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| German Food Q & A |
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| This is a new section we've just added to the German Food Guide. In this section you can (1) post your questions for us and other visitors to answer; (2) respond to questions of other visitors; (3) read previously posted questions and answers. |
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| Questions |
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Posted 08-24-2010
by Grenzgaenger
Loved the info on flours. My question is, I shop in Germany and don't know what flour to buy that resembles cake flour. Even the 405 flour has a pretty high protein content. Thanks
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Posted 08-13-2010
by Christopher
I was wondering what the difference is between Bavarian sauerkraut and regular sauerkraut? I've looked and can't find a definitive answer. Thanks.
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Posted 06-21-2010
by dglvtotrvl
Any idea where I can get Knorr's Crab base in small quantities? I called all the grocery stores and online and can't get it unless I purchase 6 lbs, any help would be greatly appreciated.
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Posted 06-12-2010
by u-neqe
Jennifer McGavin, I saw your recipe for German Salad Dressing with Condensed Milk. The name states Condensed Milk but the recipe calls for evaporated milk. I am confused as there is a big difference between these two products.Which one should I be using in the recipe? Thank you for your help with this matter.
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Posted 06-06-2010
by b wat
i was wondering what speiseol is
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Posted 06-05-2010
by Tammy Callahan
When I was young, my father and I stayed with his extended family in Bischofheim in Hessen. My favorite dish was Jagerschnitzel. I have no trouble making the meat/schnitzel, but I'm having extreme trouble re-creating the sauce. I remember Omi making it with herbs and mushrooms. I've tried numerous recipes online - they seem to be a pork gravy with some mushrooms and herbs randomly thrown in, and certainly don't come close to the rich and complex sauce for Jagerschnitzel. Any ideas? Thanks!
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Posted 06-03-2010
by alida
what is the brine made up of for making sauerkraut
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Posted 06-01-2010
by laura holloway
i am trying to find a german vinerger that you use to make german potatoe salad. i think the name is salada vinerger.
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Posted 05-29-2010
by krs
This is an old German food that the poor people would eat, for breakfast containing meat drippings with cornmeal. Can you tell me what it is called? We think it is called pannes or something similar to that. Thank you
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Posted 05-28-2010
by pacport1@msn.com
Recipe for livercase
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Posted 04-02-2010
by Bertie
I need a recipe for
Koenigsberger Klopse
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Posted 03-23-2010
by bob
what can substitute for vanila sugar
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Posted 02-26-2010
by N. Kogneato
Where may one buy "Whip It?" It's in the Black Forest Cake recipe.
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Posted 02-23-2010
by Mary E
I have lost my recipe for a german dessert. It is a dough, made with flour, butter, sour cream, eggs, flour, etc. and pressed into a jelly roll pan. It is then topped with apricot or other jam flavors and walnuts sprinkled on top. The remaining dough is then rolled in strips and placed in a criss-cross pattern over the top and baked. I think my mom called spitzbuam.
Can anyone help me with a recipe?
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Posted 02-16-2010
by phyllis vernon
The first picture I thik is a bread, what is it's name and were can I find the recipe?
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Posted 01-24-2010
by Annnie
I have an exchange student staying with me from Switzerland. She made a Toberlone mousse. And I have a question on how the eggs should have been prepared/added.
The link to the recipe is: http://www.toblerone.ch/toblerone1/page?locale=chde1&PagecRef=635
I used google translator (http://translate.google.com/#) to convert the web page from German to English and the section on adding the eggs is unclear. From what I can tell it wants you to use the entire egg, not just the egg whites. ("Eggs and powdered sugar in a separate bowl until foamy until the mixture is light, immediately give the chocolate and mix well.") And when she added them to the chocolate, they were basically scrambled eggs with sugar. So my question is, should they have been fluffy like a marange and they were just not beat long enough?
I really love the mousse, it is very amazing, but just want to ensure when I try to recreate it, I am doing it correctly.
