Learning to cook dutch food.
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- Опубликовано: 7 мар 2021
- Cooking Duth food was a fun experience but was it really worth the trouble??
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"The recipe says one tablespoon of cinnamon? We are not going to do that".
😂😂😂
make the kroket stuffing a day before, let it stay in the koelkast for a night... the cold will make it thicker...
Yes, it’s the most important step in kroketten. You HAVE TO let the ‘ragout’ harden in the fridge. And then before you roll them you can make portions using a knife.
@@Peacefrogg Correct! And with cold hands quickly make a ball that you roll out to get a cylinder shape.
And an ingredient is always curly parsley, finely cut and added last to keep the taste.
Dutch Man yes icecold wet hands. The curley parsley makes it dutch. ( although some ppl say it’s not a dutch kroket without beef)
@@Peacefrogg For a vegetarian that's somewhat inconvenient.
Isn't being an inconvenience the whole point of being a vegetarian?
9:35 As my mother used to say whenever something we baked collapsed like that: "hij gaat toch niet heel in je maag" (loosely translated: "it won't get to your stomach in one piece anyway") ;)
In my family we say: waar het heengaat is het toch donker. (Where it’s going it’s dark anyway)
Dutch cuisine. We do 2 things with our food. Mash or deep fry😆
You really need the ‘springvorm’ for appeltaart. Tip: you can add some corn starch or custard powder to the filling. It will bind the filling. And if you cut the apple smaller that will also help the taart from falling apart.
Serve hot with vanilla icecream and whipped cream. And a cup of scorching hot chocomel with whipped cream. A meal in itself.
You need goudrenetten for appeltaart :)
and cinnamon, and egg to glaze the top :)
Anything sold as cooking applies works. The main thing is that you want rather sour apples. And very importantly a spring form - to be able to release cake (baking paper in the bottom helps too).
And wait with taking it out until it fully cooled down! If it's still warm and you don't have a "springvorm", it will collapse...
Needs Golden Delicious apples, sweet but not mushy after cooking, using yellow Basterdsuiker , raisins presoaked in Rum. Very important neatly stack the apples as densely as possible layer by layer sprinkling yellow Basterdsuiker cinnamon and optional raisins over each layer. Finish with gewas or even pour scrambled eggs, sugar and cinnamon mix into it. Lot of heat from bottom to cook the crust well. With this recipe you can start a coffeeshop in Oz , but with actual coffee ( Dutch applepie maintains the slices of apple in the pie, instead of a apple mush)
Breading kroketten is done by first breading them once without the egg, just casually drop down a few spoons of the roux in the breading powder. Then after shaping it, you use egg to put down another layer of breading, this gives that thick crusty layer. Also the appeltaart, you need to dehydrate the apple chunks. Just put the chunks in a sieve, then add the sugar. The sugar will remove most of the juice from the apples, which makes the crust of the bottom part nicely crusty and not soaked all over with the juice. These were some pro tips I also once got from a pro baker.
When I made krokket, after making the filling, i would freeze it to make it easier to handle it.
Also, before freezing, I would role them in plastic kitchen foil. After freezing, role them in egg and flower. Role them in egg again and then in breadcrumbs. I think they might be more tastefull with panco instead of breadcrumbs.
And... I forgot to tell, you should deep fry them while they're still frozen. Once they float to the top they should be ready but you can wait until they're golden brown. Bon appetit.
This is a good tip. Rolling them in plastic foil will make them perfectly round. Frying while frozen helps prevent leaking
Kroketten is easier to wrap it as a roll in foil and freeze it. After that cut them in size and roll them in the paneer or breadcrumb
You tried, and judging by your reaction while eating you didn't fail, even though you may not have been satisfied with the result (it was still edible).
Regarding the Veggie Kroketten, making those things is tricky as far as I've gathered, yours looked properly homemade and rustic, which has its own charm :) and if they taste good I would count that as a successful experiment.
