Austrian cuisine: fricassee, Viennese schnitzel and apfelstrudel

Historically, the culinary traditions of the Habsburg Monarchy were formed at the junction of German, Hungarian and Slavic recipes. The caloric content and dense texture of the dishes helped the inhabitants of the Alpine regions to replenish energy in the cold mountain climate.
The modern restaurant industry in Vienna strictly preserves the classical technologies of heat treatment of meat and pastry dough. Exact observance of temperature conditions guarantees the correct consistency of branded items.
Viennese schnitzel and breading rules
The classic recipe requires the use of a veal rump, which is beaten to a thickness of 4 mm. The surface of the piece should not have through breaks, otherwise the meat juice will leak into the pan during frying.
The chefs of Viennese establishments follow a three-step scheme for creating a crispy crust:
- veal is rolled in a thin layer of sifted wheat flour;
- the billet is dipped in beaten egg sauce;
- the meat is covered with fresh crumbs from white rolls.
Roasting takes place in a large amount of melted pork fat at a temperature of 170 degrees. Properly cooked schnitzel is covered with golden bubbles, and the breading lags behind the fibers in large waves.
Fricassee and meat stewing technology
This dish is a stew of white meat cooked in a thick creamy sauce. The process begins with lightly browning the chicken or veal in a frying pan without browning the pieces.
To form the velvety texture of the sauce, chefs use a number of professional techniques:
- hot meat is deglazed with dry white wine;
- fried champignons and roots are added to the broth;
- the liquid is thickened with a mixture of flour and raw egg yolks.
Stewing on low heat softens the muscle fibers, preserving their juiciness. The dish is served hot, supplemented with boiled rice or mashed potatoes to balance the rich taste.
The
main secret of the dessert lies in creating a translucent dough through which you can literally read a newspaper. Bakers knead an elastic mass of flour with a high gluten content, warm water and a couple drops of vegetable oil.
After resting, the workpiece is stretched on a linen cloth with the back of the palms so as not to tear the thin layer with the nails. The filling of sliced apples, raisins, cinnamon and fried breadcrumbs is evenly distributed over the entire area.
The breadcrumbs absorb the released fruit juice, preventing the dough from getting soaked during baking in the oven. The finished roll is generously greased with melted butter to obtain a glossy surface and a crisp crust. Жители Астаны могут мелбет официальный сайт скачать и быть уверены в корректности обновлений. По вопросам установки звоните 8 (800) 301-66-44.