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Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany , and is frequently served in German-style restaurants internationally. [ 1 ]
Georg Wolfgang Knorr Plate XII from "Deliciae Naturae Selectae" (1751–67) Georg Wolfgang Knorr (30 December 1705, in Nürnberg – 17 September 1761, in Nürnberg) was a German engraver and naturalist .
Schweinshaxe is one of the formerly typical peasant foods, in which recipes were composed to make inexpensive and tough cuts of meat more palatable (cf. for beef the popular Sauerbraten). Such inexpensive cuts usually require long periods of preparation; the meat is sometimes marinated for days, and in the case of big cuts up to a week.
Created Date: 8/30/2012 4:52:52 PM
Hauptmann (Captain) Oswald Boelcke, author of the Dicta Boelcke. The Dicta Boelcke is a list of fundamental aerial maneuvers of aerial combat formulated by First World War German flying ace Oswald Boelcke.
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The essig or, as it is sometimes called, honig or Sauerbraten, is made by adding to meat which has been partially roasted some sugar, bay leaves, pepper, raisins, salt and a little vinegar. Knish is a snack food consisting of a meat or potato filling covered with dough that is either baked or grilled.
Zoervleis is similar to carbonade flamande and hachee and Germans might know it as Sauerbraten in some local variations. The sour refers to a process of marinading the meat, traditionally horse meat [ 2 ] but nowadays commonly beef , in vinegar.