Regarding your appeltaart, it looked good to me in the tin, and that it fell apart after trying to flip it is, to my mind, not a big problem, you can't eat it in one bite anyway ;)
And as for it not tasting like one from De Laatste Kruimel, that could simply be down to differences in the recipes, there is no single recipe for appeltaart, plus this was your first time making one and I'm not sure they remember the first one they made :) Personally I'd be more curious what your Dutch partner thinks (as I imagine they might be more familiar with appeltaarten) if I were in your shoes.
All in all, I like the video :)
You can use *gelatin* to make kroket filling firmer. Or *agar-agar* if you want to make vegetarian kroketten.
I love how you have a beautiful Aussie accent when you speak English. Then when you speak Dutch it's perfect ABN (Algemeen beschaafd Nederlands). Hats off to you for that btw. Very tricky to learn for a non Dutch native. I would have expected maybe a bit of an Amsterdam slang to your Dutch? That's where you live usually right?
I'm completely in love with your channel!
Glad you enjoy it!
The croquettes remind me of
Indian recipe,made of mashed potato with wisked egg,spices,all combined together in a croquet shape,and deep fried it
I live in kuwait (near UAE) and the Indian cuisine is so popular here in gulf countries
10/10 for effort Casey! Kroketten are a little tricky...and oh so time consuming. Your Appeltaart looks amazing 👌😋
Love the honesty.
Have you tried the appel taart van Winkel 43? It's my absolute favorite!! In the Jordaan
You should use another type of apple for the dutch version. Goudrennet if I recal correctly. And for the croketten you should freeze them a bit before you put the crumbs on. Works better :)
For buttering your form.
Rip a piece of the packaging.
Use it to take some butter from the butter stick.
Then butter the form.
On the cinnamon
I usually use more then prescribed
they usually put some nutmeg into the kroketten, and herbs.. you could also make aardappel kroketten.. I'll look them up :)
when we make our own appeltaart, we let it sit for a day or 2 after making it so the tasts infuse more.
for de kroketten add agar or carragenan (or a combination of them to replace gelatin) to the ragù and after finishing the filling put it into a parchment lined square baking tin in a layer about an inch thick. put overnight in de fridge to stiffen up and cut them into beams of the right size, round the edges, and coat them with three rounds (1st) breadcrumdust, (2nd) whisked whole egg and (3rd) breadcrums. When deep-fried the thickening agent in the filling becomes liquid again and adds to the fullness of the texture of the kroket.
and never act like a dutchy with cinnamon and sugar in the appeltaart; you can add a handfull of yellow raisins or a coating of instant custard powder to the the diced appels or apply a layer on the bottom of the dough to absorb the moisture when you're using a juicy apple variant.
Glaze the top with scrambled egg, use a small brush kwast...... makes it look better, butter the inside of the tin before you put the sanddough in, that might make it easier to get the taart out...
You made a mockery of our snacks!!!! ^-^ j/k well done!
I once made kroketten myself and they looked similar but were so much better than those you get from the store or snackbar
Did you put the filling of the krokketen in the koelkast (forgot the English word)? It's best to let it stiffen for a couple of hours, it's easier to make them in to round and same size thingies.
when getting the taart out of a old school baking tin you can use baking paper and you can pull it out of the tin and not damage the taart. for the baking paper you cut a huge rond circel and put it in the inside just like with the dough and you let some of the paper stick out of the tin and above the taart so you can pull on it.
I think she took the pie out while it was still hot, you could see the steam coming from the pie when she ate it. I would say let it cool down and put it in the refrigerator till it is cold and ferm, then it is probably much easier to get it out of the tray without the result she had.
@@komkwam that would work also verry wel indeed. My grandma would always do the baking paper way so thats how i remembered.
Hele leuke video Kees!!!
Casey look up the video of Cees Holtkamp kroketten. He makes them with meat but at least he shows the technique really good and he explains why he does certain things.
I have been using Cees recipes and techniques and I just love him! So down to earth and a brilliant chef 🙌
@@Andrea-ki9yq yes he really is! Totally great for Casey to learn Dutch cakes etc😜
You should try 'eierbal' ..
Its like a kroket but round with a hardboiled egg in it😍
Applaus voor je! Écht een mooie appeltaart. En de kroketten... ze zien er, voor home made, heel erg goed uit!
Kroketten maak je door een gekoelde salpicon dubbel te parneren.