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Posted 01-14-2010
by hac
does anyone have a recipe for feld salat thank you
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Posted 01-08-2010
what is vanilla sugar
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Posted 01-06-2010
by rcf
There is a german rest in Paola KS named Beethovens
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Posted 12-12-2009
by TLCoscia
About 15 years ago we lived in Colorado and ate quite often at a german restaraunt called Edlevise, (thats how it sounds anyway)They served a bread pudding for dessert with raisins and liquor. Do you know the name of this and how can i get the recipe?
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Posted 12-03-2009
by Albert Yu
Hi there,
I'm working on a project on the culinary history of Berlin, could anyone point me in the direction to some scholarly sources (on Jstor perhaps) with background on the material or give me some direction to research in? I would greatly appreciate it!
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Posted 11-21-2009
by Minnie Mouse
Hi, I am a female soldier stationed in Germany. I am overweight so I have to keep track of my calories intake, for this I have a food diary. The two cakes I eat the most here in Germany are: Eierschecke and K￤sekuchen. I can not find the nutritional values for this two desserts, ei: Calories, Carbs, Fats etc... Please help my e mail is chemist12@yahoo.com
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Posted 11-18-2009
by MLDR
why do germans use potatoes more often than rice?
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Posted 11-14-2009
by scomer
when i was stationed in bitburg germany we used to eat a boneless pork chop type meet grilled in a hard bun with hot mustard what is the name of this and what kind of meat was it thanks
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Posted 11-09-2009
by jonzee09
what kind of potatoes do you us e for a swabisch kartoffel salat??
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Posted 10-25-2009
by jennifer
MY FINISHED PRODUCT (THE BERLINER) HAS A HEAVY TASTE TO IT! HOW CAN I MAKE IT LIGHTER OR IS IT SUPPOSED TO TASTE THAT WAY?
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Posted 10-25-2009
by Paola
I have a bread machine which asks for frans krokant flour in quite a few recipes. What type of flour is this? What alternative can I use?
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Posted 10-23-2009
by Marj
Can you make the not so sour sauerkraut the day before?
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Posted 10-22-2009
by charelene_m@hotmail.com
What is Fruchtzwerg?
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Posted 10-22-2009
by Laura Lee
My mother-in-law was talking about her mothers cooking and she said if there was one recipe she wished she would have gotten from her before she passed it would have been (She can't remember how to say it so I am going to type it exactly the way she said it.) hoe-lip-shers. It was some kind of ground meat wrapped in a cabbage leaf. She said it had rice but my father-in-law said it did not. Thank you for your time.
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Posted 10-18-2009
by gregorbryan
what can you serve sauerkraut with
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Posted 10-05-2009
by Lauren L
Does anyone know the name of those little pancake-like treats? They are small and a bit puffy. The last time I was in Germany was about 10 yrs ago and I got them at a Christmas market. They were served with liquor over them and powdered sugar. Thanks.
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Posted 09-14-2009
by Karl Erik
I would like to make my own kassler, is there a recipe? I have a smoker, is there special wood chips used? The salt brine is no problem, but for how long?
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Posted 09-12-2009
by greggggg
is there a recipe for or can i buy online, krotabutter? it is some tipe of traditional herb butter served as a small pad of butter on steaks.
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Posted 07-04-2009
by Peggy
Recently while touring Germany we enjoyed Schnitzel with "Pepper Sauce" which was like a gravy, very light brown in color and obviously had a good amount of black pepper flavor. It was great and we would love a recipe.
THANKS
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Posted 04-11-2009
by paula
i would like the recipe for the mayonaise sauce they use when they serve it french fries. my husband liked the mayo sauce when he was in the service in germany.
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Posted 02-18-2009
by R.W.
I am looking for a German Recipe that my grandmother used to make. She called it a noodle but they were big and round - more like a meatball. I think she steamed them. She served them with a beef goulash. Have your heard of this dish and do you have a recipe?
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