another great collab with the Sorted lads!
Cook a dish with 2-3 different types of potatoes and see if Poppy/Ben/Kush can tell the difference!
This sounds great!
Idaho is a major grower. The russet is the most common, inexpensive potato.
I don’t care what it’s called it looks extremely delicious!
I love making a stuffed rösti family favourites are Stornaway black pudding, garlic fried mushrooms or chorizo
Ive never known the correct technique for feeding a horse but thanks to this video I now know. Plus I can have a go at making a Swiss Potato Rosti. Thanks Poppy!!
Don't pierce your potato on a spiiiiike!
French is one of the official languages in Switzerland... so you're fine with a soupçon. Rösti is a Swiss German word however. That looks absolutely delicious, definitely gonna be making that one. Yum.
Love these videos Poppy, found your content through Sorted, and so glad I did. I've just bought your new slow cooker cook book in fact! Can't wait to try it, but I haven't actually bought a slow cooker yet. I was wondering, would you recommend getting a normal one, or one of the one hob proof ones? Does it matter what size it is, as I'll just be cooking for one?
The potato variety is Russet. Idaho grows a lot of them, so I guess that's why people say it's an "Idaho". No such thing. Russets are also grown in my state Oregon. If you've heard of the brand Ore-Ida, comes from the fact Russet potatoes are grown in Oregon and Idaho. Maine grows a lot of Russets too, where most folks on the East Coast get them from.
I’m in the US, best potato for hash browns are starchy potatoes like russet.
I’d love to see you attempt to cook Hash. I think you would do it justice.
Hi Poppy, love your work, you remind me of my niece! Mashed potato's were great.
Poached egg on top yum ❤
I think we all enjoy what u do. Thanks. U able to do some air fry potatoe lovely. ?
Well that’s some nice potato pie… however it ain‘t got nothing to do with Röschti!
Love the Buttons on the Apron
Mmmm 😋
15” wow.
Sure gonna make this: the way you explain the steps is crucial! ("half of the recipe", as I use to say.)
About the edges and corners: (just joking:) And god said: "You can find a good woman in every corner of the world!"
And then he shaped the world round. And laughed. And couldn't stop laughing.
Alton Brown grates onions whole with the root in his palm and stops when it gets to the hard bits you you'd cut off and throw away, that way his hand never gets too close to the grater.
I would have placed the grater over the tea towel, too, and grate the veggies directly on to it, save some time and mess.
Did you just put your peelings in your kitchen drawer Poppy? 😃 x
Where are your knives from, Popster?
Idaho and russet are the same thing, a starchy potato as far as I know. There is a Yucon Gold, a more waxy potato, like what we call "red" potatoes in the USA, also waxy.
'like touching cloth' !! ha ha
HI , BEAUTIFUL POPPY , ALL THE VERY BEST AND HOPE YOU HAVE A REALLY GREAT DAY.
THANK YOU DAVID - HOPE YOU HAVE A GREAT DAY TOO
Great stuff, I'll omit the caviar and creme fresh for a fried egg though
when's your next collab with the Sorted Food guys? i loved the previous ones!
Would LOVE another one
I've only fed sheep from my hands.. can I use that reference...? XD
You need one of those long curved blade pizza rocker cutters 🙂
20 seconds in and you say this poor peasant dish is very posh. 😂
"Humans are very similar to potatoes"
Well, in that case you are very similar to cannibals.
That looks good. I'd go with sour cream and definitely no caviar.
I think sour cream and chives would be fine. In fact, anything you would put on a blini. Poppy mentions salmon if I'm not mistaken. There's also Cowboy Candy.
Try a gravy fat seperator jug
That's a bit posh here in the Blackcountry, but I do like it.👍
Sorry I want to correct you Poppy. Ghee is clarified butter taken further..So there is a browning stage to Ghee that doesn't happen to clarified butter. Hence the real nutty taste to Ghee!!
You could have been an ambassador for the umlaut. O =/= Ö . It is pronounced like the o in 'work'.
(Ä is like a in cat, Ü is close to impossible to instruct to an anglophone; many can't even hear the difference. If you pronounce it as 'ee' you are closer to what it should sound like tha u, oo).
As for Rösti being a pan sized cake: Depends on the region. In some places the fried potatoes are scrambled. There also differences for the raw material: some regions pre-steam the whole potatoes before grating; others fry from raw.
Chili would be considered a sacrilege in a traditional Rösti. But I can see it work.
Clarified butter and ghee are the same thing Poppy. 😊👍Another great recipe...
Not quite, but close enough.
a good ghee has the taste of the browned milk/butter solids
if that's a 15 inch pan! you should be in goal for England.
Since you said it's exactly like pizza, why not use a pizza roller to cut it?
Will whack out the pizza cutter next time 💅
Your wrist action looked fine on that grater :) 👍
Having a hob that goes to 14 is either so middle class I’ve never heard of it or the strangest hob in the world
Thu ö in rösti is pronounced as the u in lush ;)
_"15 inches?"_
Nah, that's only 4 and a half!
Poppy your boyfriend must love that you think that is 15 inches 😂
Surely if you are in Idaho, an Idaho potato is just called a potato?
On Rösti and pizza slices: on family holidays to the Jungrfraujoch in the 00s, we used to run into “Röstizza” at the ski eateries. I am not sure I ever actually had one, but basically it was advertised as Swiss fusion food. I would guess it was made by sticking pizza toppings on a Rösti and then putting that under a grill? The sort of thing that only makes sense when your tastebuds are imperfect because of altitude and you’ve spent all day in a blizzard.
When I was in university, the restaurant for students made this from time to time, although more often they used a base of fried polenta instead of Rösti. To be honest, it’s quite delicious. Putting cheese on Rösti is quite common and adding a few more toppings isn’t too weird, just less traditional than bacon or a fried egg sunny side up.
🫶🫶🫶🇮🇳👈🫶🫶🫶
Russets are thick skinned starchy potatoes that work great for hash browns or any frying applications. They do, however, need to be pealed for basically every application aside from baked or jacket potatoes. In terms of an all purpose starchy potato, Kennebecs are probably the closest to the Maris, although they're not as common in North America as they used to be, having been somewhat displaced by the Russet/Idaho, and Yukon Gold varieties.
If I had made a rösti like that for my final cookery exam back then, I would have failed...😜
Sorry, but this is a potato pancake and not a swiss rösti...🤷♂️
15 Inches! Your boyfriend us lying to you. :D
Looks very tasty (but not exactly like a Rösti, Boiled potatoes, coarsely grated and no onion please - else it is a potato cake or closer related to a Kartoffelpuffer. But I have to admit that there are minor cultural wars out there when it comes to the boiled/raw-question).
As a Swiss national, I give this two of five stars. Boil the potatoes in their jacket but not too far, peel then let them cool before grating. This thing you made wouldn't even be called Rösti in Switzerland. It looks more like a fried layer of mashed potatoes. It's way too thin and dense.
Isn’t a Zürcher Rösti made with raw potatoes and Berner Rösti made the way you are describing? Genuinely curious.
@@HeavyMetalKittenx I live in Zürich, nobody would serve such an abomination with raw shreded potatoes here. I showed this to my father who was a chef his whole life and he said that is disgusting. I showed it to my sister who runs a restaurant and she said that's not Rösti, it's just hash browns. A Berner Rösti would be the same as everywhere else when it comes to the potatoes, it just has diced ham and sometimes onions added.
I was watching Masterchef the other day and they were making pommes soufflés. I turned to my friend and said "Hey! I should ask that Potato Queen Poppy to do them and we'd all be pomme soufflé experts".
I LOVE a pommes soufflé!!!!