Dat klinkt moeilijk maar het komt neer op een ragout binden met gelatine en die een nachtje te laten rusten. Zo is de salpicon mooi stevig en handelbaar. Tegen de tijd dat het wordt verhit smelt de gelatine weer, het is dus voornamelijk voor het maken van de kroket
For appeltaart we usually use a 'springvorm'
I, as a dutch person, know no one that make their own kroketten. So yours are probably as good as any I could made or better. Maybe adding more flower/cornstarch and/or chilling it longer in the fridge might make it more firm and easier to roll? For the appeltaart you probably could have put baking paper inside your baking tin and used that to help lift it out.
I do think that the dutch apple pie is not really different. Especially when you compare the differences between dutch pancakes, american pancakes and pikelets (I had to look this up). Speaking of which, assuming you had those while you were in the netherlands, you could try to make those. Other typical dutch foods you could maybe also try to make are stamppot (there are many varieties) and snert/erwtensoep, again assuming you ate it while you were in the netherlands.
That moment at 13:25. All good kroketten do that to you. And bitterballen!
My girlfriend would kill for your kitchen. It looks so cosy and light and the plants are lovely
i love to make croquettes with shrimps, and yes its always much work. and hard to get good.
Your appeltaart looks great. And kroketten are really difficult to make, I know from childhood. Part of the trick is to make the filling as thick as possible, and then cool it down in the fridge. Good luck.
And you can check the foodtube-channel on RUclips, with lot of Dutch recipes from Dutch chefs, with explanations made specially for people like you and me.
@4:15 what are you doing to that butter? Check the wrap, there are lines on it showing you the amount if you cut it
Ahhh! Don’t give up! Practise makes perfect right? Just keep on trying until you get it to your liking. And remember, the taste is more important than the looks. As we say in my family: waar het heen gaat is het toch donker. :-)
Zover ik weet moet je de krokettenvulling laten opstijven in de koelkast. Een tip: maak eerst bitterballen in plaats van kroketten. Kroketten bakken is een vak appart (zoals je al ervaren hebt). En ik zag geen rozijntjes in je appeltaartvulling. Ook gebruiken de meeste mensen geen Granny smith's maar Elstars.
Maar je zit niet bij Heel Holland Bakt dus wat maakt het uit :)
Gatverdamme rozijnen in de appeltaart?
@@m.tesseling8351 Zonder rozijnen geen echte appeltaart.
Ik gebruikte altijd goudrenetten en idd rozijnen
@@willekevanderham5326 Daar ben ik het helaas niet mee eens, rozijnen in de appeltaart of oliebol zijn om goeie manier om iets lekkers te verpesten
@@ronaldstrous2764 goudrenetten idd, deze zijn iets steviger en bij uitstek geschikt voor appeltaart. En inderdaad officieel horen er rozijnen in, maar persoonlijk ben ik daar minder kapot van en laat ze er uit.
10 for the trying👍👍
Meschien de volgende keer Limburgse vlaai proberen?
Ik kom namelijk uit Noord Limburg😃👍😀
step 1: don't add any spices
step 2: AVG (aardappelen, vlees, groente)
gebruikt jij geen kaneel in je appel taart?
@@samknetsch de enige uitzondering
@Nils Van Veen ik maakte maar een grapje ;P
Gelukkig leren nederlanders steeds meer specerijen te gebruiken (en niet alleen in pakjes). Van oorsprong is de nederlandse keuken nogal sober en met weinig specerijen. Het is vast de nederlandse zuinigheid die hier mee te maken heeft....
@@Peacefrogg gelukkig wel! bij mijn vriend thuis worden er veel kruiden gebruikt. de visie die iemand op eten heeft, speelt ook veel mee heb ik gemerkt. bij ons thuis wordt eten meer gezien als een must en bij hem thuis is het ook een vorm van genieten, ontspanning en gezelligheid. daar heb ik enorm veel van geleerd op het gebied van specerijen gebruiken.
Just cool that stuff that will stiffen it up :)
The kroket-filling needs to be really cold. Put it in the freezer and take it out just before it turns solid. That makes your life soo much easier! Then chuck them in some hot oil and Bob’s your uncle :)
Oh, and the appeltaart looks just fine! The taste is the most important bit anyway. You might want to use slightly sweeter apples btw. Granny Smith is pretty tart.
Thanks for the tip! I had it in the fridge but not the freezer. This definitely would of helped
Appeltaart can be as elaborate as you like. I personally use crushed speculaas instead of breadcrumbs to soak up the juices from the apples. The raisins I’ll have soaked in rum and - if I have them - some cut up rum soaked apricot too. My apple mix will contain at the very least wallnuts but pecans and hazelnuts are other options. And then there are people who use almond paste in their appeltaart. Just go wild! Appeltaart isn’t that difficult, it’s just a matter of making one regularly.
Personally I still use an old recipe from the back of an "AH" pack of self-raising flour. A big difference is using actual butter (from milk, not salted) for the dough. Most of the time I forget the moisture absorbents, it still is fine. Have a good filling as well, sour/cooking apples help as they will retain their shape and to make the filling, put the sugar and cinnamon (1 tbsp is perhaps too much, but you want quite some - taste it before putting it in the taart and add as needed) in the bowl with the apple slices - mix well. Normally you would use thin tubes to cover the taart, not strips, but it is a matter of preference. Then of course sweetened whipped cream on top.
@@PauldeVrieze I can’t imagine using anything else but proper butter. Does anyone use margerine for that? 🙀
I always try to get Goudreinet for my appeltaart. To cover the taart I should be using flat strips according to the receipe I use but that’s too much work. I roll the dough into long worm-like strips with my hands, put them on the taart in a lattice pattern and then flatten them a bit. It works for me!
I notice you use granny Smith apples for the appeltaart.
I was wondering if that is because you don't have the Goudreinet or Jonagold apples.
Because that is the traditional way 😏
Easier way: get een krokettenmaker. (for the shape) And important: egg yoke,crumbs and then egg yoke and crumbs again.(double layer)
Maybe an idea for the next time “broodpudding” we eat it a lot in Belgium and I suppose them eat it also in The Netherlands
nog nooit van gehoord en ik woon in noord-brabant :)
ja, die maak ik van oud brood, echt iets voor Hollanders ;-)
Ja lekker! 😋
Is dat hetzelfde als een puddingbroodje? Of is broodpudding een pudding van brood?
Stamppot kangoeroe met spekjes! Best of both worlds! 😋
Er zijn vele manieren om je appeltaart op te leuken. Rozijnen bijvoorbeeld, of een klein beetje rum (in het deeg en in de appel mix).
De soort appel helpt ook. Gebruik zoete appels als Jonagold of Elstar. En ja, gebruik een springvorm ;)
De kunst van de kroketten is het maken van een net iets dikkere roux, en vries deze in voor een uurtje of zo, zodat deze heel stijf en koud is als je gaat paneren. Vries ze na het paneren opnieuw in zodat ze hun vorm houden tot het moment dat ze de frituurolie in gaan.
Mbt rozijnen en krenten...: daar verschillen de meningen over ! Een appeltaart is een appeltaart en geen appel met rozijnen en of krenten taart ! Persoonlijk vind ik het een enorme afknapper als iemand ter opleuking van een appeltaart er rozijnen en of krenten in heeft gedaan. Het is een reden om de appeltaart te laten staan en iets anders te nemen.
@@dutchyjhome Het is in onze familie traditiie om rozijnen in de appeltaart te doen. Niets opleuken, het moet erin. Noten zijn niet traditioneel voor ons. En ook belangrijk, het netjes inleggen van de nette partjes appel, laag appel, handje rozijnen, beetje suiker (als de appels zuur zijn), wat kaneel, nieuwe laag appel en zo voort, eindig met appel.
@@willekevanderham5326 Tsja, zoals ik al aangaf: het is een keus. Voor mij, en velen met mij overigens, een reden om de appeltaart te laten staan. Ik ben er van overtuigd dat jullie familie appeltaart jullie erg goed smaakt, maar voor mij persoonlijk dus: Nee dank je!
To make applepie you really need Goudreinettes. Or maybe another cooking apple. Regular apples wount cook into mash. And on the top some abricot jam makes it less dry. You can this as we saw, its all about the recipy.
rutgerbakt.nl/taart-recepten/appeltaart/recept-de-lekkerste-appeltaart/
Try making oliebollen
Don't feel bad..it's way better than the luke warm one I had once from an 'automatiek' (Know what they are ? One of those food dispensers in a wall and each product is behind it's own little glass container.You put your money in the slot and then you pull the little lever and stick your hand in the warm container and pull out the warm whatever. And if it has been in there too long, it gets all dried out and chewey .Nice ! But you can't see that before you put your money in... Free Dutch expressions as a goodbye : 'Eating from the wall' is eating from a automatiek. Till the next one !
Oh oh I'm curious, have you tried Marmite in the Netherlands? How does it compare to Vegemite (assuming you like it)
Marmite is not a Dutch product. You can buy it in import shops and some supermarkets may stock it if they have many foreigners as customers. I think it is a UK product. Most Dutch will not touch Vegemite nor Marmite.
@@willekevanderham5326, I believe that Vegemite is the Australian versian of Marmite. But I never had either of them.
@@henkwilts7533 I have had the option for either one, several times, being a regular visitor to the UK, (marmite) and having been in New Zealand and Australia (vegemite) and after a small bite of bread with marmite years ago I have declined all offers for it. It is something you have to grow up with for most people but some to get a taste for it later. Vegemite seems to be even stronger than marmite.
@@willekevanderham5326, isn't it a kind of yeast product?
@@henkwilts7533 Yes, but that and that I do not like it is about as much as I know about it.
Well, practice makes perfect.
I've never made kroketten, but appeltaart Well, it takes time.
Don't give up 😊
Ik heb echt nog nooit in mijn leven zelf kroketten gemaakt. In mijn vriezer ligt wel een doos diepvrieskroketten voor in de Airfryer. 😄
make bitterballen in stead :)
Geen stroepwaffels?
When Boerenkool Stamppot 😂😂😂
Granny Smith in appeltaart? Wrong apple! And my advise for vegi-kroketten is to use a cow that was a vegetarian.
But I would eat the appeltaart and the kroketten for sure.
Good effort for the first time.
I used to make bitterballen when I was living in the middle east. First time was a mess for me too. Hahaha. Vierkante bitterballen.
The best apple is said to be goudrenet. The next best thing is breaburn. But you can use your favourite apple as long as it’s not too soft and juicy. With granny smith, i would go easy on the lemon juice if you use that, and add a bit more sugar. And yes, use a lot of cinnamon.
Casey, wij zeggen altijd: waar het komt is het ook kapot. Als ie maar lekker smaakt.
Wij zeggen iets soortgelijks: ach, waar het komt is het ook zo mooi niet... 😉
Granny Smith lijkt me te zuur en te sappig voor een appeltaart. Elstar, Pink Lady of Jonagold zijn meer "appeltaart-appels".
It took me a minute to realise who Kees was...
P.S. Bourgondisch is with ou since it's referring to the French region of Bourgogne. Gotta love Dutch spelling inconsistency. :S
Broeder ( Jan in de zak) and you can't go past hachee
Goed .
I understand that it can be a little bit difficult, but it doesn't look that bad.
If you’re able to eat a kroket without completely burning your mouth with the first bite, you’re doing something wrong.
Also: apple pie actually originates from the Netherlands.
De filmpjes van Cees Holtkamp leggen heel duidelijk uit hoe je kroketten kunt maken. Je vergeet namelijk de gelatine. ;-) En hij maakt ook een keer appeltaart met zijn kleindochter. Hier is een linkje voor de kroketten, mocht je het toch nog eens willen proberen. ;-) ruclips.net/video/hW5O9smnS7E/видео.html
Gelatine is niet vegetarisch
@@washellwash1802 Dat is waar ook. Vergeten..
De Laatste Kruimel, Langebrugsteeg 4, Amsterdam
www.delaatstekruimel.nl
That is the one.
Your veggie croquettes have a quit unexpected quality. You can place them directly in the toilet without your Kees having to process them through his body 🤣🤣🤣🤣
Most kroketten don't have meat in them anyways so it doesn't matter :)
7 coffees a day ?? Sorry, but that is breakfast alone. Tablespoon in cooking is a diverse measure, English ones are not the same as Dutch ones. Check www.convert-me.com/en/convert/cooking/ to see the correct conversion measures. (saves time). If the size is wrong for a Kroket, than make it into a Bitterbal.
Vegetarische kroketten.... The horror! :-)
Een groente kroket van Van Dobben is wel lekker.
I knoooowww it's not the same haha
@Mark yet...
@@dutchyjhome Trying out a vegetarian kroket ins't going to make most people fulltime vegetarian anytime soon I think, haha. If you don't want to be total dick to mother nature and the next generations lowering you meat intake is pretty easy with it.
@@woutervanr Yes, reducing meals that contain meat really is very important to yourself and to everyone else. About veggie kroketten & Bitterballen : well there really are some tasty ones available, especially the ones @ the snackbar and supermarket in NL: Kwekkeboom, Van Dobben en De Vegetarische Slager, just to give you some examples...
Je moet ook een echte traditionele Nederlandse maaltijd eten ..... McDonald’s op Zondag 😘 Ik denk op een zondag niemand kookt in Nederland 🤣🤣🤣
Ik wel. :p juist op zondag omdat ik dan vaak de tijd er voor heb. :p heb eigenlijk al meer dan 2 jaar geen Mcdonalds meer gehad. Maak liever zelf cheeseburgers of zo.
Een appeltaart kopen? Nee, echte Nederlandse appeltaart kan alleen gemaakt worden door mijn moeder met appels van eigen boom. (OK, vroeger ook door oma).
Same for me. Apple pie from others or from the store is okay, but there's only one real apple pie for me: the one my mom makes. 😋
Stamppot is easy.
Wokken is easy.
It’s the taste that counts, not how it looks. Remember satésaus? Looks like shit but tastes great.
Mijn Vader maakt de best kroket!
natte handen !!!!!!
instead of meat, put bits of champignon in..
Normal people bake their own apple pie.
Dr mot zalf bij die kroket
Nice try ;-) and indeed, although the Dutch cuisine seems rather simple, is does take some finesse to copy our "simple" food. And although simple.... how much can you miss such domestic Dutch food once you've tasted it....there is just something about it...those Dutchies and their food... that tiny little country really can steal your hart, isn't it?
Ah well, you'll be back here before you know it, right?
I do not consider kroketten a typical Dutch cuisine. You'll find variations all over the world. Dutch have no food culture, we pull something from the earth and cook it ... klaar ! 🤣
Nice video again! But these were probably the most ugliest croguets I ever saw. L.o.L 😊
Unpopular opinion, but here's my experience on why most expats don't bother learning Dutch:
1. If you try to speak Dutch with a native, they just switch to English.
2. Now you're speaking English together, the Dutch person doesn't invite you to into their Dutch friends group.
3. Expats are happily accepted by other expats, and feel slightly rejected by the Dutch so don't bother learning the language.
What are your thoughts folks?
A kind of half true, it depends on where you live. Most expats are living in (bigger) cities and the dutchies over there are more on their own, sometimes they even don't know who their neighbours are. Ofcourse it isn't always the case, but in smaller places there is more sense of community, in the east we call it 'noaburschap'. I can give you an example, if my neighbour doesn't see me for 2 days he knocked at the door to check if I'm alright, and if I'm having physical troubles he asked what he could do for me. I'm living in a small village and we have a few families living here from other countries (Armenia, Russia, Syria for example) and they are speaking Dutch (even a few words in dialect),, so it depends.
One of the biggest reasons why we switch to English fast is because we didn't and still don't have synchronized tv programs like in most other countries.
What I mean is that in Germany for instance you'll see US en Uk movies and series but it's always spoken in German, the French and Spanish do the same.
Here in the Netherlands all major English spoken series and movies are on tv in English with Dutch subtitles, that's the reason why the Dutch are so comfortable switching to English and understand English far better then you speak Dutch !
Another funny thing is that the Dutch kind of hate the French for not speaking English when we visit their country on holidays, they always insist in talking French and expect you to speak French as well !